Koláče

Name: Koláče
Cook time: 150 min
Total time: 150 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 500g All-purpose Flour; 60g Sugar; 7g Instant Dry Yeast; 250ml Milk, lukewarm; 80g Unsalted Butter, melted and cooled; 2 Egg Yolks; 1/2 tsp Salt, fine; 1 tsp Vanilla Extract; 1 Egg; 1 tbsp Milk; 60g All-purpose Flour; 60g Sugar; 40g Unsalted Butter, cold and cubed; 1/2 tsp Ground Cinnamon; 250g Tvaroh, or well-drained farmer's cheese; 1 Egg Yolk; 50g Sugar; 1 tsp Vanilla Extract, or vanilla sugar; 1 tsp Lemon Zest, finely grated; 2 tbsp Raisins; 150g Poppy Seeds, finely ground; 120ml Milk; 60g Sugar; 1 tsp Lemon Zest, finely grated; 1/2 tsp Ground Cinnamon; 250g Povidla, thick plum butter/jam; 1/2 tsp Ground Cinnamon; 1 pinch of Salt

Koláče are tender, slightly sweet Czech yeast buns with a soft, buttery dough and a variety of rich fillings — from tangy quark to poppy seed and jam. They bake up golden with a glossy egg wash and offer a delightful contrast between pillowy bread and creamy or spiced centers. Serve warm for the best flavor and texture.

Koláče are tender, slightly sweet Czech yeast buns with a soft, buttery dough and a variety of rich fillings — from tangy quark to... Show more

Traditional Eastern European Recipe

Health Grade

D · Occasional

Rating

4.5

Time

2 hrs30 min

Price

0,90 €

Calories

770 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Make the dough

In a large bowl, whisk together the All-purpose Flour, Sugar, Instant Dry Yeast, Salt (fine), and Vanilla Extract. Add the Milk (lukewarm), the 2 Egg Yolks, and the Unsalted Butter (melted and cooled), then stir until a shaggy dough comes together. Turn it out onto a lightly floured surface and knead for 8–10 minutes until smooth, soft, and elastic. If it feels sticky, dust on just a little more flour rather than adding too much.

Proof the dough

Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a towel or plastic wrap. Let it rise in a warm spot for 60 minutes, until it has roughly doubled and looks airy and puffy.

Mix the fillings

While the dough rises, make the fillings and streusel. For the cheese filling, stir the Tvaroh with the remaining egg yolk, sugar, vanilla extract, Lemon Zest, Raisins, and a pinch of salt until smooth and spoonable. For the streusel, rub the flour, sugar, cold Unsalted Butter, and Ground Cinnamon together with your fingertips until you have coarse, sandy crumbs. For the plum filling, stir the Povidla with a little cinnamon until it loosens and spreads easily.

Cook the poppy filling

If your Poppy Seeds are already finely ground, measure them straight into a small saucepan. Stir in the Milk, sugar, Lemon Zest, and the cinnamon, then cook over medium-low heat, stirring constantly, for 5 minutes until the mixture thickens into a glossy paste that mounds on a spoon.

Fill the pastries

Line two baking sheets with parchment. Divide the dough into 8 equal pieces, then roll each piece into a smooth ball and flatten it into a round about 4 inches wide. Set the rounds on the trays, then use your thumbs or the bottom of a small glass to press a deep well in the center, leaving a thicker rim. Spoon a little of the tvaroh filling, poppy filling, or plum filling into each center, then finish each one with a light shower of streusel.

Let them rise

Cover the shaped koláče loosely and let them puff for 20 minutes while you preheat the oven to 180° C. They should look slightly fuller and feel airy at the edges when you touch them.

Make egg wash

Whisk the Egg with 1 tbsp milk until smooth and lightly frothy. Keep it nearby so you can brush the pastries right before baking.

Brush and bake

Brush the exposed dough and rims of each pastry with the egg wash, then bake for 18 minutes until the edges are deep golden and the fillings are bubbling softly. If the streusel browns too quickly, lay a loose sheet of foil over the tops for the last few minutes.

Cool and serve

Let the koláče cool on the baking sheets for 10 minutes, then transfer them to a rack or platter. Serve them warm, when the fillings are still creamy and the edges are just set.