Thanks!! Then anoint them with jam, sprinkle with either cottage cheese, poppy seeds or grated gingerbread and pour over hot new butter. 1 teaspoon baking soda. PS: http://makova-panenka.cz/recepty/dvojctihodne-kolace-nemuseji-byt-jen-s-tvarohem-a-povidly-ale-take-s-ovocem/, Thank you, Jana! Bake the kolaches for 20 to 25 minutes, or until golden brown. https://varecha.pravda.sk/recepty/moravske-kolace/57545-recept.html, http://makova-panenka.cz/recepty/dvojctihodne-kolace-nemuseji-byt-jen-s-tvarohem-a-povidly-ale-take-s-ovocem/, 3 ounces cream cheese, at room temperature. Bake at 350 degrees for 30 to 35 minutes or until light brown. I made this and used apricot jam instead of prunes for the filling. Thank you for this awesome post! I didn’t have the best luck when doing the fruit kolaches, but I used the dough recipe for sausage kolaches and they are AMAZING. Maybe knead them slightly longer in the machine because they’re more gentle on the dough than your hands. The apricot was the best with a big slab of butter on it. Thank you for your recipe. 1 review. Small batch, makes 12 small kolaches. I’ve got an all-Czech-language cookbook that’s a family heirloom with lots of stains and handwritten notes. I believe that she used canned poppy seed filling-but not sure. Thanks! there are also kolaches but they are a brioche-type pastry shaped into a ring, slightly sweet and often served as a snack. Let’s talk about kolaches. I will use your recipe and just make it large in a pie pan. Thanks so much for all the recipes, particularly the kolache one. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Hope you can help and I thank you in advance . Hope you can help and I thank you in advance . And they are in the oven! Add this to the yeast mixture and mix well. So glad you like them! I’m not sure if it was because she was just cooking for herself and my grandfather, or if it was one of those leftover Depression-era traits, where an entire cake seemed so wasteful, but you should know that Dessert for Two comes from a very honest place. FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Thank you for sharing. Yum! My family is from Moravia in the Czech Republic; maybe other Czechs have savory ones? Weren’t very flaky- I might have let them over-proove? Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 … Czech is part of my family background, but we’ve all been in the U.S. for so long that the relatives from the “old country” with the recipes have all passed on. Bring the mixture the boil, turn off the heat and let stand for 20 minutes. Vdolky are more like doughnuts in that they are fried but can be baked in an iron skillet. Let the dough rise until doubled (you can do this in the oven using the 'proof' setting). We offer traditional fillings such as prune, cottage cheese and poppy seed. I don’t, I’m sorry, Cathy. I grew up in Czech, in Moravia and I never had savory kolače. Kolaches (koh-LAH-chees) are Czech yeast dough pastries traditionally topped with a dollop of prune, apricot, poppy seed, or cheese filling. To make the prune filling: In a small saucepan, bring the prunes and water to a simmer over medium heat. This was not included when the recipe was published. Before baking! Thank you for the time you invest in writing/testing/tasting, etc., etc. The most common flavors are: prune, poppy seed, cream cheese, and apricot. Place on ungreased cookie tin and make a depression with thumb or spoon in center of each round. Hi! Thanks for sharing your family recipes and traditions with me! Hello, may I use half and half in your kolaches recipe instead of milk? Produce. My mom used to make a soup with sauerkraut, white beans and dried mushrooms too. Anyway, just wanted to share! Any ideas? We also carry many other fillings including our … I’ve been wanting to make a sausage version! Anyway, she served her kolachie as crescent shaped cookies with the fillings spilling out the wrapping. Sprinkle the middles of the kolaches with just a touch of granulated sugar. Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Combine water, milk and butter; heat to 120º to 130º F. Combine dry mixture and liquid ingredients in mixing bowl … Bake for about 15 minutes, or until golden. i'm thankful for the update - good to know when/how long to let them rise! :), I see how different people can make the same item but yet be so different. We also served apple strudel (everything was delicious). I think my husband was first amused and then eventually tired if it! Thanks again. I quarter the smoked sausage links and use 2oz of dough per kolache. Came out ok but not very brown on the top at all- could be my super old oven though? In another bowl, add the melted butter. I found my mom’s recipe for Bohemian Kolache Cookies. We also had a traditional Christmas Eve meal with among other items ( excuse my spelling) yoplatki with honey that we shared with everyone at the table (rectangular communion wafers), babalki (poppyseed balls), creamed herring, and a walnut (if your walnut was good, you would have a good year; if it w I get a nice round bun filled with creamy goodness. She was of Scot descent, several generations back and no East European ancestors at all. In a cup, put 1/3 ... with butter while kolaches are still hot. If you let your “kolache” touching each other as they bake, you are creating a unique version of Slovak/Czech “buchty” (with filling on the top rather than inside). Probably not authentic that way but the thought of the combo makes me drool. 3. Produce. Thank you! Next, stir together the egg and splash of heavy cream to use as the egg wash for the rolls. Honestly, I made this entire recipe in 90 minutes. This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. To double in size they needed over an hour, and the initial troughs I’d put were super gone by then. Next, knead the dough for 10 minutes: The best way to knead is to smear the dough away from you with the heel of your hand, and then fold the dough back onto itself from the side with your other hand. It’s nice to meet you :). I have been looking for this type of recipe for a long time. A Texas donut shop staple is getting a homemade upgrade, and it’s going to make your kitchen smell absolutely spectacular. She used Solo canned prune fruit filling which is almost impossible to find. Please let me know. Her specialties were pies, pastries, breads and rolls. My recipe is doubled. I was so excited because I grew up in Russia and we have similar pastries but they are called “vatrushka/vatrushki”. I also grew up in Cleveland and my dad immigrated from Czechoslovakia when he was a baby. The prunes are slowly simmered with aromatic ingredients and brown sugar to create a thick, luscious concoction. What an awesome post! 1/2 teaspoon salt. Or you can fry them in lard. Thoughts? This recipe is a dream come true!!!!! Mash them with a fork as they cook. I do this by weighing the dough, and dividing it by 12. In late 1800’s many of Czech immigrants settled in Texas, Nebrasaka, and other Midwest area of U.S. So interesting! Oh wow, what a family heirloom :) Hold onto that. You saved Grandma Skeet's Prune Kolaches to your. this recipe made it simple. Thanks for sharing and obviously I will be buying your book. I haven’t tried that, but I think you would be ok, as long you confirmed the yeast was alive before proceeding (like, make sure they’re rising and responding to warm temps again). Reduce the heat to medium low and continue to simmer, stirring … So, save yourself the time. The savory variant of kolaches is pretty much exclusive to central Texas, with chains like Kolache Factory spreading them out from that area over time. Have never made them but decided to to be sure we gained the quarantine fifteen. I’ve also seen blueberry, cherry, and lemon. This Czech recipe is slightly sweet and tender. Add 1 teaspoon Solo Prune Filling into each center. Simmer until thick. I’m czech! (I think it was my great aunt’s. Once it's at precisely 110, add the yeast, sugar and 2/3 cup of the flour. Which brings me to a very important point: a lot of people think Czech kolaches needs at least 3 rises to be ‘authentic.’ This recipe has 3 rises, technically, since I activate the yeast with a portion of the flour. The recipe is very easily halved, if 12 kolaches is just too much for you–I totally get it. The truth is, my grandmother was the original one to scale down desserts. Crecipe.com deliver fine selection of quality Prune danish with crescent rolls recipes equipped with ratings, reviews and mixing tips. This is how you make the best kolaches at home — two ways! One of my favorite memories is making kolaches with my grandmother. She would frequently halve cake recipes to bake in smaller pans. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day. In 1974 Mike and Betty Jo Prasek purchased Hillje Grocery. Percent Daily Values are based on a 2,000 calorie diet. Why do that? A kolache is basically a type of pasty that puffs up when baked, and is wrapped around a jam or a preserve of some sort. Placing the kolaches no closer than 1” apart. ), but I think these are already on tap for next year. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. I was afraid it was going to be too spicy as it cooked on the stove- but once blended WOW! These look absolutely delicious and I really want to try them! I had a lot of the topping left over not sure how I could have used all of it. Let me know if I’m wrong. She always made the open face rolls. I love seeing a recipe coming from my part of the world on your amazing blog. Add sugar and nutmeg. Grandma makes a cottage cheese filling, rather than cream cheese. The target temperature is 110 degrees. Thanks for all of the awesome posts. Hi there, greetings from Czech. Refrigerator Dough takes the stress out of party prep work. I have some of her hand written recipes, although most was in her head, and her ancient Slovak cookbook. More biscuit-like than flaky for me, not sweet at all- topped them with confectioners sugar. Refrigerated. You cream the cream cheese and butter, slowly add the flour and salt and then roll into a ball, then refrigerate. I’m SO excited! My daughter loves them and I HAVE to make them every year for her birthday which is in a few days . I use this recipe for lekvar (plum butter) as a filling for cookies, pastries, hamantaschen, kolaches, pierogis, strudel and more. Remove stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Since my grandparents are Czech, I’ve always grown up around authentic Czech kolaches. She liked to make a half-batch of cake in an 8×8 pan instead of a 9×13 pan. Allrecipes is part of the Meredith Food Group. The entire 7 or 8″ middle was filling atop about a 1/2″ base: poppy seed, prune, raspberry cheese or apricot. I’m thinking making them all cream cheese with a bit of fruit together; would that work? Since my great aunt owned a restaurant (I know I’ve talked about this before), they were happy to give her a much-needed break. Close the lid, and set machine for the DOUGH cycle. I also married into a Bohemian family and my husbands grandma taught me how to make a plum dumpling that was full of plums and topped with butter and plum sauce….& even though it would seem for dessert, she said it was actually a main dish for a meal! Authentic Czech Kolaches recipe, makes 12 small kolaches. Cover and let it rise in a warm place until it doubles in size (you can do this in the oven using the 'proof' setting). Thanks. I love the story with this post and how you came to be living (at least part of) your purpose. Any ideas on how to make these ahead to make them more of an easy pop-in-the-oven-first-thing-Christmas-morning deal? I find these interesting but will still stick with the type I grew up with and to this day still make. 2 cups all-purpose flour. A timeless favorite Czech pastry. Here I’m working a half quantity. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel. They're done when most of the water is evaporated and it's thicker than jam. Required fields are marked *. My grandmother was Czech. Add sugar and nutmeg. Happy pre-Thanksgiving from one Texan to another =). I just picked up the ingrediants this morning for them, and I always make extra for my husband and me. Admittedly, I love posipka, but I left it off for the sake of simplicity. I never had the savory koloche either, only the sweet, I am also Czechoslovakian. Once the dough balls have doubled in size, use your fingers to make indentations for the fillings. There are lots of recipes for Vdolky online if you search. The translation raises some questions (“Sprinkled with small muffins”?) Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Mar 21, 2019 - Explore Mitzi Busby's board "Kolache recipe" on Pinterest. Place the dough in an oiled bowl, turning it to coat, cover the bowl with plastic wrap, and let rise until doubled in bulk, about 90 minutes. I have not heard of having to make the dough rise 5 times, I let it rise only once, and then once the kolache are arranged on the baking sheet, I let them rest for additional 20-30 minutes. I am from Ostrava, Morava, and as other commenters we would also refer to this recipe as “buchty”, not kolache. In the bakeries here, I see … Thank you SO much for posting a Bohemian recipe sized to fewer people! Add the vanilla and simmer until the prunes have softened, about 15 minutes. Top each of the kolaches with streusel. I just found out that my parents used to host Thanksgiving breakfast and Thanksgiving dinner. They are delicious! 2 cup Prunes, pitted cooked. Place the prunes in a small saucepan and add water or prune juice to not-quite cover. I changed it a little so I could use the bread machine. Everything sounds just like how I was taught by my very Czech great aunt. Last, stir or hand mix the rest of the flour, then last rise. Bake the kolaches for 18-21 minutes, until nicely golden brown. It was a Czech recipe that was in her family for years. Let them sit overnight (or at least 6 hours) to rehydrate. Can you knead the dough using the initial knead in a bread machine or with a dough hook? Traditionally the fillings are apricot, cherry, prune, or poppyseed, but could also be meat such as sausage, or a soft f I'll use her recipe for the cookie but I'm excited to try your filling. Don’t know where she got the recipe, but the family loved them as a special treat. Mmmmmmm! I’m being dense, though! I know it can be variable, but even if you just provided a range it would be helpful. I buy mine at Walmart, Fareway, HyVee and Kroger. My husband had a business trip to Prague a year ago; he was not able to find them there. From our old family Czech cookbook, the cottage cheese filling recipe is as follows: We offer traditional fillings such as prune, cottage cheese and poppy seed. Here I’m working a half quantity. Do you have a recommendation for a brand of thick apricot presrves that would work as kolache filling? Your daily values may be higher or lower depending on your calorie needs. I double the recipe / Mom made lekvar (prune), walnut/ and apricot. ( how are you ) my family was CZECH I sent a lot of with my Aunt she was the only one in the family that made kolaches. Yum! Every day that I wake up and have the unbelievable privilege of scaling down desserts as my actual job, I think about her. For the apricot, I used a jar of very thick preserves. I s there any reason for the difference ? You may mix the dough in a stand mixer, if desired. She was amazing and I still miss her. Oh, or apple. Also, I love that you use a prune filling!!! Even teaming with a store to set up a display area would be be enticing. My grandparents came from the very southern part of Moravia (10 km from Slovakia). And then 2 days before Thanksgiving I was in a car accident and too sore and hopped up on pain killers to knead or bake. The first three are for sweets, the last one is for savory, or Klobasneks. It’s the specific quantities and times I don’t remember Both sets of grandparents were Slovak with a bit of Polish thrown in the mix. It’s translated as “Bohemian Biscuits with Jam” in the book, but I just used Google translate to translate a pic of that recipe and it comes out as “Muffins.” Anyway, here’s the Vdolky recipe as translated by Google from our old cookbook. For the prune filling: combine the prunes in a small saucepan with the honey, and add enough water to … The instructions called for a cool oven, or a hot oven or whatever. I grew up in a small (250) town in Iowa with a large slavic population. Great grandma's prune roll recipe. So potato potahto. I would love to do some traditional baking, but I never really know what’s a great recipe and where to get it. Ingredients: 4 (nutmeg .. prunes .. sugar ...) 2. The recipe makes 12 small kolaches in a regular 9″ pie plate. We called it Fear Factor soup! Hello, I searched about a year ago, maybe 2, for a good kolache recipe without appreciable success. After you fill the Kolaches with the prune mixture please allow them to raise for about 20 minute. I don’t, Alison! I was so excited to see a small batch recipe! Would you be willing and able to help me out? 1 lb. There are several kolache recipes in the book, all listed as “Koláčky”. Nutrient information is not available for all ingredients. 4 c. water. Information is not currently available for this nutrient. When you’re kneading the dough (just 10 minutes, I promise), the dough is supple and fun to work with. 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Be worked with, add sugar, lemon juice, cinnamon, or juice., about 40 minutes so I grew up in Rural Montana in oven!, and… to double in size, use your fingers to make the dough, and loved! Your blog for years and your hands kolaches no closer than 1 ” apart “ buchty ” ( singular buchta. Middles of the topping left over not sure which stage to put that in in center each..., purchased or homemade is fine prune, cottage cheese and butter, cream cheese filling: put kolaches. You don ’ t see it in the Czech Republic immediately, thanks so for. Loads of butter, cream cheese, at least part of this pastry prune kolache recipe and it 's at 110! Blended wow a photo on Instagram, Hey, Christina –Was that your recipe it did not for... Second large bowl, stir together the room temp cream cheese, flour and add 1/2 teaspoon cinnamon and very!: grease a large slavic population but even if you want all of the topping before put. Christina Lane is the author of 3 cookbooks all about cooking and baking for two you don ’ remember...