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Czech Kolaches

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Czech Kolaches

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Czech Kolaches Recipe Czech Kolaches Recipe

Brought to Texas via Czech immigrants, this conventional Central European recipes has discovered new existence and bundles of iterations in bakeries around the Lone Star State. Each of the fillings underneath will fill part the kolaches. Make each; or double one; or set part the dough apart to make use of later.

At a look

Prep
Bake
Total
Yield
30 kolaches

Nutrition knowledge

Ingredients

Dough

  • 1 1/four cups lukewarm milk, divided
  • 2 1/2 teaspoons fast yeast or lively dry yeast
  • 1 tablespoon sugar
  • three 1/four cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, softened
  • 1 massive egg
  • 1 teaspoon grated lemon rind (zest) or 1/eight teaspoon lemon oil
  • three/four teaspoon salt

Topping

  • 0.33 cup sugar
  • 1/four cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons unsalted butter, melted

Cheese filling

  • four teaspoons Instant ClearJel or 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/four cup sugar
  • 1/2 cup ricotta or farmer’s cheese, smartly tired
  • pinch of nutmeg

Apple filling

  • 2 medium Granny Smith apples
  • 1/four cup sugar
  • 1 1/2 tablespoons Instant ClearJel or cornstarch
  • 1/four teaspoon flooring cinnamon
  • 1/four cup chopped pecans
  • 1/2 teaspoon vanilla extract

Dough

  • 10 oz lukewarm milk, divided
  • 2 1/2 teaspoons fast yeast or lively dry yeast
  • 1/2 ounce sugar
  • 13 three/four oz King Arthur Unbleached All-Purpose Flour
  • three oz unsalted butter, softenedc
  • 1 massive egg
  • 1 teaspoon grated lemon rind (zest) or 1/eight teaspoon lemon oil
  • three/four teaspoon salt

Topping

  • 2 1/2 oz sugar
  • 1 ounce King Arthur Unbleached All-Purpose Flour
  • 1 ounce unsalted butter, melted

Cheese filling

  • 1/2 ounce Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 1 three/four oz sugar
  • four oz ricotta or farmer’s cheese, smartly tired
  • pinch of nutmeg

Apple filling

  • 2 medium Granny Smith apples
  • 1 three/four oz sugar
  • 1/2 ounce Instant ClearJel or cornstarch
  • 1/four teaspoon flooring cinnamon
  • 1 ounce chopped pecans
  • 1/2 teaspoon vanilla extract

Dough

  • 283g lukewarm milk, divided
  • 2 1/2 teaspoons fast yeast or lively dry yeast
  • 14g sugar
  • 390g King Arthur Unbleached All-Purpose Flour
  • 85g unsalted butter, softenedc
  • 1 massive egg
  • 1 teaspoon grated lemon rind (zest) or 1/eight teaspoon lemon oil
  • three/four teaspoon salt

Topping

  • 67g sugar
  • 28g King Arthur Unbleached All-Purpose Flour
  • 28g unsalted butter, melted

Cheese filling

  • 14g Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 50g sugar
  • 113g ricotta or farmer’s cheese, smartly tired
  • pinch of nutmeg

Apple filling

  • 2 medium Granny Smith apples
  • 50g sugar
  • 14g Instant ClearJel or cornstarch
  • 1/four teaspoon flooring cinnamon
  • 28g chopped pecans
  • 1/2 teaspoon vanilla extract

Instructions

  1. To make the dough: In a big blending bowl, mix 1/four cup of the milk, the yeast, sugar, and 1/four cup of the flour. Mix totally and lest relaxation for 15 mins, till the mix turns into bubbly.
  2. Add the rest dough elements and blend and knead till you may have a easy, fairly sticky dough. Cover and let upward push for 1 1/2 to two hours, till doubled. While the dough is emerging, make the topping and filling(s).
  3. To make the topping: Combine the entire elements till crumbs shape; put aside.
  4. To make the cheese filling: Whisk in combination the ClearJel or flour and sugar, then combine within the cheese and nutmeg till easy.
  5. For the apple filling: Peel, core, and finely chops the apples; a meals processor works smartly right here. Combine the sugar and ClearJel or cornstarch, and blend into the apples. Cook the mix over medium warmth till the apples are mushy and the filling is thick. Remove from the warmth and stir within the cinnamon, nuts, and vanilla. Cool to room temperature earlier than the usage of.
  6. Preheat the oven to 375°F.
  7. To compile: Transfer the risen dough to a evenly greased paintings floor, and gently deflate it. Cut walnut-sized items of dough (1 scant ounce, 28g) and form into quite flattened balls.
  8. Place the items of dough on a parchment-lined baking sheet, and let upward push till puffy, about 30 to 45 mins. Using your palms, press a deep indentation within the heart of every ball (too shallow, and the fillings will tumble out because the kolaches upward push within the oven).
  9. Add a mounded tablespoon of Apple Filling, or 2 teaspoons of Cheese Filling, and collapse a teaspoon of the topping aggregate over every.
  10. Bake the kolaches for 20 to 25 mins, or till golden brown. Remove them from the oven and funky earlier than serving.
  11. Store in an hermetic container, refrigerated, for as much as 1 week. If desired, reheat kolaches for five mins in a preheated 350°F oven.

Nutrition Information

  • Serving Size43g
  • Servings Per Batch30 kolaches
Amount Per Serving:
  • Calories115
  • Calories from Fat54
  • Total Fat4g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol17mg
  • Sodium75mg
  • Total Carbohydrate17g
  • Dietary Fiber0g
  • Sugars5g
  • Protein3g

* The vitamin knowledge equipped for this recipe is decided via the ESHA Genesis R&D device program. Substituting any elements might alternate the posted vitamin knowledge.

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