Stuffed Buns aka Kolache

September 12, 2012 at 11:58 am 2 comments

Have you ever had kolache?

For that matter, do you know what they are?

I didn’t until we moved to Texas, and suddenly there are all these kolache places everywhere.

Kolache, pronounced ko-lah-chee, are a stuffed bun of sorts. From what I understand, they originate in Central Europe (namely the Czech Republic/Slovakia area), but they’re also similar to Russian piroshki.

Like I said, they’re basically stuffed buns, and here, you can get just about any filling in them. There’s spinach cheese, sausage egg, potato cheese, apple cinnamon, cream cheese, etc.

They’re also really yummy.

You can have these any meal of the day, depending on what you stuff them with. They can also be dessert too. They’re really great for picnics and packed lunches though!

If you’ve been to or lived in Japan, you’ll know that stuffed buns are nothing new there. You can find a lot of different stuffed buns in bakeries. Some of the more common fillings are curry, anko (sweet azuki bean paste), custard, jam, etc. They’re yummy too. Except the anko filled onces, I am not a fan of sweet bean paste. But that’s just me…

Hisa stuffing those buns!

Anyway, Hisa and I thought it would be fun to actually make our own stuffed buns/kolache, so last Sunday, we did just that. I made my standard bread dough, but really any yeast bread dough will do I think. You could even buy pre-made frozen bread dough to use if you want. We made five different fillings, stuffed them, baked them, and had a kolache feast. And it was good.

I’ve included the recipes for the fillings we made, but feel free to try out your own fillings! There’s so many options with these! Next time I want to try making pumpkin spice, custard, curry, and sausage & egg fillings. Oh, the possibilities!

Tip: Use a topping or mark your buns in some way, so you can distinguish which bun has which filling. We topped ours with a walnuts, almonds, and sesame seeds to distinguish them.

 

General Stuffing/Baking Instructions:

  1. Pinch off a piece of dough. I would say larger than a ping pong ball, but smaller than a tennis ball. But really, make them whatever size you want [note that a larger size bun might need to bake longer].
  2. Roll out the dough piece into a circle. You want it fairly thin. Place about 1/4 c. of the filling in the center, fold the sides up over the filling, and pinch them closed. Place on a greased baking sheet, pinched side down, and cover and let rise for 10 – 15 minutes.
  3. Beat an egg in a small bowl. Use a pastry brush and brush the top of each bun with the egg.
  4. Baking the buns at 375° F for about 20 minutes, or until the buns are golden brown. Place on a cooling rack to cool.

One of the meat filled and spinach and cheese filled buns. Ooh, they were so good.

 

Russian Style Meat Filling

  • 1 Tbsp. butter
  • 1/2 lb. ground beef
  • 1/2 diced onion
  • 2 garlic cloves, minced
  • 2 tsp. dry dill weed
  • 1 Tbsp. tomato paste
  • 1 boiled egg, crumbled
  • 1/4 c. plain Greek yogurt
  • salt and pepper
  1. Melt butter in skillet over medium high heat. Add ground beef and onion, and cook until beef browned. Add garlic, dill weed, and tomato paste, and cook another 2 – 3 minutes.
  2. Remove from heat. Add boiled egg and yogurt, and mix well. Season with salt and pepper to taste.
  3. Allow to cool to room temperature before stuffing dough for buns.

Potato, Ham, & Cheese Filling

  • 3 medium-large russet potatoes
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 1/2 c. diced ham
  • 2 Tbsp. butter
  • 1/4 c. milk or cream
  • 1 c. shredded colby jack cheese (or whatever cheese you’d prefer)
  • salt and pepper
  1. Put a pot of water on to boil.
  2. In a small skillet over medium heat, saute onion and garlic in olive oil for 3 – 4 minutes. Remove from heat.
  3. Peel, wash, and cut potatoes into cubes. Boil until tender, then drain, and return to the pot.
  4. Add butter and milk to pot. Mash potatoes until the desired consistency. Add onion/garlic, ham, and cheese, and mix well. Season with salt and pepper to taste.
  5. Let mixture cool to room temperature before stuffing dough for buns.

Spinach Ricotta Filling

  • 2 Tbsp. extra virgin olive oil
  • 1/2 small onion, diced
  • 1 garlic clove, minced
  • 5 – 7 oz. fresh spinach (a little over half a bag)
  • 1 1/2 c. ricotta cheese (or cottage cheese)
  • 1/2 c. grated parmesan cheese
  • salt and pepper
  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and saute for 3 – 4 minutes. Add spinach and cook until wilted.
  2. Add spinach mixture, ricotta cheese, and parmesan cheese to a bowl and mix well. Season with salt and pepper to taste.
  3. Let mixture cool to room temperature before stuffing dough for buns.

These were like bread stuffed with apple pie. Delicious. And yummy for breakfast too!

Apple Spice Filling

[note: everyone had their own preference for how strong they like the spices for this type of apple filling. Add more or less than the recipe says according to your preference.]

  • 2 large sweet apples, peeled, cored, and cut into small cubes
  • 1 Tbsp. lemon juice
  • 1/3 – 1/2 c. brown sugar (depending on how sweet you want it)
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger powder
  1. Add cubed apples and lemon juice to a pot over medium high heat. Cook, stirring occasionally, for about 5 minutes. Add sugar and spices, reduce heat to medium, and continue cooking until apples tender, another 5 – 10 minutes. Adjust spices/sweetness to taste.
  2. Remove from heat and let cool to room temperature before stuffing dough for buns.

Sweet Potato Filling

[note: everyone had their own preference for how strong they like the spices for this type of apple filling. Add more or less than the recipe says according to your preference.]

  • 2 large sweet potatoes, peeled and cut into small cubes
  • 1/3 – 1/2 c. brown sugar (depending on how sweet you want it)
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger powder
  1. Boil, steam, or bake sweet potato cubes, according to your preference, until tender. Add to a bowl, and mash until smooth.
  2. Mix in the brown sugar and spices. Adjust spices/sweetness to taste.
  3. Remove from heat and let cool to room temperature before stuffing dough for buns.

 

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Entry filed under: Baking, Beef, Bread, Breakfast & Brunch, Desserts, Packed Lunches, Recipes, Sandwiches, Side dish, Snack food, Vegetarian. Tags: , , , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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