Traditional Czech Bohemian Kolache Pastries

Step 1

FOR THE DOUGH

Step 2

Crumble the yeast into a bowl with a glug of warm milk, stirring gently.

Step 3

Cover with a tea towel and leave somewhere warm for about 15 minutes.

Step 4

Once the yeast has begun to come alive, add the egg yolks, about half the flour, caster sugar, melted butter and a little more milk.

Step 5

Mix with a wooden spoon, then add the remaining flour until the mixture can be worked into a smooth dough.

Step 6

Pat it into a ball and leave for another hour to prove. Once it's doubled in size it is ready for its fillings.

Step 7

Use good quality unsalted butter. Rub the ingredients together by hand until it achieves something like the consistency of grated Parmesan.

Step 8

Mix curd with the egg yolk, lemon zest and sugar until it has a smooth texture. Add any extra ingredients and, finally, add a whipped egg white, gently folding it in.

Step 9

Add the ground poppy seed mix to hot milk in a saucepan and simmer, but do not boil.

Step 10

When the mixture begins to thicken, add sugar and all the remaining ingredients.

Step 11

Leave to cool and use for filling.

Step 12

Make a long sausage of dough and cut into small round balls.

Step 13

Using fingertips, press down on the dough until it forms a flat circle

Step 14

Add a heaped spoonful of the poppy seed filling to the centre. Fold the dough over to completely seal the filling in.

Step 15

Press the seam together and seal with a bit of water.

Step 16

Place the Kolace seam side down on the baking tray.

Step 17

Flatten the dough parcel and using scissors, make 4 cuts to create 5 "petals" in the dough as in the photo to create the rose shape.

Step 18

Brush egg wash on the pastries.

Step 19

Place a sliced almond on each petal and sprinkle over the crumble liberally.

Step 20

Bake in a hot oven (200°C) for about 20 minutes until brown and leave to cool.