Delicious Kolaches with Claire Saffitz | Dessert Person
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- Опубліковано 5 чер 2024
- A special thanks to our partners at Made In Cookware for sponsoring today's episode. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0224-claire
How to Make Delicious Kolaches in Austin, TX | Claire Saffitz | Dessert Person
Claire Saffitz explores these Czech pastries down in Austin, Texas, with Chef Jesse Griffiths, a renowned local chef, author, hunter, and owner of Dai Due Butcher Shop & Supper Club. Discover the history behind Kolaches and Klobasneks, widely popular in central Texas. Chef Griffiths brings in ingredients like wild persimmon jam and a delicious wild turkey boudin. Additionally, get a sneak peek into his upcoming book, "The Turkey Book," which is now available for pre-order over at www.thewildbooks.com/
#kolaches #clairesaffitz #chef
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Ingredients:
Kolache dough
1 ½ cups/375g milk
7 tbsp/80g lard
3 eggs
7 ½ cups/900g flour
3 ½ tsp/20g yeast
2 ½ tsp/15g salt
¾ cup/150g sugar
Egg Wash
1 egg, beaten
Posypka (streusel) for sweet kolaches
¼ cup sugar
¼ cup flour
¼ cup butter, softened
Kolache filling
2 ½ cups fruit jam, cooked fruit or cream cheese
Klobasnek filling
2 ½ cups boudin, 9 links smoked sausage or other smoked meats
Cheese, if desired
Sauerkraut, if desired
Sliced chiles, if desired
Onion, poppy or sesame seeds, optional
00:00 Intro
01:46 Kolaches and Klobasneks
03:09 Ingredients & Special Equipment
04:47 Make the Dough
07:25 Knead the Dough
13:09 Roll out and Fill
18:04 Bake
19:02 Remove & Cool
19:51 Serve
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa - Навчання та стиль
Such a great experience learning about Kolaches with Jesse Griffiths! Make sure to stay tuned and subscribe for upcoming episodes in Austin, TX.
Drop a comment and share which city you'd want us to explore next!
Portland, OR! Portland has a very interesting food scene and hello, donuts!
@@kelliehall6582 would love to visit Portland, OR!
And Seattle 🎉
San Francisco
New Orleans!
RHOOODAAAA OMG y'all are so iconic
Better cameo than any marvel end credit scene lol
I was literally about to say the same thing the same way 😂 I was so excited
I kno!! I love her and I don’t know why!
RHODAAAAAAAAAA
My heart grew three sizes when Rhoda walked in!!!❤❤❤
Jesse was so cool! What a gentle giant. Clearly so passionate and thoughtful, soft spoken too. He knows his craft very well. I’d love to see him again!!
Rhoda being Culinary Director gives me so much joy!!!! What a treat to have the quick feature.
Shout out to you both from Czech Republic! Thanks for showing little bit of our culture. I especially appreciate the effort of writing down the correct spelling of "koláč" and "klobásník". Claire, I am fan of yours for so many years, you literary saved me during quarantine. Sending love and wish you all the best
I don’t know anything about this guy but exceptional vibes coming off of him
i trust him with my life
I like how Jesse blushes when you start talking about how great his restaurant is ❤
A lot of the time, the 'Farm to Table' or 'Field to Table' moniker is a sales pitch as much as it is a culinary approach, but Jesse Griffiths is the real deal. His knowledge of the plants and animals that he cooks with, from their environment/habitat, their lifecycle, their biology, comes through in his cooking, the books he writes, and when we get to see him in videos like this... Really, who else has ever sounded that passionate about a persimmon? Thanks for having him on! (Now I'm off to go find a disappointing Kolache in Phoenix and think up an excuse to get back to Austin soon.))
I love that she came back bigger and better this year! Dessert person is soaring to new highs. Hats off to the producers and everyone who manages to bring this all together you guys are brilliant!
Dai dui is such an incredible restaurant. I worked as a cook in Austin for years and that place was a constant stop for me and other cooks on days off. Solid food, great people. They absolutely understand the dynamic of fine, local cuisine.
Fellow cook here that also worked in Austin, and can confirm. The city needs more restaurants like Dai Due.
WE ARE SO BACK!!! Missed you Claire! 🥰🍞🌶️
Jesse is one of the absolute best. If you're in Austin, TX, I strongly recommend checking out Dai Due.
This guy is a lovely calming presence
I love Claire with other chefs. She never talks over them… you can see her get more excited for certain people so she’ll be chatty, but it never becomes a competition to talk.
I also like her curiosity because she asks the questions I would 😂
From TX here- I usually stop in West at the Czech Stop on my way between Austin & Dallas or vice versa. So the part about getting these at gas stations is true 😊
So glad to see a Kolache episode! I lived in Texas most of my life and Slovacek's was the place/gas station, I got my kolaches when driving to Austin from Dallas! Can't wait to watch the other videos!
Hi there Rhoda! 😍
Nice to see her on the set.
Hope you had a great time in Austin, Claire.
You came during the cold snap.
Posypka is fine, but I grew up with word Drobenka instead
I love, love, LOVE when Claire has baking session with other chefs. Other techniques and other palette teasers.
This feels nice to see! When I saw the title, I had a sneaky suspicion it's gonna be Czecho-Slovak (as someone who was born and still lives in Slovakia, and having had these regularly, this just feels good to see and to know Texas is keeping the mid-European tradition going from over the ocean).
Omg Rhoda cameo got me happy crying
Oh my gosh, I got emotional seeing Rhoda and Claire together again on camera 😩
They look delish, I love spicy foods so I’d defo gobble up the savoury ones ❣️
OMGGGGG Rhoda!!!! We miss you! I learned so much in this video, it was amazing. My family is distantly Czech and learning anything about that part of my heritage feels really awesome. Thank you Claire and Chef Jesse!
Imagine a travel show where Claire goes around the world meeting pastry chefs and trying different sweets
Like Anthony Bourdain but desserts? That could be cool. David Lebovitz sort of does that but more with blogging than videos.
My god! 😍 slovak baker here 👋 i love your recipes, actually bakes a lot of them at our bakery. When i saw “moravské koláče” here, it made my day. We usualy put “tvaroh” inside them. Tvaroh is kind of cow cheese typical for czech and slovakia, kind of like cottage cheese. Then we put the prunes and “mrvenička” on top. We bake them on sheet individually, so they do not touch. It takes much less time ☺️ love your videos and recipes ❤️ great work 💪
I love Claire coming down to Austin and showing off her baking and kneading skills in front of all these professional chefs. You can tell how impressed they are
Wow, I had no idea koláče were a thing in the US! It's cool to see that a bit of Czecho-Slovak culinary tradition made it over there. I can reassure Jesse we won't be angry at him, his pronunciation is pretty good! It does sound a little odd to hear the word pluralized, since koláče is already plural (singular being koláč), but all in all I think Jesse did the pastry justice.
Here in the panhandle of Texas we primarily eat savory kolaches filled with cheese and sausages, which are technically klobasneks. We usually eat them at breakfast because they’re served at donut shops. It’s great to find out the origins and history.
Ehhan Chebowski (Austin based) has a whole video on them and the history.
I love seeing the way Claire works under other chefs 😭😭 so wholesome and professional
The gentle chat in between instructional chat is my fave. Love how the editing has shifted that way more and more ❤
NO WAY! i live in Austin. what an amazing moment. kolaches are INCREDIBLE!!!
Made these today. The savory ones. I used a smoked sausage and wrapped each chunk with poblano pepper. Boyfriend was so happy he’s already asking me to make another batch for his family. Very happy, great recipe and thank you 🙏🩷
Always glad to see a new upload from you Claire, thanks
Glad to be back!
Hey guys, greetings from Prague, Czech republic. Nice to see how our history is part of the life in Texas. And don't worry about your Czech words Jesse ;-) Better word for "posypka" would be "drobenka", which kind of means something like "crumbles/crumbling", but your usage of the word was OK 🙂
So cool! Yes, Central Texas has a large Czech population and great food!
Posypka is the common term in Texas. In Ukrainian that word would mean “to sprinkle, to rain, to pour”, which is literally what you do with it, to sprinkle it on top with your fingers. Does modern Czech have a word with that Slavik root?
