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KOLACHE

Daring Bakers
September 2014

Hi, I’m Lucie and I blog Chez Lucie. I’ve been a member of The Daring Bakers’ since February 2011. As my favorite challenges have always been the ones that present national cuisines of other Daring Bakers’ members I’ve decided to introduce you to Czech traditional sweet treats – Kolache.

Recipe Source:
Pražský koláč (Prague Kolach) – Roman Vaněk: Kouzlo kuchyně Čech a Moravy (Magic of Bohemian and Moravian Cuisine)
Chodské koláče (Kolache from Chodsko) – Dita Pecháčková: Deník Dity P. (Dita P. Diary)
Dvojctihodné/Moravské koláče (Two Fillings/Moravian Kolaches) – recipe from my dear friend Terezie who blogs at tege.blog.cz

Blog-checking lines:
The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!

Posting Date: September 27, 2014

DOWNLOAD THE PRINTABLE FILE HERE.

Mandatory Items: You have to bake at least one of three given recipes.

Notes:
Variations for dietary restrictions: traditonal Czech sweet cuisine is all about butter, lard, eggs and whole milk. Of course Daring Bakers can try it. I just don't have experiences.
gluten free Double filling kolaches (I didn't test the recipe): http://www.zivotsdietou.cz/recepty/plnene-moravske-kolace-bezlepkove

Variations allowed:
If you can't find quark or poppy seeds in your country you can make double filling kolaches also with nut filling (https://www.google.cz/?gws_rd=ssl#q=nut%20filling%20for%20kolacky%20cook...) inside and strawberry jam on the top.
You can also try mini-prague kolaches - you will have 8-10 pieces. Bake on 175°C for about 15 minutes.

Preparation time:
Pražský koláč (Prague Kolach)
Kneading: 10 minutes
Proofing: 1 hour 45 minutes
Forming the cake: 5 minutes
Baking: 20 minutes
Making cream: 10 minutes + 15 minutes cooling
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Chodské koláče (Kolache from Chodsko)
Active time: 2 hours
Proofing: 2 hours
Baking: 2 hours (20 minutes each)
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Dvojctihodné/Moravské koláče (Two Fillings/Moravian Kolaches)
Active time: 45 minutes
Proofing: 1 hour
Baking: 20 minutes
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Equipment required:
stand mixer or hand mixer
baking sheet
parchment paper
bowls
saucepan
spoons
whisk
knife
brush
decorating bag (or zip-lock bag)
rolling pin
fork

Pražský koláč (Prague Kolach):

Servings: 8 – 10 (original recipe in metric)

Ingredients
for cake:
1¾ cups (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
½ cup (120 ml) (125 gm) mayonnaise (store-bought or home-made), room temperature
2 tablespoons (30 ml) (1 oz) (30 gm) granulated sugar
1 small egg, room temperature
15 gm (½ oz) fresh yeast or 1 packet (2 teaspoons) (7gm) dry active yeast
5 tablespoons (75 ml) milk, warm
½ teaspoon (3 gm) salt
for cream:
2 cups (500 ml) milk, divided
½ cup (120 ml) (3½ oz) (100 gm) granulated sugar plus 1 tablespoon (½ oz) (15 gm)vanilla sugar
½ cup (120 ml) (2-2/3 oz) (75 gm) vanilla pastry cream powder
1 stick (½ cup) (4 oz) (125 gm) butter, room temperature
5 tablespoons (75 ml) double cream, chilled
for streusel topping:
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
½ teaspoon (2 gm) ground cinnamon
for finishing:
1 small egg, lightly beaten

Directions:
In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumb the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm milk. Mix yeast, sugar and milk with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes.

Add rest ingredients (mayonnaise, sugar, milk, egg and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.

Turn the dough onto a lightly floured surface. Cover with towel or clingfilm and let rise for about an hour to double its volume.


Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 20–25 cm (8-10 inch) in diameter and 2–3 cm (¾-1 inch)thick. Let rise for 30 minutes.

Meanwhile preheat your oven to moderate 320°F/160°C/gas mark 3 and make streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter and with your fingers, mix all ingredients until crumbly.

Brush the cake with eggwash and sprinkle with generous amount of streusel topping.

Bake for 20 minutes until golden brown. Let cool on a wire rack.

Prepare the cream.
In a small bowl, mix well ½ cup (125ml) milk with the vanilla pastry cream powder. Set aside. In a saucepan, mix the rest of the milk 1½ cup (375ml) with the sugar and vanilla sugar and bring it to boil, stir occasionally. Add the milk-pasty cream powder mixture and boil for 3 – 5 minutes, stirring constantly.
Transfer the mixture into a bowl of your standing mixer fitted with paddle attachment and let cool completely, while stirring constantly on a low speed. Add diced butter and mix together.
Separately whip the double cream until stiff. Mix with vanilla cream.

Cut cooled cake lengthwise and spread the cream onto the bottom part. Cover with upper part. Cut into 8 to 10 pieces.

Chodské koláče (Kolache from Chodsko)

Servings: 6 large kolache, 6 – 8 portions each (original recipe in metric)

Almost every family and each of the eleven Chodsko villages decorate kolache on their own. However, there are two basic ways to decorate. The first one - each cake is smeared with quark over the entire surface and then come jam and poppy seeds ornaments, raisins and almonds. The second option is alternating stripes from each filling.

Ingredients
for dough
35 gm (1¼ oz) fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) dry active yeast
1 cup (250 ml) warm milk, or even more
½ cup (120 ml) (3½ oz) (100 gm) granulated sugar
1 small egg + 2 small egg yolks, lightly beaten (you will need the egg whites later)
3-2/3 cup (880 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour (use semi-coarse grounded if you can find in your store)
1 stick (½ cup) (4 oz) (125 gm) butter, softened
1 tablespoon (½ oz) (15 gm) vanilla sugar
grated zest of ½ lemon
½ teaspoon (3 gm) salt
3 tablespoons plus 1 teaspoon (50 ml) dark rum (optional, because we use substitute - potato spirit called “rum” or better “tuzemsky” - according to law – which means “domestic” – with specific aroma)
½ tablespoon (8 ml) cooking oil
almonds and raisins for garnish
1 lightly beaten egg for brushing
for quark filling
3 cups (1-2/3 lb) (750 gm) quark
½ cup (125 ml) whipping cream
caster sugar to taste
rum, lemon zest and vanilla extract to taste
½ tablespoon potato starch (or corn starch)
4-2/3 tablespoons (70 ml) (2-1/3 oz) (65 gm) butter, softened
2 egg whites
for poppy seeds filling
1 cup (250 ml) (4½ oz) (125 gm) poppy seeds
½ cup (125 ml) boiling water
1 small egg
2 – 3 tablespoons ground ginger-breads to thicken the filling
caster sugar to taste
¼ teaspoon ground cinnamon
for plum jam filling
1 cup plus 3 tablespoons (13 oz) (375 gm) plum jam
lemon juice and rum to taste
½ tablespoon potato starch (or corn starch)

Directions:
In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (60 ml) warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10 – 15 minutes.

In a bowl of your electric mixer (or in a large bowl) mix flour, sugar, salt, vanilla sugar, egg and yolks, butter, lemon zest, rum, oil and leavened 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 an hour to double its volume.
Meanwhile, prepare fillings (recipes follow).

Punch down the risen dough, fold it and let rise again.

Divide the dough into 6 equal pieces.

Prepare 6 parchment paper squares (about 40x40cm (16x16 inch)). Roll each piece of dough on the parchment paper with rolling pin into a circle about 30 cm (12 inch) in diameter and make rims with your fingers. Let rise for 15 minutes.

Brush the edges with beaten egg.

