KOLACHE, a Czech Pastry (Czech koláč)

This is a round sweet pastry made with cream cheese filling or any filling of your choice and best served as a delicious breakfast, dessert, or snack.

INGREDIENTS

1¾ teaspoons instant yeast

1 cup warm milk

1/2 cup unsalted butter, softened

2 large eggs

6 tablespoons granulated sugar

1 teaspoon salt

½ teaspoon ground nutmeg

4 cups bread flour

For the egg wash

1 egg (beaten)

1 teaspoon milk or water

For the filling (you can use your choice of filling as well)

8 oz / 226 g Cream Cheese

1/4 cup caster sugar

1/2 tsp Vanilla extract

Otpional - chocolate sprinkles

INSTRUCTIONS

In a large bowl, combine the yeast with milk, butter, eggs, sugar, salt and nutmeg powder.

Gradually add flour to make a workable dough.

In a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.

Place the dough in an oiled bowl and turn to coat.

Cover this with a kitchen towel or loosely with plastic wrap and let rise in warm place until nearly doubled for about 1¼ hours.

For the egg wash, beat the egg with the milk /water and set aside.

Now line a large baking tray with parchment paper or lightly grease the sheet.

Punch down the dough, knead briefly and divide in half and let it stand for 10 minutes.

On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.

Place this on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap and let rise at room temperature until nearly doubled in bulk, for about 1 hour.

Preheat the oven to 180 degree C. Prepare the topping by mixing together the cream cheese, sugar and vanilla extract. Set this aside.

Using your thumb or the back of a spoon, press 1 large deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.

Spoon about 1 tablespoon topping into the indentation and optionally sprinkle lightly with chocolate sprinkles.

Bake until golden brown for about 12 minutes. Transfer to a wire rack and let cool.

These are best eaten on the same day and can be stored at room temperature for up to 2 days.

Tried this recipe ? Read it, try it, post it and tag #rupzbakingexperiments on Facebook and Instagram

And subscribe 👇 for latest updates !