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THE ORIGINAL KOLACHE MIX From:
 
“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 87 – 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 Fax: 512-458-1473
kolacheman@yahoo.com
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