Kolaches
Buttery style brioche pastry with a cream cheese and jam filling and topped with a streusel that makes this Czech Koláce - Kolaches recipe a perfect pick-me-up or even better breakfast treat.
Servings 12
Calories 398kcal
Ingredients
Dough
- 7 grams / 2 ¼ teaspoons instant yeast
- 240 grams / 1 cup whole milk lukewarm
- 70 grams / 5 tablespoon superfine/caster sugar
- 564 grams / 3 ½ cups plain flour
- ½ teaspoon sea or kosher salt
- 110 grams / 2 large eggs room temperature
- 110 grams / 3.9 ounces butter softened
Filling
- 250 grams / 8.8 ounces quark or cottage cheese
- 55 grams / 1 large egg room temperature
- 14 grams / 1 tablespoon superfine/caster sugar
- 20 grams / 2 tablespoons raisins
- 338 grams / 1 cup plum or apricot jam
- 38 grams / 1 small egg room temperature and lightly beaten
Streusel topping (optional)
- 100 grams / ½ cup superfine/caster sugar
- 100 grams / ⅔ cup - 1 teaspoon plain flour
- 100 grams / 3.5 ounces butter softened
Instructions
Dough
- Place the warm milk, 1 tablespoon of the sugar and yeast into a large bowl and whisk to combine.
- Set aside to activate for 5 minutes.
- Add the remaining sugar, eggs, flour and softened butter to the yeast mixture and knead with an electric mixer on low to form a dough.
- Knead on medium until you have a smooth dough, approximately 7 minutes.
- The enriched dough will still look slightly sticky, but when you touch it it or handle it to form into a ball, it should barely stick to your hands and that is when it’s ready to proof.
- Lightly coat the base of your bowl with a little flour and place dough therein.
- Cover with a tea towel and set aside in a warm place to rise until doubled in size, at least 1 hour.
- Preheat the oven to 180C/350F and line a baking tray.
Filling
- Meanwhile, place the quark or cottage cheese, sugar and egg into a bowl and stir to combine until smooth.
- Once the dough has risen, separate into 12 equal pieces.
- Fold the center of the dough out to make a nice smooth ball and place on your work surface before repeating with the remaining dough.
- Roll a ball of dough into a circle and press the center down with the base of a glass.
- Push the dough towards the glass while it still pressed into your dough to form a deep indentation.
- Smooth out the center of your dough and the edges.
- Place the dough onto your baking sheet lined with parchment paper.
- Spoon the cheese filling into the center.
- Top with the plum jam and brush over a little of the egg wash over the dough.
Streusal topping (optional)
- If you are making the streusel topping, combine the butter, sugar and flour into a bowl until it resembles a rough crumble mixture.
- Sprinkle the streusel topping over, if using.
- Place into the oven and bake until golden brown, approximately 20 minutes.
- Remove and place onto a cooling tray.
- If using streusal, sprinkle over a little whilst your kolaches are still warm.
- Repeat with your remaining dough until all your kolaches are complete.
- Serve up and dig in!
- Enjoy.
Video
Notes
- Quark or cottage cheese: Quark is more commonly used in Central Europe due to it’s very light creaminess and a great substitute is cottage cheese which has the right tangy and creaminess.
- Raisins: Raisins or sultanas can be used in equal measure here and are traditional so are recommended to be included, unless you hate them, then you do you!
- Creating the indent in your pastry: A flat bottomed glass will help you create a nice high edge in your pastries.
- Filling flavor options: Whilst there are two authentic Czech jams used here, you can choose from a range of options, such as fruit jams like plum, strawberry, apricot, or even a poppyseed filling. Whilst this recipe focuses on traditional sweet fillings, you can even make these with savory filling such as cheese, sausage, or even jalapeno.
- Make ahead: Whilst these Czech pastries are best served within 24 hours of baking, simply keep in an airtight container when not serving. Serve at room temperature or warm lightly in an oven set to 100C/212F.
Nutrition
Calories: 398kcal