How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
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 with a fruity jam on top of a thick dollop of cream cheese filling. However, any jam will truly make these pastries delicious.
#Pastry #Kolaches #Food
Find the recipe here:
DOUGH
3 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 (1/4-ounce) envelope active dry yeast 1 cup whole milk, warmed to between 100°F and 115°F 1/2 cup unsalted butter (4 ounces), melted 3 large egg yolks 1 teaspoon kosher salt
CHERRY FILLING
1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar 1 large egg yolk 1 teaspoon lemon zest
STREUSEL TOPPING
2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted 1/8 teaspoon kosher salt
EGG WASH
1 large egg yolk 1 tablespoon whole milk
Step 1
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Step 2
Whisk together melted butter, egg yolks, and salt in a separate bowl. Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time. After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Step 3
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Step 4
Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer, and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.
Step
Step 5
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Step 6
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Step 7
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Step 8
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash. Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping. Bake in preheated oven until edges are light golden brown, about 20 minutes.
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at