Czech Kolache Recipes

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AUTHENTIC CZECH KOLACHE (KOLáčE) WITH FRUIT FILLING AND STREUSEL TOPPING



Authentic Czech Kolache (Koláče) with Fruit Filling and Streusel Topping image

Classic Czech pastry with fruit and streusel topping.

Provided by Michal Martinek

Time 1h55m

Number Of Ingredients 18

For the dough:
2 whole eggs (1 egg for the dough; 1 egg for brushing the dough)
2 egg yolks
1 cup lukewarm whole milk
3½ cups unbleached all-purpose flour
Pinch of salt
¼ cup powdered sugar
1 tablespoon active dry yeast
10 tablespoons (140g) softened unsalted butter
1 tablespoon vegetable oil, for greasing the bowl
For the streusel topping:
1 cup unbleached all-purpose flour
1/3 cup sugar
7 tablespoons (100g) cold unsalted butter, cut into 1/2-inch cubes
For the fruit topping:
20 fresh ripe, soft apricots, pitted, cut in half, or quarters if too big
4 cups fresh strawberries, destemmed, cut in half, or quarters if too big
4 cups fresh blueberries

Steps:

  • In a small bowl lightly whisk 1 whole egg, both egg yolks and the lukewarm milk.
  • Place the egg mixture, flour, salt, powdered sugar and yeast in the bowl of an electric stand mixer, and using the dough hook, mix for 1 minute.
  • Add the butter, and mix until the dough is shiny and smooth, about 7 minutes.
  • With your hands, form the dough into a smooth, round ball.
  • In a large bowl mix together the flour, salt, powdered sugar, and yeast.
  • In a small bowl lightly whisk 1 whole egg, 2 egg yolks, and lukewarm milk.
  • Add the egg mixture to the flour mixture, and mix to combine with a wooden spoon. Add the butter. (It's probably going to be too hard to stir and incorporate thoroughly with a wooden spoon, so feel free to dump the dough on a clean, lightly floured surface, and mix with your hands).
  • Toss, turn and knead the dough with the palm of your hands for 7 minutes, until glossy and elastic.
  • With your hands, form the dough into a smooth, round ball.
  • Grease the bottom and sides of a large bowl with the vegetable oil. Place the dough in the bowl and cover it with a clean kitchen towel.
  • Let the dough rise undisturbed, in a warm place, until doubled in size, about 50 min - 1½ hours
  • In a small bowl, combine the flour and sugar. Work in the butter with your fingers, lightly toss and mix, until crumbled and pea-size.
  • In a bowl, lightly beat the 1 egg you reserved for brushing the dough.
  • Preheat the oven to 350°F (180°C), place two oven racks in the middle of the oven, and line four baking sheets with parchment paper.
  • Dump the dough onto a lightly floured surface and divide into 4 equal parts.
  • Shape each part into a bun and place it in the middle of a baking sheet. With your hands, gently flatten and tap the dough into a circle about 10 inches in diameter, ¼ inch high, and with a ¾-inch wide edge.
  • Arrange the fruit evenly on top of the dough (strawberries and apricots cut-side down). Use either one type of fruit per koláč, or combine two or all three in a fun circular pattern.
  • Brush the edge with the egg. Sprinkle 1/3 cup of the streusel evenly over the fruit, and lightly press down.
  • Bake the koláče-two at a time-in the oven until the edge is golden brown, about 20-25 minutes. For even baking, switch the baking sheets halfway through, placing the top one on bottom and vice versa.
  • Transfer to a cooling rack and let cool for about 45 minutes. Cut into slices and serve.

AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE



Authentic Czech Homemade Kolache Recipe image

Authentic Czech Homemade Kolache Recipe is simple, easy, & the best Kolache Factory Copycat Recipe. Perfect Kolache dough recipe for filling

Provided by My Farmhouse Table

Categories     Breakfast     Snack

Time 2h55m

Number Of Ingredients 14

2 1/4 tsp Yeast
1 tsp Sugar
1/4 cup Lukewarm Water
1/2 cup Milk
4 Tbsp Butter, cubed
2 1/2 - 3 1/2 cups Flour
1 tsp Salt
1/4 cup Sugar
3 Tbsp Instant Potato Flakes
1 Egg, slightly beaten
8 oz Cream Cheese, softened
1/4 cup Sugar
1 Egg Yolk
1/2 tsp Vanilla

Steps:

  • Dissolve yeast and 1 tsp sugar into lukewarm water.
  • Into a microwave safe bowl, put the milk and butter. Microwave just until butter melts. Let cool slightly to 110°F (so it doesn't kill the yeast).
  • In a large bowl, combine 2 cups of flour with salt, sugar, and potato flakes. Add in yeast mixture, warmed milk and butter. Stir to combine. Add the egg and blend into dough.
  • Knead in remaining flour until dough comes together and it is slightly sticky.
  • Let dough raise for an hour and a half or until doubled.
  • Once raised, form dough into 12 balls. Place each dough ball onto a parchment lined baking sheet, cover, and let raise another hour.
  • In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla.
  • Once dough balls have risen for an hour. Use the back of a spoon and make an indentation into the ball.
  • Then fill each indentation with cream cheese mixture.
  • Bake kolaches at 425°F for 8-10 minutes or until golden brown.

