I made poppy seed fillings and also used cottage cheese in my kolaches. I grew poppies in the garden, harvested the poppy seed bowls in the fall, laid them up to dry and cut the seed heads open around Christmas.
I enjoyed watching your video. It shows how much joy you get out of baking perfect looking Koláče. Last weekend I made 50 of them. I have been making them since I was 12. Now I am 71. Over the years, I have been tweaking the recipe and finding new shortcuts. I put the dough in my oven with just the light bulb on. This is the perfect temperature for rising the dough. Or I place the bowl next to a very sunny window. I don't melt the butter. I just take it out of the fridge couple of hours before to allow it to get room temperature. I was raised in Southern Moravia, where they fill Koláče with a pressed cottage cheese aka Farmer's cheese, (tvaroh), rather than cream cheese. We literally fill them, like a dumpling, then gently flatten them with a bottom of a glass and fill the shallow depression with canned fruit, plum butter or apple butter or poppy seed. We call these Moravian Koláče. Each region makes them a bit differently. Last summer, I have taught my two grandsons age 7 and 10, how to make them. They enjoyed the hands-on activity and were proud of the results. I made sure that the tradition of baking Koláče will live on, even when I am gone.
I think you got this. The best Kolaches I have ever had are from West Station, TX. The yeast and its flavor appear to be the secret to making great Kolaches. Thank you for sharing.
My grandmother never used jams or jellies, she cooked down her own cherries, apricots, prunes, etc....and made a poppy seed filling as well. Gosh I wish the adults in my life at the time had paid attention to her and learned her recipes. My lovely Czech grandma passed away when I was seven and she never left written recipes. I'll be 56 this year and I still miss her. 😥💔
Becca, My babička was Moravian (eastern region in Czech Republic) and her recipe was essentially the same as this recipe (larger quantity of everything because her koláče were so popular). I make them for Easter and Christmas or any special occasion. With this recipe I know you can make them and revive the memories of your grandmother (babička in Czech).
My mother and grandmother also made their own fillings. Apricot, prune, poppy seed and cottage cheese. My favorite was the cottage cheese (made with lemon zest in it and a few golden raisins). My mother was born in Yukon, OK. Her maiden name was Shedeck and my grandmother's was Svejkovsky.
I just made the dough & I have never had a dough turn out more perfect! It has just started to proof so I will let you know how they come out. But oh this dough is perfection.
Greetings from Czechia. Your Koláče look great. few things we do differently when it comes to technique are that we are actually cutting them with cookie cutters and so they have lower and denser crusts and spacing them out more on the baking tray so they do not stick together when they puff up in the oven. Kudos for that crumb and the look overall. Also. did you ever try buchty? basically baked sweet filled buns, crammed into deep dish to bake, only thing separating them being gentle coating of each buchta (singular) with melted butter before baking them. These are obscenely good. filled with jam, poppy seeds or sweetened quark.
That's how my Mother made them. She was half Bohemian. She also only made them with prunes, as that's how she was taught (not my favorite). The other difference is she made her own 'cream cheese' using cottage cheese as a base. She would drain the cottage cheese of the whey overnight, then she would beat it with sugar and cream until smooth. I have also seen/read/been told that using jam is not the best way to prepare the fruit filling. Since prune was my least favorite, I loved the church bake sales where all the local women would make kolaches and then we would buy some of theirs. Then, I could get other flavors besides prune!
Thank you for your helpful hints! I was successful, finally, with achieving my goal!! Taste just like I remember as a kid eating my grandma/aunts kolaches. My first few attempts were death discs with fruit!
Your so sweet just like your Kolaches, I am going to put this dough together in early morning. They look so delicious and mostly not dry looking,,, My family were Slovak and I love this food, now many years gone. I love to bake this will be fun. Thank You Arlene M.
These look amazing ☺️ well done! I do the same when I bake after the sun is already down. I turn the oven on low for 5mins then turn it off and leave my dough to rise.
