Hilah heads to the town of West, Texas to check out the world famous Czech Stop to learn more about this unique town's Czech heritage and their delicious kolaches.
- 1/2 cup whole milk
- 1/2 cup water
- 2 packages active dry yeast (1/2 ounce total)
- 3/4 cup soft butter
- 1/2 cup sugar
- 1 teaspoon salt
- 4 egg yolks
- 4 1/2 cups sifted all-purpose flour
- 2 tablespoons butter, melted
- Filling: 12 ounces dried apricots (or other dried fruit), 2 cups water, 2 tablespoons sugar (or more, to taste), 1/4 teaspoon grated nutmeg
- Scald milk by heating in a small pot over medium-low heat for a couple minutes, stirring, until steam rises and tiny bubbles for around the edges. Remove from heat.
- Add water and allow to cool to lukewarm (95-105°F)
- Stir in yeast to dissolve and set aside.
- Cream butter, sugar, and salt together until smooth and fluffy. Mix in egg yolks.
- Add in the yeast-milk mixture and half the flour. Beat on medium speed for 5 minutes.
- Add the rest of the flour to form a firm dough. Cover and let rise until doubled.
- Meanwhile, make the filling: Chop apricots and combine in a pot with water to cover them and sugar. Simmer 10 minutes until softened. Mash to form a chunky puree. Cool.
- Once dough has risen, punch down and knead by hand on a floured surface for a couple of minutes. Divide into 24 balls.
- Arrange balls 1 inch apart on a parchment-lined baking sheet. Brush with melted butter and cover. Let rise 45 minutes.
- Preheat oven to 350F.
- Press holes in the dough balls to fit a large spoonful of apricot filling and fill each with a couple tablespoons of apricot.
- Bake 12-15 minutes until golden brown. Serve warm.