Wow! Love your technique! It’s just the way my grandmother made them. I’m making them with my son this weekend. Thank you so much for sharing your video. 😊❤
You might have to do an exercise video soon, bc I'm going to get fat if I start to make all these good recipes. Thanks for the recipe - as I love bread in general. Excited for your channel to grow!
Thank you for watching. I think it may be called self-control! LOL I've found that after the novelty wears off, it's easier to make something good and let others do (most of) the eating!
I seriously have to try this recipe. Would love to know if you've made an apricot filling or just use the canned filling? I love, love apricot kolaches too! Thanks for the yummy recipe.
I've never used canned filling - always started with dried apricots or prunes. The process is a bit different for each. With apricots you need to chop them before you cook them, then simmer until they are soft (takes longer than for the prunes) and then I mashed them with a potato masher before I added the sugar to them. Then they were still too runny to use until they cooled. Now, if I were going to make poppy-seed kolaches, I would most likely buy the canned poppy seeds!
@@beautyofcrypto3618 I use dried apricots. I think fresh ones would soften up lots better than the dried do. Good idea! But fresh ones aren't always available. I suppose you could buy them in season, prepare them and then freeze until you are ready to use them. Thank you for making me think!😀
Totally possible! And you can make the dough as sweet - or 'unsweet' as you want. You do have to put a little bit of sugar or honey or any natural sweetener in the dough because that is what 'feeds' the yeast and makes it grow. Kind of like you have to feed your kids so they will grow!
@@grandmamarj1455 And you know how kids eat! I could see this as another recipe with a taco-type of meat filling or chicken or something like that too. Maybe a future video?? :)
Dont you have a food processor or blender? Grandma used the canned filling for all flavors. The kolache she made didn't use yeast.The dough was flour with butter and cream cheese. Rich and delicious!
My grandmother grew up in Minnesota speaking Bohemian. Every time we visited her she made closed faced Kolache with prune filling just like you do. She called them Kolache also. I’ve been looking for Kolache recipes online for years but I kept finding open faced recipes. Now I know that I should have been searching for Buchty recipes all this time. Thank you for explaining the difference between Buchty and Kolache.
Thank you for watching the video! I've recently met some family from Czechoslovakia and they cleared it up for me. But since it is 'hard to teach an old dog new tricks', I will likely never be calling them buchty!
Freezing in ice cube trays would be a good idea. However, I just keep it in the container in the fridge and for some reason it does not get moldy. Sometimes it gets forgotten in there - maybe for weeks or even months - and it has never spoiled for me.
That would be totally fine. I have done that on occasion to introduce them to the uninitiated. At my Grandma's house, they were served with a holiday meal as just part of the meal - the bread to go with the meal - so didn't need icing. In a coffee an' setting, icing would be very appropriate. I've seen videos where they would sprinkle them with powdered sugar too.
I would love to know if you've ever made kolaches or buchty before and what your favorite fillings are. ❤
I love the boiled water technique - have never done that - learned so much in this video, great content.
So happy that you found something new in the video! The boiling water in the oven takes care of the problem of having a cold kitchen.
@@grandmamarj1455 And I honestly keep my kitchen cool - so this technique should help.
Wow! Love your technique! It’s just the way my grandmother made them. I’m making them with my son this weekend. Thank you so much for sharing your video. 😊❤
Cool! Love it! Thanks for inviting us.
Hi Wanda! Thank you for watching, you are welcome to drop by any time. When you decide to come, let me know and I'll give you the address!
Thank you for sharing a piece of history with us we can share with our kids!❤
Hi Patrick! So glad that you found this video. Let me know when you try making them with your family!
You might have to do an exercise video soon, bc I'm going to get fat if I start to make all these good recipes. Thanks for the recipe - as I love bread in general. Excited for your channel to grow!
Thank you for watching. I think it may be called self-control! LOL I've found that after the novelty wears off, it's easier to make something good and let others do (most of) the eating!
@@grandmamarj1455 I will do most of the eating! ha. Great recipe, can't wait to try it
@@LotzRemodeling I'm sure it will turn out well for you. Good luck!
Thanks for inviting me into your kitchen
Paige, you are welcome into my kitchen any time!
I seriously have to try this recipe. Would love to know if you've made an apricot filling or just use the canned filling? I love, love apricot kolaches too! Thanks for the yummy recipe.
I've never used canned filling - always started with dried apricots or prunes. The process is a bit different for each. With apricots you need to chop them before you cook them, then simmer until they are soft (takes longer than for the prunes) and then I mashed them with a potato masher before I added the sugar to them. Then they were still too runny to use until they cooled.
Now, if I were going to make poppy-seed kolaches, I would most likely buy the canned poppy seeds!
@@grandmamarj1455 Are you saying you use fresh apricots or the dried apricots?
@@beautyofcrypto3618 I use dried apricots. I think fresh ones would soften up lots better than the dried do.
Good idea! But fresh ones aren't always available. I suppose you could buy them in season, prepare them and then freeze until you are ready to use them.
Thank you for making me think!😀
Could you make this recipe (not a sweet dough recipe, but a typical bread recipe) and put a meat filling in it? Curious if you've done that too.
Totally possible! And you can make the dough as sweet - or 'unsweet' as you want. You do have to put a little bit of sugar or honey or any natural sweetener in the dough because that is what 'feeds' the yeast and makes it grow. Kind of like you have to feed your kids so they will grow!
@@grandmamarj1455 And you know how kids eat! I could see this as another recipe with a taco-type of meat filling or chicken or something like that too. Maybe a future video?? :)
@@brendalotz2218 Love your creative way of thinking! Who knows? You may come up with a new recipe! 💓
Dont you have a food processor or blender?
Grandma used the canned filling for all flavors. The kolache she made didn't use yeast.The dough was flour with butter and cream cheese. Rich and delicious!
Love the attention to detail.
Thank you! Details can be crucial! 💗
My grandmother grew up in Minnesota speaking Bohemian. Every time we visited her she made closed faced Kolache with prune filling just like you do. She called them Kolache also. I’ve been looking for Kolache recipes online for years but I kept finding open faced recipes. Now I know that I should have been searching for Buchty recipes all this time. Thank you for explaining the difference between Buchty and Kolache.
Thank you for watching the video! I've recently met some family from Czechoslovakia and they cleared it up for me. But since it is 'hard to teach an old dog new tricks', I will likely never be calling them buchty!
We also called them kolaches! Prune are my favorite. My grandma also made poppyseed and a cottage cheese kind.
I LOVE Kolachkis !!!
Spoken as if you were a true Bohemian! 😄 Thank you for watching
Just saw you keep that juice to use as a laxative bc it is so concentrated - do you freeze it in ice cube trays so it doesn't get moldy in the fridge?
Freezing in ice cube trays would be a good idea. However, I just keep it in the container in the fridge and for some reason it does not get moldy. Sometimes it gets forgotten in there - maybe for weeks or even months - and it has never spoiled for me.
Would it be too sweet to add some sort of drizzled icing on it afterwards?
That would be totally fine. I have done that on occasion to introduce them to the uninitiated. At my Grandma's house, they were served with a holiday meal as just part of the meal - the bread to go with the meal - so didn't need icing. In a coffee an' setting, icing would be very appropriate. I've seen videos where they would sprinkle them with powdered sugar too.