kolache

Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks&nbsp;

Kolache/Kolacky

yeast

milk ((105 to 115°F

unsalted butter, softened,

eggs ((6 tablespoons 3.5 ounces 100 grams))

granulated sugar ((3 ounces 80 grams))

tsp table salt

lemon

flour

tsp cream, milk, or water

oz farmer cheese

granulated sugar

tbsp all-purpose flour ((optional))

vanilla lemon

poppy seeds

milk

granulated sugar ((10.5 ounces 300 grams))

lemon juice unsalted butter

salt

tsp grated lemon zest ((optional))

water ((17 ounces 485 grams))

granulated sugar ((3.5 ounces 100 grams))

lemon juice

tsp cinnamon

cloves

apricots ((12 ounces 340 grams))

orange juice

granulated sugar, light brown sugar,

lemon juice rum

sugar ((80 mL))

cornstarch ((45 mL))

cinnamon ((optional))

blueberries ((about 10 ounces 285 grams))

lemon juice ((30 mL))

granulated sugar ((3.5 ounces 100 grams/120 ml))

cornstarch ((1.25 ounces 35 grams))

cherry juice ((300 mL))

oz sour cherries ((800 grams/4 cups))

granulated sugar ((7 ounces 200 grams))

all-purpose flour ((2.125 ounces 60 grams))

1-1 1/2 tsp ground cinnamon ((optional))

butter, melted ((½ stick/2 ounces 60 grams))

In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.

In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.

Gradually add enough of the remaining flour to make a workable dough.&nbsp;&nbsp;

On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.

Place in an oiled bowl and turn to coat.

Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.

Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.

Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.

On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.

Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.

Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.

Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.

Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes.  Transfer to a wire rack and let cool.

Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours.

Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).

With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.

Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka.

Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.

VARIATIONS:

In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.

To Make Cheese Topping

In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.

To Make Poppy Seed Topping

In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.

To Make Prune Topping

In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.

To Make Apricot Topping

In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

To Make Blueberry Topping

In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

To Make Cherry Topping

In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.

To Make Posipka (optional)

https://content.jwplatform.com/videos/YF7Mksgg.mp4

How to make traditional Czech Kolaches at home. Easy traditional recipe for Czech kolaches with various fillings and posipka option.

Kolaches

Texas Kolaches! A hearty breakfast pastry made with fluffy breading around a cheesy, sausage. Skip the donut shop and make your own at home!

Texas Sausage Kolaches (Klobasnek)

sugar

(2 ¼ tsp) active dry yeast

eggs (beaten)

butter

all purpose flour

sausages ((full hot dog size))

Heat the milk (either briefly in the microwave or in a saucepan on the stovetop) to 110-115℉.

Pour the warm milk into a large mixing bowl for stand mixer (or bowl you will use to mix the dough). Stir in the sugar and yeast. Let this sit for 5-10 minutes until foamy.

Stir in the beaten eggs, melted butter and salt. Mix to combine.

Add 2 cups of flour and mix using a dough hook, until combined. Add in the remaining 2 cups of flour. Continue to mix, kneading the dough for 5-7 minutes. The dough should be smooth and no longer stick to the sides of the bowl. If needed add additional flour 1 tbsp at a time until dough is no longer sticking to the sides of the bowl.

Once a ball of dough can be formed, remove dough from the mixing bowl. Coat a clean bowl with a small amount of oil (any kind) place the ball of dough in the bowl and turn to coat the dough in the oil also. Cover with a clean kitchen towel. Place the bowl in a draft free spot in the kitchen, an oven or microwave (that are turned off!) are good places. Let the dough sit and rise for about an hour until doubled in size.

Cook the sausages in a large skillet on the stovetop until browned. Remove from the skillet and set aside.

Once dough has risen, punch down, then remove the dough from the bowl and divide the dough into 12 equal pieces.

Working one at a time, using your fingers press out a piece of dough into a rectangular shape that is the same width as the sausages. Place the sausage on top and roll, then pinch where the dough meets. Place this seam side down onto a large baking sheet. Place kolaches about 1 inch apart from each other. Continue until all dough and sausages have been rolled.

Cover the baking sheet with a clean towel, and let rise again for another 45 minutes.

Preheat oven to 400℉.

In a small bowl combine the egg and milk or cream for the egg wash. Whisk together.

Brush the egg wash onto the tops of the kolaches.

Bake for 15-17 minutes until the tops of the kolaches are a golden brown color.

Remove from oven and let cool briefly before serving.

These easy kolache or kolachy cookies are a staple in many Eastern European countries, with slight variations. Once you try them you&#039;ll discover why!