🍰 Traditional Czech Kolaches: Sweet Apples with a hint of Cinnamon, Vanilla Cream Cheese, Cherry, Strawberry with Vanilla sauce, Espresso Drinks: Iced Coffee (Cold brew dark roast coffee poured over ice), Hot Chocolate (steamed milk, a hint of sugar, and chocolate), Caffe Latte (Two-thirds of your drink is steamed milk which is then poured over a shot of espresso and topped with a layer of milk foam), Cappuccino, Caffe Mocha (Dark espresso, silky steamed milk & dark chocolate) , White Chocolate Mocha, Caramel Macchiato (espresso, steamed milk, and a splash of caramel) A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition, brought to Denmark by Austrian bakers. Types Danish pastries: The Brunsviger The Romsnegl Studenterbrød The Hindbærsnitte The Kanelsnurre The Kringle The Berliner with jam Tebirkes Strudel 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 (Blueberry, Strawberry, Raspberry) 1 pound sweet cherries (about 3 1/2 cups) 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice CREAM CHEESE FILLING Two 7.5 oz Strawberry/Blueberry Philadelphia Cream Cheese or 16 ounces cream cheese, at room temperature 1 cup powdered sugar 3 large egg whites 1 teaspoon lemon juice STREUSEL TOPPING 2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted Make the dough: Whisk warm milk, granulated sugar, butter, and yolks and yeast in a large bowl. Add flour and whisk to combine. The dough should be very tacky and a little greasy. Cover with plastic wrap for 30 to 45 minutes. Divide dough into 8 balls on baking sheet. Use a spoon to scoop out 1 Tablespoon Flavored Philadelphia Cream Cheese spread on middle and press down making the Kolache a circle. Sprinkle with streusel topping on outside of cream cheese. Bake in oven to 375°F oven about 20 minutes. Cool 10 minutes.Top each Kolache with a dollop of cherry filling.
good evening, I previous told u I was going to make thus today and by cracky I was up early and did them!! Delicious soft and very easy, tomorrow early again I WILL MAKE ANOTHER Batch WRAP THEM AnD FREEZE FOR THE Holiday a week away. they.are very tendered do you have other video out?? Thank YOU Arlene Merry Christmas
great tutorial! I'm going to attempt to make these for Christmas breakfast! does anyone know if you make them the day before should they be stored in the fridge or on the counter? thanks!
Brittney, It is probably too late to let you know that the koláče can be stored on the counter. I like to warm up a koláč in the microwave for just a few seconds with a pat of butter on top. Decadent. Koláče is the plural form and koláč is the singular form in Czech.
Phil, Andrea arranged the dough balls on the baking sheet, covered them to proof again, and let them rise for 30-45 minutes. At 8:40 you can see the risen dough balls. She pushes down the center of the risen dough to make the wells. I hope your kolache (koláče is plural form in Czech) turn out well.
how the yeast should be done take 1/4 cup hot milk 110 deg no hotter will kill yeast two teaspoons sugar 1 pk yeast whisk milk,sugar sprinkle yeast on top set aside for 20mins to form bubbles if no bubbles yeast no good try again with new yeast then add the rest of the milk when dough is mixed make small hole in dough add 1 tsp baking powder in hole add 1 tsp white vinegar on top of baking powder to form bubbles mix in will help dough to rise
I have serious concerns about thus video when the creator DROPS the eggs shells on the floor, picks them up with her HANDS and continues the baking process. She doesn’t wash her hands, has egg yolks on her hands and now has the floor dirt. It WAS SO GROSS.
i listen to a czech lady and she was raised there, and her family is there, and she speaks of the basic traditional fillings, but also says any fillings can be used and takes you on a tour of a traditional christmas festival in the country, where way more then traditional fillings are used. I think that is great, it is a sweet bread, with fillings. widen your horizons.
It look like DONATS!!! NOT KOLACE!!! You saw KOLACE ONLY. fromEXPRESS TRAIN! I am from Czechia - Morava & I was EATING KOLACE ALMOST EVERY DAY CAUSE MY Grand Mother Was COOKING THEM for BUSSINES THEY TASTE & LOOK COMPLETLY DIFERENT! BUT IMPORTANT IS. YOU ARE HAPPY WITH YOUR KOLACE!!!!
