Czech Kolaches

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Czech Kolaches
 
This recipe takes some time to make so plan ahead. My husband is part Czech and loves sweets. So this Czech treat is a winner. You can also make these with fruit filling of your choice like a lemon curd would be delish!
Author:
Recipe type: Breakfast
Ingredients
  • Dough
  • 1 cup whole milk
  • 10 tablespoons unsalted butter, melted
  • 1 large egg plus 2 large yolks
  • 3 ½ cups all purpose flour
  • ⅓ cup sugar
  • 2 ¼ teaspoons instant or rapid rise yeast
  • 1 ½ teaspoon salt
  • Cheese Filling
  • 6 oz cream cheese, softened
  • 3 tablespoon sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon grated lemon zest
  • ¾ cup ricotta cheese, whole milk is best
  • Streusel
  • 4 tablespoon plus 2 teaspoon flour
  • 4 tablespoon plus 2 teaspoon sugar
  • 2 tablespoon unsalted butter cold cut into pieces
  • 1 large egg beaten with 1 tablespoon milk for brushing
Instructions
  1. For the dough
  2. Grease large bowl. Whisk milk, melted butter, and egg and yolks together in a bowl. (batter will form clumps) Whisk flour, sugar, yeast, and salt together in a bowl of stand mixer. Fit mixer with a dough hook, add milk mixture to flour mixture and knead on low speed until no dry flour remains, about 2 minutes. Increase speed to medium and knead until dough clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
  3. Transfer dough to greased bowl and cover with plastic wrap. Cover with dish cloth and let rise in a warm place for an hour or more till it has doubled in size.
  4. For the cheese filling
  5. Using a mixer with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 2 minutes. Add ricotta and beat until just combined about 30 seconds. Transfer to bowl, cover wih plastic and refrigerate until ready to use.
  6. For the Streusel
  7. Combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and keep in frig till ready to use.
  8. Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth.
  9. On counter, cup each ball in your palm and roll into a smooth tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic and a dish cloth. Place in a warm place and let sit to rise till doubled it size. About 90 minutes.
  10. Heat oven to 350. Grease and flour bottom of a ⅓ cup measuring cup and make a deep indentation in center of each dough ball by slowly pressing until cup touches sheet.
  11. Gently brush kolaches all over with egg-milk mixture. Divide filling evenly among kolaches and smooth with back of spoon, sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pans for about 10 minutes. These are great warm or cold.

 

Beet Gnocchi with walnut sage butter

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Beet Gnocchi with walnut sage butter
 
When thumbing through April's issue of Food & Wine magazine, I was very excited to find this amazing recipe. I love Beets and they are so very good for you too. This recipe takes some time but the results are worth every minute.
Author:
Recipe type: Main
Ingredients
  • 2 pounds medium beets, scrubbed
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 cup fresh ricotta (8 ounces)
  • 1 large egg, lightly beaten
  • Pinch of nutmeg, preferably freshly grated
  • ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup coarsely chopped walnuts
  • 1½ sticks unsalted butter, cubed
  • 16 small sage leaves
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat the oven to 375º.
  2. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add ¼ cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely. You can also boil the beets till tender about 45 minutes.
  3. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
  4. In the bowl of a standing mixer fitted with the paddle, combine 1½ cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the ¾ cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
  5. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  6. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a ½-inch-thick rope. Cut the ropes into ½-inch pieces and transfer the gnocchi to the prepared baking sheet.
  7. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
  8. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  9. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.