🍳 120 min
🔥 1972 cal
✍️ by Taisiia Dobrozorova
It is believed that kolache was one of the first ritual foods in Eastern Europe, especially in the Chech Republic. It symbolized the moon, the sun, and the female. Nowadays, we know this dessert as round sweet buns with various toppings. These can be your favorite berries, cheese, poppy seeds, or fruit.
In America, kolache became common for all special events, a portion of beloved comfort food, and a vehicle for ethnic identification. Czechs in America enjoyed their tea or coffee with kolache, becoming a way of entertaining neighbors and making the hardships and isolation of farm life more bearable. These treats became universal at church dinners and bazaars. However, kolache in America transposed quickly from being a homemade joy to increasingly a commercial product. Due to their lovely and aromatic properties, these buns have won people's hearts till now. So catch the original recipe to delish with all your big family!
4 g (1 tsp)
100 g (0.3 cup)
50 g (10 tsp)
55 g (1 pieces)
100 g (½ cup)
3 g (½ tsp)
200 g (1.3 cup)
Salt, Black currants, Raspberries, Blueberries, Dried apricots, Jam
Dissolve the yeast in milk in a small bowl or measuring cup.
Combine the yeast mixture with the remaining butter, milk, eggs, sugar, salt, and, if using, zest or mace in a large bowl. Blend in flour.
Gradually add flour to make a dough.
Organize a lightly floured surface to knead the dough until springy and smooth, about 4 minutes.
Put in an oiled bowl and turn to coat.
Wrap with a kitchen towel and let rise in a warm place until nearly doubled in bulk. It can take 2 to 3 hours. If there is no time to wait, leave it in the fridge overnight.
Punch down the dough. Then knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 80 minutes.
Line a baking sheet with parchment paper.
Punch down the dough, knead briefly, and divide it in half. Start forming into balls. Let them rest for 10 minutes.
Roll out the dough ½ inch thick on a lightly floured surface. Cut into 2½-inch rounds and reroll, cutting out the scraps.
Place on parchment paper-lined about 1 inch apart, and cover with a towel. Let rise at room temperature for about 60 minutes or until nearly doubled in bulk.
Position a rack in the center of the oven—Preheat the oven to 375°F. Use your thumb to press 1 large or 2 smaller deep indentations into the center of each round. Leave a ½-inch wide rim. Brush the edges with the egg wash.
Beat the cheese and sugar until smooth in a medium bowl. Whisk the yolks, optional flour, and vanilla.
Spoon about a tablespoon of topping into the indentation.
Bake until the center of the dough registers about 180°F on an instant-read thermometer or until golden brown. It takes about 12 minutes.
Place on a wire rack and let cool.
Opt for spices instead of sugar, butter, and salt to improve the taste of your food.
Buy a pack of egg whites, so you can swap a part of your whole eggs in an omelet or scrambled eggs with a less calorie-dense substance and richer in protein.
Choose skim milk and low-fat yogurts instead of whole dairy to keep your calories under control.
Oven, Parchment paper, Blender, Bowl, Measuring cup, Kitchen towel
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