Thank you for sharing this wonderful recipe for Slovak Kolache! It sounds delicious and like it’s been a cherished family tradition for many years. The combination of sour cream and yeast is sure to result in a flaky, tender dough, and the technique of using butter in the dough is a great tip for achieving that perfect texture.
Here’s a recap of the steps, with additional details to ensure your kolache come out just right:
Slovak Kolache Recipe (Flaky, Tender)
Ingredients:
- 1/2 pint sour cream (or 1 dry measuring cup)
- 1 Tbsp sugar
- 1 packet regular yeast (or 2 1/4 tsp)
- 5 cups all-purpose flour
- 1 lb butter (4 sticks), chilled
- 3 egg yolks
- 1 tsp vanilla
- Fruit filling (Solo brand is recommended, or any preferred thick fruit filling)
- Granulated sugar for dusting
- Powdered sugar for dusting after baking
- Toothpicks to pin the dough
Instructions:
- Prepare the Sour Cream Mixture:
- In a small bowl, mix together the sour cream, 1 Tbsp sugar, and yeast. Stir just until combined. Set aside and let the yeast activate. You don’t need to wait too long, just until you move on to the next step.
- Make the Dough:
- In a large mixing bowl, add 5 cups of flour.
- Cut in the butter: Cube the chilled butter and add it to the flour. Use a pastry cutter, two forks, or your hands to cut the butter into the flour until it resembles crumbs no larger than a pea. This is similar to making a pie crust. Butter is key to getting that flaky texture, so make sure not to skip this step or substitute with another fat.
- Incorporate the Sour Cream Mixture:
- Add the sour cream mixture (sour cream, sugar, and yeast) into the flour and butter mixture.
- Add 3 egg yolks and 1 tsp vanilla.
- Mix everything together (you can use your hands for this step) until it forms a stiff dough. Don’t worry if it’s a bit crumbly at first — it will come together as you work with it.
- Divide and Chill the Dough:
- Divide the dough into 5 equal balls.
- Place each ball into a Ziploc bag and press it flat into a disc shape. This makes it easier to roll out later.
- Refrigerate the dough for 8 hours or overnight. Chilling is crucial for the dough to firm up and make rolling easier.
- Roll and Shape the Kolache:
- Remove the dough from the refrigerator about 1 hour before you plan to work with it. This will help it become pliable and easier to roll out.
- Dust your work surface generously with granulated sugar (not flour). Sugar helps achieve a crisp exterior and adds a subtle sweetness to the dough.
- Roll the dough out to about 1/8 to 1/4 inch thick. Be sure to flip the dough as you roll to ensure the sugar coats both sides.
- Using a square cookie cutter (or freehand it), cut the dough into squares, approximately 2×2 inches (or slightly larger).
- Fill and Fold:
- Place a small 1/2 tsp of fruit filling (such as Solo filling) diagonally on each square.
- Fold the dough over the filling to form a triangle or rectangle (depending on your preference). Pin the sides with a toothpick to keep them from opening up during baking.
- Tip: It’s helpful to bake a few first to make sure you’re comfortable with the folding technique.
- Bake:
- Place the filled dough squares on an ungreased baking sheet. They will puff up slightly in the oven, so leave a little space between them.
- Bake at 350°F for about 15 minutes, or until the tops are barely golden. Be cautious not to overbake, as this can lead to a tough bottom or overly crispy edges.
- Tip: Watch them carefully toward the end to avoid burning the bottoms. Since every oven is a little different, it may take a bit of trial and error to find the perfect bake time.
- Cool and Finish:
- Once baked, let the kolache cool on a rack. Carefully remove the toothpicks.
- Dust with powdered sugar for a finishing touch.
Storage:
- Kolache are best enjoyed fresh, but if you need to store them, avoid an airtight container if you’re storing fruit-filled cookies. Paper bakery boxes work well as they help keep the cookies crisp.
- If stored for more than a few days, the cookies may become soggy due to the fruit filling, so enjoy them within a week.
Additional Tips for Perfect Kolache:
- Freezing the Dough: If you have extra dough, freeze it for later. Simply wrap the dough discs tightly in plastic wrap or place them in Ziploc bags, and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking.
- Flaky Texture: For the best flaky texture, make sure your butter is cold when you cut it into the flour. Don’t overwork the dough, as that can make it tough.
- Different Fillings: While fruit fillings are traditional, you can experiment with other fillings like cream cheese, poppy seed, or even chocolate.
Your Slovak grandmother’s recipe sounds absolutely wonderful, and it’s clear why you’ve been making it for 20 years. The combination of sour cream, yeast, and butter creates the ideal base for soft, flaky, and delicious kolache. I hope these additional tips help anyone trying your recipe for the first time!
Veselé Vianoce to you and your family!