CZECH KOLACHE RECIPE: baking perfect Czech koláče the old fashioned way
Koláčes are as hot as it gets right now. From Texas to London’s East End, this sweet pastry is the cake choice of of the uber-cool. But in the Czech Republic, they've also long been the perfect partner to a cold beer, just one of the reasons we love them. But for the best koláče recipe, you need to go back to the source. Here in the koláče heartland near our brewery we learn the traditional, authentic way to make these incredible pastries. Read the full story at:
Or let us set the scene a little...
You might assume that koláče were only dreamt up a year or two ago in a trendy bakery somewhere in New York City – like that unholy food-fashion fusion the ‘cronut’. But in reality, these delicious, traditional Czech specialities have been a home-cooked kitchen table staple for many hundreds of years, migrating to the New World in the mid nineteenth-century with eastern European settlers in a move that would begin what has been a slow rise to worldwide fame. Yet despite becoming the latest designer pastry for many top bakeries, few would argue that uncovering the best koláče recipes and learning to cook them the traditional way still requires a trip back to the old country, back to where it all began.
Borovany, ten minutes drive from České Budějovice, is a great place to start – a small South Bohemian town famed for the blueberries that grow wild and plentiful here throughout the summer. I arrive to find it looking pretty under a midday July sun. Brightly painted buildings cluster around two central, dominating features: a handsome Augustinian monastery and impressive church. Wandering through a sun-drenched courtyard into the quiet, lawned gardens at the back of them, I’m greeted Edenka Brecková and Eva Tyrnerová, two masters at creating authentic koláče from scratch who are going to show me how its done.
Like most Czech koláče makers, neither of these warm, friendly, apron-wearing ladies is a ‘professional’ baker; rather they have long histories of cooking this delicacy for family and friends, both – they tell me – being by far the hardest audiences to please.
“I’ve been baking koláče for as long as I can remember,” says Eva as they spread a tablecloth over a wooden table under a willow tree and set up ceramic bowls and ingredients. “It’s just what we do here. You start at a very early age. I learned to make koláče from my mother and my grandmother, both of whom were excellent bakers.”
More recently, Eva and Edenka have branched from supplying just their nearest and dearest; they are committed to turning long lineages of expertise into something that helps the wider community. They are members of a Borovany baking circle, fittingly titled ‘The Traditions Club’. This uses the church hall behind where we’re standing as a base to create these outrageously good Czech delicacies, entering them into national koláče competitions and selling them to raise money for local charities.
And the secret to creating prize-worthy pastries? “Well,” says Edenka, “It always starts with the quality of the dough. Good leavened dough is essential. You have to get it right....
Read on at
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Super Easy Cream Cheese Kolache Recipe :Make the Best Kolache in less than 2 hours!
Super Easy Cream Cheese Kolache Recipe :Complete written Recipe :
Kolache is a famous Czech pastry which is made from a soft and rich dough, shaped into a small disc with indentation in the middle. The center of kolache is filled with some kind of sweet filling, often made from dried fruit and/or cheese.
The common fruits that can be used for filling kolaches are apricot, prune and poppy seed.
Kolaches make for an impressive and delicious breakfast, dessert, or snack.
How to make kolache at home
It’s super easy to make this homemade kolache.
You can make this Czech kolaches in less than 2 hours.
In this simple kolache recipe video,you will see how to make the best kolaches in five simple steps.
Hope you will love this kolaches and hope you make this at home and everybody enjoy!
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Polish Kolaczki Cookies
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INGREDIENTS:
1 cup (2 sticks, 226 gr) unsalted butter, room temp
8 oz (225 gr) cream cheese, room temp
1/4 tsp vanilla extract
1/2 tsp kosher salt
2 1/4 cups (270 gr) all purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)
solo brand filling of choice
powdered sugar for rolling and dusting
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Kolaczki cookies are a traditional Polish cream cheese cookie. The cookie dough almost mimics a pastry and is filled with a variety of fillings such as apricot, prune, cherry, almond, poppy seed, and more!
I had never tasted or even heard of a kolaczki cookie until I met my husband. Every holiday season his mother makes these traditional polish cream cheese cookies and they are divine. His family is not Polish themselves, but his parents grew up on the south side of Chicago and these cookies were popular in the area.
In researching this cookie I learned that there are many different spellings including kolaczki, kolachky, kolachy, and kolacky. But however you spell it, the cookie starts with a cream cheese dough that is rolled out and filled with all kinds of fillings.
WHY THESE COOKIES ARE ONE OF MY FAVORITE HOLIDAY COOKIES…
The dough requires very few ingredients
They taste like a fancy pastry, but are much easier to make!
One batch makes a lot of cookies- perfect for sharing or putting in a cookie tin!
The assembly process is best done with a crowd! Make them with kids or other friends and family!
#baking #bakerbettie #christmascookie
Raspberry Kolacky Recipe || Only 5 Ingredients!
Leave any questions or comments down below!
Raspberry-filled kolacky
Makes approx. 30 cookies
Ingredients:
3 oz. cream cheese, room temp.
1/2 cup (1 stick) of butter, room temp.
1 cup all-purpose flour
1/2 cup raspberry pastry filling- recommend the Solo brand cake and pastry filling (can substitute with other flavor fruit jams or fillings)
Powdered sugar for sprinkling
1. Mix together cream cheese and butter until smooth.
2. Gradually mix in flour, and form dough into a ball.
3. Chill dough for several hours or overnight in the refrigerator.
4. Roll out dough to 1/8 thickness, and cut out 2x2 squares.
5. Spread approx. 1/2 tsp raspberry filling into middle of pastry square, and fold the opposite corners over each other. Pinch and/or use a drop of water to seal.
6. Bake cookies in a preheated 350F (180C) oven for 10-15 minutes.
7. Allow to cool before dusting with powdered sugar.
8. Enjoy and treat yourself!
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PEAR FRGAL | Moravian Vallachia | Czech cuisine
Ingredients:
DOUGH:
semi-coarsed flour
yeast
milk
icing sugar
egg yolk
salt
lemon zest
butter
CRUMBLE:
semi-coarsed flour
caster sugar
butter
PEAR SPREAD:
Music:
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J. Valta, A. Sporka - Dice Game
J. Valta, A. Sporka - Fill Them Up Once More
J. Valta, A. Sporka - Hammers and Spades
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