New Mexican Colache Recipes

HOMEMADE KOLACHES RECIPE

Steps:

• Combine the yeast, warm milk and sugar in a large mixing bowl. Let the mixture stand for 5 to 10 minutes. Add 1 cup of flour and mix well. Cover the bowl with a kitchen towel and let rise for about 20 minutes or until doubled in size.
• In another bowl, melt 8 tablespoons (1 stick) of the butter. Let the melted butter cool very briefly then whisk in the eggs and salt. Add the egg mixture to the flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough will be moist and soft.
• Turn the dough on a floured surface and knead for about 8 to 10 minutes. Add extra flour as needed to make a soft workable dough. Grease a bowl with some oil. Place the dough in the bowl, cover and let it rise for about 1 hour or until doubled in size.In the meantime, make the filling and the topping.
• In a medium bowl, combine the flour, sugar, butter and cinnamon. Using your fingers, crumble the mixture until it resembles bread crumbs. Set aside.
• After the dough has risen, remove it from the bowl and onto a lightly floured surface. Punch it down and divide it evenly into 12 pieces. Roll each piece into a ball and place them on an oiled baking sheet leaving several inches in between each dough ball. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes.
• Preheat the oven to 375 degrees.
• With your finger, gently make an indentation in the center of each dough ball, being careful not to flatten it too much. Fill each one with 1 tablespoon of filling and sprinkle it with the topping. Bake for about 12 to 15 minutes or until risen and pale gold.
• While the kolaches are baking, melt the remaining 4 tablespoons of butter. Remove the kolaches from the oven and brush them with melted butter. Transfer them to a cooling rack. Serve warm or at room temperature. They are best when eaten the same day they are made.
• Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
• In a medium saucepan over medium-low heat, simmer the apricots, orange juice, orange zest and cinnamon until tender, about 30 minutes. Drain.
• In a food processor, puree the apricots and sugar until smooth. The topping can be stored in the refrigerator, covered, for up to 3 days.
• Simply pour your chosen filling into a bowl.

CALABACITAS CON QUESO

Steps:

• Heat oil.
• Add the calabacitas.
• Cook for 2 minutes.
• Stir occasionally.
• Add the remaining ingredients except for the cheese.
• Stir to combine.
• Cook for 5 minutes, or until the squash is tender.
• Add the cheese.
• Stir to combine.
• Turn off the heat.
• Place a lid on the pot.
• Let sit for 2 minutes.
• Serve and enjoy.

NEW MEXICAN COLACHE

Steps:

• Preheat oven to 350°; grease a 2 quart casserole; set aside.
• In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
• Add in squash, green beans, and jalapeno; stir 2 minutes.
• Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
• Add in corn; stir well.
• Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.

BOHEMIAN KOLACHES

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

COLACHE

Steps:

• Heat butter in saute pan.
• Stir in onion and cook until limp.
• Add other vegetables.
• Add salt and pepper.
• Cover and cook over low heat for 30-40 minutes, stirring occasionally.

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

COLACHE (MEXICAN ZUCCHINI SIDE DISH)

Steps:

• Place olive oil and garlic over medium heat in a pan.
• Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance.
• Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.

KOLACHES

Steps:

• Make the pastry: In a large bowl, combine the yeast, milk, sugar and 1 cup flour. Mix well, cover and let rise until doubled in size, about 20 minutes.
• Melt 8 tablespoons (1 stick) of the butter. Pour into a large bowl and whisk in the eggs and salt. Add to the flour mixture and mix well. Slowly add the remaining 2 cups of flour; the dough will be soft and moist. Turn onto a floured surface and knead for 10 minutes, adding flour as necessary to make a soft workable dough. Place in an oiled bowl, cover and let rise until doubled in size, about 1 hour. Meanwhile, make your choice of filling.
• Make the dried-fruit filling: Place the fruit in a small saucepan and add 1/2 cup water or just enough to cover. Set aside until plumped and softened, about 1 hour. When the fruit is ready, add the sugar, cinnamon and lemon zest. Simmer over low heat for 15 minutes. Purée in a food processor or blender and set aside.
• Make the cream cheese filling: Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
• After the dough has risen, punch it down and divide evenly into 12 pieces. Roll the pieces into balls and place on an oiled baking sheet several inches apart. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes. Heat the oven to 375 degrees. Meanwhile, prepare the crumble topping.
• For the topping: In a medium bowl, combine the flour, sugar, butter and cinnamon. Crumble with your fingers until the mixture resembles bread crumbs. Set aside.
• To assemble and bake the kolaches: With your finger, gently make an indentation in the center of each bun, being careful not to flatten too much. Fill with 1 tablespoon of filling and sprinkle with topping. Bake until risen and pale gold, 12 to 15 minutes. While baking, melt the remaining 4 tablespoons butter. When the kolaches are removed from the oven, brush with melted butter and serve warm.