KOLACHE RECIPE - MAKE TRADITIONAL CZECH KOLACHES AT HOME

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Kolache Recipe - Make Traditional Czech Kolaches at Home image

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

Provided by @MakeItYours

Number Of Ingredients 45

1 package active dry yeast ((¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams))
1 cup warm milk ((105 to 115°F for dry yeast; 80 to 85°F for fresh yeast))
1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening ((1 stick/4 ounces/120 grams))
2 large eggs ((6 tablespoons/3.5 ounces/100 grams))
6 tbsp granulated sugar ((3 ounces/80 grams))
1 tsp table salt
1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg ((optional))
4 cups unbleached all-purpose or bread flour ((17 ounces/500 grams))
1 large egg ((beaten))
1 tsp cream, milk, or water
16 oz farmer cheese or cream cheese, softened ((455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese))
1/2 cup granulated sugar or more to taste ((3.5 ounces/100 grams))
2 large egg yolks
2 tbsp all-purpose flour ((optional))
1 tsp vanilla extract ((OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg))
2 cups poppy seeds
1 cup milk or water ((8.5 ounces/240 grams))
1 1/2 cups granulated sugar ((10.5 ounces/300 grams))
1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
Pinch salt
1 tsp grated lemon zest ((optional))
1 lb pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries ((455 grams/about 36 medium/3 cups))
2 cups water ((17 ounces/485 grams))
1/2 cup granulated sugar ((3.5 ounces/100 grams))
1 tbsp lemon juice or prune juice
1/2 tsp ground cinnamon
1/8 tsp ground cloves ((optional))
2 cups dried apricots ((12 ounces/340 grams))
1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) ((8.5 ounces/240 grams))
1/2 cup granulated sugar, light brown sugar, or honey ((3.5 ounces/100 grams))
1-2 tbsp lemon juice or dark rum
1/3 cup granulated sugar ((80 mL))
3 tbsp cornstarch ((45 mL))
Pinch salt
Pinch ground cinnamon ((optional))
2 cups blueberries ((about 10 ounces/285 grams))
2 tbsp lemon juice ((30 mL))
1/2 cup granulated sugar ((3.5 ounces/100 grams/120 ml))
1/4 cup cornstarch ((1.25 ounces/35 grams))
1 1/4 cups reserved cherry juice ((300 mL))
28 oz pitted sour cherries ((800 grams/4 cups))
1 cup granulated sugar ((7 ounces/200 grams))
1/2 cup all-purpose flour ((2.125 ounces/60 grams))
1-1 1/2 tsp ground cinnamon ((optional))
1/4 cup butter, melted ((½ stick/2 ounces/60 grams))

Steps:

  • 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.
  • 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.
  • HowToSection VARIATIONS: Array
  • HowToSection To Make Cheese Topping Array
  • HowToSection To Make Poppy Seed Topping Array
  • HowToSection To Make Prune Topping Array
  • HowToSection To Make Apricot Topping Array
  • HowToSection To Make Blueberry Topping Array
  • HowToSection To Make Cherry Topping Array
  • HowToSection To Make Posipka (optional) Array

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