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

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

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.

SWEET KOLACHE RECIPE



Sweet Kolache Recipe image

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.

Provided by Steve P.

Categories     Yeast Breads

Time 3h15m

Yield 36-48 kolaches, 16-20 serving(s)

Number Of Ingredients 42

3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt
1 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons melted butter
1 1/2 cups poppy seeds
1 cup sugar
2 cups milk
2 tablespoons butter
1 tablespoon flour
3 cups grated cabbage
1/8 teaspoon black pepper
1 ounce butter
1/2 cup sugar (or more)
1/3 teaspoon salt
1 teaspoon flour
12 ounces dried pitted prunes
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon grated lemons, rind of or 1/2 teaspoon orange rind
1 (10 ounce) package dried apricots
1 1/2 cups sugar, more to taste
1 pint dry curd cottage cheese
1 (8 ounce) package cream cheese
1 pinch salt
1 egg yolk
1/2 cup sugar
1 grated lemon, zest of
1/2 teaspoon lemon juice
16 ounces cream cheese
2 egg yolks
1/2 cup sugar
1 grated lemon, rind of
1 teaspoon vanilla

Steps:

  • Prepare Fillings and topping desired and set aside until ready to use.
  • For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  • For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  • Add butter, then flour which has been dissolved in a little bit of water.
  • Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  • Allow to cool before use.
  • Leftover filling can be frozen.
  • For Cabbage Filling Fry the cabbage in the butter until soft.
  • Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  • For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  • Let them sit overnight (or at least 6 hours) to rehydrate.
  • Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  • Add the cinnamon, sugar, and lemon zest.
  • Mix thoroughly.
  • Fills 24 kolaches.
  • For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  • Do not cover or fruit turns dark.
  • Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  • Filling for about 2 dozen kolaches.
  • For Cottage Cheese Filling Mix all ingredients together until blended.
  • If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  • If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  • If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  • Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  • Place sealed side down on the greased pan and butter the pastry.
  • Let rise until light, sprinkle with topping and bake.
  • For cream Cheese Filling Soften the cream cheese.
  • Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  • Filling for about 2 dozen kolaches.
  • To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  • In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • Knead in enough of the remaining flour to make a moderately soft dough.
  • Continue kneading until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl, turn once to grease surface.
  • Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • Place about 1 inch apart on greased pans.
  • Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  • Bake in a preheated 425ºF oven for about 10-15 minutes.
  • Brush kolaches with melted butter as they come out of the oven.

Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9

CZECH KOLACHES WITH FILLED POPPY SEED, CREAMY PEACH, OR PRUNE



Czech Kolaches With Filled Poppy Seed, Creamy Peach, or Prune image

Airy breads with sweet or savory fillings, kolaches are the Czech's best know contribution to Texas cooking. Many Texas Towns stage Czech Heritage celebrations. Two of the best occasions to get your fill of kolaches, sausage, strudel, and dancing are the West Fest on Labor Day weekend in West and, in the spring, the National Polka Festival in Ennis, which features four halls of rousing polka bands.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 3 doz

Number Of Ingredients 27

2 tablespoons dry yeast (2 packages)
1/2 cup lukewarm water
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening, preferably Crisco
1/4 cup sugar, plus
1 -2 tablespoon sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups all-purpose flour
melted butter, for topping
2 cups small curd cottage cheese, drained in a sieve
1/2 cup peach butter
1 egg
1 tablespoon sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon nutmeg
1 lb dried prune
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
3/4 cup sugar
2 teaspoons cornstarch
1 1/2 cups poppy seeds
3/4 cup whole milk
3/4 teaspoon almond extract

Steps:

