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Czech•indulgent

Kolache/Kolacky

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

Kolache/Kolacky
Prep time
20 min
Cook time
6 hr
Yield
24 servings
Difficulty
HARD

Ingredients

Quantities are shown as originally provided.

  • 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 tablespoons granulated sugar ((3 ounces/80 grams))
  • 1 teaspoon table salt
  • 1 teaspoon 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 teaspoon cream, milk, or water
  • 16 ounces farmer cheese or cream cheese, softened
  • 1/2 cup granulated sugar or more to taste ((3.5 ounces/100 grams))
  • 2 large egg yolks
  • 2 tablespoons all-purpose flour ((optional))
  • 1 teaspoon 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 tablespoon fresh lemon juice or 3 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon grated lemon zest ((optional))
  • 1 pound 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 tablespoons lemon juice or dark rum
  • 1/3 cup granulated sugar ((80 mL))
  • 3 tablespoons cornstarch ((45 mL))
  • Pinch salt
  • Pinch ground cinnamon ((optional))
  • 2 cups blueberries ((about 10 ounces/285 grams))
  • 2 tablespoons 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 ounces 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 teaspoons ground cinnamon ((optional))
  • 1/4 cup butter, melted ((½ stick/2 ounces/60 grams))

Instructions

  1. 1

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

  2. 2

    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.

  3. 3

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

  4. 4

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

  5. 5

    Place in an oiled bowl and turn to coat.

  6. 6

    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.

  7. 7

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

  8. 8

    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.

  9. 9

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

  10. 10

    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.

  11. 11

    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.

  12. 12

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

  13. 13

    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.

  14. 14

    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).

  15. 15

    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.

  16. 16

    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.

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Original from toriavey.com

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