My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (353g)

Recipe makes 16 servings

The following items or measurements are not included below:

12 ounces dried pitted prunes

1 lemons, zest of

1 lemons, rind of

Calories 1018
Calories from Fat 374 (36%)
Amount Per Serving %DV
Total Fat 41.6g 63%
Saturated Fat 22.4g 111%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 170mg 56%
Sodium 782mg 32%
Potassium 613mg 17%
Total Carbohydrate 146.4g 48%
Dietary Fiber 5.0g 20%
Sugars 91.3g
Protein 19.8g 39%

detailed view...

how is this calculated?

Sweet Kolache Recipe

Recipe #39387 | 3¼ hours | 3 hours prep | add private note
1Steve

By: 1Steve
Sep 3, 2002

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.

SERVES 16 -20 , 36 -48 kolaches (change servings and units)

Ingredients

For Dough

For Posypka Topping

For Poppyseed Filling

For Cabbage Filling

For Prune filling

For Apricot filling

For Cottage cheese Filling

For Cream Cheese Filling

Directions

  1. 1
    Prepare Fillings and topping desired and set aside until ready to use.
  2. 2
    For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  3. 3
    For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  4. 4
    Add butter, then flour which has been dissolved in a little bit of water.
  5. 5
    Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  6. 6
    Allow to cool before use.
  7. 7
    Leftover filling can be frozen.
  8. 8
    For Cabbage Filling Fry the cabbage in the butter until soft.
  9. 9
    Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  10. 10
    For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  11. 11
    Let them sit overnight (or at least 6 hours) to rehydrate.
  12. 12
    Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  13. 13
    Add the cinnamon, sugar, and lemon zest.
  14. 14
    Mix thoroughly.
  15. 15
    Fills 24 kolaches.
  16. 16
    For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  17. 17
    Do not cover or fruit turns dark.
  18. 18
    Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  19. 19
    Filling for about 2 dozen kolaches.
  20. 20
    For Cottage Cheese Filling Mix all ingredients together until blended.
  21. 21
    If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  22. 22
    If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  23. 23
    If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  24. 24
    Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  25. 25
    Place sealed side down on the greased pan and butter the pastry.
  26. 26
    Let rise until light, sprinkle with topping and bake.
  27. 27
    For cream Cheese Filling Soften the cream cheese.
  28. 28
    Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  29. 29
    Filling for about 2 dozen kolaches.
  30. 30
    To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  31. 31
    In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  32. 32
    Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  33. 33
    Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  34. 34
    Knead in enough of the remaining flour to make a moderately soft dough.
  35. 35
    Continue kneading until smooth and elastic, about 5 minutes.
  36. 36
    Place dough in a greased bowl, turn once to grease surface.
  37. 37
    Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  38. 38
    Punch dough down and turn out onto lightly floured surface.
  39. 39
    Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  40. 40
    Place about 1 inch apart on greased pans.
  41. 41
    Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  42. 42
    Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  43. 43
    Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  44. 44
    Bake in a preheated 425ºF oven for about 10-15 minutes.
  45. 45
    Brush kolaches with melted butter as they come out of the oven.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: ~Ri

On Oct 21, 2008

I love these even if I am not Czech but it seems my mom (German) knows a lot of Czech recipes and made these often. I never ask for the recipe from her and here it is all translated. I made these with cream cheese filling and the Posypka on top it was OH SO YUMMY!!!!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: militarywife

    On Jan 11, 2008

    Growing up both my mom and grandma always made kolaches (we are Czech) during the holidays, but this year we weren't able to make it home so I decided to make try your recipe and they turned out super awesome!! They tasted exactly like the ones I always ate back home. They were light and fluffy and so, so delicious. I used a cherry filling that my mom uses. Thank you so much for this great recipe!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: juliek

    On May 19, 2003

    Thank you so much for this recipe. I've looked a long time for and authentic Czech version like my Grandma made when I was a kid.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #273437

    On Jan 18, 2006

    I am not Czech but love kolaches. I made this recipe with cream cheese and apricots. I took them to a Good Sam cookout and had nothing but praise and people could not belive that I had really made them.

    4 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 10 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved