Czech Kolache

Czech Kolache

posted in: Leavened dough, Recipes, Uncategorised | 0

Makes: 50 (8.5 cm in diameter)
Preparation: 1 hour (+ 2 hours proving)
Cooking: 1 hour


INGREDIENTS

Dough

500g plain flour
250ml milk, warm
100 g caster sugar
14g yeast
100g unsalted butter, melted
2 yolks
pinch of salt
zest of one lemon
1 tablespoon rum

1 egg white, for brushing

 

Fillings

Cream cheese filling

150g philadelphia cream cheese
50g sugar
1 tablespoon rum
1 egg white, at room temperature
2 tablespoons milk
pinch of salt
30g raisins, soaked in rum

Poppy seeds filling

150g poppy seeds
100ml milk
60g sugar
1 tablespoon lemon juice
10g unsalted butter

Plum filling

200g plum jam (povidla)
1 tablespoon rum
1 tablespoon lemon juice
almonds, for toping

Crumb

20g plain flour
20g caster sugar
15g unsalted butter, chopped


METHOD

Dough

  • To make the dough, put the warm milk with a spoon of caster sugar in a small bowl. Sprinkle over the yeast and set aside for 15 minutes or until foamy.
  • Place the flour, rest of sugar, melted butter, salt, lemon zest, rum and yolks into a second bowl. Add the yeast mixture and form a soft, sticky dough. Place the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
  • Place the dough in a lightly floured bowl, sprinkle the top with flour, cover with a tea towel and set aside in a warm place for 60 – 90 minutes or until doubled in size.

Fillings:
While your dough is proving, prepare the fillings.

Cream cheese filling

  • Beat the cream cheese with sugar, cream and rum until smooth.
  • Beat the egg white with a pinch of salt until soft peaks form. Carefully fold through the cream cheese mixture.

Poppy seeds filling

  • Grind the poppy seeds using a stick mixer. Mix the poppy seeds with sugar and cook in milk until soft. Add the lemon juice and butter, stir until the butter has melted and set aside to cool.

Plum filling

  • Mix the plum jam with lemon juice and rum and set aside.

Crumb

  • In a small bowl, mix the flour with sugar. Add the butter and use your fingertips to rub the butter in to create crumbs.

Finishing

  • Preheat the oven to 180°C and line three trays with baking paper.
  • Divide the dough into 30 pieces and roll out a ball from each piece. Place them on a baking trays, cover and allow to prove for 30 – 45 minutes.
  • Use the bottom of the glass or your fingers the press each round to create an edge. If the edge doesn’t hold its shape, allow to prove another 10 minutes or so. Cover the trays with a tea towel and set aside in a warm place for 15 minutes to let them rise a little more.
  • Brush the edges with the lightly whisked egg and divide the fillings among them. Top the cream cheese filling with the raisins, poppy seeds filling with the crumb and plum filling with an almond.
  • Bake for 20 minutes or until the dough cooked through. Allow to cool for 5 minutes on trays, then transfer to a wire rack to cool completely.

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