Koláče vs Klobásníky vs Bierocks vs Runzas vs Pirožkí vs Pierogi vs Pączki vs Makowiec
544.5 ml Milk
- Heat milk, oil, sugar, and salt until very warm (almost 170-180°F) and then allow to cool to BELOW 130°F.
- Beat in eggs and add yeast.
- Let sit for 5 minutes
- Add liquid mix to a stand mixer and add 1/2 to 3/4 cup of flour at a time until it starts to pull away from the bowl.
- Add more than the prescribed flour if not pulling away, but it should be sticky.
- Knead dough by hand or with a dough hook till stretchy and smooth (about 5 minutes on low)
- Allow dough to proof in a large, covered, greased bowl for 90 minutes or until doubled in size.
- It CAN be punched down and proofed one more time if you want, or it can be shaped and filled and allowed to rise.
Cream Cheese Filling
- I grew up with these as crescent moons, but they can be straight to receive a hotdog, or long and thin as a pivní rohlík, beer roll.
1000 g Pork (preferably on the fatty side)
- Cube pork to fit through the grinder
- Combine with Salt, Pepper, both kinds of Garlic, Marjoram, and Potato Starch
- Place in fridge for several hours
- Run the mixture through a coarse plate on the grinder
- Mix with Egg Whites, Breadcrumbs, and Water until a good bind forms (should stick a gloved hand)
- Form into 2-3" logs and wrap with dough
- Bake at 350°F until probe reads 165°F
Bierocks vs Runzas vs Pirožkí
- For dough, dissolve yeast in water in large mixing bowl. Allow to set 3 to 5 minutes.
- Stir in sugar, salt, oil and enough flour until dough comes together in a ball. Knead dough 6 to 8 minutes or until smooth and elastic.
- Let dough rest, covered, 30 minutes.
- Prepare filling by browning ground beef, then thoroughly drain.
- Add remaining ingredients and cook on low, covered, until vegetables are tender.
- Drain, and cool slightly.
- Punch down dough. Cover; let rest 10 minutes.
- Grease a baking sheet with shortening.
- Form the dough into a ball and cut into eight pieces.
- Roll each piece into a small circle
- Place ⅓ cup filling in the center of each circle.
- Pick up sides of each circle and pinch them together. Pinch each diagonal seams so the roll is sealed well. Turn each bierock seam-side down onto a greased baking sheet.
- Bake in a preheated 400° F oven for 15 to 18 minutes.
- Serve warm or freeze and reheat.
(Singular Pieróg, there are no such things as "pierogis") Of all the stuffed Slavic food in this post, I think pierogi are the most recognizable, and the most likely for someone to have tried. Despite having a similar root to pirožkí these Polish delicacies have very little in common with the previous food mentioned. Instead of a yeasted baked dough, pierogi are made with a sour cream or lard-enriched "pasta" style of dough. They are filled with meat, potato, fruit, etc., and are then cooked by boiling them. They can then optionally be, as I prefer them, pan-fried.
The Nut Roll
- Koláče are sweet round pastries. They can be the size of your face as in some Moravian towns, or slightly smaller than a cheese danish.
- When I stick meat that is not sausage into yeasted bread, I call it a bierock, even if I use the same dough I would use for the klobásníky.
- When putting any form of loose sausage (sausage/egg/cheese. sausage gravy, sausage/rice), an uncooked/uncased sausage, or a smoked sausage in dough, I call it klobásníky.
- If I put a hotdog/weiner/frankfurter/párek or any sausage slimmer than about 30mm in dough it is a párek v rohlíku... if it is all baked together then párek v rohlíku z trouby.
- Bierocks with the traditional beef/onion/cabbage mixture get equally called Runzas in my house, depending on who I am talking to, and even then may get called both things in one sitting.
- Pierogi and Ravioli are two completely different things... BUT in my mind, the deciding factor is more the filling than the shape. Certainly, Pierogi have a richer dough, but I have seen them in a number of shapes; meanwhile, ravioli have a thinner dough... but also have lots of shapes.
- Italian seasoned meat filling = Ravioli. Ground meat with garlic and marjoram = Pierogi. Potato and Cheese = Pierogi. Butternut squash and browned butter = Ravioli. Anything with kraut = Pierogi. Squid ink = Ravioli. Strawberries/raspberries/prunes/blueberries = Pierogi.
- Grandma never made nut rolls, in my memory so I am most likely to cede to the baker. I have a lot of respect for the term "Kolach Bread". Note the addition of the H and plural would be "Kolach Breads" because they are rolled bread.