Tomorrow is Kansas Day! (January 29th) To celebrate 155 years of our great Wheat State, I wanted to share some yummy BREAD recipes! These kolaches and cinnamon twists would warm up any January day and would also make a great Valentine’s Day Breakfast treat (hint hint!).
But if you’re not up for sharing (because you might want to eat these all yourself!), there are plenty of Kansas products that would make for great Kansas Day gifts or Valentine’s Day gifts. You can shop on-line for products from multiple Kansas companies in one place at Shop.FromtheLandofKansas.com
On WIBW we met with Susan Metzger, and if you’re looking for fans of all things Kansas, The Kansas Department of Agriculture is it! They are dedicated to supporting Kansas farmers, ranchers and agribusinesses and the customers and consumers they serve. One of the best ways they do that is by providing one-of-a-kind events to help educate and enrich everyone involved in Kansas agriculture. Coming events include From the Land of Kansas annual meeting, the Farmer’s Market Conference, in addition to several Agribusiness Development workshops throughout the state. More information is available on the Kansas Department of Agriculture website.
Orange-Scented Cream Cheese Kolaches
For these Kolaches, I took a page from the National Festival of Breads and the Kansas Wheat Commission 2015 recipe book.
½ cup (4 ounces) warm water (110°-115°F)
1 (¼ ounce) package RED STAR® Active Dry Yeast
1 teaspoon C&H® or Domino® Pure Cane Granulated Sugar
1 cup (8 ounces) sour cream, room temperature
½ cup (1 stick, 4 ounces) unsalted butter, melted
½ cup (3 ½ ounces) C&H® or Domino® Pure Cane Granulated Sugar
¼ teaspoon salt
2 large eggs
2 teaspoons finely grated orange zest
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour, divided, plus ¾ cup (3 1/8 ounces) more for kneading and rolling
2 tablespoons (1 ounce) unsalted butter, melted
1 ½ packages (8 ounces each) cream cheese, softened
¾ cup (5 ¼ ounces) C&H® or Domino® Pure Cane Granulated Sugar
½ teaspoon vanilla extract
2 cups (8 ounces) C&H® or Domino® Pure Cane Powdered Sugar
1 teaspoon finely grated orange zest
¼ teaspoon vanilla extract
2 to 3 tablespoons (1 to 1 ½ ounces) water
1. In the bowl of a stand mixer fitted with paddle, combine water, yeast, and 1 teaspoon sugar. Wait 5 to 10 minutes for mixture to foam (proof).
2. Beat in sour cream, butter, sugar, salt, eggs, orange zest, and 1 cup flour. Exchange paddle for dough hook, and gradually add remaining 3 cups flour. Knead on medium speed 10 to 12 minutes, or until dough is smooth and elastic.
3. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours.
4. Line two 14” x 20” baking sheets with parchment. Deflate the dough, and transfer it to a lightly floured work surface. Divide dough into 24 equal pieces and shape into smooth balls. Place 2” apart on baking sheets. Brush with melted butter. Cover; let rise until nearly doubled, about 45 minutes. Toward the end of the rise, preheat oven to 375°F.
5. While dough is rising, beat together filling ingredients. Use fingers to make a deep indentation in each ball, about 2” in diameter. Spoon in 1 heaping tablespoon filling. Let rise 15 minutes.
6. Bake 20 to 23 minutes or until lightly golden, rotating baking sheets after 15 minutes. Remove from oven, and after 10 minutes transfer to racks to cool.
7. Whisk together glaze ingredients until smooth, and drizzle over cooled kolaches.
For food safety reasons, store in refrigerator or freeze for later use.
2 heaping tablespoons dry yeast
1/3 cup warm water (110-115 degrees F)
9 cups all-purpose flour, divided use
2 cups warm milk (110 – 115 degrees F)
1 cup butter, melted
1 cup granulated sugar
6 large eggs
2 tsp. kosher salt
1 cup unsalted butter, softened
dark brown sugar
In a large mixing bowl, dissolve yeast in water; let rest for a few minutes until foamy on top. Add 4 cups flour, milk, melted butter, sugar, eggs, and salt; beat 2 minutes until smooth.
Add enough remaining flour to form a soft dough; knead in mixer until sides of bowl are clean, then continue to knead an additional 2 minutes.
Place dough in a large greased bowl, turning dough over once to grease top. Cover bowl with a towel and let raise in a warm place until doubled in size, 1 1/2 – 2 1/2 hours.
Preheat oven to 350 degrees F. Punch dough down and divide in half. Place half of dough onto a lightly floured work surface and roll out into a large rectangle, approx. 1/8″ thick. Spread softened butter over the top of the dough, then sprinkle liberally with cinnamon. Top cinnamon with desired amount of sugar and brown sugar. Then, ON JUST ONE HALF OF DOUGH RECTANGLE, top with desired amount of sugar and brown sugar; fold dough over, then cut dough into strips, approx. 1 1/2″ wide. Twist each strip, then place onto a greased baking sheet, about 1/2″ apart; bake, uncovered, on center rack of oven, for approx. 15-17 minutes, or until lightly golden brown. Cool slightly, then drizzle with glaze (recipe below).
3 Tbs. unsalted butter, melted
1/2 tsp. pure vanilla extract
1 1/2 Tbs. fresh lemon juice
1 1/2 – 2 cups powdered sugar
pinch of kosher salt
In a medium bowl, combine butter, vanilla, lemon juice; add powdered sugar and salt and stir until smooth. When twists have cooled slightly, drizzle with warm glaze.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, January 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Here are some more great From the Land of Kansas recipes you might enjoy!