Project 52: Rationing - Week 46 - Bohemian Kolache
|Better Homes & Gardens|
Cook Book Wartime Section
This week's ration recipe for Bohemian Kolache sounds so exotic doesn't it? I looked it up and found on wikipedia that a kolache (coming from a Czech word) "is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States." Sounds yummy to me!
I wanted to make a bread and I wanted to use my 1945 issue of the Better Homes & Gardens Cook Book again. I think I've only made one or two things out of it. So, when I saw this sweet bun recipe that called for mace I was intrigued! Mace is one of those ingredients that not many people use and not many recipes call for, but I love it. Mace comes from the outer covering of the nutmeg seed. So it tastes a lot like nutmeg, and yet it's also a bit peppery.
After making these, I really felt that these kolache would make a fabulous breakfast bread for Thanksgiving, Christmas, or New Year's day. The only catch is that it needs to be made the day before as it requires 4 separate risings - 3 if you cheat like I did. If you start in the morning, you should have it done by the early afternoon.
|I love this nifty wartime insert they included in the Better Homes & Gardens cookbooks |
published during WWII.
Scald the milk. Combine the sugar, mace, grated lemon peel, shortening and the scalded milk.
|Sugar, salt, lemon peel, mace, and shortening.|
Beat the mixture well. I beat with my electric mixer first and then hand beat it.
Cover and let rise in a warm place until doubled in size, about 2 hours. At this point the recipes says to punch it down and let it rise again, but I skipped the second rising and went straight to rolling it out.
Roll out the dough to a 1/2" thickness.
|Aren't they cute? The fact that you had to cut them out was another |
reason why this recipe intrigued me.
Put a dollop of jam in the center. Now, the recipe calls for orange marmalade. Unfortunately, I didn't have any orange marmalade, so I used a homemade blackberry-plum jam instead. It tasted good, but I think any berry flavor is too strong and overpowers the lovely mace flavor. A jam with a more delicate flavor like orange marmalade like they suggest or maybe even apricot is perfect for these.
Next, you cover and set these in a warm place again to rise and get puffy. *sigh* I know! It's a lot of steps, but it's worth it.
Bake in an oven preheated to 400º F (though I think 375º F would be better) for 15 minutes. Mine turned out too browned. Next time I think I'll try a lower temperature.
Finally, all done! Let cool and enjoy!
These little buns were lovely! They were soft and fragrant and the mace really stood out... until the blackberry kicked in. I really wish I'd had the orange marmalade. I think even sprinkling a bit of powdered sugar or a light glaze drizzled on top would be a nice touch. There's always next time, I suppose!
I know these require a lot of risings, but I'd really encourage you to give these a try for your next holiday breakfast or gathering!
|Better Homes & Gardens Cook Book - 1945 ed.|