Kolachy cookies

oz cream cheese (85 grams)

tbsp jam ((choose flavors of your choice))

tsp confectioner's sugar ((for dusting, approx) icing sugar)

Cream together the cream cheese and butter until smooth and slightly fluffy.

Mix in the flour, around a third to half at a time, until combined. Form into a ball, wrap with cling wrap/film and refrigerate overnight (or at least a couple hours).

Ahead of time

Preheat the oven to 350F/175C.

Roll out the dough on a lightly floured surface into a relatively thin layer, approx 1/4in/2mm thick. Trim the edges off the dough and cut it in to squares approx 2 1/2in/6cm square.&nbsp;

Put approx 1tsp of jam in the middle of each square and fold over opposite corners. Seal them together by pressing with one finger inside, one over, using a little water to help them seal if needed.&nbsp;

Place the cookies on a lined cookie sheet and bake for approx 15-18 minutes until going lightly golden around the edges.&nbsp;

Leave to cool a minute before carefully transferring to a cooling rack. Dust with confectioner's sugar before serving.

When ready to bake

Sure you could buy veggie sausage, shredded cheese, and only make the dough but if you've got some time its worth making this shit from scratch. Your wallet will thank you.


Spicy Sausage and Cheese Kolaches

Dough:

unsweetened, unflavored non dairy milk

nondairy butter

dry yeast (2 ¼ teaspoons)

all-purpose flour

cornstarch

Fillings

our Beer Cheese Sauce

Spicy Tempeh Sausage Crumble

olive oil

block (8 ounces) tempeh

yellow onion, chopped

soy sauce

green chilies, optional but ideal

tomato paste

paprika

fennel seeds

oregano

smoked paprika

black pepper

cayenne pepper

garlic,

Toppings

water

baking soda

jalapeno

This recipe for Czech Kolaches makes beautiful sweet buns filled with cheese filling and fruit jam. They are perfect for a breakfast treat on a special occasion

Czech Kolaches Recipe

instant yeast

butter (melted)

Egg wash

oz cottage filling

oz cream cheese

Tbsp any fruit jam

tbsp flour

tbsp sugar

In a bowl for the electric mixer, stir together flour, powdered sugar, yeast, and salt. Add the egg yolks, melted butter and milk, and stir with a wooden spoon to combine. Attach a dough hook to the mixer and knead the dough for 5 minutes.

Transfer the dough into a lightly greased bowl and cover tightly with a plastic wrap. Punch a hole for ventilation and cover with a towel. Let the dough rise in a warm place until double in volume, about 1 hr.

Punch the dough to remove the gas. Form the dough into a log and cut into 12 equal pieces. Form each dough piece into a ball shape and place in a half sheet pan lined with a parchment paper, place them apart. You should be able to fit all 12 pieces in a pan.

Flatten down each dough balls with your fingers, then using a glass bottom or anything that has 2.5-inch diameter on a flat surface, press down to leave an indentation. Cover them with a towel and let it rise second time until double in volume.

Meanwhile prepare the cheese filling by mixing all the ingredients in a bowl; set aside.

To make the streusel, mix flour, sugar and salt in a small mixing bowl. Add the melted butter and combine together with your fingers until it forms fine crumbs; set aside.

For the fruit jam filling, mix jam and water and microwave for 7-10 seconds to loosen; Set aside.

Preheat the oven to 375˚F.

When the dough pieces are risen again, press again with a glass bottom to leave deeper indentation. Be careful not to deflate the dough. Brush with egg wash.

Fill each piece with 1 tablespoonful of cheese filling, and 2 teaspoonful of jam filling and sprinkle with streusel topping all over. Bake in the preheated oven for 20 minutes or until the edges are golden brown. Let them rest in a pan for 5 minutes, then transfer on to a cooling rack. Serve warm or at room temperature.

Thank you for those helpful tips, as well as the whole egg vs egg yolk question.  It makes perfect sense.  I’ll give it a go.  Have a great day! 

Hello, in the video you say knead for 5 min and in the instructions you say 3 mins. Which one is it? I'm wanting to try and make these, but I'm new to the making your own dough portion of baking.

https://content.jwplatform.com/videos/tPmWN9Im.mp4

Czech Kolaches are sweet tender pastry-like bread topped with creamy cheese filling and variety of fruit jams.

Kolaches Recipe

Top 5 kolache recipes from across the web

The most viewed kolache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kolache/Kolacky

Texas Sausage Kolaches (Klobasnek)

Kolachy cookies

Spicy Sausage and Cheese Kolaches

Czech Kolaches Recipe

Top 5 kolache recipes from across the web

The most viewed kolache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kolache/Kolacky

Texas Sausage Kolaches (Klobasnek)

Kolachy cookies

Spicy Sausage and Cheese Kolaches

Czech Kolaches Recipe

The most viewed kolache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine