Traditional Czech Kolaces

I absolutely love traditional recipes that have been passed from one generation to the next. They truely survive the test of time and you can guarantee they will be absolutely delicious! Czech Kolaces are one such recipe. The base is an enriched dough and they can be filled with a variety of sweet things such as fruit or jam. They can also be small or large, which is another thing about traditional recipes, every family has a different version. So why not find your favourite! As kolaces originated as desserts at Czech weddings, their perfect pairing is with a drink of course. Budweiser Budvar lager is brewed in the Czech Republic using 700 year old traditional methods and local ingredients. If you want to steep yourself in Czech tradition, then crack open a Budvar and learn how to make these delicious treats – you won’t regret it!

To learn more about the kolaces watch this beautiful video that Budvar have made! Or you can read the story by clicking here.

To make the dough I started by warming up the milk in a pan until it was luke warm. I added the yeast and caster sugar, then covered it with cling film and left it for 10 minutes.

After the 10 minutes I uncovered it and added the egg yolks and melted butter and whisked it all together.

In a bowl I stirred the flour together with the salt. I poured the milk mixture into the flour and mixed until a dough formed. I covered it with cling film and left it in a warm place to prove for 1 hour.

Whilst it was doing that I made the cheesecake filling by whisking the cream cheese, caster sugar, lemon zest and egg yolk together. I whisked it until it was thick then I folded in the whipped egg white.

Once the dough was proved, I cut the dough in half. With one half I made little kolaces by rolling it out then cutting out rounds with a cookie cutter.

I used the bottom of a glass to make indentations in the dough.

I filled them with the cheesecake mixture, then added a few blueberries too. I also glazed them around the edges with beaten egg.

They baked on 180C Fan for 20 minutes. I kept re-rolling the dough until it was all gone.

I also made some with blackcurrant jam in the middle instead and a sprinkling of the crumble on top.

With the other half of the dough, I rolled it into a rectangle and spread it out on a lined baking tray.

I sprinkled breadcrumbs on top, followed by blueberries and rum soaked cherries, then finally sprinkled the crumble all over. I also glazed the edge with beaten egg.

I baked it for between 20-25 minutes on 180C Fan until it was golden brown.

I made the kolaces whilst I was round at my friend’s house and they went down an absolute treat. It was so relaxing to chat and bake with a few Budvars, then enjoy the kolaces warm from the oven! I shared the beer out with my boyfriend and friends too. They really enjoyed drinking it with the kolaces, and I heard several poorly pronounced shouts of “Na zdraví!” – which is cheers in Czech!

The kolaces filled with jam were my favourite and they’re also the easiest to make. I really liked the big traybake version too as it’s less time consuming than cutting out rounds. However, the little rounds would be perfect for a party! The bread was soft and light, and the fillings sweet and fruity

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Food For The Soul and The Not So Creative Cook.

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5 from 3 votes
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Small Czech Kolaces with Blueberries & Cheesecake or Jam

Servings 20

Ingredients

For the dough

  • 500 g Plain flour
  • 75 g Caster sugar
  • 75 g Butter melted
  • 250 ml Whole or semi-skimmed milk
  • 3 Egg yolks
  • 7 g Sachet of fast action yeast
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the cheesecake filling

  • 250 g Full fat cream cheese
  • 60 g Caster sugar
  • 1 Egg yolk
  • 1 Egg white whipped
  • 1 tsp Vanilla extract
  • 1/4 Lemon zest only

Other toppings

  • 50 g Blueberries
  • Jam

For glazing

  • 1 Egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the cheesecake filling,

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it out to 4-5mm thick. Cut out rounds using a cookie cutter

  8. Use the bottom of a glass to make indentations in the dough

  9. Fill the indentations with the cheesecake mixture (or jam if using), then add a few blueberries too. Glaze them around the edges with the beaten egg

  10. Bake for 20 minutes until golden brown

  11. Allow to cool, then serve with a cold Budvar!

5 from 3 votes
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Large Czech Kolac with Blueberries & Cherries

Servings 12

Ingredients

For the dough

  • 500 g Plain flour
  • 7 g Sachet of fast action yeast
  • 75 g Caster sugar
  • 75 g Butter melted
  • 2 egg yolks
  • 250 ml Whole or semi-skimmed milk
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the kolace crumble

  • 40 g Butter
  • 40 g Caster sugar
  • 70 g Plain flour

For the topping

  • 25 g Breadcrumbs
  • 300 g Blueberries
  • 12 Kirsch soaked cherries

For glazing

  • 1 egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the kolace crumble. Put the butter, caster sugar and plain flour in a bowl and rub it all together until it resembles breadcrumbs

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it into a rectangle, then spread it out on a lined baking tray

  8. Sprinkle the breadcrumbs on top, then the blueberries and the kirsch soaked cherries, then finally sprinkled the crumble all over. Brush the edges with the beaten egg

  9. Bake it for between 20-25 minutes until it is golden brown

  10. Allow to cool, then slice and serve with a cold Budvar!

NB. This is a sponsored post, all opinions are my own.

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22 comments / Add your comment below

  1. Absolutely delicious! Wonderfully nostalgic recipe for me, one that takes me home. I pretty much grew up in my grandma’s kitchen and she would bake gorgeous sweet yeast buns with variety of toppings very similar to kolaczce, our Polish version 🙂 We never used to flatten the dough with the roller though, must be Czech thing 🙂 I miss baking with fresh yeast, used to absolutely love the smell! x

    1. I’m so glad that this brought back some memories for you! Another reason why I love traditional recipes like this 🙂

  2. These look so appealing, I absolutely love pastry with yeast, and that cheese jammy filling must be delicious! Thank you for bringing your lovely recipe to #CookBlogShare:)

    1. Thanks Monika, the filling were so tasty! I used blackcurrant jam which is a favourite of mine 😀

  3. These look delicious and I love anything with cheesecake or a crumble topping so either variation would make me happy. Thanks so much for sharing with #CookOnceEatTwice

  4. This is a lovely post, love the pastry and throughly enjoyed the video showing the traditional way of making these. Love that you are keeping the tradition alive. Look great and thanks for sharing on Fiesta Friday!

  5. wow Kat!! these look great!! Something I’ve never come across before – but it sounds like my kind of baking!! 🙂 definitely one to pin for a lazy Sunday I think 🙂

  6. My first apartment out of college was in a Czech neighborhood in Chicago. I had never heard of kolaces, but soon learned to love them from the neighborhood bakery! I’ve never tried making them at home, but your recipe looks wonderful, so I think kolaces will be a weekend project at my house. Thanks!

    1. That’s so wonderful to hear Wendy, I’d love to visit a Czech bakery! I hope you enjoy making these kolaces!

  7. Never heard of these before but they look so delicious. Really like the different variations, they look so pretty x

  8. You can keep the Budvar – koláče goes so well with čerešňovica! Your pies look so lovely, I could dive right in. 🙂

    Na zdravje! (That’s Slovenian!)

    #CookOnceEatTwice

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