@@73texmex yes, that’s the word ‘drobenka’ which you could say is ‘to crumble something on something’ :)
I grew up on kolaches as breakfast on the way to school -- love this episode and excited to make some kolaches for my family when I visit them in Texas! Definitely a staple!
2:18 i’m czech, koláč isn’t really a translation for cake, cake is “dort” and it’s just a normal cake like a birthday cake…koláč would be closer to “pie”, since we also call stuff like apple pie “jablečný koláč”. there’s usually a traditional filling holy trinity - poppy seeds, quark and povidla (plum jam). also, this is my first time hearing about klobásník, but apparently it’s a thing in some czech regions:o the more you know
Pepper corking isn’t an indication of heat level at all. They’re just stretch marks, just like humans get when they grow rapidly.
As a native Minnesotan, I think high bush cranberries cannot be beat for a gorgeous jelly/jam that is AMAZEBALLS on a homemade biscuit or a toasted slice of homemade bread. Tart and tamarind-ish, with a distinctive smell. So yum! I'm sure it would be fantastic in kolaches, too.
Preorder your copy of "The Turkey Book" today at thewildbooks.com!
Jesse is such a phenomenal chef but he's so soft spoken and humble.... and Clair is just the most wholesome person ever
Claire, I am so impressed with you and your channel. Please keep bringing us more. Don't forget , we love your mom also.
It would be important to clarify: Milk _is_ the recommended remedy for mitigating capsaicin. The casein binds to it, reducing its effect.
Have to stop for kolaches at the Czech Stop every time you go through West.
I have been waiting my entire life for you to have a kolache episode
Persimmon jam looks gorgeous when you top in dough is almost resembles caviar. It great to hear Chef Griffiths describe how he enjoys sourcing his foods from locals or himself doing the job. My favorite fruit for right now is mango.
As a Texan, I love to see chefs making kolaches! Freshmade are best.
He's so calmed and calming
Seeing Roda is so nostalgic!
This was a great episode. Very interesting to hear from Chef Jesse! The wild persimmon sounds interesting. And for your sponsors, I'd never heard of Made In cookware before watching your videos and now I would definitely consider buying their cookware.
Jesse is such a cool guy!!
Welcome back Claire🥳
EEP! I see Barton Springs Mill! My bachelorette weekend was planned around going to focaccia making class out there. Loved that place!
Kolaches! You made this homesick Austin girl so happy! I'm so excited for this series.
This was wonderful. Jesse has such a gentle, caring, super informed vibe. And I absolutely got emotional when Rhoda popped by.
SO cool to see you in Austin- hope you had a great time while you were here, Claire! I always think our food scene doesn't get enough love and hype. Dai Due is the best. :)
Pure Texan here! 👋 so glad to see kolaches featured, although I’m partial to cream cheese kolaches and jalapeño cheese smoked sausage klobasneks
Fuck texas…treating women like chattel…
I emigrated to Central Texas in 1999, and I lived there for 15 years before returning to the East Coast. I truly missed three foods from Texas that are not the same in my home state. I miss Texas Kolaches, from The Czech Stop on 105 N College Ave, I-35 (exit 353) in West, TX. I miss the Salt & Pepper Lobster from C.R. Surf and Turf on 601 E Whitestone Blvd #200 in Cedar Park, TX, and I miss authentic breakfast tacos son out of a Mexican mom's mini-van. I learned to make homemade Tortillas. I learned to make the Salt & Pepper Lobster, but I never could match the taste and texture, of the Kolaches from "The Czech Stop" in West, TX. Thank you for sharing this recipe! I will try this recipe in a couple of days, and hopefully, it will bring back those many memories of when I once drove from metropolitan Austin through West Texas and beyond.
My seratonin levels just skyrocketed, love seeing other chefs on the show❤️🥹
As a Texan it makes me happy to see people being introduced to Kolaches, they're amazing
oh my gosh my hometown!! this makes me feel so warm and fuzzy
His voice is so soothing!
