I’d never heard of a kolache until I saw a recipe posted on the Homesick Texan blog for strawberry cream cheese kolaches (written in response to the awful explosion in West, Texas) with an interesting back story of how this Czech pastry got so popular there. Apparently lots of Czech immigrants settled in the “Czech Belt” of central and south-central Texas, and now the kolache – a yeasted pastry usually with a fruit filling, sort of like a danish but without the laminated dough – has become widely available at bakeries, gas stations, and truck stops and is synonymous with road trips for many Texans. Like the doughnut and the cupcake, it is gaining popularity outside of Texas as well with unique, artisan interpretations both sweet and savoury.
Kolaches were chosen as this month’s Sourdough Surprises project, and despite their growing popularity, there were zero sourdough kolache recipes to be found. Now that the Sourdough Surprise bakers have tackled it, however, there will be dozens of sourdough varieties to choose from. I went searching for “the best” recipe I could find, and came up with Claudia Matcek’s State Grand Champion Poppy Seed Kolaches, winner of the 1987 Texas State and Burleson County Championship as well as the 1996 Burleson County Grand Championship. How’s that for best recipe? (Also: kolaches are a big enough deal in Texas that they have their own festivals and championship baking contests! How’s that for awesome?!)
I halved Claudia’s recipe, converted it to grams, converted it to sourdough, and took some inspiration from Simply Recipes’ kolaches by adding lemon and nutmeg to the dough. If you do a Google image search for kolaches, most of what you will see are rings of dough around a sweet filling, but a few of them are shaped as little square packages with the corners pinched into the middle. I made a half-batch of rings filled with candied orange-cream cheese and cinnamon-plum jam, and the other half-batch of squares with a traditional poppy seed filling. They are both really good, but I think I prefer the cream cheese/plum jam combo for the tartness of the jam. One important note about the filling is that if you are using jam, it should be quite firm – runny jam will just spill out during baking.
My kolaches came out a little bit denser than I imagine they should be, so don’t add too much flour and give them plenty of time to proof properly. The pastry itself doesn’t taste strongly of sourdough, but it has that mature, rich flavour that comes from a natural leaven. I took an entire weekend to make these kolaches – mixed the dough up on Saturday evening, let it rise/bulk ferment overnight, shaped it Sunday morning, and then left it to proof for a few more hours before baking. My kitchen is on the chilly side (especially in November) and I’m sure that you could make this process happen much faster if you had a warm spot to put the dough – but remember that when working with yeast (commercial or naturally-occurring), time equals flavour!
Thanks Robyn for suggesting kolaches as this month’s project – it’s always fun to learn about a new kind of food. 🙂 Check out the link below for a gallery of sourdough kolaches made by the Sourdough Surprisers this month.
Sourdough Kolaches
Heavily adapted from Claudia Matcek’s State Grand Champion Poppy Seed Kolaches. Makes 12 pastries.
Dough
in a small pan, heat 215 grams milk until almost boiling. Remove from the heat and stir in:
60 grams butter
50 grams granulated white sugar
Set aside until cooled to lukewarm, then pour into the bowl of an electric mixer along with 125 grams mature sourdough starter.
Stir to dissolve the starter, then add:
330 grams all purpose flour
1 egg yolk
3 grams / 1/2 tsp salt
1/2 tsp vanilla extract
gated zest from 1/2 a lemon
1/4 tsp grated nutmeg
Mix with the dough hook on low speed to combine into a shaggy dough, then gradually add up to 65 grams all purpose flour to get a soft dough that cleans the sides of the bowl. You might not need all of the extra flour.
Knead on medium speed until the dough is smooth, soft and stretchy, but not overly sticky (about 10 minutes).
Place the dough in a buttered bowl, cover with plastic wrap, and let rise until doubled. This can take place overnight at a cool room temperature or in the fridge, or probably 2 – 3 hours in a warm place, depending on the strength of your starter.
Once the dough is risen, scrape it out of the bowl onto a lightly floured surface, flatten it down to re-distribute the yeasts, and divide it in half. Have about 1/3 cup melted butter at hand.
To make square kolache parcels, roll each half of the dough into a 12″ x 8″ rectangle. Cut into six 4″ squares. Place 1 tbsp of the filling of your choice (see below) in the middle, then bring the 4 corner of the square into the middle and pinch to seal. Brush with melted butter, cover with plastic wrap, and and let proof until the dough springs back slowly when poked (at least 1 hour in a warm place – this took closer to 3 hours in my cold kitchen!).
To make kolache rings, divide each half of the dough into 6 pieces. Roll each into a ball, then flatten each ball into a 3-inch round disc. Place on a lined baking pan, brush with melted butter, cover with plastic, and proof as above. When proofed, use your finger to make an indent in the middle of each disc, leaving a 1/2″ ring around the edge. Fill with 1 tbsp of the filling of your choice (see below).
To bake, preheat the oven to 350˚F. Bake the proofed, filled kolaches for about 25 – 35 minutes, until puffed and golden brown. Place on a rack to cool and brush with the remaining melted butter. Drizzle with glaze, if desired.
Glaze
In a bowl, mix together:
3/4 cups icing sugar
1 tbsp melted butter
1/4 tsp vanilla extract
Add 1 – 1 1/2 tbsp milk to make a runny icing with the desired consistency, then drizzle over the kolaches and let set for a few minutes.
Poppy Seed Filling
For better flavour, next time I’d replace the sugar with honey, adding it directly the milk instead of mixing it with the poppy seeds first. Makes enough to fill 12 kolaches.
