Authentic Czech Kolache Recipe 2024

Original Czech kolache recipe, made with a filling of prune, cream cheese, or apricot. Makes 12 tiny kolaches from a modest batch.

My parents used to host Thanksgiving dinner and breakfast, as I recently discovered. I don’t remember how many kolaches I could fit in my mouth as a child, but I know I was present for it all.

They provided two meals on Thanksgiving Day primarily because my great aunt and grandmother would come early to assist with all of the preparation. They were pleased to provide my great aunt with a much-needed respite because she owned a restaurant (I know I’ve mentioned this previously). Feeding someone who typically spends their day preparing and feeding so many people has a special and significant quality.

Czech Kolache Recipe 2024

What is a Czech Kolache?

Pronounce them KOE-lah-chee, Czech kolaches are rolls that resemble soft, rich brioche that are stuffed with of different sweet fillings.

Classic tastes include prune, poppy seed, cream cheese, and apricot, with inventive varieties like blueberry, cherry, and lemon also being available. I’ve only ever had sweet kolache; you can find some savory versions in kolache businesses with eggs, bacon, or sausage.

Tips and Variations for Czech Kolache recipe

I like to make a pan of these and rotate between the flavors of cream cheese, prune, and apricot (4 of each), but you may make a full pan of one filling recipe by doubling the recipe.

I boiled dried prunes with honey until they were tender and mashed, to produce the prune filling. I used a container of really thick preserves for the apricot. Jelly or thin jam is not recommended for kolaches as they will boil in the oven. The ideal things to use are really thick preserves or cooked dried fruit.

Prune is my favorite type of kolache, while poppy seed is a close second. I promise you that if you’ve never had kolache recipe , you should start with the cream cheese.

Though cream cheese or sweet fruit preserves are the fillings of traditional Czech kolache recipe, there are plenty of delectable alternatives to try. Here are a few well-liked kolache varieties to pique your interest:

  • Savory Kolache recipe: Although sweet kolaches are more widely consumed, savory varieties are becoming more and more well-liked. Made with ingredients like grilled sausage, crispy bacon, melted cheese, and scrambled eggs, this dish makes a filling and substantial breakfast or brunch choice.
  • Cheese Kolache recipe: Cheese aficionados can experience savory kolaches packed with a range of cheeses, including cheddar, mozzarella, or feta, in addition to kolaches loaded with cream cheese. For extra flavor, savory additions like jalapenos or herbs are frequently included with cheese kolaches.
  • Poppy Seed Kolache recipe: With a nutty and somewhat sweet flavor profile, poppy seed filling is a traditional option for kolaches. Eastern European nations love poppy seed kolaches, which are typically eaten as a dessert or snack.
  • Nutella Kolache recipe: Stuff kolaches with creamy Nutella spread for a delicious take on the classic recipe. Your sweet tooth will be satiated by the mix of the velvety soft buttery dough and the creamy chocolate-hazelnut filling.
  • Fruit Kolache recipe: Try different fruits like cherry, blueberry, raspberry, or peach to broaden your possibilities for fruit filling beyond apricot and prune. Delicious and vibrant kolaches can be made with canned or fresh fruit compotes.
  • Cottage Cheese Kolache recipe: The filling of cottage cheese gives kolaches a tangy flavor and a creamy texture. Combine sugar and vanilla essence with cottage cheese to create a creamy and sweet filling that goes well with a variety of fruit toppings.
  • Apple Kolache recipe: A delicious filling for kolaches is apple pie filling, or sliced apples sautéed with sugar and cinnamon. For more texture and taste, sprinkle some streusel topping over the apple-filled kolaches.
  • Almond Kolache recipe: Stuff your kolaches with almond butter or paste to give them a nutty touch. Almond slices can be added to the filling for an added crunch and visual appeal.
  • Pumpkin Kolache recipe: Indulge in fall flavors by stuffing kolaches with pureed pumpkin, brown sugar, and spices such as cloves, nutmeg, and cinnamon. Pumpkin kolaches are ideal for fall get-togethers and holiday festivities.
  • Creamy Chocolate Kolache recipe: Satisfy your sweet taste with creamy chocolate pudding or ganache-filled kolaches. Add some chocolate shavings or cocoa powder as a garnish for an additional touch of decadence.

