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Kolache

Kolache are a Czech pastry made with an enriched dough and filled with creamy lemony cheese filling or fruit compote and a streusel.
5 from 1 vote
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Resting Time 2 hours 50 minutes
Total Time 4 hours
Course breads
Cuisine Czech
Servings 16 Kolache

Ingredients
  

For the Dough:

  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 cup milk
  • Tangzhong optional; see the text above
  • 1/3 cup sugar
  • 1 egg
  • 125 gm unsalted butter melted

For the Fresh Paneer/ Cottage Cheese Filling:

  • 200 gm fresh paneer crumbled
  • 3 tbsp cream 25% fat
  • 1/2 cup powdered sugar
  • A pinch salt
  • 1 1/2 tbsp corn starch
  • 1 tsp lime/ lemon juice
  • 1 tsp lime/ lemon zest
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp raisins

For the Streusel:

  • 2 tbsp all-purpose flour
  • 2 tbsp sugar
  • 15 gm unsalted butter chilled and cut into small pieces

Instructions
 

Make the Dough:

  • This can be done, but a kneading machine makes short work of the dough making. Proof the yeast in about 1/2 cup of milk and a tsp of the sugar. I always proof even instant yeast just to make sure the yeast is still active.
  • Whisk together the flour, and in the bowl of stand mixer or processor. In another bowl, whisk together the remaining milk, melted butter, sugar and egg. , egg, and egg yolks in a 4-cup measuring cup until sugar has dissolved.
  • Add the Tangzhong (if using), and the yeast mixture and start kneading. Now add the milk-egg-butter mixture and knead till a cohesive dough forms. After kneading the dough should be smooth and elastic. If necessary, add more flour, teaspoon at a time, to achieve this consistency.
  • Shape the dough into a ball, and place in a well-oiled bowl, turning to coat it uniformly. Cover loosely and let it rise till almost double, about 1 1/2 hours or so.

Make the Fresh Paneer/ Cottage Cheese Filling:

  • Put all the ingredients, except the raisins, in a blender jar. Blend till smooth. If the mixture seems very thick and lumpy, add a tablespoon of milk and blend again. Remember, you need just enough lime/ lemon juice to give the filling a freshness and a slight tang. Stir in the raisins.
  • Make the Streusel Topping:
  • Combine the flour, sugar, and butter in bowl. Rub the mixture with fingers till it resembles wet sand. Refrigerate until ready to use.

Shape & Make the Kolache:

  • Lightly grease or line baking trays with parchment. Gently knead the dough to deflate it. Divide it into 16 equal portions. Lightly flour your countertop and shape each portion into a taut, smooth round ball. Place the seam side down on the prepped baking sheets. Cover loosely and let them rise till somewhat puffy, about 1 to 1/2 hours.
  • Grease and flour bottom of a round 1/8 or 1/4 size dry measuring cup. You can also similar sized spoon or small aluminium or steel mould. Press the cup firmly into the middle of each dough ball until the cup touches the sheet. Remove the cup and each ball should have a deep indentation. Flour the outer bottom of the cup repeatedly to prevent sticking.
  • Brush the tops of the dough (not the indentations) with egg wash (or a mixture of milk/ cream with corn starch. Sprinkle the streusel over this but not in the indentations. Fill the indentations with filling (about 1 1/2 tbsp each).
  • Bake in a pre-heated oven at 180C (350F) for about 25 minutes till they turn a golden brown. Switch and rotate the baking sheets halfway through baking. Cool the Kolache on wire racks for about 20 minutes. Serve warm.