Fun fact: koláče is a plural. Therefore adding a "s" at the end is nonsensical. Singular of koláče is koláč. The pronounciation is one (koh-laach) and two (koh-laah-cheh)
Thank you…just started making them…here they are known as cheese danish… but I love the true naming and background! My background is german and austrian …so this ain’t too far from what we like too!
It’s amazing how much we learn a Czech community In Texas!!! Amazing! There’s a huge Czech community in Minnesota too! These look so yummy! How long does it take to get toTexas from Massachusetts lol 😂 Great video thanks for sharing 💖
i grew up in rosenberg. it's nice that there's someone still doing this because i'm pretty sure the bakeries my parents went to are long gone and you really have to look for places that know what kolache are all about. lots of places make a generic white bread dough, stick a cheap breakfast sausage in it and call it done.
As a person born and raised in Czech republic this amazes me. I wouldn't have thought people so far away would be interested in something like that. I really glad though. Also the fact that there is the "Bez práce nejsou koláče" sign is really cute. I'm kind of curious as well. Isn't it difficult to make them because of flour? I always see czech people in the US complaining abou never being able follow the recepie correctly, because it's not possible (or is really hard) to find flour like we have in here.
Czech Republic .....( Now called) my Grandfather came from Prague Czechoslovakia. Settled in Hillsboro, Wisconsin USA. I grew up on poppy seed Kolaches. Homemade by my Norweign mother and from the bakery in Hillsboro, Wisconsin. Czech Capital in Wisconsin. Love that little city under 1200 population. I live 1 hour away now. Do you know or make a ground beef onion shredded cabbage filled bun bread. Don't know where my Mom got that recipe from. Also do you know what shmunda is? My grandmother made this dish. ground potatoes, onions lots of garlic maybe eggs some flour. Made in large pan 2 inches thick of potato. Baked very crispy on outside. Don't know where this recipe came from. My parents and grandparents passed away so can not ask.
@@deb4735 Hi, it might be a bit late for me to reply to your comment. I'm Czech, born and raised in Ostrava. I don't know about the bun bread, but the "shmunda" is our bramborák (pronounced brahm-bohr-ack) :) Depending on the region it is also called cmunda (tsmoon-dah) or vošouch (voh-shoh-ookh) :) If you want to, I'll wrote the recipe here: (for 10 bramboráks) - 2 lbs potatoes - salt - pepper - 0.5 lbs all-purpose flour - 1 egg - 4 garlic cloves - 2 teaspoons of marjoram - a cup of milk - sunflower oil - caraway seeds Wash, peel and finely grate the potatoes. Strain the excess water from the potatoes. Peel and grate the garlic and add it to the bowl with the potatoes. Heat up the milk and add it to the bowl while it's hot. Then add the eggs and flour and mix it. Season it with salt, pepper, marjoram, caraway seeds and mix again. If the dough is too thick, add more milk. If it's too thin, add more flour. Heat up oil in a frying pan and spread the dough on it (remember, the bramboráky should be around the size of your palm). It should be not too thin but also not too thick so that they cook well on the inside. Fry them until they're golden-brown on each side. You can add smoked ham, bacon, škvarky or even sour cabbage into the dough if you're feeling a little adventurous :)
Nick, If you've got time, get in contact with me. I have some Czech cookbooks that you might want to take a look at. We need a baker that's serious about their heritage and with all the major bakeries mass producing Kolache, they really aren't at all what they used to be and I think you have an advantage to help bring about a new golden age in Czech-Texas baking.
Great job. The only thing I would note that cream cheese is not really typical filling for authentic Czech kolache. It's filling made of unsalted ' tvaroh ' (farmers cheese). But I can see how in America you would use cream cheese as farmers cheese is not very common here. And also 'drobenka' is dry mixture of butter, flour and sugar that goes on top of filling before you bake it. Nice you keep tradition 🙂
Great video. My wife and I grew up in Orchard which is just 10 miles down the road from you. We live in Macon, GA now and have tried several times to make kolaches with no real success. You’ve made me crave them again so I’ll give them another with the recipe from “Splendid Recipes”. My wife’s mother and sister still live in Orchard so I’ll ask them if they know about your place. Good luck.
Thank you for KNOWING what a KOLACHE is. What everyone now calls a Kolache is actually a Parsnike, a meat filled donut. My mother was from Eagle Lake, TX and lived a long time in Altair, TX. She loved Prune and Poppy seed Kolaches. And she always told me Kolaches are the Jelly filled donuts and Parsnikes were meat filled. Thank you
Peace and blessings. Loved the video. An inspiration to people of all ages...a young man making a difference...yeah, your great grandfather is proud. Next time, On my way to the valley I will stop by and eat your kolaches. 2/25/18. 2:33. AM
Our kolaches are made into a long roll and our favorite is filled with nuts. I don't have the exact recipe for the "nut paste" and my Grandma is now with our Lord.