Czech Kolache Recipe Serving Suggestions

Czech kolaches are adaptable pastry that have multiple uses. Here are some ideas for serving that could improve your kolache experience:

  • Breakfast Delight: For a lovely breakfast treat, serve warm kolaches with a cup of freshly prepared coffee or aromatic tea. The delightful fruit fillings and tender, buttery dough go great with your morning brew.
  • Brunch Buffet: Place a dish of different kolaches next to other brunch staples like crispy bacon, fresh fruit salad, and scrambled eggs. Kolaches will wow your visitors and bring a hint of sweetness to your brunch menu.
  • Afternoon Snack: Enjoy a few kolaches with a glass of cold milk or hot chocolate for a lunchtime pick-me-up. Your appetites will be satisfied, and the blend of flavors and textures will keep you energized all day.
  • Dessert Delight: After supper, serve warm kolaches as a cozy dessert choice. Your taste buds will be begging for more when you serve them with a scoop of vanilla ice cream or a dab of whipped cream.
  • Holiday Celebration: Serve kolaches as a festive dessert for your holiday gatherings. Kolaches provide cheer to your family and friends around Thanksgiving, Christmas, or Easter by infusing your holiday feast with a little bit of history and nostalgia.
  • Giving: Give your loved ones a batch of freshly baked pastries to spread the joy of homemade kolaches. Present them in an adorning box or tin with a handwritten note for a delightful and lovely present.
  • Party Pleaser: A kolache bar with a variety of fillings and toppings will wow your visitors. Allow visitors to add their preferred flavors to their kolaches for a tasty and engaging culinary experience.
  • Cultural Exploration: Include kolaches in your travels to other countries to learn about the rich culinary legacy of the Czech Republic. Combine them with other traditional Czech dishes like goulash or dumplings to create a genuinely genuine dining experience.

How to store Kolaches at Home

Your homemade kolaches will remain delicious and fresh for as long as possible if they are stored properly. The following advice can help you store them:

  • Room Temperature: Before storing, let the kolaches cool fully to room temperature. After they’ve cooled, put them in a plastic bag that can be sealed or an airtight container.
  • Countertop Storage: You can keep the kolaches at room temperature on the countertop if you intend to eat them within one to two days. Make sure the lid is firmly on the container to keep air out and the pastries from drying out.
  • Refrigeration: You may keep the kolaches chilled for extended periods of time. Tightly wrap them in plastic wrap or put them in an airtight container. The pastries’ shelf life is increased and their freshness is preserved with refrigeration.
  • Freezing: You can freeze kolaches for later use if you have extra or wish to prepare a bigger quantity ahead of time. To avoid freezer burn, wrap each kolache separately with aluminum foil or plastic wrap.
  • Labeling: It’s useful to write the preparation date on the bag or container if you’re freezing the kolaches. This guarantees that you can quickly and effortlessly recognize them.
  • Thawing: Move frozen kolaches from the freezer to the refrigerator and allow them to thaw overnight before serving. As an alternative, you can quickly defrost them by heating them in a microwave on low.
  • Reheating: Use a microwave for ten to fifteen seconds to reheat chilled or thawed kolaches until they are thoroughly heated. Steer clear of overheating since this might make the dough tough and dry.

Okay, I’ll provide my recipe for kolaches from Czechia below. This recipe fills a standard 9-inch pie plate with 12 tiny kolaches. If you decide that 12 kolaches is too much for you, you may easily halve the recipe. Bake the rolls in a 6-inch pie dish if halving the amount.

