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THE ORIGINAL KOLACHE MIX
From: The Original
 
“THE BEST LITTLE
BAKERY IN
TEXAS!”
Ingredient Portions:
Water – 8 lbs. + 4 oz.
Eggs – 8 ea. large eggs or 16 oz. liquid eggs
Dry yeast (“Saf-instant red label” recommended) – 4 oz.
Kolache Mix – 11 lbs. + 2 oz.
Procedure:
Pour dry Kolache Mix into a large dough/mixing bowl. Add dry yeast to dry mix and blend well with spoon, hand or spatula. Pour water and eggs into mixer bowl. Using a dough hook, turn mixer on low speed. Slowly add dry mix and yeast. Mix on low speed for about 2 min. or until liquid and dry ingredients are blended. You may have to scrape the sides of the mixer bowl. Turn mixer to medium speed. Mix for about 22-25 min. until dough is fully developed . The developed dough will have a sheen to it, pull away from the sides of the mixer bowl during final minutes of mixing and pass the “stretch test”. The optimum finished dough temperature is between 83– 90 deg. Remove bowl from mixer and cover with a damp rag. Place bowl in a warm (not hot!) area of the kitchen.
Allow dough to rest for about 30 min. Dough is now ready for production.
Tips:
• Vary water temp to compensate for cold eggs, cool ambient temp, cool dry mix temp, etc.
• Vary amount of water to achieve desired texture.
• More water for a more “slack” dough.
• Less water for a “stiffer” dough.
• Cut dough into 1-1/4 – 1-1/2 oz. pieces for fruit kolaches. Roll pieces into balls. Place on greased half sheet bun-pan (4 x 6). Proof off. Fill with fruit pie filling. Top with streusel topping and bake off.
• Bake @ 275 deg. for about 20 min. Temp and baking time will vary depending on equipment.
• Smaller batches in larger bowls may take longer to develop.
Please feel free to contact me with any questions that you may have. I look forward to hearing from you as I love to talk kolaches.
Happy Kolache!
Robert Ahrens / Kolache
Shoppe
7113 Burnet Rd. #112 Austin, Tx. 78757
512-458-5542
kolacheman@yahoo.com
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