  • FOR THE PASTRY: In a small bowl, combine the yeast with the lukewarm water. Set the bowl aside.
  • In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
  • While the dough rises, choose and prepare one of the three fillings.
  • Grease a baking sheet. Pinch off pieces of dough about one and a half times the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to 1 hour.
  • With your thumb, gently indent the top of the dough. Make the holes especially deep if you plan to use the poppyseed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppyseed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes.
  • Preheat the oven to 425°F Bake the kolaches for 10 to 12 minutes, until they are golden brown.
  • Remove the pan from the oven immediately brush the kolaches with more butter, and sprinkle them with the remaining sugar. Transfer them to a rack, and let them cool.
  • The kolaches should be tender somewhat like a light butter Danish. They're best eaten the day they're made. Makes 3 dozen.
  • FOR THE CREAMY PEACH FILLING: Drain the cottage cheese in a sieve or cheesecloth for 30 to 45 minutes. Squeeze any accumulated liquid from the cheese. Mix the cheese with the remaining ingredients in a bowl.
  • FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest. Or chop the prunes by hand, and then add the sugar, lemon juice, and lemon zest.
  • FOR THE POPPYSEED FILLING: To make the poppyseed filling, stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
  • Grind the poppyseeds in a blender with about half the milk. Place the poppyseed mixture and the remaining milk in a large, heavy saucepan, and bring the mixture to a boil over medium high heat. Reduce the heat to a simmer, and stir in the reserved sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until very thick-a matter of a few minutes.
  • NOTE: Some kolache recipes call for "proofing" the yeast in milk, but the fat in milk can actually hinder the yeast's development. It's best to "proof" the yeast in water first and then to add milk later for tenderness.
  • You can make kolaches with sausage or almost any type of cooked fruit filling. Don't use jelly, though, because it's too runny. The fruit needs to be cooked to fruit butter consistency.
  • Make the center depressions carefully so the bread doesn't go flat.
  • Enclose cheese based fillings, like the creamy peach, and poppyseed fillings totally with dough. Stiffer fillings like prune can peer out the top.
  • Don't skimp on the amount of butter brushed on the dough.
  • Texas Home Cooking.

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Many cakes and pastries which originated in the Czech lands are now found worldwide, especially where Czechs immigrated, taking with them the local recipes that they enjoyed in the villages and cities from which they came. The most famous is the kolache. Kolaches are a traditional Czech dessert. The name originates from the Czech word
From catvusa.com


CZECH KOLACHES | KING ARTHUR BAKING
In a large mixing bowl, combine 1/4 cup of the milk, the yeast, sugar, and 1/4 cup of the flour. Mix thoroughly and lest rest for 15 minutes, until the mixture becomes bubbly. Add the remaining dough ingredients and mix and knead until you have a smooth, somewhat sticky dough. Cover and let rise for 1 1/2 to 2 hours, until doubled.
From kingarthurbaking.com


KOLACHE RECIPES | ALLRECIPES
Easy Kolacky. Rating: 4.5 stars. 13. This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
From allrecipes.com


KOLáčE : A TRADITIONAL CZECH RECIPE TO MAKE GRANDMA PROUD
2021-04-10 Prepare the dough: in a bowl, combine milk, sugar, salt, and yeast and whisk well. Add eggs and gradually stir in the flour. Knead the dough with a mixer or with hands on a lightly floured surface until smooth and springy. Place in a greased bowl, cover with a kitchen towel, and let rise (1-2 hours). Preheat oven to 400 F (200C).
From eatingeurope.com


KOLACHE DOUGH - BAKE FROM SCRATCH
Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough ...
From bakefromscratch.com


HOW TO MAKE KOLACHE - COMMON SENSE HOMESTEADING
2015-02-18 Palm roll the dough into balls. Place balls on well greased pan or pan lined with parchment paper or reusable parchment paper and brush balls with melted oil. Let raise until dough is light (double height). Preheat oven to 375°F. Press centers with fingers to form a depression, then fill depression with fruit fillings.
From commonsensehome.com


KOLACHE (KOLáčE) RECIPE - SLOVAK COOKING
Transfer the filled kolache onto a greased baking sheet. Brush the edges with egg yolk. Let rise while you preheat your oven the 400F. Bake for about 15 minutes until the edges turn light brown color. The poppy seed koláč went into the oven solo: my baking pan was filled with a nut roll, buchty and tvarožník.
From slovakcooking.com


CZECH KOLACHE – FOODFAMTASTIC
Czech Kolache. Print Recipe. Czech Kolache. These are the delicious yeasted pastries famous in Texas and Moravia. Votes: 0 Rating: 0 You: Rate this recipe! Course: Dessert: Cuisine: Bohemian & Czech ...
From foodfamtastic.com