I made poppy seed fillings and also used cottage cheese in my kolaches. I grew poppies in the garden, harvested the poppy seed bowls in the fall, laid them up to dry and cut the seed heads open around Christmas.
Hi Andrea! I agree with Craig Brown. I'm from The Czech Republic and I made kolaches a million times, but never like yours. Fluffy and tasty! Thanks!
I enjoyed watching your video. It shows how much joy you get out of baking perfect looking Koláče. Last weekend I made 50 of them. I have been making them since I was 12. Now I am 71. Over the years, I have been tweaking the recipe and finding new shortcuts. I put the dough in my oven with just the light bulb on. This is the perfect temperature for rising the dough. Or I place the bowl next to a very sunny window. I don't melt the butter. I just take it out of the fridge couple of hours before to allow it to get room temperature. I was raised in Southern Moravia, where they fill Koláče with a pressed cottage cheese aka Farmer's cheese, (tvaroh), rather than cream cheese. We literally fill them, like a dumpling, then gently flatten them with a bottom of a glass and fill the shallow depression with canned fruit, plum butter or apple butter or poppy seed. We call these Moravian Koláče. Each region makes them a bit differently. Last summer, I have taught my two grandsons age 7 and 10, how to make them. They enjoyed the hands-on activity and were proud of the results. I made sure that the tradition of baking Koláče will live on, even when I am gone.
I think you got this. The best Kolaches I have ever had are from West Station, TX. The yeast and its flavor appear to be the secret to making great Kolaches. Thank you for sharing.
Awesome! We used this recipe at a kids' camp and they turned out wonderfully. Thank you!
I´m proud of you. Greetings from Czech. Pozdrav z České republiky : )
greetings from America, thats soo cool. im czech and i LOVE yalls food out there
I married into a Czech family in Lincoln, NE/ Seward area. Thanks for posting!
Best kolache recipe I've ever tried. Dough was perfection & they turned out pillowy, soft & perfect.
Great job, I grew up with the Bohemians on the farms in Minnesota, this was the Sunday treat for the local families.
Kolaches are a pastry! Thank you so much! I am a Czech!
I would devour ever last one of them thank God for your great baking enjoy the fruit of your labor.
My grandmother never used jams or jellies, she cooked down her own cherries, apricots, prunes, etc....and made a poppy seed filling as well. Gosh I wish the adults in my life at the time had paid attention to her and learned her recipes. My lovely Czech grandma passed away when I was seven and she never left written recipes. I'll be 56 this year and I still miss her. 😥💔
😞❤️
Becca,
My babička was Moravian (eastern region in Czech Republic) and her recipe was essentially the same as this recipe (larger quantity of everything because her koláče were so popular). I make them for Easter and Christmas or any special occasion.
With this recipe I know you can make them and revive the memories of your grandmother (babička in Czech).
@@ibsoarin 💖
My mother and grandmother also made their own fillings. Apricot, prune, poppy seed and cottage cheese. My favorite was the cottage cheese (made with lemon zest in it and a few golden raisins). My mother was born in Yukon, OK. Her maiden name was Shedeck and my grandmother's was Svejkovsky.
@@lennarolan3792 my maiden name, as well as my grandmother who made these delicious pastries, was Vavrosky.
Her giggles get me😂😂😂😂 thanks for the recipe! I made it and they are DELICIOUS 😋
I just made the dough & I have never had a dough turn out more perfect! It has just started to proof so I will let you know how they come out. But oh this dough is perfection.
Thank you for your wonderful recipe. Best and easiest kolaches I ever made. Great job on your presentation also . Sheila
Omg I had a physical reaction to the teaser clip of this video. Girl I’m IMPRESSED
Great and simple instructions 👌
Greetings from Czechia. Your Koláče look great. few things we do differently when it comes to technique are that we are actually cutting them with cookie cutters and so they have lower and denser crusts and spacing them out more on the baking tray so they do not stick together when they puff up in the oven. Kudos for that crumb and the look overall.
Also. did you ever try buchty? basically baked sweet filled buns, crammed into deep dish to bake, only thing separating them being gentle coating of each buchta (singular) with melted butter before baking them. These are obscenely good. filled with jam, poppy seeds or sweetened quark.