Czech Kolache Recipe

Czech Kolache Recipe

I came up with this kolache recipe to make what I believe to be the ideal sausage kolache. Kolaches, also known as klobasneks, are sausages that are popular in Central Texas, where I grew up. They were in every bakery and donut business. Then I relocated to Seattle, where their name was unknown!
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • cup milk 2% or higher is best
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 6 tablespoons unsalted butter melted
  • 2 large egg yolk
  • ¼ + ⅛ teaspoon fine salt

For the egg wash:

  • 1 beaten egg
  • splash of heavy cream or milk

For the filling:

  • 6 prunes
  • 1 tablespoon honey
  • 4 scoops very thick apricot preserves
  • 3 ounces cream cheese at room temperature
  • 1 tablespoons powdered sugar

Instructions
 

  • Prepare the three distinct fillings first. Triple one of the filler recipes if you want the flavor of every kolache to be the same.
  • To make the prune filling, put the prunes, honey, and just enough water to barely cover them in a small saucepan. Boil for around ten minutes, stirring now and again. While they cook, mash them with a fork. When it's thicker than jam and most of the water has evaporated, they're done. Put aside to cool.
  • For the filling of apricots: no effort required! Just prepare the preserves of apricots in a small bowl.
  • To make the cream cheese filling, blend the room-temperature cream cheese and powdered sugar until they are smooth. Put aside.
  • Next, prepare the kolaches by lukewarming the milk in a bowl that is safe to use in the microwave for about 30 seconds. A temperature of 110 degrees is the goal. When it reaches exactly 110 degrees, mix in the sugar, yeast, and ⅔ cup of flour. Combine thoroughly and allow to rise in a warm location until doubled in bulk.
  • Melt the butter in a different bowl. After a brief cooling period, whisk in the egg yolk. To the yeast mixture, add this and well mix. Mix thoroughly after adding the salt and the remaining flour.
  • The ideal method to knead dough is to spread it away from you with your heel and then fold it back onto itself from the side with your other hand. Knead the dough for ten minutes after that. As you proceed, lightly flour the board and your hands. After ten minutes, the dough should be malleable, soft, and completely non-sticky.
  • Transfer the dough into a bowl and coat it with cooking spray. Cover and let rise in a warm area until doubled in bulk (you can use the 'proof' option in the oven for this). (At the conclusion of this rise, you could store it in the refrigerator for use the next day, covered). It's okay, it will deflate.
  • The dough should then be divided into 12 equal sections. I weigh the dough and divide it by twelve to do this. Form each dough ball into an exact circle as shown in the picture.
  • Place the dough balls in a 9-inch pie plate that has been lined with parchment paper. This is where I stop trying to turn the dough into a perfect circle and instead make it slightly oblong (see photo).
  • Allow dough to double (you can use the 'proof' option in the oven to do this).
  • Set oven temperature to 375.
  • After the dough balls have doubled in size, create indentations for the fillings with your fingertips. Exceed the depth of the indentations visible in the pictures (the dough expanded during the photo shoot, causing the indentations to somewhat fill in).
  • Next, whisk together the egg and a small amount of heavy cream to make the roll's egg wash.
  • After dividing the jam fillings among the kolaches, lightly brush each one with egg wash, being careful not to get any on the fillings.
  • The kolaches should be baked for 18 to 21 minutes, or until beautifully browned. To check whether the rolls are done, stick a toothpick into the center of the kolache. Make sure the inside kolaches are thoroughly baked before taking them out of the oven; during the recipe's testing, I unintentionally underbaked a batch, which caused the kolaches to sink in the center.
  • Allow it cool slightly, then cut into pieces and serve.

Notes

Amount Per Serving: CALORIES: 219TOTAL FAT: 11gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 87mgSODIUM: 72mgCARBOHYDRATES: 26gFIBER: 1gSUGAR: 7gPROTEIN: 5g
Keyword Kolache Recipe

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