Deperately seeking Kolaches in Chicago
Anyone know of any little Mom and Pop type bakeries, around Chicago, that make Kolaches (a type of pastry with different fillings)? I have seen a rare "kolacki" in some bakeries but these are more cookies with fruit on them. I'm talking about the yeast bread pastry with fruit filling or, my favorite, a sausage! Quite like a grown up version of a pig-in-a-blanket. Any helpful info would be GREATLY appreciated. Thanks;-)
This is not a Mom & Pop, but Let Them Eat Cake used to make several varieties and they were very tasty. Don't ever remember sausage, these were sweet fruit filling IIRC.
My recollection is that the kolackis at the Bridgeport Bakery are more cake than cookie, but if I'm wrong take home a couple of bacon buns, and they certainly won't disappoint:
2907 South Archer Avenue
Chicago, IL 60608-5520
You need to head down Archer Ave. I'm sure there are plenty of bakeries down that way that sell what you are looking for, but two I'm familiar with are Pticek's and Weber's, both in the Garfield Ridge neighborhood, and both family run.
I've had the kolaches from both and you won't be disappointed.
I'd highly recommend Vesecky's in Berwyn.... it's an old-time Bohemian bakery. Although I'm partial to the cookie version of kolachky's over the yeast, Vesecky's is the best yeast version I've had. They also make a great houska (bohemian sweet bread)!
5 star rating
based on 4 reviews
6634 Cermak Rd (22nd Street)
(between Clarence Ave & Riverside Dr)
Berwyn, IL 60402
You are talking about yeast kolachkys that are like little sweet rolls. They have them at the Oak Park Bakery, 904 S Oak Park Avenue. If you take the Blue Line to Oak Park Avenue and walk to the end of the platform(in the direction of travel), turn left and cross the street, you will be right at the bakery. However, you can very easily make these at home. Here is the recipe I have used for over 50 years: Soak 1 envelope of yeast in 2/3 cup milk at room temperature, with 1 tablespoon sugar added. Add 1 beaten egg, 1/4 tsp salt, and 2 cups flour. Beat well. Cut 3/4 stick of real butter (cold) into little bits. Roll the dough out on a floured board and sprinkle with about one-fourth of the butter. Fold dough over into thirds and roll. Repeat this three times. Put dough in plastic bag with room to expand and refrigerate from a couple of hours to a couple of days. When you want to use it, roll it out about 1/2 inch thick and cut into small rounds with a biscuit cutter or the top of a glass. Lay on greased cookie sheet. Let rise about half an hour. Use fingertips to make a center indentation in each and fill this with jam, cheese filling, crushed pineapple sweetened and thickened, etc. Brush with milk or with egg beaten with milk (to glaze). Bake @ 350* for 10-15 minutes until slightly golden. Dribble with powdered sugar icing. You may want to double, triple, or quadruple the recipe.