Making Kolacky

I been makin’ kolatch-kee for forty five years…was the mad refrain of a retired ninety-something baker who lived next door to a high school buddy of mine. Back then, as a cocky teenager hanging around in Riverside, Illinois, I thought it was pathetic. Nowadays I can imagine many far less pleasant things to have spinning around in my senile old brain. As a middle-aged man who appreciates a good kolache, I look back on that guy as sorta lucky. I don’t know what he would have thought of these. My guess is he’d have taken one look, waved his hand dismissively and walked the other way. That’s what makes guys like that great.


Kolacky Recipe

This is how I remember the spelling in many of the Czech bakeries along Cermak Road. There, kolaches were usually round and puffy, made from a yeast dough instead of a short crust. The ingredients are:

12 ounces (1 1/2) cups warm milk
3 ounces (6 tablespoons) melted butter
2 egg yolks
2.5 ounces (generous 1/3 cup) cup sugar
17.5 ounces (3 1/2 cups) flour
1/4 teaspoon nutmeg or mace
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast