Achieve Ultimate Fluffiness: Tangzhong Kolaches Recipe for Incredibly Soft Pastries
For anyone who has traveled through Central Texas, particularly between the bustling cities of Austin and Houston, the name Weikel’s Bakery in La Grange evokes a sweet memory. Their catchy slogan, “We Gotcha Kolache!”, is more than just a marketing phrase; it’s a promise of culinary delight. Weikel’s is famously known for its Kolaches – these soft, fluffy, and utterly delightful Czech pastries filled with everything from sweet cheese and various fruits to savory sausages. Having spent a significant amount of time in La Grange myself, I’ve had my fair share of these iconic treats over the years. What started as a childhood snack has evolved into a true appreciation as an adult baker, especially given the fascinating versatility of dough and the many ways to perfect it. My journey into baking has often led me to explore methods that elevate simple ingredients into extraordinary creations, and the quest for the ultimate fluffy Kolache has been a particular passion.
This particular recipe represents a significant adaptation of Dorothy Bohak’s well-regarded Kolache recipe, one of many I had the pleasure of discovering through a delightful feature in Texas Monthly. The original recipe, while excellent, was quite large, designed for a much bigger batch, so I carefully scaled it down to a more manageable size for home bakers. However, the most pivotal and transformative modification I introduced was the incorporation of a Japanese baking technique known as tangzhong. This seemingly small alteration has a profound impact, elevating the texture and freshness of these traditional pastries to an entirely new level, making them irresistibly soft and light.
Understanding the Magic of Tangzhong Kolaches
If the term “tangzhong” is new to your baking vocabulary, prepare to be amazed. Originating from Japan, this ingenious method, often referred to as a “water roux,” is a cornerstone of incredibly soft and moist breads, most famously Japanese milk bread. Its primary purpose is to pre-gelatinize a portion of the flour before it’s mixed into the main dough. This simple step locks in moisture, resulting in bread that is exceptionally light, fluffy, and stays fresh for a remarkably longer period. The beauty of tangzhong lies in its simplicity and profound effectiveness.
How to Make Tangzhong: A Simple Technique for Extraordinary Results
Creating tangzhong is surprisingly straightforward. You simply whisk together a small portion of your recipe’s flour and liquid (water or milk) over medium heat. The mixture is stirred continuously until it thickens into a consistency resembling a thick, white paste. You’ll know it’s ready when your whisk leaves distinct trails on the bottom of the saucepan. Once this paste is cooled to room temperature, it’s incorporated directly into your dough. This pre-gelatinized starch then works its magic, allowing the dough to absorb and retain more liquid during kneading and baking. This increased hydration leads to a more tender crumb and prevents the bread from drying out quickly.
While not every bread recipe necessitates the tangzhong method, it truly shines when you’re aiming for that signature melt-in-your-mouth softness. For pastries like Kolaches, doughnuts, or any brioche-like dough, tangzhong is an absolute game-changer. It ensures a consistently tender crumb that is both luxurious and satisfying. I like to imagine Dorothy Bohak, the original inspiration for this recipe, would wholeheartedly approve of this delicious enhancement, recognizing it as a technique that honors the spirit of her traditional Kolaches while pushing the boundaries of texture and freshness.
The Art of Making Kolaches: Tips for Perfecting Your Batch
Making Kolaches is a delightful process, and with the tangzhong method, you’re already set up for success. Here are a few additional tips to ensure your homemade Kolaches are nothing short of perfection:
- Room Temperature Ingredients: For optimal yeast activation and dough development, ensure your eggs and milk are at room temperature. This helps create a cohesive and pliable dough.
- Don’t Rush the Kneading: Kneading, whether by hand or with a stand mixer, is crucial for developing gluten. Continue kneading until the dough is smooth, elastic, and passes the “windowpane test” – where a small piece of dough can be stretched thin enough to see light through it without tearing.
- Warm Rising Environment: Yeast thrives in warmth. Find a cozy, draft-free spot for your dough to rise, such as a slightly warmed oven (turned off!) or near a sunny window. Proper proofing is key to a light texture.
- Creative Fillings: While cream cheese is a classic, don’t hesitate to experiment! Fruit preserves (raspberry, apricot, prune), poppy seed filling, or even savory sausage fillings are traditional and delicious variations. Ensure your fillings are not too wet, as this can affect the dough.
- Perfect Posypka: The crumbly posypka topping adds a wonderful textural contrast. Work the cold butter into the flour and sugar mixture quickly with your fingertips until it resembles coarse crumbs. This prevents the butter from melting and keeps the streusel light.
- The Steamy Oven Trick: Using a steamy oven at the beginning of baking can help create a softer crust and encourage a better rise. The steam prevents the crust from forming too quickly, allowing the dough to expand maximally. If you don’t have a cast iron skillet, a shallow pan with hot water placed on the bottom rack works too.
Kolaches hold a special place in the hearts of many, particularly in Texas, where they are a beloved culinary staple, a testament to the rich Czech heritage woven into the fabric of the state. By applying the innovative tangzhong method to this cherished pastry, we not only pay homage to tradition but also embrace an enhancement that promises unparalleled softness and a prolonged enjoyment of these delightful treats. Whether you’re a seasoned baker or new to the craft, this recipe for Tangzhong Kolaches will guide you to create pastries that are truly exceptional.
