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Kolacha

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Kolache are traditional Czech pastries made from a sweet, yeast-raised dough that is incredibly soft and slightly sweet. Unlike American kolaches which are often savory, these are typically filled with sweet jams, cooked fruits, or rich poppy seed mixtures. The dough requires a bit of patience to rise properly, resulting in a tender crumb that holds the filling beautifully. These treats are perfect for weekend brunches, holiday gatherings, or as a comforting afternoon snack. The classic fillings like prune, apricot, or cherry provide a burst of fruity flavor that contrasts nicely with the mild, buttery bread.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1983.5
Dietary: Vegetarian
Description
Kolache are traditional Czech pastries made from a sweet, yeast-raised dough that is incredibly soft and slightly sweet. Unlike American kolaches which are often savory, these are typically filled with sweet jams, cooked fruits, or rich poppy seed mixtures. The dough requires a bit of patience to rise properly, resulting in a tender crumb that holds the filling beautifully. These treats are perfect for weekend brunches, holiday gatherings, or as a comforting afternoon snack.
Ingredients
  • 2 package Dry Yeast
  • 1/2 cup Lukewarm water
  • 1/2 teaspoon Sugar
  • 2 cup Scalded milk
  • 2/3 cup Melted butter
  • 2 teaspoon Salt
  • 3/4 cup Sugar
  • 2 Egg, beaten
  • 6 cup Flour (approx.)
Directions
  1. 1
    Dissolve yeast in lukewarm water with 1/2 teaspoon sugar in a small cup; let stand until foamy.
  2. 2
    In a large mixing bowl, combine scalded milk (cooled slightly), melted butter, salt, 3/4 cup sugar, and beaten eggs.
  3. 3
    Stir the yeast mixture into the milk mixture.
  4. 4
    Add flour a little at a time, mixing until the dough becomes too stiff to stir.
  5. 5
    Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and glossy.
  6. 6
    Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 to 1.5 hours.
  7. 7
    Punch down the dough and let it rest for 15 minutes.
  8. 8
    Pinch off pieces of dough the size of large walnuts and place them on greased baking sheets, spaced apart.
  9. 9
    Cover and let rise until doubled in size, about 30 to 45 minutes.
  10. 10
    Preheat oven to 425 degrees F (220 degrees C).
  11. 11
    Using your thumb or a spoon handle, punch down the center of each risen dough ball to create a well.
  12. 12
    Fill each well with your chosen filling, being careful not to overfill.
  13. 13
    Bake for 12 to 15 minutes, or until golden brown.
  14. 14
    Remove from oven and immediately brush with additional melted butter.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1983.5kcal
% Daily Value *
Total Fat 38.7g60%
Saturated Fat 22.2g111%
Cholesterol 88.4mg30%
Sodium 10327.6mg431%
Total Carbohydrate 357.5g120%
Dietary Fiber 12.7g51%
Sugars 53.0g
Protein 45.5g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Filling Guidelines: Fillings must be thick to prevent running during baking. If using fruit fillings, ensure they are cooked down and thickened with cornstarch or flour.

Prune Filling: Cook 1 pound dried prunes in just enough water to cover them until tender. Mash or blend. Add 1/4 teaspoon cinnamon, 1 teaspoon vanilla, 2 tablespoons butter, and sugar to taste.

Apricot Filling: Drain juice from a large can of apricots into a saucepan. Add 1 package of dried apricots and cook until tender. Add the canned apricots and mash or blend. Add sugar to taste, 2 tablespoons butter, and 1 teaspoon vanilla. Thicken with flour or cornstarch if necessary.

Cherry Filling: Cook sweetened cherries (fresh or frozen are best) until done. Mash or blend. Thicken with flour or cornstarch. Add 1 teaspoon vanilla.

Poppy Seed Filling: Cook 1 cup ground poppy seeds in 1/2 cup milk slowly in a heavy pan for 5 minutes, stirring constantly. Add 3 tablespoons sugar and 1 tablespoon flour; cook until thickened.

Storage: Best served warm on the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Keywords: czech, kolache, kolach, pastry, yeast, dough, filling, prune, apricot, cherry, poppy seed, baking, sweet, breakfast, brunch, dessert, traditional
Read it online: https://www.chefs-mate.com/recipe/kolacha/