Koláče / kolache - Traditional Czech Recipe

Koláče / kolache - Traditional Czech Recipe

Course: Breakfast/Dessert, Dessert

Cuisine: Czech

Prep Time: 1

Cook Time: 20

Rising time: 1 15

Total Time: 2 35

Servings: people

Calories: 278kcal

Author: Andrea Gralow

Koláče / kolache are one of the pillars of Central Europeanbaking, and an important part of the local culture in the Czech Republic butalso everywhere Czech expats have settled. In this post you will learn how tomake sweet raised dough from scratch and use that to make these wonderfulpastries with three different, delicious homemade fillings

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Ingredients

DOUGH (těsto)

2 packages active dry yeast
¾ cups - 1¼ cups room temperature whole milk
¼ cup granulated sugar
4 cups plus 2 tbsp all purpose unbleached flour
a pinch of salt
zest from 1 organic lemon
1 tsp vanilla extract
½ stick melted butter
1 egg yolk
2 tbsp rum
1 tbsp powdered sugar + more to sprinkle
1 egg to brush

STREUSEL (drobenka, posypka)

1 cup plus 2 tbsp all purpose unbleached flour
¾ stick plus 1 tbsp cold butter
½ cup granulated sugar
• cinnamon to taste

POPPY SEED FILLING (maková náplň)

⅔ cup plus 1 tbsp raw poppy seeds
½ cup plus 2 tbsp milk
⅓ cup plus 1 tbsp powdered sugar
½ tsp ground cinnamon
1 tbsp rum
halved almonds for decoration

PLUM FILLING (švestková náplň)

1½ cups semi-dried pitted prunes
3½ tbsp water
2 tbsp rum

FRESH CHEESE FILLING (tvarohová náplň)

1⅓ cups fresh cheese cream cheese + skyr / mascarpone + strained cottage cheese blend
1 cup plus 1 tbsp powdered sugar
1 egg
raisins to taste ideally soaked in a bit of rum for a few hours prior
1 tbsp of rum

Instructions

Making the Dough

Melt 1/2 a stick of butter and let cool down a bit.
Activate dry active yeast by mixing it with 1/2 cup of room-temperature milk and 1 tablespoon of sugar. Set in a warm spot and wait for little bubbles to appear about 5 to 10 minutes.
Sift the flour and salt into a large bowl. Add lemon zest, vanilla, the rest of the sugar, egg yolk, room-temperature butter, and rising yeast mixture.
Start adding the remaining milk until the dough is not sticky but soft and pliable. Work the dough: either knead by hand or use a mixer for about 5 minutes. Try to introduce as much air as possible during this phase.
Cover the bowl with a lid or a wet tea towel, set in a warm spot (possibly by a radiator, never in a drafty spot!), and let rise for about an hour. Knead the dough briefly, about halfway through for better results. It should be about twice the size as at the end of the rising period.

Make the Poppy Seed Filing

Grind raw poppy seeds (Natural Grocers sells 1/2 lb bags). Pour the milk into a pot, add the poppy seeds, powdered sugar, cinnamon and rum. Bring to boil and cook until thickens, about 8 minutes. Let cool.

Make the Cheese Filling

Mix fresh cheese with powdered sugar, an egg, rum, and raisins to taste. Set aside until needed.

Make Plum Filling

Place prunes in a food processor along with cold water and rum. Blend until it becomes paste; add more water if necessary. Set aside until needed.

Make Streusel

Place flour and sugar on the counter, cut cold butter into it, and blend with your hands until it resembles gravel or rough sand. Set aside until needed.

Bring everything together:

Create 24 evenly sized balls. Place each one on the counter, flatten the top, and stretch it using your fingers. You can also use the bottom of a greased glass to press into the middle of each ball. The goal is to create a reservoir in the middle, large enough to allow enough filling to be placed there. Remember, the best koláče have a high filling-to-dough ratio!
Place either filling in the middle of each round indentation either using a spoon or a piping bag. You can also combine 2 fillings, the poppy seed filling especially goes very well together with the fresh cheese filling and is a very traditional combination in Czech! You can just spread the filling using a spoon or create circles if using a pastry bag.
Place the prepared koláče on a baking sheet lined with parchment paper and, using a pastry brush, cover the doughy edges with some beaten egg. Sprinkle some streusel on top or decorate the poppy seed ones with halved almonds. Allow it to rise for 10 minutes, then bake on 360F for about 20 minutes or until golden brown.
Once baked, transfer the individual koláče onto a cooling rack, let them cool for a few minutes, sprinkle with some powdered sugar, and enjoy! They taste great with a cup of milk or some coffee or tea.
Koláče can be kept for about 3 days in an airtight container or asealed bag. You can bring them back to tasting fresh by reheating them in theoven on low for a few minutes.

Notes

This recipe makes about 25 palm-sized koláče

Nutrition