Kolaches

47saves
2hr20min


59 people made this

About this recipe: This is a basic recipe for the traditional Czech pastry. They can be made with a variety of fillings, but this one uses your favourite jam. My preference is for a good quality apricot preserve.

Michelle Beard

Ingredients
Serves: 72 

  • 600ml (1 pint) warm milk
  • 10g (1/3 oz) dried active baking yeast
  • 100g (4 oz) caster sugar
  • 100g (4 oz) butter
  • 1 tablespoon salt
  • 2 eggs
  • 2 egg yolks
  • 800g (1 3/4 lb) plain flour
  • 175g (6 oz) fruit preserves

Method
Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

  1. Pour warm milk over yeast, and let dissolve. Then add sugar, butter, salt, eggs, egg yolks and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
  2. Dish out dough with a tablespoon, and roll into balls. Brush each with melted butter, place on a baking tray, cover and let rise until doubled in bulk.
  3. Flatten the balls, and use your thumb to make a depression in the centre of each. Fill with fruit preserves. Allow to rise.
  4. Bake at 190 C / Gas mark 5 for 15 to 20 minutes, or until lightly browned.

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Reviews (5)

LISSAONTHERADIO
by
0

Kolaces (or Kolaches) are big where I live due to the large Czech population... Kolaces are perfect for any occasion - my favorite filling is sweetened cream cheese - to DIE for. This is a great basic recipe! - 14 Jul 2008

Jen R.
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0

Just like my grandma used to make! I was trying to find her recipe but was unable to find it since she passed away. Thank you for this recipe. It has brought many happy memories to my family! I used apple, almond, mixed nut, and cherry fillings and then topped it with a basic icing. Very very good! - 14 Jul 2008

joelya
by
0

These turned out great! I made them with peach, blueberry and apricot preserves. The dough was a little sticky, but a bit of flour on my hands fixed this. They were so delicious! Great recipe. - 14 Jul 2008

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