Kolache are traditional Czech yeasted pastries with open centers of fruit, poppy seed, or sweet cheese, often prepared for celebrations and family gatherings.
An enriched dough rises until airy, then each round is indented and filled with one of three classic fillings before baking.
Press the centers firmly after the second rise so the dough does not push the filling out in the oven.
Serving Suggestions
Serve kolache at room temperature with coffee or tea, either as dessert or as part of a festive breakfast table.
Recipe Notes
Store airtight for two days or freeze for up to one month. Warm briefly before serving to soften the crumb.
Czech Kolache
Tender Czech yeasted pastries with open centers of plum butter, poppy seed, or sweet farmer cheese and streusel.
Ingredients
Equipment
Method
Make the Dough:
- Stir the yeast and a pinch of the sugar into the warm milk and let stand for 8 minutes until foamy.
- Mix the flour, remaining sugar, butter, egg yolks, salt, lemon zest, and yeast mixture. Knead for 8 to 10 minutes until smooth and elastic.
- Cover and let rise for about 75 minutes until doubled.
Prepare the Fillings:
- Mix the farmer cheese with 2 tablespoons sugar, one yolk, and vanilla.
- Simmer the ground poppy seeds with 1/2 cup milk and 1/4 cup sugar for 5 minutes, stirring, then cool.
- Rub the streusel flour, sugar, and cold butter together into irregular crumbs.
Shape and Bake:
- Divide the dough into 18 pieces, shape into rounds, and place on parchment-lined trays. Cover and rise for 30 minutes.
- Press a deep wide indentation into each round. Fill with cheese, poppy seed mixture, or plum butter; scatter with streusel and brush the exposed dough with egg wash.
- Bake at 375 F (190 C) for 15 to 18 minutes until broadly golden at the edges. Cool on the trays for 5 minutes, then transfer to a rack.
Nutrition
Notes
- Use a thick plum butter rather than loose jam so the filling stays in the center.
- Well-drained ricotta works when Czech tvaroh or farmer cheese is unavailable.