Decorate each kolach with quark, poppy seeds and plum jam fillings and with almonds and raisins. As I mentioned before there are two types of decorating.
1) Spread quark filling over the entire cake and using decorating bag decorate it with thin lines of poppy seeds and plum jam fillings. Finish with almonds and raisins.
2) Using decorating bag with plain nozzle (or just with cutting end) alternating stripes of different fillings. Finish with almonds and raisins.

Bake in the preheated moderate 350°F/180°C/gas mark 4 oven until edges turn golden brown – about 20 minutes.

Quark filling:
In a bowl, mix quark, butter and sugar well, add whipping cream, rum, lemon zest, vanilla extract and potato starch and mix together. In a bowl of your electric mixer, beat egg whites until stiff and carefully stir it into the quark mix.

Poppy seeds filling:
Finely grind poppy seeds mix with sugar in a bowl and add boiling water. Stir in the egg, ground ginger-breads and cinnamon. Taste it and add more sugar and cinnamon if you want.

Plum jam filling:
Mix together all ingredients, add hot water if too thick.

Dvojctihodné / Moravské koláče (Two fillings / Moravian Kolaches)

Servings: about 30 small or 10 large kolaches (original recipe in metric)

Ingredients
for dough
3-2/3 cup (880 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour (use semi-coarse grounded if you can find in your store)
¾ cup (180 ml) (3½ oz) (100 gm) confectioner’s (icing) sugar
1 cup (250 ml) milk, warm
1/3 cup (80 ml) (2-2/3 oz) (75 gm) butter, melted
30 gm (1 oz) fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) active day yeast
pinch of salt
2 small egg yolks
for quark filling
3 cups (1-2/3 lb) (750 gm) quark
1 small egg yolk
confectioner’s (icing) sugar to taste
for plum filling
2/3 cup (160 ml) (7 oz) (200 gm) plum jam
rum or hot water to soften jam if too thick
for streusel topping
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
(in fact I don’t know the exact amount I used because I always make larger batch and store it in the freezer)
for finish
1 egg

Directions:
In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (¼ cup) warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10 – 15 minutes.
In a bowl of your electric mixer (or in a large bowl) mix flour, sugar, salt, egg yolks, butter, milk and leavened 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.

Meanwhile prepare quark filling – just mix all ingredients – and plum filling – mix plum jam with rum or water to soften it. Set aside.

Prepare streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter diced in small cubes and with your fingers, mix all ingredients until crumbly. You can also use my mum’s trick – in a saucepan melt the butter, add flour and sugar at once and mix with fork until crumbly. Set aside.

When the dough is risen turn it onto a lightly floured surface and roll it with rolling pin to a thickness of about 2 cm (¾ inch). Cut with 10cm (4 inch) cookie cutter or just with a glass (if you want small kolaches) or divide the dough into 10 equal pieces (if you want large kolaches). Splat each piece with your hands and fill with quark filling. Wrap it into a “purse” shape.

Preheat oven to moderate 340°F/170°C/gas mark 3. Line 2 – 3 baking sheets with parchment paper. Put each kolach onto a prepared baking sheet with seam down. Press each kolach in the middle as you can see on the picture below. Brush it with egg wash and fill holes with plum filling. Sprinkle it with streusel topping. Bake for about 20 minutes to golden brown.

Storage & Freezing Instructions/Tips:
All kolaches are best the first and second day but you can store them in an airtight container in a fridge up to 3 (Prague kolach) or 5 (Chodske and Double filling kolaches) days. You can also freeze Prague kolaches WITHOUT filling in a freezer for one month.

Additional Information:
Some additional recipes, in Czech:
http://dolcevita.blog.cz/0707/grandiozni-ceske-kolace
http://dulique.blogspot.cz/2010/01/sweettoothday-prazsky-kolac.html
http://www.svasniprojidlo.cz/2014/05/prazsky-kolac.html
http://www.ceskatelevize.cz/porady/10084897100-kluci-v-akci/206562221900...

Disclaimer:
The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you! Smile

Myval