By CraftScout on May 23, 2007
Photo by Buzzoven3
Photo by Buzzoven3
"This recipe is not EXACTLY like they have around here, but I am working on it. This will give you a really good idea of what we bring home from a donut shop in and around Houston. These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas). Ham and cheese has always been one of my favorites. The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity. Start the sponge the night before."
Serving Size: 1 (176 g)
Servings Per Recipe: 8
"Delicious! Only slightly different than the family recipe we have from an old kolache shop just south of Houston (Pasadena to be exact). Ours deviates by using 1/3 cup of sugar, 1/2 tsp of grated lemon peel, and 1/4 tsp of ground nutmeg. I fill mine with orange marmalade, sweetened cream cheese, plum butter, and sausage and cheese (not all in the same bundle of course). The ham and cheese will now have to become another favorite in the bread basket."
"Featured in my Book#237470. Originally reviewed on July 10, 2008. Definitely 5 stars-- still smacking my lips! I had to go to book club so DH shaped them, and he did the rest. And did great! He really is a super man! We made them as posted-and I can see that maybe some people might add something--maybe even some mustard with the ham/cheese mixture, but we thought they were perfectly delicious just as posted. We will take them camping with us. Thanks for sharing another great recipe, Craft Scout. This is going right into my leftovers cookbook. I also appreciated how you could start it out the day before. Second time-I have a vegetarian DIL and for hers I mixed together 1 tablespoon of minced mushroom, 1 tablespoon of shredded swiss cheese, and about 1/16 teaspoon of dried thyme. And because I had used part of the bread dough for that instead of all being used with the ham mixture, I had leftover ham filling so I put the leftover filling of ham, mustard, and mushroom into a baked potato pulp. Made for ZWT4 the Flying Dutchess'."
"Wow! These are amazing. Like eating baby angels. It was so time consuming that I started to wonder if it could be worth it - YES! Next time I think I'll make twice as many and freeze them. I used cheddar cheese which was great, but I can't wait to try the Swiss. The only problem I had was that even though I was sure I had pinched & pressed them together well, most of them popped open during baking. Oh, well, it did NOT affect the taste! I'll just have to work on my technique. Thanks for bringing back memories of visiting kolache shops in Austin, Houston, and West, Texas."
"These were wonderful and definitely worth the effort. I did make them larger so only had 16 & increased the baking time. I froze 8 of those and hope they reheat well. Thank you for sharing the recipe! Made for ZWT4."
"It must be fate...thank you for taking this project on!! I was just thinking to myself that the one thing I really miss about living in Houston is going to "Best Donuts" and getting ham, cheese and jalapeno kolaches. There's no hope here in Kansas...I'll definitely be trying this recipe!"