That's how my Mother made them. She was half Bohemian. She also only made them with prunes, as that's how she was taught (not my favorite). The other difference is she made her own 'cream cheese' using cottage cheese as a base. She would drain the cottage cheese of the whey overnight, then she would beat it with sugar and cream until smooth.
I have also seen/read/been told that using jam is not the best way to prepare the fruit filling.
Since prune was my least favorite, I loved the church bake sales where all the local women would make kolaches and then we would buy some of theirs. Then, I could get other flavors besides prune!
Amazing recipe. Fluffy and tasty. Thanks for this video
Thank you for your helpful hints! I was successful, finally, with achieving my goal!! Taste just like I remember as a kid eating my grandma/aunts kolaches. My first few attempts were death discs with fruit!
I think yours is the best Kolache video on YT
the best Dough i do it in my life thank you for everything you do it , and you have Simple and beautiful teaching method love you 😘 🇸🇦
Your so sweet just like your Kolaches, I am going to put this dough together in early morning. They look so delicious and mostly not dry looking,,, My family were Slovak and I love this food, now many years gone. I love to bake this will be fun. Thank You Arlene M.
These look amazing ☺️ well done! I do the same when I bake after the sun is already down. I turn the oven on low for 5mins then turn it off and leave my dough to rise.
Made these yesterday and Wow they turned out Perfect 💯 My family are very Happy and my Friends are Jealous 🥰🥰😅😅
Wish I could send a picture! They turned out like yours. Thank you
Gotta love Nebraska!! Hello from Kearney. Love to make (and eat!!) kolaches!!
that was fun, thank you. They look quite delicious.
Looks good
You are an excellent baker...
These look really delicious, just perfect!
sounds amazing! Will try these..
🍰 Traditional Czech Kolaches: Sweet Apples with a hint of Cinnamon, Vanilla Cream Cheese, Cherry, Strawberry with Vanilla sauce, Espresso Drinks: Iced Coffee (Cold brew dark roast coffee poured over ice), Hot Chocolate (steamed milk, a hint of sugar, and chocolate), Caffe Latte (Two-thirds of your drink is steamed milk which is then poured over a shot of espresso and topped with a layer of milk foam), Cappuccino, Caffe Mocha (Dark espresso, silky steamed milk & dark chocolate) , White Chocolate Mocha, Caramel Macchiato (espresso, steamed milk, and a splash of caramel)
A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition, brought to Denmark by Austrian bakers. Types Danish pastries:
The Brunsviger
The Romsnegl
Studenterbrød
The Hindbærsnitte
The Kanelsnurre
The Kringle
The Berliner with jam
Tebirkes
Strudel
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 (Blueberry, Strawberry, Raspberry)
1 pound sweet cherries (about 3 1/2 cups)
1/2 cup granulated sugar
1/4 cup water
1/8 teaspoon kosher salt
1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
Two 7.5 oz Strawberry/Blueberry Philadelphia Cream Cheese
or
16 ounces cream cheese, at room temperature
1 cup powdered sugar
3 large egg whites
1 teaspoon lemon juice
STREUSEL TOPPING
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
Make the dough: Whisk warm milk, granulated sugar, butter, and yolks and yeast in a large bowl. Add flour and whisk to combine. The dough should be very tacky and a little greasy.
Cover with plastic wrap for 30 to 45 minutes. Divide dough into 8 balls on baking sheet. Use a spoon to scoop out 1 Tablespoon Flavored Philadelphia Cream Cheese spread on middle and press down making the Kolache a circle. Sprinkle with streusel topping on outside of cream cheese. Bake in oven to 375°F oven about 20 minutes. Cool 10 minutes.Top each Kolache with a dollop of cherry filling.
“Oh my God, I’m a machine now!!!”
😆👍
Cant wait to try making
gonna make this, cheers from Mexico 🌶🌮🍺💖
good evening, I previous told u I was going to make thus today and by cracky I was up early and did them!! Delicious soft and very easy, tomorrow early again I WILL MAKE ANOTHER Batch WRAP THEM AnD FREEZE FOR THE Holiday a week away. they.are very tendered do you have other video out?? Thank YOU Arlene Merry Christmas
Que doce lindo e dá vontade de fazer!!!
