Aggie Ring Makes Kolaches
Jersey Shore Fightin’ Texas Aggie Ring told me, “Well, an Aggie Ring’s gotta do what an Aggie Ring’s gotta do and today is the day this Aggie Ring is going to make kolaches.”
Aggie Ring started out by taking 1/2 cup of the beer yeast that the brewer at Jughandle brewery gave him and diluted it with 1/2 cup of tap water. Then he added a tablespoon or so of sugar and allowed the yeas to “bloom” for about 15 minutes.
When the yeast was ready, Aggie Ring added it to about 8 cups of flour, some melted butter, salt, and a bit more sugar and mixed it all together with the stand mixer and bread hook until it was all nicely combined. Aggie Ring prefers a dough that’s a bit on the sticky side as he can always add more flour later on. He can’t add water to dry dough as easily. Aggie Ring’s dough turns out differently every time because sometimes he replaces half of the water with beer, or milk, or buttermilk. He usually throws in a tablespoon of white vinegar because he likes the “bite” the vinegar gives to the dough.
Aggie Ring greased a big bowl and put the dough in it to rise for an hour or so while he went upstairs to read his bible. When Aggie Ring came downstairs about 90 minutes later, he observed that the beer yeast had worked too well and the dough had risen far above the lip of the bowl. “Don’t you worry.” Aggie Ring told me. “I’m going to “beat the hell” outta the dough and get it down to a manageable size.” Aggie Ring proceeded to “beat the hell” outta the dough until it was down close to its original volume and put it aside for around 45 minutes for its second rise.
In the meantime, Aggie Ring pulled fresh kielbasa sausage out of the refrigerator and cut it into chunks. Aggie Ring then gently used a knife to slice open the casing on each piece of sausage which he then removed. “Yes,” says Aggie Ring. “I know the casing is edible, but no one should have to bite into casing when they’re eating this Texas Aggie Ring’s kolaches.” Aggie Ring sliced up a couple of blocks of several kinds of cheese he had bought the day before.
When the dough had finished its second rise, Aggie Ring pulled off a softball sized chunk and rolled it out on a floured prepared surface. Although Aggie Ring normally uses jalapeños for spice along with the kielbasa and pepper jack or sharp cheddar cheese, he decided to do something “wild and crazy” today. (You see, Aggie Rings, unbeknownst to even most Aggies can be ordered in two models, the “wild and crazy” model that is likely to do the unlikely when least expected an then there is the “ordinary safe” Aggie Ring model many of which never move out of Texas and see the world.)
Where was I? Oh yes… Aggie Ring let the dough “rest” for a few minutes before cutting it so the glutens could stretch out and it wouldn’t snap back to a smaller shape when cut. So, just because Jersey Shore Fightin’ Texas Aggie Ring is “wild and crazy,” instead of jalapeño slices, he took a can of extremely hot Hungarian paprika and sprinkled it over the rolled out dough. Then he took a piece of cheese and uncased kielbasa and put it on the dough where he cut out enough of it to hand form a kolache. Once Aggie Ring had filled up a baking sheet with them, he gave each of the kolaches a good brushing with an egg/buttermilk wash and sprinkled sesame seeds over them. And, because Jersey Shore Aggie Ring is “wild and crazy,” he sprinkled even more hot paprika on top.
After they came out of the oven and cooled, Aggie Ring tried a couple with some sriracha sauce on the side because, as he says, “That’s the way this Jersey Shore Aggie Ring rolls.” Then, Aggie Ring directed me, “Drive down the street and grab us a case of that Shiner Bock.”
#AggieRing #TexasAggie
Aggie Ring Makes Kolaches
Jersey Shore Fightin’ Texas Aggie Ring told me, “Well, an Aggie Ring’s gotta do what an Aggie Ring’s gotta do and today is the day this Aggie Ring is going to make kolaches.”
Aggie Ring started out by taking 1/2 cup of the beer yeast that the brewer at Jughandle brewery gave him and diluted it with 1/2 cup of tap water. Then he added a tablespoon or so of sugar and allowed the yeas to “bloom” for about 15 minutes.
When the yeast was ready, Aggie Ring added it to about 8 cups of flour, some melted butter, salt, and a bit more sugar and mixed it all together with the stand mixer and bread hook until it was all nicely combined. Aggie Ring prefers a dough that’s a bit on the sticky side as he can always add more flour later on. He can’t add water to dry dough as easily. Aggie Ring’s dough turns out differently every time because sometimes he replaces half of the water with beer, or milk, or buttermilk. He usually throws in a tablespoon of white vinegar because he likes the “bite” the vinegar gives to the dough.
Aggie Ring greased a big bowl and put the dough in it to rise for an hour or so while he went upstairs to read his bible. When Aggie Ring came downstairs about 90 minutes later, he observed that the beer yeast had worked too well and the dough had risen far above the lip of the bowl. “Don’t you worry.” Aggie Ring told me. “I’m going to “beat the hell” outta the dough and get it down to a manageable size.” Aggie Ring proceeded to “beat the hell” outta the dough until it was down close to its original volume and put it aside for around 45 minutes for its second rise.
In the meantime, Aggie Ring pulled fresh kielbasa sausage out of the refrigerator and cut it into chunks. Aggie Ring then gently used a knife to slice open the casing on each piece of sausage which he then removed. “Yes,” says Aggie Ring. “I know the casing is edible, but no one should have to bite into casing when they’re eating this Texas Aggie Ring’s kolaches.” Aggie Ring sliced up a couple of blocks of several kinds of cheese he had bought the day before.
When the dough had finished its second rise, Aggie Ring pulled off a softball sized chunk and rolled it out on a floured prepared surface. Although Aggie Ring normally uses jalapeños for spice along with the kielbasa and pepper jack or sharp cheddar cheese, he decided to do something “wild and crazy” today. (You see, Aggie Rings, unbeknownst to even most Aggies can be ordered in two models, the “wild and crazy” model that is likely to do the unlikely when least expected an then there is the “ordinary safe” Aggie Ring model many of which never move out of Texas and see the world.)
Where was I? Oh yes… Aggie Ring let the dough “rest” for a few minutes before cutting it so the glutens could stretch out and it wouldn’t snap back to a smaller shape when cut. So, just because Jersey Shore Fightin’ Texas Aggie Ring is “wild and crazy,” instead of jalapeño slices, he took a can of extremely hot Hungarian paprika and sprinkled it over the rolled out dough. Then he took a piece of cheese and uncased kielbasa and put it on the dough where he cut out enough of it to hand form a kolache. Once Aggie Ring had filled up a baking sheet with them, he gave each of the kolaches a good brushing with an egg/buttermilk wash and sprinkled sesame seeds over them. And, because Jersey Shore Aggie Ring is “wild and crazy,” he sprinkled even more hot paprika on top.
After they came out of the oven and cooled, Aggie Ring tried a couple with some sriracha sauce on the side because, as he says, “That’s the way this Jersey Shore Aggie Ring rolls.” Then, Aggie Ring directed me, “Drive down the street and grab us a case of that Shiner Bock.”
#AggieRing #TexasAggie