The Morkovsky Sisters Kolache Recipe

Featured in the “The Ranch,” November 1998.

Rose Morkovsky Hauger and Ann Morkovsky Adams are Czech sisters who grew up in a large family in San Antonio. Their family farm near Floresville is the focal point of family gatherings and celebrations. They’ve demonstrated their lifetime of kolache expertise in presentations for Texas Folklife Resources around Texas, and at the Smithsonian Institution’s Festival of American Folklife.

Dough

2 envelopes yeast
2 teaspoons salt
1/3 cup sugar
2 cups milk
1/4 cup oil
2 eggs, slightly beaten
8 cups flour
melted butter

Add the yeast to one teaspoon of sugar in a small bowl. Combine the remaining sugar, the oil and the salt in a mixing bowl. Heat the milk to about 110 degrees (lukewarm). Add 1/2 cup of the milk to the yeast/sugar mixture and set aside. Add the remaining milk to the mixing bowl and combine yeast/sugar mixture. Add remaining milk to the mixing bowl and combine with the other ingredients. Begin adding the flour to the mixing bowl one cup at a time. By the time you have added the second cup, the yeast will have proofed. Add the yeast mixture to the flour mixture and combine. Add a third cup of flour to the mixture and combine. Add the eggs at this point and combine them into the flour mixture. Begin adding the remaining flour 1/2 cup at a time, mixing after each addition. The dough is ready when “the dough chases the spoon around the bowl”. This usually takes about a total of about 5 1/2 cups of flour.

Cover the dough in the bowl and let it rise in a warm place until doubled, about 2 hours. Melt a stick of butter on the stovetop so that it is ready for spreading on the dough. Grease the tops of two cookie sheets and preheat the oven to 350 degrees. After the dough is doubled, punch it down into the bowl. Flour the work surface slightly. With a tablespoon scoop out balls of dough and drop onto work surface, maybe a dozen at a time. Then take each fall of dough to the palm of your hand and roll into a ball. Place the ball on a cookie sheet in evenly spaced rows of four across and six down to make a pan of 24. Brush with melted butter. Let them proof maybe another 30 minutes.

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