Obrigada!
great tutorial! I'm going to attempt to make these for Christmas breakfast! does anyone know if you make them the day before should they be stored in the fridge or on the counter? thanks!
Brittney,
It is probably too late to let you know that the koláče can be stored on the counter.
I like to warm up a koláč in the microwave for just a few seconds with a pat of butter on top. Decadent.
Koláče is the plural form and koláč is the singular form in Czech.
Beautiful
They look nice
you can make donuts with the dough two, put in deepfryer for 1 min 15 sec on each side then sugar coat try it its good
How was the apple butter one?? Inquiring minds want to know! These look amazing ! Hope to try them soon.
What happened to the steps between dough balls to being flattened out and then the wells put in them?
Phil, Andrea arranged the dough balls on the baking sheet, covered them to proof again, and let them rise for 30-45 minutes. At 8:40 you can see the risen dough balls. She pushes down the center of the risen dough to make the wells.
I hope your kolache (koláče is plural form in Czech) turn out well.
Can I knead in my Kitchen Aid?
Hey Food & Wine, is there any chance the recipe is available in metric? 👁👄👁
What size is the baking sheet ?
Where is your baking sheet from?
AMAZING THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨ PASTRY,
No matter what I do the dough is a sticky mess unless I add way more than 3 cups of flour, but then the dough comes out way too dense and bready.
Mine too
Andrea, Can this dough be used also for like pigs in a blanket Kolache?
Yes, but for a more savory dough; you should omit some sugar and add a pinch more salt
@@amosclark9048 I agree. In Texas, the name for the savory version is called klobasnek (klobásník in Czech).
Did I miss something? You didn’t proof the dough twice?
Please tell me 1 cup how many grams have?
OK.. 👍😉
U really should have a list of ingredients ..instructions were a bit confusing
Hello Nina! 😊 Thanks for watching. The recipe and instructions are listed in the video's description. Happy baking!
how mani cups of milk????
1 cup
(click on "show more" beneath video for recipe)
how the yeast should be done take 1/4 cup hot milk 110 deg no hotter will kill yeast two teaspoons sugar 1 pk yeast whisk milk,sugar sprinkle yeast on top set aside for 20mins to form bubbles if no bubbles yeast no good try again with new yeast then add the rest of the milk when dough is mixed make small hole in dough add 1 tsp baking powder in hole add 1 tsp white vinegar on top of baking powder to form bubbles mix in will help dough to rise
Tak toto nie su ceske (Moravske) kolace zly postup(pracovny)a tiez SA neplnia dzemom,ale slivkovym lekvarom 👎
First base with the dough…lmao
errrr the video goes fro you to make the balls of dough then you pull out a sheet of dough....
You touched rAw eggs picked shells off flour didn't wash hands
😢 to je hnus
Very ocd with measurement
My Czech ancestors are crying . This wrong
I have serious concerns about thus video when the creator DROPS the eggs shells on the floor, picks them up with her HANDS and continues the baking process. She doesn’t wash her hands, has egg yolks on her hands and now has the floor dirt. It WAS SO GROSS.
She clearly washed her hands off camera she even mentions it later on
These are not Koláče! You cant fake the proper procedure, wrong filling, wrong baking. Call it something else.
i listen to a czech lady and she was raised there, and her family is there, and she speaks of the basic traditional fillings, but also says any fillings can be used and takes you on a tour of a traditional christmas festival in the country, where way more then traditional fillings are used. I think that is great, it is a sweet bread, with fillings. widen your horizons.
It look like DONATS!!!
NOT KOLACE!!! You saw KOLACE ONLY. fromEXPRESS TRAIN!
I am from Czechia - Morava & I was
EATING KOLACE ALMOST EVERY DAY
CAUSE MY Grand Mother Was COOKING THEM for BUSSINES
THEY TASTE & LOOK COMPLETLY DIFERENT!
BUT IMPORTANT IS. YOU ARE HAPPY
WITH YOUR KOLACE!!!!