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Recipe
Tangzhong Kolaches
Anna
Pin Recipe
Ingredients
Tangzhong
- 3 tablespoons water (43 grams)
- 3 tablespoons whole milk (43 grams)
- 2 tablespoons bread flour (14 grams)
Dough
- 2 cups (270 grams) bread flour plus about ½ cup as needed (65 grams) more
- 1 teaspoon salt
- ¼ cup sugar (50 grams)
- 1 tablespoon instant yeast
- 4 tablespoons unsalted butter, softened to almost melted (56 grams)
- 1 large egg at room temperature
- ½ cup very warm whole milk about 125 degrees
- Extra butter for brushing dough
Posypka
- ¼ cup bread flour (35 grams)
- 1 tablespoon sugar (12 grams)
- Tiny pinch of salt
- 4 teaspoons cold butter (18 grams)
Filling
- 4 oz cream cheese, softened (114 grams)
- 2 tablespoons sugar (25 grams)
- ½ of an egg yolk
- ½ teaspoon more or less of lemon zest
- ⅛ teaspoon more or less vanilla
- Raspberry preserves (optional)
Instructions
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To make the tangzhong: In a small saucepan, combine 2 tablespoons of bread flour, 3 tablespoons of whole milk, and 3 tablespoons of water. Whisk these ingredients together thoroughly until the mixture is completely smooth and free of lumps. Place the saucepan over medium heat and continue to whisk constantly for about 3 minutes, or until the mixture visibly thickens and your whisk leaves a clear trail on the bottom of the saucepan. This indicates the starch has gelatinized. Immediately transfer this warm tangzhong paste to the bowl of your stand mixer (or any other large mixing bowl) and allow it to cool for approximately 20 minutes, or until it reaches room temperature.
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In the same stand mixer bowl with the cooled tangzhong, add the remaining 2 cups (270 grams) of bread flour, salt, sugar, and instant yeast. Pour in the softened (almost melted) butter, the very warm whole milk (around 125 degrees F, ideal for activating yeast), and the room-temperature large egg. Mix all these ingredients together with a sturdy spoon or spatula until a very soft, shaggy dough forms.
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Attach the bowl to your stand mixer and begin kneading with the dough hook on a low to medium speed. Gradually add the reserved ½ cup of bread flour, about 2 tablespoons at a time, allowing the machine to knead thoroughly after each addition. Periodically stop the mixer to scrape down the sides and bottom of the bowl, ensuring all ingredients are incorporated. Continue adding flour until the dough no longer aggressively clings to the sides of the bowl, but remains soft and slightly tacky. You might not need all of the extra flour, so observe the dough’s consistency carefully. Knead for a total of 8-10 minutes, or until the dough is very smooth, elastic, and easy to handle – it should feel neither too sticky nor too dry.
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Lightly grease an empty mixing bowl with butter or oil. Transfer the kneaded dough into this bowl, turning it once to coat. Cover the bowl loosely with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place until it has doubled in bulk, which typically takes about 1 ½ hours, depending on your room temperature.
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Once doubled, gently punch down the dough to release the air. Turn the dough out onto a clean pastry mat. If your dough is sufficiently oily from the rise, you shouldn’t need extra flour at this stage. However, if it feels sticky, lightly flour your mat and hands. Gently shape the dough into a rough rectangle and divide it into 6 equal portions. For each portion, shape it into a neat ball by pulling the edges down and tucking them underneath, creating a smooth top surface. Arrange these dough balls about an inch apart in a well-greased 9×13 inch baking pan.
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Spray a piece of plastic wrap with cooking spray (this prevents sticking) and loosely cover the pan. Let the Kolaches rise again for about 1 hour in a warm place. They should look noticeably puffier.
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While the Kolaches are undergoing their second rise, prepare both the Posypka Topping and the Cream Cheese Filling according to the instructions provided below.
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Also, preheat your oven to 400 degrees F (200 degrees C). If you wish to create a steamy environment in your oven (which helps with a softer crust and better rise), place an empty cast iron skillet or a sturdy, shallow baking pan on the bottom rack of your oven while it preheats.
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After the second rise, use the back of a spoon or your thumb to create a deep indentation in the center of each risen dough ball. Fill these indentations generously with your prepared cream cheese filling (or any other desired filling, like fruit preserves). Lightly brush the exposed dough around the filling with a little melted butter for a beautiful golden crust. Finally, sprinkle the posypka topping evenly over the filled Kolaches. Allow them to rest for a final short rise of about 10 minutes.
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Once the oven is fully preheated and the Kolaches are ready, carefully put on an oven mitt. Open the oven door, pull out the bottom rack slightly, and pour about 2 to 3 cups of cold water into the hot cast iron skillet. This will instantly create a burst of steam. Immediately close the oven door. (You can certainly skip this step if you prefer, the Kolaches will still be delicious.)
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Bake the Kolaches at 400 degrees F (200 degrees C) for 10 minutes. After 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 10-15 minutes, or until the Kolaches are beautifully browned on top and baked through. The internal temperature should be around 200-205 degrees F (93-96 degrees C).
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Posypka Directions: In a small bowl, thoroughly mix together ¼ cup bread flour, 1 tablespoon sugar, and a tiny pinch of salt. Add 4 teaspoons of cold butter, cut into small chunks, to the flour mixture. Using your fingertips, quickly work the butter into the dry ingredients until the mixture resembles a coarse, powdery streusel with no large butter pieces remaining. Set aside until ready to use.
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Cream Cheese Filling: In a medium bowl, combine 4 oz (114 grams) of softened cream cheese with 2 tablespoons (25 grams) of sugar. Mix until smooth and creamy. Drizzle in ½ of an egg yolk and mix well to incorporate. Finally, stir in ½ teaspoon (or more, to taste) of lemon zest and ⅛ teaspoon (or more) of vanilla extract. Mix until just combined. If using, add a spoonful of raspberry preserves to the center of the cream cheese filling before baking.