Garth’s Peach Kolaches Recipe

Makes 24 kolaches

When my sister, Beth, bought some land with a peach orchard on it, we harvested peaches and made everything we could think of with the crop. We made preserves and crostatas, both featured in this book. Garth asked if I could make peach kolaches. My first question was, “What is a kolache?” I learned from him that it’s a Czech-inspired pastry that he used to eat in Oklahoma. What? The history is that Czech immigrants settled in the Oklahoma Territory and brought with them their culture and cuisine, including the kolache. Garth grew up in Yukon, Oklahoma, and for over fifty years the town has been home to the Oklahoma Czech Festival, a huge annual outdoor event. The festival promotes and celebrates Yukon’s Czech heritage with a carnival, parade, craft booths, music, dancing, games, and — you guessed it — kolaches. These pastries are so yummy. I was happy to recreate something from Garth’s childhood that made him smile, and to find another tasty use for homegrown peaches!

 

Ingredients

• 2 cups milk
• 1 (1/4-ounce) packet active dry yeast (2-1/4 teaspoons)
• 4 tablespoons (1/2 stick) butter
• 1/4 cup solid shortening (I like Crisco sticks)
• Nonstick cooking spray
• 2 large eggs
• 1-1/4 cups granulated sugar
• 2 teaspoons kosher salt
• 8 cups bread flour, plus more for dusting
• 2 large peaches, peeled, pitted, and chopped
• 1 cup peach preserves, store-bought or try Beth’s Peach Preserves (see recipe below)

Sweet Sugar Drizzle

• 4 tablespoons (1/2 stick) butter, melted
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• 2 to 3 tablespoons heavy cream or milk
• Pinch of kosher salt

Directions

In a medium saucepan, warm the milk over medium heat until it starts to steam (but not boil) and forms a skin on the surface. Take it off the heat and let cool slightly, 15 to 20 minutes; it should still be warm. Transfer 1/2 cup of the milk to a small bowl, add the yeast, and set aside until the yeast has dissolved and the mixture is foamy, about 5 minutes.

Meanwhile, in a medium microwave-safe bowl, microwave the butter and shortening together for 1 minute, stirring once halfway through, until melted and combined. Set aside to cool for 5 minutes.

Grease a large bowl with cooking spray and set aside.

In another large bowl, mix together the eggs, granulated sugar, salt, and butter-shortening mixture. Add the reserved milk and the yeast mixture and stir to combine. Slowly add the bread flour, 1 cup at a time, mixing with a fork or your hands until the flour is incorporated. Turn the dough out onto a board or kitchen counter lightly dusted with bread flour and form into a ball; it will be slightly sticky to the touch. Don’t overwork this dough, or it will be tough. Put the dough ball in the greased bowl. Cover with plastic wrap and let the dough rise until it doubles in size, about an hour.

Punch down the dough to deflate, cover again with the plastic wrap, and refrigerate for at least 4 hours or up to overnight.

In a medium bowl, mix the peaches with the preserves and set aside.

Spray two large (13 x 18-inch) baking sheets with cooking spray. Remove the dough from the fridge, shape it into balls 3 inches in diameter, and place them on the prepared baking sheets, about 3-1/2 inches apart. You should be able to get 12 on each baking sheet. Using the bottom of a small jar or the back of a spoon, press down in the middle of each ball to make a space for the filling and dollop 2 tablespoons of the filling in each. Cover the kolaches with plastic wrap and let rise until doubled in size, about 1 hour.

Preheat the oven to 375°F.

Bake the kolaches for 25 to 30 minutes, until light and golden brown.

Meanwhile, make the glaze: In a medium bowl, whisk together the melted butter, vanilla, and sugar. Add the cream 1 tablespoon at a time until you get a thick but spreadable consistency. Whisk in the salt.

Using a pastry brush, brush the sides of the kolaches generously with the glaze. Serve warm.