Servings
Font
Back
0.0 from 0 votes

Chodské Kolache

The Czech Republic is all about Kolache! One standout is Chodské koláče from southwest Bohemia, topped with delicious fillings. In this recipe, I'll show you how to make this traditional Chodsko specialty. Let's dive in!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 18 mins
Servings: 3 Kolache
Calories: 2103 kcal
Cuisine: Czech

Ingredients

Yeast starter
  • ⅓ cup milk
  • 1 ½ teaspoons active dry yeast
  • ¼ teaspoon powdered sugar
Yeast dough
  • 2 ½ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ tick unsalted butter
  • ¼ cup milk
  • 2 yolks
  • ¼ teaspoon vanilla extract
  • 2 Tablespoons rum Austrian Stroh 45 or Kirkland spiced rum from Costco
  • 1 Tablespoon lemon zest freshly grated
Farmers cheese filling
  • 27 ounces farmers cheese
  • ¾ cup powdered sugar
  • 1 Tablespoon cornstarch
  • 1 yolk
  • 1 Tablespoon lemon zest freshly grated
  • ¼ teaspoon vanilla extract
  • 1 cup half-and-half or milk
Miscellaneous
  • 1 ½ cup plum butter to pipe the patterns
  • 3 Tablespoons raisins preferably soaked in rum
  • 2 Tablespoons sliced almonds
  • 1 egg white to brush the Kolache edges
Sour cream topping
  • 1 cup sour cream
  • 1 Tablespoon rum Austrian Stroh 45 or Kirkland spiced rum from Costco
  • ⅓ cup powdered sugar for the final dusting

Instructions

    Cup of Yum
  1. Yeast starter: Heat ⅓ cup milk in a small saucepan until it is lukewarm (110-115°F/43°C). Stir in ¼ teaspoon powdered sugar and 1 ½ teaspoons active dry yeast, then let it sit in a warm spot for about 10-15 minutes, until foam and bubbles form on the surface.
  2. Yeast dough: Sift 2 ½ cups all-purpose flour and ⅓ cup powdered sugar into a mixing bowl. Add ¼ teaspoon salt, ¼ teaspoon vanilla extract, and grated 1 Tablespoon lemon zest. In a saucepan, melt ¾ stick unsalted butter completely, then stir in ¼ cup milk and whisk in 2 yolks and 2 Tablespoons rum. Pour this mixture into the bowl with the flour, and finally, add the activated yeast. Use a wooden spoon or a kitchen stand mixer with a hook attachement to knead the dough until smooth and elastic. If the dough sticks while kneading, sprinkle a little flour and keep working it.
  3. Lightly flour the dough, cover with a clean cloth, and let it rise in a warm spot until it doubles in size, about 1 ½ hours.
  4. Cheese filling: Place 27 ounces farmers cheese, ¾ cup powdered sugar, 1 Tablespoon cornstarch, 1 yolk, 1 Tablespoon lemon zest, ¼ teaspoon vanilla extract, and 1 cup half-and-half in a bowl and stir until well combined. Gradually add enough half-and-half or milk to create a creamy, spreadable mixture. Let the cheese filling sit on the kitchen counter until it reaches room temperature before applying it to the kolach.
  5. Shape the kolach: Turn the dough onto a lightly floured surface and divide it into three parts. Prepare a 12-inch (30 cm) round baking sheet and lightly brush it with a little unsalted butter or solid fat. Place one piece of dough in the center and roll it out thinly. Use your fingers or the edge of your palm to create small, raised edges around the kolach.
  6. Brush the edges of the cakes with 1 egg white for a glossy finish after baking.
  7. Spread ⅓ of the cheese filling all over the kolach. A flat offset spatula works best for this.
  8. Put 1 ½ cup plum butter in a piping bag with a plain tip and pipe patterns over the cheese filling. Sprinkle each kolach with ⅓ of 3 Tablespoons raisins and 2 Tablespoons sliced almonds.
  9. Preheat the oven to 360 °F with both upper and lower heat. Transfer the decorated kolach, along with the baking paper, to a baking tray. Bake for 18 minutes, then remove from the oven, leaving the kolach on the baking sheet.
  10. Sour cream topping: In a bowl, mix 1 cup sour cream with a shot of 1 Tablespoon rum. Spoon a third of the mixture over the hot kolach, spreading it carefully to avoid disturbing the pattern. As a final touch, give the kolache a nice dusting of ⅓ cup powdered sugar.
  11. Bake the remaining kolache the same way.

Notes

  • The basic recipe makes 3 Chodské kolache (10-12-inch in diameter).
  • SERVING: Cut the Chodské kolache into small wedges and enjoy them with a cup of coffee or tea. They are also perfect for family gatherings, parties, or when you want to introduce others to Czech cuisine.
  • Chodský Kolach topped with sour cream and sprinkled with powdered sugar will stay fresh longer. I recommend storing it in the fridge, especially due to the farmer's cheese filling. It should keep well for up to five days.
  • For a more authentic Chodský Kolach, substitute part of the plum butter used for decoration with poppy seed filling.

Nutrition Information

Calories 2103kcal (105%) Carbohydrates 280g (93%) Protein 58g (116%) Fat 79g (122%) Saturated Fat 44g (220%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 419mg (140%) Sodium 1397mg (58%) Potassium 752mg (21%) Fiber 7g (28%) Sugar 146g (292%) Vitamin A 1809IU (36%) Vitamin C 23mg (26%) Calcium 327mg (33%) Iron 7mg (39%)

Nutrition Facts

Serving: 3Kolache

Amount Per Serving

Calories 2103

% Daily Value*

Calories 2103kcal 105%
Carbohydrates 280g 93%
Protein 58g 116%
Fat 79g 122%
Saturated Fat 44g 220%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 419mg 140%
Sodium 1397mg 58%
Potassium 752mg 16%
Fiber 7g 28%
Sugar 146g 292%
Vitamin A 1809IU 36%
Vitamin C 23mg 26%
Calcium 327mg 33%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.