In fact, they feature several differences from their delectable dessert counterparts, including: TIP: Brush the kolache dough rounds with an egg wash made of egg and milk. . I might have to buy a kolache from each place next time I make the drive and have a taste test. The hot juice of the plum spurted into his mouth, causing him to hop around on one foot around the table. Thanks for sharing, Laurie! Do not overbeat. I just wanted to state what I learned from my mother regarding kolaches. Takovhle kole dlm asto a samozejm buchty. Add salt and eggs. For Christmas there might be depressions in a large round cake for candles. Add enough remaining flour to make a stiff dough. They always have a round shape and are about 3-4 inches (8-10 cm) in diameter. Cook on low for at least 8 hours (I've gone up to 12 hours once when I forgot about the cans, results were still good). Makes around six dozen. Fill each section with about 1/3 cup of 3 or 6 different toppings. We always made kolache with a prune or raspberry filling, and scored the dough into squares, then after filling, just pulled over 2 opposite corners and of course sprinkled with powdered sugar after they baked. Let raise in a warm place until double in size. Quite the contrary! Some speculate that originally people simply spread the beloved povidla on chunks of baked sweet bread to enhance the gastronomic experience. The Ice Kolatchen utilized a rudimentary form of Danish pastry cut into rounds with biscuit cutter 3 inches in diameter, place on floured board and let rise in a warm place until light several hours. And a recipe as an example: https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe, The dough in that recipe is also a milk dough, and since gluten free is finnicky, it might be easiest to make the dough from that recipe, but shape it and put the fillings in like this recipe to make kolaches. Set in warm place to raise and cover it. Transfer to another bowl that youve rubbed liberally with butter. Store in a sealed container at room temperature. Then, around the 15th century with the arrival in Eastern Europe of yeast breads enriched with butter, eggs, and sugar (the first light cakes in the region), the name kolo was applied to round sweetened yeast loaves enjoyed for celebrations from the Balkans to the Baltic Sea, including the Polish kolacz (pronounced kowatch), Russian kulich, Ukrainian kola, Serbo-Croatian kola, Hungarian kalacs, and Yiddish koyletch (an early synonym for egg challah, considered a cake by Sephardic Jews). thanks for this, I love Kolaches and am happy to have a good recipe to work from. Bake at 375F until light golden brown, about 10-12 minutes. Place dough in a greased bowl, turning once to grease top. Im from Czech Republic. Add in the rest of the wet ingredients and whisk to blend. You might try this, which is my standard poppy seed filling recipe: https://toriavey.com/toris-kitchen/hamantaschen-poppy-seed-mohn-filling/. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. It will not rise very much if you refrigerator it. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. 1 cup (8 fl oz, 237 ml) whole milk (lower fat milk can be substituted) 1 package (0.25 oz, 7 gr, or 2 1/2 tsp) active dry or quick rise yeast 1/4 cup (1.75 oz, 49 gr) granulated sugar 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter, melted and cooled 2 large eggs, room temperature Discovery, Inc. or its subsidiaries and affiliates. If you weighed the flour, most likely you will use it all. Seeing the picture of your Kolache on FB hit me straight in the heart and transported me back almost 40 years when my Grandmother taught me how to make them. Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Could the fruit fillings be made with canned pie filling rather than from scratch (I know, blasphemy, but it would be a nice shortcut).