Kolače

Prague… one of the most beautiful cities in the world, and one we had the privilege of calling home for over twenty years. Beyond its beauty, which captured our souls every time we stepped outside, we discovered its culture, its long and winding history, and its culinary artistry, which never stopped surprising and delighting us.

Among our favorite discoveries was the array of pastries influenced by Austria, Hungary, and Slovakia. There was the beautiful Šumava bread, which we’ve never found replicated in North America no matter how many rye breads we tried. There was the vast collection of cookies baked around the holidays — practically a national sport in its own right. And there were the pastries that changed with the seasons, using whatever fruit was at its best, as they should.

Kolač is a perfect example — a pastry that shifts with the calendar, and one we remember fondly filled with rhubarb jam in spring or plum jam in late summer. It takes a little time, but the rest is easy, and always so satisfying.

Here is a recipe my friend Martina Vavrova kindly shared with me, now cemented permanently on my blog. The dough is the foundation not only for Kolače, but also for Buchty — brioche buns filled with jam and dusted with powdered sugar. Equally delightful !

Difficulty Level : Medium
Prep Time : 30-45 Minutes, if you make your own jam
Resting Time : 1 Hour + 20 MInutes sencond rise once the pastry is formed and filled with jam
Baking Time : 15 minutes
Makes : 12 pieces

INGREDIENTS


258 Gr. Warm milk ( 1/4 Liter Milk)
30 Gr. Fresh Yeast or 10 Gr. active dry yeast
70 Gr. Sugar
1/2 Teaspoon Salt
1 Egg yolk
400 Gr. All purpose flour
70 Gr. butter (cool, but not runny)
250 Gr. Blueberry Jam, Strawberry, Rhubard, Plum or any fruit of your choice – Use 1 tablespoon per Kolač

STREUSEL
60 Gr. All purpose flour
30 Gr. Sugar
25 Gr. Butter

PREPARATION
In the bowl of your stand mixer, combine the yeast with the warm milk and mix until dissolved. Let rest a few minutes to make sure it’s active.

Add the sugar and mix until dissolved.

Add the egg yolk and mix.

Add the flour and salt, then mix at medium speed for 7–8 minutes, until the dough is soft, holds together, and is slightly loose to the touch (test with the windowpane method). With the motor still running at medium speed, add the butter a few small cubes at a time, until fully incorporated.

Cover the dough and let it rest in a warm place for about 1 hour.

Deflate the dough and divide it into 12 equal pieces, about 70 g each.

Flatten each piece by hand into a disk (a small plate with a rounded bottom works well for pressing an even shape). Place on a parchment-lined tray as you go.

Top each disk with a generous tablespoon of jam, once it’s cool enough to handle.

Sprinkle each with about ½ teaspoon of streusel.

Brush the edges of each pastry with melted butter, then let rest for 15–20 minutes.

Preheat the oven to 170°C (340°F) and bake for 15 minutes, until golden brown.

STREUSEL

Mix the flour and sugar in a bowl, then add the soft butter on top. Using your fingertips, work the mixture until it forms a sandy texture.

BLUEBERRY JAM (improvised — works with any fruit)

Combine 250 g fresh blueberries, 2 generous tablespoons sugar, and 1 generous teaspoon vanilla extract in a saucepan. Cook over medium heat until it starts to bubble, then reduce to low and cook for about 10 minutes, until thick and glossy. Let rest for 10–15 minutes — it will thicken further and reach the right consistency for topping the Kolač.