We use less dough and more filling and usually make them much larger in diameter in Czechia. This diameter resembles more like something we call "svatební koláčky" or "wedding kolache" - these are small (basically one bite) and usually served on weddings with cream and icing sugar on top. Less dough and more filling either way, there is usually just a thin edge of dough around the filling. Very often there is a plum jam in the middle and poppy seed filling or "tvaroh" filling around (something like a soft cheese but not quite, a quark is very close to it). We usually add almonds and raisins on top before baking. Good job anyway :)
I'm of Swedish heritage and grew up baking traditional Swedish pastries with my grandmother. I loved this video and can't wait to try making kolaches! I so loved seeing that this young man graduated from culinary school and is bringing a 21st century approach to making classic Czech pastries, while still maintaining his grandmother's European traditions. Great story!
I come from El Campo, Czech! I was impressed that you knew that "sausage kolach" isn't! You got to heat the milk to kill the enzyme that will kill the yeast. Just enough to make the milk bubble along the edge of the pot but not a boil. I use buttermilk. Also, I take a packet of cream cheese, an egg, 1/4 cup of sugar mix(enough for 2 doz kolache) and spoon a little into each kolach before the fruit. Brings it up a notch. Try it! In Czech the "e" at the end is like an "s" in English and makes a word plural so saying "kolaches" is like saying mices.
Hello. Not sure if it helps, but the recipe scribbled on the paper is not for koláč, but for štrúdel, which is a different type of pastry. And how you got poppyseed fillings there, i thought its available only in Centran and Eastern Europe :D
You can get poppy seeds here. Usually in stores they sell small amounts with spices and it's a bit expansive. If you want more for baking it's better to go to farmers market and buy bulk. (Which is mostly imported and much cheaper).
Kolaches are not Czech. In Czech Republic they are making a Kolace. What You are making is not even close to the real thing. Believe me I was born where the real stuff is made.
Don't be such a joy sucker. This young man is doing the best to keep tradition and recipes are passed down from generation to generation. The way I might make a dish might be slightly different than how my mother taught me. From what I gather, some areas of Czechoslovakia made them one way and another area a slightly different way.
@@summerfitzhugh5562 yes thre are big regional diferences.... culturally the od cz was 4 culture zones in one.... the best kolache are from moravia... hana... frgale
I'm 100% Czech and I make kolaches. Yours look quite a bit like mine! I loved your video; it was a charming story.
Thanks so much, Spicy Lady. Any tips or special techniques to share with us?
Fun fact: koláče is a plural. Therefore adding a "s" at the end is nonsensical. Singular of koláče is koláč. The pronounciation is one (koh-laach) and two (koh-laah-cheh)
Si to holt amici prejmenovali no😃 na netu jsem nasel neco jako "american pie" a cumel sem tam na ceskej kolac😁😁
Real name is Moravske kolace :)
Yeah but languages are transient and lot of Czech Americans call them "kolaches" and a single one a "kolache".
Thank you…just started making them…here they are known as cheese danish… but I love the true naming and background! My background is german and austrian …so this ain’t too far from what we like too!
Thank you I had no idea.
It’s amazing how much we learn a Czech community In Texas!!! Amazing! There’s a huge Czech community in Minnesota too! These look so yummy! How long does it take to get toTexas from Massachusetts lol 😂 Great video thanks for sharing 💖
i grew up in rosenberg. it's nice that there's someone still doing this because i'm pretty sure the bakeries my parents went to are long gone and you really have to look for places that know what kolache are all about. lots of places make a generic white bread dough, stick a cheap breakfast sausage in it and call it done.
As a person born and raised in Czech republic this amazes me. I wouldn't have thought people so far away would be interested in something like that. I really glad though. Also the fact that there is the "Bez práce nejsou koláče" sign is really cute.
I'm kind of curious as well. Isn't it difficult to make them because of flour? I always see czech people in the US complaining abou never being able follow the recepie correctly, because it's not possible (or is really hard) to find flour like we have in here.
