Kolaches: the simple recipe for a tasty sweet breakfast pastry

If you've never had a kolache, you're in for a treat. These lovely sweet dough pastries are Czech in origin, but variations are found all across the Balkan counties where it's known as koláč or koláček. Easy to make, full of rich flavor, with a denser texture kolaches (also spelled kolachey) are great for breakfast. Kolaches are popular throughout the USA, especially in Texas and other parts of the American South. One of the reasons for their widespread popularity is that you can add so many different types of toppings to them. Traditional flavors like plum, cherry, poppy seed, and cream cheese are delicious, but there are several flavors you can make. For a simple baked breakfast, you'll go back to again and again, try kolaches!

What are Kolaches?

Kolache recipe comes from Balkan countries: they are Czech sweet dough pastries whose original name (koláč) refers to their round shape. Kolaches became famous in the Unites States at the end of 19th century, during Czech immigration to Texas. It was in the 20th century that American bakeries and cookbooks shared kolache recipe with Americans, experimenting with different toppings.

The Best Toppings for Kolaches

One of the best things about kolaches (besides their lightly sweet, buttery taste!) is the fact that you can top them with just about anything. Fruit toppings are often the most popular, with cherry, blueberry, apricot, plum, and strawberry being a few top picks. Cream cheese filling, as well as poppy seed, are also the go-to for many people when they make kolaches.

Tips for Making the Best Kolaches

– The milk should be warm but not hot to activate the yeast. Aim for between 105 to 115°F.

– Use room temperature ingredients when baking. It'll give you a smoother, more supple dough.

– To store kolaches, place them in an airtight container at room temperature for up to 3 days. You can freeze them for up to 3 months.

– If you want to reheat your kolaches, pop them in the microwave for 10 to 20 seconds, depending on the number you're reheating.

How to Make Kolache

Whisk the yeast, ¼ cup of milk, and 1 tablespoon of sugar in a small bowl, let it stand for about 10 minutes until frothy.

Transfer the yeast mixture to a large bowl. Add the milk, butter, eggs, sugar, salt, lemon zest, and 1 ½ cup of flour. Stir to combine.

Slowly add in the rest of the flour until a dough forms.

Turn out the dough onto a lightly floured surface and knead it until it becomes smooth and springs back when touched. Lightly grease a bowl with oil. Place the dough in the bowl, turning once to coat it. Cover with a damp towel and leave it 2 to 3 hours, or until doubled in size.

Punch down the dough, knead it lightly, then cover again to double in size, about 1 to 2 hours.

Line a baking tray with parchment paper. Remove the dough from the bowl, punch down, and lightly knead it. Cut it into two halves, and let them rise for another 10 minutes.

Roll out the dough.

Use a round cutter to cut out 2 ½-inch rounds. Repeat until all the dough has been used.

Arrange the rounds on the baking tray.

Cover them with a damp towel and let them double in size.

Preheat your oven to 375°F. Whisk the egg and milk together. Make large indentations in each of the dough rounds.

Dip a pastry brush in the egg wash and brush the edges.

Place 1 tablespoon of the topping of your choice in the indentations.

Bake for 12 minutes, or until golden brown. Place on a wire rack and let it cool before serving.

Serve and enjoy!

Notes

You can use fresh or frozen fruits to make the toppings for your kolaches.

Place your dough in a warm place to rise.