I made poppy seed fillings and also used cottage cheese in my kolaches. I grew poppies in the garden, harvested the poppy seed bowls in the fall, laid them up to dry and cut the seed heads open around Christmas.
I enjoyed watching your video. It shows how much joy you get out of baking perfect looking Koláče. Last weekend I made 50 of them. I have been making them since I was 12. Now I am 71. Over the years, I have been tweaking the recipe and finding new shortcuts. I put the dough in my oven with just the light bulb on. This is the perfect temperature for rising the dough. Or I place the bowl next to a very sunny window. I don't melt the butter. I just take it out of the fridge couple of hours before to allow it to get room temperature. I was raised in Southern Moravia, where they fill Koláče with a pressed cottage cheese aka Farmer's cheese, (tvaroh), rather than cream cheese. We literally fill them, like a dumpling, then gently flatten them with a bottom of a glass and fill the shallow depression with canned fruit, plum butter or apple butter or poppy seed. We call these Moravian Koláče. Each region makes them a bit differently. Last summer, I have taught my two grandsons age 7 and 10, how to make them. They enjoyed the hands-on activity and were proud of the results. I made sure that the tradition of baking Koláče will live on, even when I am gone.
I think you got this. The best Kolaches I have ever had are from West Station, TX. The yeast and its flavor appear to be the secret to making great Kolaches. Thank you for sharing.
My grandmother never used jams or jellies, she cooked down her own cherries, apricots, prunes, etc....and made a poppy seed filling as well. Gosh I wish the adults in my life at the time had paid attention to her and learned her recipes. My lovely Czech grandma passed away when I was seven and she never left written recipes. I'll be 56 this year and I still miss her. 😥💔
Becca, My babička was Moravian (eastern region in Czech Republic) and her recipe was essentially the same as this recipe (larger quantity of everything because her koláče were so popular). I make them for Easter and Christmas or any special occasion. With this recipe I know you can make them and revive the memories of your grandmother (babička in Czech).
My mother and grandmother also made their own fillings. Apricot, prune, poppy seed and cottage cheese. My favorite was the cottage cheese (made with lemon zest in it and a few golden raisins). My mother was born in Yukon, OK. Her maiden name was Shedeck and my grandmother's was Svejkovsky.
I just made the dough & I have never had a dough turn out more perfect! It has just started to proof so I will let you know how they come out. But oh this dough is perfection.
Greetings from Czechia. Your Koláče look great. few things we do differently when it comes to technique are that we are actually cutting them with cookie cutters and so they have lower and denser crusts and spacing them out more on the baking tray so they do not stick together when they puff up in the oven. Kudos for that crumb and the look overall. Also. did you ever try buchty? basically baked sweet filled buns, crammed into deep dish to bake, only thing separating them being gentle coating of each buchta (singular) with melted butter before baking them. These are obscenely good. filled with jam, poppy seeds or sweetened quark.
That's how my Mother made them. She was half Bohemian. She also only made them with prunes, as that's how she was taught (not my favorite). The other difference is she made her own 'cream cheese' using cottage cheese as a base. She would drain the cottage cheese of the whey overnight, then she would beat it with sugar and cream until smooth. I have also seen/read/been told that using jam is not the best way to prepare the fruit filling. Since prune was my least favorite, I loved the church bake sales where all the local women would make kolaches and then we would buy some of theirs. Then, I could get other flavors besides prune!
Thank you for your helpful hints! I was successful, finally, with achieving my goal!! Taste just like I remember as a kid eating my grandma/aunts kolaches. My first few attempts were death discs with fruit!
These look amazing ☺️ well done! I do the same when I bake after the sun is already down. I turn the oven on low for 5mins then turn it off and leave my dough to rise.
Your so sweet just like your Kolaches, I am going to put this dough together in early morning. They look so delicious and mostly not dry looking,,, My family were Slovak and I love this food, now many years gone. I love to bake this will be fun. Thank You Arlene M.
