By Terese Allen - Winter 2017 Issue
Bohemian (Czech) yeast-raised kolaches are a specialty at Dixie Lunch, a classic Wisconsin diner that’s been a mainstay in Antigo for nearly 75 years. This is their recipe, sized for home bakers.
Recipe Detail Serves: 24 3 hours 30 minutes Prep Time, 15 minutes Cook Time
In a large bowl, beat egg yolks and egg until smooth. Stir in sugar, salt and evaporated milk. Slowly stir in the boiling water. When it has cooled to warm room temperature, stir in about 3 cups flour and the yeast. Beat until well-blended. Slowly add the oil; stir well.
Transfer dough to a floured surface and knead in additional flour, a little at a time, until dough is smooth and shiny, about 10 minutes.
Lightly oil the bowl, place dough in it, cover and let rise in a warm place until doubled in bulk, about 1 hour and 15 minutes.
Punch the dough down, form it into a ball again, cover and let rise again for 30 minutes.
Oil two or more baking pans or line them with parchment paper.
To form the kolaches, roll the dough out on a floured surface to a thickness of about 1/4 inch. Use a round 3- to 4-inch cookie cutter or the bottom of a glass and a knife to cut kolaches out. Place on baking pans and brush each one with melted butter. Cover with a lightweight cloth or plastic wrap and let rise until double in bulk, 20 to 30 minutes.
Heat oven to 375 degrees. With your fingers, make an indentation in the center of each kolache. Fill center with toppings of your choice (2 tablespoons or so per pastry). Bake until light golden brown, 12 to 15 minutes. Cool to room temperature. Store airtight.