Best 3 Kolache Czech Pastry Recipes

**Discover the Delightful World of Kolache: A Taste of Czech Heritage in Every Bite**

Kolache, pronounced "koh-lah-chee", is a delectable pastry that has captured the hearts and taste buds of many across the globe. Originating in Czech and Slovak communities, this sweet treat has become a symbol of cultural heritage and culinary artistry. Kolache typically consists of a soft, fluffy yeast dough filled with a variety of sweet or savory fillings, ranging from traditional fruit preserves to poppy seed, cream cheese, or savory meats and vegetables.

This article presents a comprehensive guide to making kolache from scratch, complete with three enticing recipes that cater to different taste preferences. The first recipe showcases a classic Apricot Jam Kolache, a timeless favorite that embodies the perfect balance between sweet and tangy. The second recipe introduces a unique Nutella Kolache, a delightful indulgence for chocolate enthusiasts. Lastly, the third recipe offers a savory Ham and Cheese Kolache, a savory option that is perfect for breakfast, lunch, or a quick snack.

Whether you're a seasoned baker or just starting your culinary journey, this article provides all the necessary guidance and inspiration to create mouthwatering kolache that will impress your family and friends. Embark on this delectable adventure and experience the rich flavors and traditions of Czech pastry-making with these three must-try kolache recipes.

Let's cook with our recipes!

CZECH KOLACHE RECIPE

Czech Kolache Recipe image

Want to try authentic Czech food? Don't miss "kolache" by any means! Kolache (in Czech kolace) are a round sweet pastry with various fillings. The kolache came to the USA with Czechs who moved to start a new life there at the turn of the 18th and 19th centuries. Since then, kolache have been a great success, and no wonder they taste fantastic!

Provided by Petra Kupská

Categories Sweet Pastry

Time 1h55m

Number Of Ingredients 10

Ingredients

3 1/2 cup all-purpose flour ((450 g))
3/4 cup milk ((180 ml) lukewarm, not hot)
2 1/2 teaspoon active dry yeast
2/3 stick unsalted butter ((75 g) melted, not hot)
1/3 cup coarse sugar ((70 g))
1 egg
1 teaspoon vanilla paste (optional)
pinch of salt
1 egg (beaten with a fork)
to your liking

Steps:

In a small saucepan, heat the milk until lukewarm. Pour the dry yeast and a teaspoon of sugar into the milk. The sugar will encourage the yeast to activate. Stir everything with a spoon and leave it in a warm place for about 10-15 minutes until foam forms on the surface.
Meanwhile, melt the butter, which should be semi-liquid but not hot. Around 30 seconds in a microwave are ideal.
Add the flour, sugar, salt into a mixing bowl. Add an egg, vanilla, melted butter, and activated yeast with milk.
Begin with the dough. Roughly combine all ingredients in a bowl with a fork. Turn the mixture out onto a floured work surface and use your hands to work it into a smooth elastic dough. If the dough is too sticky, dust it with a tablespoon of flour and continue kneading. Repeat until the dough is no longer sticky.
Put the dough back into the bowl, cover with a clean kitchen towel and let it rise in a warm place for 40 minutes.
Transfer the dough to a work surface and divide it into equal parts. If you have a kitchen scale and want kolache the same size, weigh each piece on the scale. The weight of a piece of dough for one pie is around 1 and ½ oz (45 g).
Shape each piece of dough into a ball. Place it on a baking sheet lined with wax paper. Leave enough space between the balls so that the cakes don't touch and bake into a square later. The classic Czech kolach is round!
Let the dough balls rise in a warm place for another 40 minutes. Cover the dough with a clean tea towel if you leave the dough to rise on the kitchen counter.
Time to shape kolache! We need to create a beautiful round kolach and create a depression in the center for the filling placement. Take a round-bottomed vessel about 3 inches in diameter, such a glass. I used a ½ measuring cup. Wrap the bottom with a clean dish towel so that there are no creases. Press the wrapped vessel evenly into the dough with light pressure from above. The kolach is stretched out wide and round, and an indentation is made in the middle for the filling.
In a shallow bowl, beat an egg using a fork and create an egg wash. Brush it over the edges of the kolache pastries.
Now, place the filling in the middle of each kolach. Just about 1 to 1.½ tablespoons per kolach are enough. If you like, sprinkle the cakes with streusel topping.
Let's bake kolache! Preheat the oven to 340 °F (170 °C). Place the sheet with kolache in the oven and bake for 15-20 minutes until the edges are golden brown.

Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 28 mg, Sodium 13 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

BOHEMIAN KOLACHES

Bohemian Kolaches image

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 40m

Yield about 28 rolls.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

Steps:

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

CZECH PASTRY CALL KOLACKY

Czech Pastry Call Kolacky image

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.

Provided by hjunkman

Categories Breakfast

Time 1h5m

Yield 48 Kolacky, 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb butter
1/2 lb cream cheese
1/4 teaspoon salt
2 tablespoons sugar
2 cups all-purpose flour
1 1/2 cups apricot jam

Steps:

Let butter and cream cheese soften in a bowl.
When very soft mix together.
Add salt and sugar.
Add flour last and mix by hand. To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.

Nutrition Facts : Calories 573.5, Fat 33.3, SaturatedFat 20.9, Cholesterol 92.2, Sodium 344.6, Carbohydrate 66.4, Fiber 1, Sugar 25.4, Protein 6

Tips:

For the best results, use cold butter or margarine. This will help to create a flaky crust.
If you don't have a rolling pin, you can use a glass or jar to roll out the dough.
Be careful not to overwork the dough, as this will make it tough.
If the dough is too sticky, you can add a little more flour.
If the dough is too dry, you can add a little more milk.
Bake the kolaches until they are golden brown.
Serve the kolaches warm or at room temperature.

Conclusion:

Kolaches are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create unique and flavorful kolaches that will impress your family and friends. So next time you're looking for a sweet or savory treat, give kolaches a try!