🍰 Traditional Czech Kolaches: Sweet Apples with a hint of Cinnamon, Vanilla Cream Cheese, Cherry, Strawberry with Vanilla sauce, Espresso Drinks: Iced Coffee (Cold brew dark roast coffee poured over ice), Hot Chocolate (steamed milk, a hint of sugar, and chocolate), Caffe Latte (Two-thirds of your drink is steamed milk which is then poured over a shot of espresso and topped with a layer of milk foam), Cappuccino, Caffe Mocha (Dark espresso, silky steamed milk & dark chocolate) , White Chocolate Mocha, Caramel Macchiato (espresso, steamed milk, and a splash of caramel) A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition, brought to Denmark by Austrian bakers. Types Danish pastries: The Brunsviger The Romsnegl Studenterbrød The Hindbærsnitte The Kanelsnurre The Kringle The Berliner with jam Tebirkes Strudel DOUGH 3 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 (1/4-ounce) envelope active dry yeast 1 cup whole milk, warmed to between 100°F and 115°F 1/2 cup unsalted butter (4 ounces), melted 3 large egg yolks 1 teaspoon kosher salt CHERRY FILLING (Blueberry, Strawberry, Raspberry) 1 pound sweet cherries (about 3 1/2 cups) 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice CREAM CHEESE FILLING Two 7.5 oz Strawberry/Blueberry Philadelphia Cream Cheese or 16 ounces cream cheese, at room temperature 1 cup powdered sugar 3 large egg whites 1 teaspoon lemon juice STREUSEL TOPPING 2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted Make the dough: Whisk warm milk, granulated sugar, butter, and yolks and yeast in a large bowl. Add flour and whisk to combine. The dough should be very tacky and a little greasy. Cover with plastic wrap for 30 to 45 minutes. Divide dough into 8 balls on baking sheet. Use a spoon to scoop out 1 Tablespoon Flavored Philadelphia Cream Cheese spread on middle and press down making the Kolache a circle. Sprinkle with streusel topping on outside of cream cheese. Bake in oven to 375°F oven about 20 minutes. Cool 10 minutes.Top each Kolache with a dollop of cherry filling.
good evening, I previous told u I was going to make thus today and by cracky I was up early and did them!! Delicious soft and very easy, tomorrow early again I WILL MAKE ANOTHER Batch WRAP THEM AnD FREEZE FOR THE Holiday a week away. they.are very tendered do you have other video out?? Thank YOU Arlene Merry Christmas
great tutorial! I'm going to attempt to make these for Christmas breakfast! does anyone know if you make them the day before should they be stored in the fridge or on the counter? thanks!
Brittney, It is probably too late to let you know that the koláče can be stored on the counter. I like to warm up a koláč in the microwave for just a few seconds with a pat of butter on top. Decadent. Koláče is the plural form and koláč is the singular form in Czech.
Phil, Andrea arranged the dough balls on the baking sheet, covered them to proof again, and let them rise for 30-45 minutes. At 8:40 you can see the risen dough balls. She pushes down the center of the risen dough to make the wells. I hope your kolache (koláče is plural form in Czech) turn out well.
how the yeast should be done take 1/4 cup hot milk 110 deg no hotter will kill yeast two teaspoons sugar 1 pk yeast whisk milk,sugar sprinkle yeast on top set aside for 20mins to form bubbles if no bubbles yeast no good try again with new yeast then add the rest of the milk when dough is mixed make small hole in dough add 1 tsp baking powder in hole add 1 tsp white vinegar on top of baking powder to form bubbles mix in will help dough to rise
I have serious concerns about thus video when the creator DROPS the eggs shells on the floor, picks them up with her HANDS and continues the baking process. She doesn’t wash her hands, has egg yolks on her hands and now has the floor dirt. It WAS SO GROSS.
i listen to a czech lady and she was raised there, and her family is there, and she speaks of the basic traditional fillings, but also says any fillings can be used and takes you on a tour of a traditional christmas festival in the country, where way more then traditional fillings are used. I think that is great, it is a sweet bread, with fillings. widen your horizons.
It look like DONATS!!! NOT KOLACE!!! You saw KOLACE ONLY. fromEXPRESS TRAIN! I am from Czechia - Morava & I was EATING KOLACE ALMOST EVERY DAY CAUSE MY Grand Mother Was COOKING THEM for BUSSINES THEY TASTE & LOOK COMPLETLY DIFERENT! BUT IMPORTANT IS. YOU ARE HAPPY WITH YOUR KOLACE!!!!