Thanks Jesse for labeling kolaches and klobasneks correctly. What ive been told is a kolache by more than one Texan, is actualy klobasnek.
Seeing Claire thrive is so heartwarming
Love watching Claire learn about food dear to me from a local (to me) treasure. Jesse is chill af and Claire showed love and respect. Cheers.
I WAS JUST DREAMING OF KOLACHES!!! I moved from Texas to my current area and I miss them so much!!!!
We need a Claire (&Harris?) colab with MeatEater and Jesse!
I have so much respect for all the restaurant people, so much!
Claire, next time you're in Austin, you should do a meetup! I think that would be so cool. You've got loyal fans in Austin!
a teaser of Claire collabing with my favorite Austin bakery COMADRE PANADERÍA omg ????!
Claire, this made me so happy and nostalgic! Kolaches are my fiancé’s favorite, but you don’t see kolaches in Virginia, so I’ve been wanting to learn how to make them.
When we still lived in Houston and drove out toward Austin to visit his parents, we’d always stop at Hruska’s (one of those fancy gas stations, haha) for some kolaches.
She’s so talented, love watching her work the dough 👏‼️
Wild persimmons are tough to beat for fall, but early summer would be wild blackberries for me…
Jesse Griffiths is an amazing chef and an icon of Texas cuisine. Thank you.
Chef Jesse rules! Thanks again Claire & the team for another great episode, excellent all around!!! Come to Prague, NE Home of the biggest Kolache!!!!
Jesse seems like a fantastic person! :)
Better czech word for streusel is "drobenka" or " žmolenka" (a bit old fashioned). Drobenka from the word "drobit" = crumble. But "posypka" is also OK.
We love you Claire! Love your books and love your charming videos, thank you for sharing your magic with us 💛
Jesse has such a nice energy.
Omg I live in Austin and I love your channel - it’s so fun to see you just walking around town❤haha. Also I LOVE comadre panadería and Hijita, I’m so glad you went there. Truly an amazing place, and they do such great community things.
Also yes there a lots of Czech gas stations as you drive around. Some nicer and some classically gas station-y, but that’s kind of fun.
Love this! My husband is Czech and we love getting kolaches from our local gas station’s bakery. 🫶🏼
I was JUST thinking about kolaches yesterday! Also, I’m from south Louisiana and was very happy to see that boudin was the main ingredient in the savory one!
I loooooooove so much that you are in my hometown!!!!
Dang Rhonda loves in Austin 😮 seems like everybody landed on there feet that's amazing
FOOD TOUR!!! aaaahhh so excited for so many guests!
If you end up in San Antonio my Granddaughter would love to meet you. She has your cookbook and it is her favorite! She is9!
I’m so happy to see Austin! that’s where I’m from & I just recently moved across the country to PA, & have been missing Austin a bit 🥰
Yes! New Claire video! I was getting antsy!
I can't tell you how excited I am to try to make these! I love kolaches, but it is hard to find the sweet ones where I live. Thanks for doing this recipe!
Perhaps the most wholesome episode yet 🥹
The seams on jalapenos that look like stitches are from swelling. When the plant gets too much water in a short period of time, usually a storm, the pepper will grab the extra water and grow. The problem is the skin is used to stretching at a normal rate and tears, after a day or two the seams heal and look like the stitches. Letting a Jalapeno start to grow red will make it sweeter but really does seem to make them hotter than normal.
Also, St Louis, Mo loves Kolache too, we have 2 rival chains of Kolache bakeries.
I need to make a trip down to Austin and eat at Dai Due! Austin has so many great places to eat at. Welcome back, Claire!!
Love this series!
Never heard of Kolaches before; they look super yummy especially the persimmon one!
I really love that when he’s unsure about ingredient ratios or wants to check if the kneading is done, he just touches the dough and can instantly be like “oh yeah, that feels right”
Hello from Australia! Good to see you back
Thank you #MadeIn for sponsoring this episode.
Rhoda!!!!!🎉❤
Great episode y’all! And what a treat to see Rhoda 😊
Love Jesse’s vibes. I can’t wait to tries these someday!
Claire had the most pleasant personality!! I could watch her all day!! Great show!