In a small bowl mix together:
6 tbsp poppy seeds, ground in a food processor (I used a coffee grinder for this)
1 tsp all purpose flour
1 1/2 tbsp granulated white sugar
pinch salt
Bring 1/2 cup milk to a boil in a small saucepan then whisk in the poppy seed mixture and continue boiling until thick. Remove from the heat and add:
1/2 tsp vanilla
1/2 tsp unsalted butter
Let cool completely before using to fill the kolaches.
Cream Cheese and Jam Filling
Adapted from Homesick Texan. Makes enough to fill 12 kolaches.
In a medium bowl, cream together:
4 oz spreadable cream cheese, at room temperature
2 tbsp granulated white sugar
When the cream cheese is light and fluffy, add:
1 1/2 tbsp all purpose flour
1 egg yolk
1/4 tsp vanilla extract
optional: 1 tbsp candied orange peel or 1/2 tsp grated citrus zest
Mix together until well combined. To fill the kolaches, you will also need about 1/4 cup of firmly set jam. Place 1 heaped tsp of the cream cheese filling in the middle of each kolache and top with 1 heaped tsp of jam.
This post has been YeastSpotted and submitted to Barbara and Sandra at Panissimo, hosted this month by Michela.
frugalfeeding says
Those look fantastic, Korena – just what I need 😀
rise of the sourdough preacher says
Korena your kolache look super soft and delicious.
Want to have a laugh?
While writing the post for my recipe I googled “kolache ricetta” just out of curiosity and at least two sourdough kolache recipes written in italian came up, so funny I didn’t even consider this option!
Love the fact you did two different fillings!
Have a lovely day 🙂
Lou
Korena in the Kitchen says
Ha, that is great!
rachelhammer says
I love the way you folded these! I also love your blog as a whole. Great work!
Korena in the Kitchen says
Thanks Rachel!
Robyn says
Great post Korena and your kolaches are just perfect!
Rebecca says
Your Kolache look like they came out perfectly! I’m jealous of the nice color and rise you got out of yours, so I think I’ll try your recipe next time. I think the hardest part of sourdough baking is having the patience to wait for it!
Korena in the Kitchen says
I agree completely. I am always so impatient with my starter, but so far it hasn’t disappointed… *knocks on wood*
Jenni (@GingeredWhisk) says
Oh my goodness. Do you have any left? I’m coming over!
Kelster says
Gorgeous rise!Gorgeous kolache!
most-karola says
They look spectacular:). Kolache (koláče) are round because ‘kolo’ in Old Slavonic means ‘wheel’ or ‘circle’. But I don’t know why some of them are square:P. Maybe people were bored of round shape and decided to do something new?
Korena in the Kitchen says
Ahhh, that makes sense! Thanks for your comment.
wendyjv says
They look so wonderful! Way to go again, Korena! 🙂
christinajane says
How fun! I love that these groups you bake with force you to get creative and pretty much develop new recipes. I would live to get involved myself once I have my own kitchen (yes, with an oven) again.
Korena in the Kitchen says
Haha, I’m glad you came to your sense about that. 😉
Shelley C says
Those look beautiful! That cheese/jam filling is totally calling my name. YUM!!!
SeattleDee says
I love that you did two versions and both sound equally tempting. Your recipe development is intriguing and the step-by-step photos are a special bonus.
pizzarossa says
Gorgeous kolaches, Korena! The colour is just beautiful!
Jessica Chipps says
I like your photos on how you folded and filled your kolaches. They all look delicious!
Anne says
I dont realy understand the part with sourdough and yeast? You dont have yeast in the recipe?
Korena in the Kitchen says
Nope, no commercial yeast. Sourdough is a living culture of flour and water that contains natural yeasts, so you don’t need to add any. This recipe originally included commercial yeast, but I converted it to use sourdough starter instead. Does that help?
Richard Randall says
I keep telling my self to start using my sourdough levain to make sweet treats.
Korena in the Kitchen says
It works surprisingly well actually!
Lenka B. says
It is so interesting to see that our- meaning Czech – “koláč” is such a big deal in the US. I should make these soon just to remind me that it is not just the boring traditional stuff that needs to be replaced by cheesecakes, cupcakes, croissants and other foreing deserts.
Korena in the Kitchen says
I was surprised to learn that these Czech pastries were so popular in Texas of all places! But no wonder they are popular – they are delicious.
Nicolas Ghantous says
what do you mean by mature sourdough starter, is it recently fed, or if it has been sitting in the bridge still ok..thanks
Korena in the Kitchen says
Hi Nicolas, mature starter meaning it has been fed and has risen to double so it’s strong enough to raise the dough. Probably not straight from the fridge, unless your starter is super super strong!
Nicolas Ghantous says
thanks for your reply, so many terms are used for the starter, I used mine from the fridge directly when I did them the first time, and it worked for me 🙂 they were really good…fill them with creme pat and chocolate chips…today I am making them again to be filled with the cream cheese concoction, yet just fed my starter and waiting for it..cross fingers ..
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Libby says
Thank you for having recipes that just use sourdough starter. I made my own starter and dislike all the recipes adding baking soda, powder, or store bought yeast. They didn’t have that before 1800’s and those are the recipes I want to use. Crossing the prairies of America wasn’t with a store nearby and they treasured their starters for breads and baking.
Made a batch for coworkers. They don’t mind being my baking “Guinea Pigs” lol I did use fresh blackberries instead of jam. Had to switch out the nutmeg and use allspice (allergies to nutmeg for a coworker). I could have used any of my homemade jams, but I tend to add spices to them and don’t remember if there was nutmeg.
Korena in the Kitchen says
Glad you liked the recipe!