📝 About This Recipe
Originating from the heart of Central Europe, these authentic Czech kolaches are a masterclass in pastry balance, featuring a cloud-like, buttery brioche dough cradling vibrant fruit and creamy fillings. Unlike their savory Texas cousins, these traditional sweets are defined by their dimpled centers and a generous sprinkle of buttery 'posypka' crumble. Each bite offers a nostalgic journey through textures—from the soft, pillowy crumb to the tart apricot jam and velvety cheese.
🥗 Ingredients
The Yeast Starter (Omládek)
- 1 cup Whole milk (warmed to 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Rich Dough
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 large Egg yolks (at room temperature)
- 1/3 cup Granulated sugar
- 1 teaspoon Fine sea salt
- 3.5 to 4 cups All-purpose flour (sifted; add gradually)
- 1 teaspoon Vanilla extract (high quality)
Sweet Cheese Filling
- 8 ounces Cream cheese (softened to room temperature)
- 1/4 cup Powdered sugar
- 1 large Egg yolk
- 1/2 teaspoon Lemon zest (finely grated)
Apricot Filling & Streusel (Posypka)
- 3/4 cup Apricot preserves (thick, high-fruit content jam)
- 1/2 cup All-purpose flour (for the streusel)
- 1/2 cup Granulated sugar (for the streusel)
- 1/4 cup Cold unsalted butter (cubed)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer, combine the melted butter, egg yolks, remaining 1/3 cup sugar, salt, and vanilla. Whisk until smooth.
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3
Add the yeast mixture to the mixer bowl. Using the dough hook attachment, gradually add 3 cups of flour on low speed.
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4
Increase speed to medium and continue adding flour 1 tablespoon at a time until the dough clears the sides of the bowl but remains slightly tacky to the touch. Knead for 5-7 minutes until smooth and elastic.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare the cheese filling by beating the cream cheese, powdered sugar, egg yolk, and lemon zest until perfectly creamy. Set aside.
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7
Prepare the 'posypka' (streusel) by rubbing the cold butter into the flour and sugar with your fingers until it resembles coarse crumbs. Chill until ready to use.
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8
Punch down the risen dough. Divide into 18-20 equal pieces (about 50g each). Roll each piece into a smooth ball and place on parchment-lined baking sheets, spaced 2 inches apart.
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9
Cover the balls lightly and let them rise again for 30-45 minutes. They should look puffy and light.
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10
Preheat your oven to 350°F (175°C). Using the back of a small measuring cup or your thumb, press a deep indentation into the center of each dough ball, leaving a 1/2-inch border.
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11
Spoon about 1 tablespoon of cheese filling or apricot preserves into each well. Do not overfill or they will leak during baking.
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12
Brush the edges of the dough with a little melted butter and generously sprinkle the posypka crumble over the fillings.
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13
Bake for 15-18 minutes, or until the edges are just lightly golden brown. Avoid overbaking to keep them soft.
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14
Remove from the oven and immediately brush the warm edges with more melted butter. Transfer to a wire rack to cool slightly.
💡 Chef's Tips
Temperature is key: Ensure your milk isn't hotter than 115°F or you will kill the yeast. Don't over-flour the dough; it should be soft and slightly sticky to ensure a pillowy texture after baking. For the best flavor, use a high-quality European-style butter with high fat content. If the dough indentation puffs back up before filling, simply press it down again right before adding the jam. Store leftovers in an airtight container for up to 2 days, or freeze for up to a month.
🍽️ Serving Suggestions
Serve warm with a cup of strong, dark roast coffee or Earl Grey tea. Pair with a side of fresh seasonal berries to cut through the richness of the dough. Dust lightly with extra powdered sugar just before serving for a beautiful presentation. Enjoy as part of a traditional Sunday brunch spread alongside savory sausages.