I’m addicted to kolaches. Any and all kinds, but especially these pictured here. Kolaches were brought to Texas by Czech immigrants and now have a cult-like following, for good reason. Almost a Danish pastry, they are made with a brioche-like bread dough instead of laminated layers; their centers filled with creamy sweet cheese and the slightest hint of lemon. When I first came across them in Bread Illustrated (America’s Test Kitchen’s new bread book) I instantly walked to my kitchen cupboards and took out all the ingredients needed: flour, yeast, butter, cream cheese, milk, sugar, lemon. While I worked the dough on my counter top, my mind jumped to purchasing a nearby corner bakery for the sole purpose of filling with kolaches. There would be trays lined with rows and rows of beautiful circles, all topped differently: cream cheese, chocolate and white chocolate, jam and fresh fruit, extracts, vanilla bean, meringue, whipped cream, ice cream. They would compete with local doughnuts shops for breakfast, boasting both simplicity and extravagance in every dozen sold.
Of course, such day dreams are not able to become reality at this point, but each bite I take convinces me otherwise. Maybe one day, Minneapolis. Maybe one day.