A kolache is a Czech pastry, right? This is. But believe it or not, Texas is also famous for them. The Lone Star State has a unique style of making them, and they can be found in bakeries and roadside stands across the state. As the saying goes, everything is bigger in Texas, and so do their Kolaches. The Texas croquette tradition originated with Czech immigrants who settled in central Texas, and over the years the Texas croquette has evolved into a taller, fluffier pastry than the original. You can stuff it with preserves, jam, or even sausage, but the filling here is just a silky cream cheese mixture that’s irresistible.
What ingredients are needed for Texas Cream Cheese Queso?
There is dough, fillings and toppings (posypka), but they have many of the same ingredients. you need to:
- flour.
- butter.
- sugar.
- egg.
- milk
- Cream cheese.
- A pinch of cinnamon.
- Active dry yeast.
How to Make Texas Cream Cheese Queso?
These involve some upside, so they require some patience, but don’t be intimidated. This is a leavened dough, but a forgiving one!
The first step is to mix the yeast with some warm water and sugar to make sure it’s still active. I like to do this and then let it sit before I start mixing in the other ingredients. When I look back, it should be nice and bubbly. If yours isn’t, that’s usually a sign that your yeast is dead.
While the yeast is working, place the sugar, milk, some melted butter and egg yolks into a mixing bowl and stir. Add yeast mixture when ready.
Add just one cup of flour at a time, stirring it all together after each addition. The dough will be very sticky, so you’ll need to dust the countertop generously Sprinkle with flour and turn dough out onto top. Knead the dough for about ten minutes. It will still be sticky but should become smooth.
Grease a large bowl with butter or oil and place the kneaded dough in it, cover the bowl and leave in a warm place for about an hour. It should have roughly doubled in size during that time, but again, if not, this dough is pretty forgiving and you’ll need to move on.
Punch down the dough to deflate slightly, then roll it into a log shape. Cut it into 12 equal rounds and roll each round into a ball. Grease a 9×13-inch pan, arrange the balls in three rows and brush the top with some melted butter. You guessed it: more gains. Let it rest for 30 minutes this time; this will help relax the dough before creasing it.
Make the filling by whisking together the cream cheese, sugar, egg yolks and some vanilla. Using the bottom of a quarter-cup measuring cup, press down on each dough ball to create a well. Spoon some filling into each hole, about a tablespoon or so. Brush the sides with some melted butter and serve topping, or posipka.
posypka is a little thinner than streusel, but the general idea is the same. Whisk together some sugar, cinnamon and flour, then add the butter until fine crumbs form. Sprinkle a teaspoon of the mixture on each cola. And then…the final rise!
Cover the coke and let them rest again for an hour or two. They should rise high enough that they are mostly touching each other in the pan, and should look puffy. The final wait is just for a quick 30 minutes of baking. Afterwards, you’ll have a sweet and fluffy dough with a silky cream cheese center. They make an irresistible breakfast, dessert, or anytime snack!