Kolach With Plum Filling Recipes

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

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.

HOW TO MAKE MORAVIAN KOLACHES

Steps:

• For the quark filling: Mix all the quark filling ingredients and place in the fridge until needed.
• For the plum filling: If your plum jam is overly thick, mix it with a little rum or water to soften it. Set aside until needed.
• For the streusel topping: In a saucepan melt the butter, add flour and sugar and mix with fork until crumbly. If the mixture is too wet, add a little flour. Set aside.
• To activate the yeast: In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10-15 minutes.
• To make the dough: In your electric mixer bowl (or a large bowl) mix flour, sugar, milk, butter, egg yolks and salt. Add the activated yeast. Knead with dough hook (or with wooden spoon) on low speed for about 10 minutes. Cover with plastic wrap and let rise for about one hour to double its volume.
• When the dough has risen turn it onto a lightly floured surface and roll it with rolling pin to a thickness of about ¼ inch (6mm). Cut dough into circles with 10cm (4 inch) cookie cutter or a glass (if you want small kolaches) or divide the dough into 10 equal pieces (if you want large kolaches). Reroll the scraps and cut out the last remaining circles. Press down gently on each piece with your hands to spread the dough and fill with quark filling (for the small sized kolaches, I used about 1 tablespoon of filling each). Pulling up the sides of the dough, wrap each kolach into a 'purse' shape.
• Preheat oven to 170°C (340°F). Line 2-3 baking sheets with parchment paper. Put each kolach onto a prepared baking sheet with seam side down. Gently make an indentation in the middle of each kolach with your thumb. Brush the top of the kolach with egg wash and fill the indented holes with a dollop of plum filling. Sprinkle it with streusel topping. Bake for about 20-25 minutes until golden brown.

KOLACH WITH PLUM FILLING

Steps:

• Dissolve sugar and yeast in lukewarm milk, then set aside in a warm place for 15 minutes, so the yeast has time to activate. Sift the flour and salt directly into a large mixing bowl.
• Once the yeast mixture has bubbled up, mix it with egg yolks, then add the lemon peel, and pour the yeast and yolk mixture into the bowl with flour. Knead until you have a smooth, non-stick dough.
• Cover the bowl with cling film or cloth and store in a warm place until doubled in size. Once the dough has risen, punch it down with your fist, knead it again, then leave to rise again. Repeat this step one more time.
• Meanwhile, set the oven to preheat to 195°C and line the baking tray with parchment paper.
• Divide the dough into 16 pieces, shape each into a round, and arrange them on a baking tray, taking care there is enough space around as they will expand during baking. Then, take a glass dipped in flour and press with it into each piece of dough.
• To make the cinnamon crumb filling, mix sugar, cinnamon, and pieces of softened butter in a bowl.
• Glaze the raised edge of the cakes with a beaten egg, then place in the middle of each cake plums, skin down. Sprinkle half with poppy seeds and top with a piece of butter, then sprinkle the other half of the cakes with the cinnamon crumb.
• Bake in the oven for 15 minutes, but be careful not to overbake.
• Meanwhile, melt butter over low heat, then whisk in the rum. Once the kolache are baked, drizzle the butter and rum mixture over them, filling as well.
• Place the kolache on a wire rack to cool, then serve.

GRANDMA SKEET'S PRUNE KOLACHES

Steps:

• Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
• While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
• When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
• In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
• Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
• Bake until the tops are lightly browned, 14 to 16 minutes.