Kolače
Czech sweet-filled, yeast-risen round pastries
Servings: 20 pastries
Ingredients
- 1¼ cup milk
- ⅓ cup sugar
- 2 tsp yeast one packet
- 4 cups flour see notes
- ½ tsp salt
- 2 tsp lemon zest zest of one peel
- 1 stick butter (4 ounces) softened
- 1 egg yolk
- 2 eggs
- 1 egg white for glaze
- 3 Tbsp all-purpose flour for streussel topping
- 2 Tbsp powdered sugar for streussel topping
- 1 Tbsp unsalted butter, softened for streussel topping
Instructions
- Heat the milk until just lukewarm (100°F or so). Stir in a tablespoon of the sugar and the packet of yeast (about 2 tsp). Set aside to activate.
- If using a combination of flours, sift or stir them together in a large mixing bowl. Add the rest of the sugar, salt, and lemon zest; stir to combine.
- Cut softened butter into the flour mixture with a fork or pastry blender.
- When the yeast mixture is bubbly, add the egg yolk and whole eggs to the milk and mix well. Pour the liquid mixture into the mixing bowl and bring ingredients together with a dough scraper or wooden spoon to form a sticky dough.
- Turn the sticky dough out onto a lightly floured surface and knead a couple minutes until you have a smooth dough.
- Return the dough to the mixing bowl, cover with plastic wrap and set in a wam place to rise.
- While dough is rising, combine streussel ingredients. Break up until crumbly (makes 18 teaspoons streussel for 20 kolače).
- When the dough has doubled in size, gently deflate the dough. Flip the dough, cover and let rise again.
- Repeat the rising at least two more times for a minimum of three and maximum of five risings.
- After the final rise, deflate the dough and divide into four equal pieces. Divide each quarter into five equal pieces and shape into balls.
- Place first five balls on parchment-lined baking sheet and press down hard in the center with a glass or jar, forming a flat circular depression in the middle.
- Brush edges of the circles with the reserved egg white mixed with a little water. Spoon filling of your choice into the center, completely filling the depression.
- Repeat with remaining three quarters of the dough making a total of 20 kolače. Heat oven to 350°F.
- Sprinkle just shy of teaspoon crumble topping on eached filled kolač and bake for 20-25 minutes or until golden brown.
- When cooled slightly, dust with powdered sugar and serve warm. Completely cooled kolače can be frozen or kept in an airtight container for a few days.
Notes
Czech flours are labeled and sold according to granularity (smooth, coarse, semi-coarse). There is no direct equivalent in the U.S. If you want to replicate an authentic Czech result, I recommend blending 2-3 types of flour. I’ve had success with 2 cups all-purpose flour, 1 cup bread flour and 1 cup quick-blending flour (such as Wondra brand). Instead of the quick-blending flour you could also use semolina. If that’s not possible, use all-purpose alone. You will get a perfectly acceptable result with all-purpose flour!