KOLACHKES {TRADITIONAL CZECH KOLACHE COOKIES} - THE HUNGRY BLUEBIRD
2015-12-14 Kolachkes are traditional Czech cookies filled with jam, cheese or nuts and dusted with powdered sugar. These kolachkes are popular in Chicago area bakeries and my family’s favorite Christmas-time treat! Everyone gets their cookies baked well before Christmas but me. Oh well, when you’re not a big baker, this happens.
From thehungrybluebird.com


CZECH KOLACHE RECIPE
Czech kolache recipe. Learn how to cook great Czech kolache . Crecipe.com deliver fine selection of quality Czech kolache recipes equipped with ratings, reviews and mixing tips. Get one of our Czech kolache recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


HOW TO MAKE TRADITIONAL CZECH KOLACHES - YOUTUBE
The secret to making Andrea Slonecker’s Cherry and Cream Cheese Kolaches is keeping the dough moist, but not too sticky. Andrea suggests filling the pastries...
From youtube.com


CZECH KOLACHE
2022-03-13 A kolach is a type of sweet pastry that holds a portion of fruit surrounded by puffy dough. Recipe Dough: ½ cup softened butter ½ cup softened shortening 1 tsp salt 4 cups flour 1 cup cold milk 4 egg yolks 1 tsp vanilla ¼ cup sugar ½ cup warm water 1 tsp sugar 1 pkg dry yeast Yields: 60 kolache Combine butter and shortening in a mixing bowl thoroughly (using paddle …
From castlemuseum.org


LITTLE WEDDING KOLACHES | CZECH-AMERICAN TV
Crumble. Mix all 3 ingredients until fully blended together. Kolaches. Mix together both kinds of flour, vanilla, yolks, powdered sugar, active dry yeast, salt, warm milk and melted butter and knead until well blended. Dust the dough lightly with flour, cover it with a tea cloth and let it rise for 1 1/2 – 2 hours in a warm place.
From catvusa.com


AUTHENTIC CZECH KOLACHE RECIPE – REVIVING THE LOST ART
2015-07-22 Cover with cloth and let rise 1 hour in warm place. Mix dough (knock it down), place in bowl, brush top with butter, and refrigerate over night until ready for use. Roll golf ball size balls of dough onto a cookie sheet like and let rise in warm place for 1 hour. Press indent in center of dough with a round measuring spoon.
From revivingthelostart.wordpress.com


KOLACHE DOUGH RECIPES
Steps: Dissolve yeast with 1 T sugar in 1/4 c warm water. Let stand about 10 minutes. Scald milk. Stir in butter and sugar and let cool. Add salt and eggs.
From recipes.servegame.org


TRADITIONAL KOLACHE RECIPE – TRADIčNí KOLáčE - CZECH COOKBOOK
A timeless favorite Czech pastry. Who could resist the legendary kolache. :)Ingredients: http://www.czechcookbook.com/kolache-recipe-kolace/Farmer's cheese: ...
From youtube.com


AUTHENTIC TEXAS-CZECH KOLACHE RECIPE - RESTLESS CHIPOTLE
2021-08-27 This authentic Czech kolache recipe is a keeper! Soft, billowy clouds of buttery, sweet dough are cupped around a sweet, fruit filling. They're easy to make and even easier to eat! Most people don't know it but these traditional Czech pastries vie with bbq and pecan pie for the title of the most beloved food in Texas. Texas's Czech Community
From restlesschipotle.com


CZECH AND SLOVAK KOLACHE RECIPES AND SWEET TREATS (STOCKING …
Czech and Slovak Kolache Recipes and Sweet Treats (Stocking Stuffer Cookbooks Book 2) eBook : Slovak Library and Museum, Guild National Czech and , Walkoczy, Deborah ...
From amazon.ca


CZECH KOLáCE - KOLACHES - ROAMINGTASTE.COM
2022-03-19 Place the milk, 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 and knead on low to form a dough.
From roamingtaste.com


CZECH KOLACHE RECIPE - LUCILE PRACHE
Czech Kolache recipe poster.Watercolor illustrated recipe.Archival giclee print of my original watercolor painting.Your print will be signed in pencil on bottom right.Printed on beautiful high quality hot-pressed paper, smooth surface, 140 lb, 100% cotton (acid free ), using archival pigment inksSize :8"X10" :The paper
From lucileskitchen.com


CZECH KOLACHES - RADKA HORACZECH
2020-05-24 Grandma’s kolaches with poppy seed, sweet cheese and plum filling. Kolaches are undoubtedly the most popular (perhaps the only known) Czech pastry in the United States. There aren’t many other typical Czech food items that Americans would be familiar with. Immigrants from former Czechoslovakia brought their recipes over and continued to ...
From radkahoraczech.com


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