Czech Republic .....( Now called) my Grandfather came from Prague Czechoslovakia. Settled in Hillsboro, Wisconsin USA. I grew up on poppy seed Kolaches. Homemade by my Norweign mother and from the bakery in Hillsboro, Wisconsin. Czech Capital in Wisconsin. Love that little city under 1200 population. I live 1 hour away now. Do you know or make a ground beef onion shredded cabbage filled bun bread. Don't know where my Mom got that recipe from. Also do you know what shmunda is? My grandmother made this dish. ground potatoes, onions lots of garlic maybe eggs some flour. Made in large pan 2 inches thick of potato. Baked very crispy on outside. Don't know where this recipe came from. My parents and grandparents passed away so can not ask.
Please see my message on Texas Czech
@@deb4735 Hi, it might be a bit late for me to reply to your comment. I'm Czech, born and raised in Ostrava. I don't know about the bun bread, but the "shmunda" is our bramborák (pronounced brahm-bohr-ack) :) Depending on the region it is also called cmunda (tsmoon-dah) or vošouch (voh-shoh-ookh) :) If you want to, I'll wrote the recipe here: (for 10 bramboráks)
- 2 lbs potatoes
- salt
- pepper
- 0.5 lbs all-purpose flour
- 1 egg
- 4 garlic cloves
- 2 teaspoons of marjoram
- a cup of milk
- sunflower oil
- caraway seeds
Wash, peel and finely grate the potatoes. Strain the excess water from the potatoes. Peel and grate the garlic and add it to the bowl with the potatoes. Heat up the milk and add it to the bowl while it's hot. Then add the eggs and flour and mix it. Season it with salt, pepper, marjoram, caraway seeds and mix again. If the dough is too thick, add more milk. If it's too thin, add more flour.
Heat up oil in a frying pan and spread the dough on it (remember, the bramboráky should be around the size of your palm). It should be not too thin but also not too thick so that they cook well on the inside. Fry them until they're golden-brown on each side.
You can add smoked ham, bacon, škvarky or even sour cabbage into the dough if you're feeling a little adventurous :)
There's no 'polohrubá' or 'hrubá' flour in US. Only fine flour (hladká mouka). So if recepie calls for fine flour there shouldn't be a problem.
The problem is not with flour so much as if anyone follows his recipe will find out BUTTER is missing from his recipe!!!!!!!!!!
Very good and tasty ..thx for recipe , best regards from Canada 🍁👍💕🌹🍷👌🍁
I grew up on Hruskas in ellinger,tx
Nick, If you've got time, get in contact with me. I have some Czech cookbooks that you might want to take a look at. We need a baker that's serious about their heritage and with all the major bakeries mass producing Kolache, they really aren't at all what they used to be and I think you have an advantage to help bring about a new golden age in Czech-Texas baking.
What a driven man you are... You will surely go far & make a good dent in this ole world...Proud of you My Man !!!!
Wisconsin here. My Granmothers Kolaches were the the best pastries ive ever had.
Great job. The only thing I would note that cream cheese is not really typical filling for authentic Czech kolache. It's filling made of unsalted ' tvaroh ' (farmers cheese). But I can see how in America you would use cream cheese as farmers cheese is not very common here. And also 'drobenka' is dry mixture of butter, flour and sugar that goes on top of filling before you bake it.
Nice you keep tradition 🙂
We almost always had prunes. Dime Box Texas. Mmmm
Great video. My wife and I grew up in Orchard which is just 10 miles down the road from you. We live in Macon, GA now and have tried several times to make kolaches with no real success. You’ve made me crave them again so I’ll give them another with the recipe from “Splendid Recipes”. My wife’s mother and sister still live in Orchard so I’ll ask them if they know about your place. Good luck.
Thank you for KNOWING what a KOLACHE is. What everyone now calls a Kolache is actually a Parsnike, a meat filled donut. My mother was from Eagle Lake, TX and lived a long time in Altair, TX. She loved Prune and Poppy seed Kolaches. And she always told me Kolaches are the Jelly filled donuts and Parsnikes were meat filled. Thank you
I see what I do wrong. Grandma uses two hands to make the indention and not press down like I have been doing. Got it!
Nádherná práce.Hodně štěstí!!
Ják se maš
Rosenberg is close to me but I haven't seen this place yet. My daughter works in Rosenberg. I have too see if she knows where this is.
That is cool. Gonna have to in on my way to Houston some time.
Tell them The Splendid Table sent ya!
I moved to Dallas like 2 years ago. It is absolutely true!
Here in Iowa we do not pronounce the "e" on the end of kolache.
MN Czech here. Our family loves Kolaches!
