Koláče
Soft yeasted rounds with the three classic fillings: sweet cheese, plum butter and poppy seed, finished with streusel. Grandmother-grade baking.
- prep
- 45 min
- cook
- 18 min
- total
- 1 h 3 min
- serves
- 8
- level
- medium
Koláče are the pastry by which Czech and Slovak grandmothers are ranked: soft enriched dough, an indent filled with tvaroh cheese, plum butter or ground poppy seed, and a scatter of streusel over everything.
Make all three fillings and serve a mixed tray. Choosing a favorite is a lifelong project, and nobody is rushing you.
Koláče is one of the world's classic dishes from 67 countries.
method
Dissolve the yeast in the warm milk with a spoon of the sugar. Mix in the flour, remaining sugar, yolks, zest and salt, then knead in the soft butter until silky. Rise 1 hour.
Prepare the three fillings and the streusel while it rises.
Divide the dough into 12 balls, flatten each into a round on lined trays, and press a deep indent with the bottom of a glass.
Fill each indent generously with one of the fillings. Egg wash the rims and scatter streusel over.
Rise 20 minutes more, then bake at 180°C (350°F) for 15 to 18 minutes until golden.
Cool under a clean cloth to keep them soft.
chef's tips
- The second rise after filling is what makes them cloud-soft; do not skip it because they look ready.
- Ground poppy seed from an Eastern European grocer saves you fighting a spice grinder.
- Ten seconds in the microwave the next day returns them to just-baked.