Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup unsalted butter, melted
- 1 cup warm milk
- 2 large eggs
- 1 cup tvaroh (farmer's cheese)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Mix on low speed until combined.
2. Add the melted butter, warm milk, and eggs to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. In a separate bowl, mix together the tvaroh, sugar, egg yolk, and vanilla extract until smooth.
6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
8. Use a round cookie cutter or glass to cut out circles of dough.
9. Place a spoonful of the tvaroh filling in the center of each circle.
10. Fold the edges of the dough up and over the filling, pinching the edges together to seal.
11. Place the kolache on the prepared baking sheet and brush the tops with beaten egg.
12. Bake for 20-25 minutes, until golden brown.
13. Let the kolache cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F (180°C)
Serving size:
Makes 12 kolache
Nutritional information:
Calories per serving: 292
Fat: 11g
Carbohydrates: 38g
Protein: 9g
Sodium: 165mg
Sugar: 10g
Substitutions for ingredients:
- Tvaroh can be substituted with ricotta cheese or cream cheese.
- Active dry yeast can be substituted with instant yeast.
- Milk can be substituted with water or plant-based milk.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add fruit preserves or jam to the tvaroh filling for a sweeter kolache.
- Top the kolache with streusel or sliced almonds before baking.
- Make savory kolache by filling them with cooked sausage, bacon, or vegetables.
Tips and tricks:
- Make sure the dough has doubled in size before rolling it out.
- Use a pastry brush to evenly coat the kolache with beaten egg.
- Let the kolache cool slightly before serving to prevent the filling from spilling out.
Storage instructions:
Store the kolache in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kolache in a 350°F (180°C) oven for 5-7 minutes, until warmed through.
Presentation ideas:
Arrange the kolache on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped nuts or fresh fruit over the kolache before serving.
Pairings:
Serve the kolache with coffee or tea for breakfast or brunch.
Suggested side dishes:
Pair the kolache with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- If the dough is too dry, add more milk, 1 tablespoon at a time.
- If the kolache are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the recipe. Store the kolache in an airtight container to prevent contamination.
Food history:
Kolache is a traditional Czech pastry that is typically filled with fruit, cheese, or poppy seeds. It is often served for breakfast or as a snack.
Flavor profiles:
The tvaroh filling is slightly tangy and creamy, while the pastry dough is buttery and slightly sweet.
Serving suggestions:
Serve the kolache warm or at room temperature with a cup of coffee or tea.
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Region: Czech