Grandma to the rescue. Delicious 🤓
Peace and blessings. Loved the video. An inspiration to people of all ages...a young man making a difference...yeah, your great grandfather is proud. Next time, On my way to the valley I will stop by and eat your kolaches. 2/25/18. 2:33. AM
Our kolaches are made into a long roll and our favorite is filled with nuts. I don't have the exact recipe for the "nut paste" and my Grandma is now with our Lord.
Walnuts,?
@@romystumpy1197 Yes.
tak do texasu se někdy podívám zdravím američané
Kolache recipe 3:24
You can also find one here: www.splendidtable.org/recipes/czech-cream-cheese-and-blueberry-kolaches
What cinnamon roll recipe
We use less dough and more filling and usually make them much larger in diameter in Czechia. This diameter resembles more like something we call "svatební koláčky" or "wedding kolache" - these are small (basically one bite) and usually served on weddings with cream and icing sugar on top. Less dough and more filling either way, there is usually just a thin edge of dough around the filling. Very often there is a plum jam in the middle and poppy seed filling or "tvaroh" filling around (something like a soft cheese but not quite, a quark is very close to it). We usually add almonds and raisins on top before baking. Good job anyway :)
I've seen twarog farmers cheese in my polish supermarket in uk
I’m half Czech and me my sister and grandma all make kolaches together it was fun because I was better at it than my aunt
permanently closed
15 hour days can only last so long
Yummy I have not had one in many years and the grand mother seemed delightful and sincere. One day soon I would like to eat more kolaches.
Sorry but you have NO BUTTER in your dough! Grandma you need to dig that recipe out
Colache and Cola, please.
Gerik's Ole Czech Bakery & Deli in west texas is the gold standard. the sausage is ground sausge not a hot dog.
Try brushing with a mixture of butter, rum and sugar after baking. Luxurious :-)
makové koláče mňam mňam
Who the hell says that a kolache, is a wiener in a roll anyway?!
Your welcome, Im czech not sure how much
I am Czech and these Kolaches look so yummy! Have a nice Christmass and great all new year.
Dont you think he forgot the butter in the dough?
Permanently closed.
BRILLIANT video! As a kolache aficionado, I thank you for showing the process.
I'm of Swedish heritage and grew up baking traditional Swedish pastries with my grandmother. I loved this video and can't wait to try making kolaches! I so loved seeing that this young man graduated from culinary school and is bringing a 21st century approach to making classic Czech pastries, while still maintaining his grandmother's European traditions. Great story!
I come from El Campo, Czech! I was impressed that you knew that "sausage kolach" isn't! You got to heat the milk to kill the enzyme that will kill the yeast. Just enough to make the milk bubble along the edge of the pot but not a boil. I use buttermilk. Also, I take a packet of cream cheese, an egg, 1/4 cup of sugar mix(enough for 2 doz kolache) and spoon a little into each kolach before the fruit. Brings it up a notch. Try it! In Czech the "e" at the end is like an "s" in English and makes a word plural so saying "kolaches" is like saying mices.
Hello.
Not sure if it helps, but the recipe scribbled on the paper is not for koláč, but for štrúdel, which is a different type of pastry.
And how you got poppyseed fillings there, i thought its available only in Centran and Eastern Europe :D
You can get poppy seeds here. Usually in stores they sell small amounts with spices and it's a bit expansive. If you want more for baking it's better to go to farmers market and buy bulk. (Which is mostly imported and much cheaper).
I can easily buy poppy seed makiewec filling in a tin in my polish supermarket in the UK also raw poppyseeds
What a lovely video. I had no idea that kolaches are so popular in Texas. How interesting.
I’m glad they did this. Kolache’s are a breakfast staple here in TX.
Watched the video sad they are all so noticeable non-uniformed.
Kolaches are not Czech. In Czech Republic they are making a Kolace. What You are making is not even close to the real thing. Believe me I was born where the real stuff is made.
American kolache, nice but not the same. Texas always has to claim their right, on this your not!
We know we do them differently, a lot of our czechs moved here in the late 1800s early 1900s things change a lot in 120 years
Don't be such a joy sucker. This young man is doing the best to keep tradition and recipes are passed down from generation to generation. The way I might make a dish might be slightly different than how my mother taught me. From what I gather, some areas of Czechoslovakia made them one way and another area a slightly different way.
@@summerfitzhugh5562 yes thre are big regional diferences.... culturally the od cz was 4 culture zones in one.... the best kolache are from moravia... hana... frgale
This is a Texas Czech tradition they try hard to keep. But if it gives you an opportunity to spew anti-American and anti-Texas prejudice, so be it.
I'ma proud Texan and this made me cry! Can't wait to try the recipe! I live about an hour from here and I will for sure be visiting !