Czech Kolache Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
13 mins
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Additional Time
2 hrs
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Total Time
2 hrs 33 mins
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Servings
15 kolache
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Calories
239 kcal
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Cuisine
Czech
Czech Kolache Recipe
Description
This Czech Kolache recipe begins with a flour base combined with instant yeast and sugar. Warm milk mixed with egg yolks and vanilla is incorporated, followed by salt and softened butter. The dough is kneaded thoroughly using a stand mixer to achieve a smooth texture, then allowed to rise until doubled in size in a warm environment.
Once risen, the dough is shaped and filled with preferred sweet fillings, which in traditional Czech cuisine often include poppy seed, cream cheese, and prune jam, but can vary widely. The kolache are baked at a moderate oven temperature until the edges brown nicely.
Kolache are typically best consumed the same day they are baked for ideal freshness and texture. They store well for a few days at room temperature in airtight containers or can be refrigerated if filled with fresh cheese. Freezing shortly after baking is also an option, with proper separation to avoid sticking, allowing for storage up to three months.
Practical tips include allowing fillings to reach room temperature before use and using a dough scraper for handling sticky dough during shaping to improve ease and results.
Ingredients
- 3 and ½ cups all-purpose flour
- 1 cup milk warmed to 110-115°F (38°C)
- 1 and ½ teaspoons instant yeast
- ½ tick butter unsalted
- ⅓ cup granulated sugar
- 2 egg yolk
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For an egg wash:
- 1 egg
Fillings for kolache:
- to your liking
Instructions
- Pour 3 and ½ cups all-purpose flour into a mixing bowl. Add 1 and ½ teaspoons instant yeast and ⅓ cup granulated sugar, and mix them together using a handheld wire whisk.
- Heat 1 cup milk to 110–115°F (38°C). Whisk in 2 yolks and ½ teaspoon vanilla extract, then pour the mixture into the flour.
- Begin kneading the dough using a stand mixer fitted with a dough hook. Start on low speed and mix for about 1 minute until the ingredients are roughly combined.
- After the initial mixing, add ½ teaspoon salt and softened (or slightly melted) ½ stick unsalted butter. Gradually increase the speed to medium-high and knead for 8 minutes.
- Transfer the dough to a clean bowl using the dough scraper. Cover with plastic wrap and let it rise in a warm place until doubled in volume—this usually takes about 1.5 hours, depending on room temperature.
- While the dough rises, get the kolache fillings ready.
- Once risen, turn the dough out onto a lightly floured surface. Dust the top with flour and fold the edges toward the center. Knead gently to tighten the structure, then place it seam-side down, cover with a towel, and let it rest for 10 minutes.
- Divide the dough into equal pieces, each just under 2 oz (55 g). Use a kitchen scale if you want evenly sized kolache—this recipe makes about 15.
- Take each piece and pull the edges toward the center, sealing the seam with your fingertips. Place seam-side down on a very lightly floured surface and shape into a round using your palm.
- Place the shaped balls seam-side down on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Cover with a clean towel and let them rest in a warm place for 30 minutes.
- To shape the centers, use a flat-bottomed container wrapped in a clean towel and dipped in flour to prevent sticking. Press down in the center of each dough ball, then press gently around the edges to form an even indentation.
- Lightly beat 1 egg with a fork and brush the edges of each kolach. This egg wash gives them a beautiful golden shine when baked.
- Spoon the fillings into the center. Make sure all fillings are at room temperature.
- Preheat the oven to 340 °F using the fan/convection setting. Bake for 12–13 minutes until the edges turn a nice medium brown.
- Remove the kolache from the oven and let them cool on a wire rack.
Notes
- The recipe yields approximately 15 kolache, each about 4 inches (10 cm) in diameter.
- Allow fillings to come to room temperature before filling the kolache for best results.
- Each kolache typically holds about 2 tablespoons of filling.
- Traditional fillings include poppy seed, cream cheese, and prune jam; sweet cabbage is a unique alternative.
- If using active dry yeast instead of instant yeast, dissolve it in warm milk with sugar for 15 minutes before mixing.
- Use a plastic dough scraper to handle the sticky dough rather than hands for easier shaping.
- Bake at 340°F (170°C) with fan/convection for 12–13 minutes; if no fan, bake at 370°F (185°C).
- Kolache are best eaten the day of baking and store at room temperature in airtight containers for up to 3 days; refrigerate if filled with fresh cheese.
- Freeze kolache on the baking day by placing them in a resealable bag, freezing for 20 minutes, shaking to separate, then returning to freezer; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15kolache
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 119mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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