Traditional Czech Koláče: Round Yeasted Pastries with Tvaroh, Poppy-Seed or Plum-Butter Fillings and Posypka
Koláče are traditional Czech pastries that are wonderfully soft and flavorful. These round yeasted pastries are filled with creamy tvaroh, nutty poppy seeds, or sweet plum butter, and topped with posypka, a crumbly topping that adds a delightful texture. Perfect for any occasion, they offer a taste of authentic Czech baking.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bloom the yeast with a spoonful of the sugar in a little lukewarm milk for 10 minutes.
- 2
Mix the flour, remaining sugar, salt and lemon zest. Add the yeast mixture, remaining milk, yolks and melted butter and knead until smooth.
- 3
Cover and let the dough rise until doubled, about 1 hour.
- 4
For the tvaroh filling, mix tvaroh with its yolk and sugar. For the poppy filling, simmer the ground poppy seeds with milk and sugar until thick, then cool. Stir the optional rum into the plum butter.
- 5
Rub the posypka flour, sugar and cold butter into coarse crumbs.
- 6
Divide the risen dough into 18 to 20 balls and set them on lined trays. Press a wide hollow in each, leaving a raised rim.
- 7
Fill each hollow with one of the three cooled fillings. Brush the exposed dough with beaten egg and sprinkle posypka over the filling.
- 8
Proof for 15 minutes, then bake at 375°F (190°C) for 15 to 18 minutes until the rims are golden.
Cook notes
Tips
Use just one filling per koláč, or make an assorted tray.
The filling must be cool before it goes onto the yeasted dough.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container to keep them fresh for up to 2 days.
- For longer storage, freeze the baked koláče wrapped tightly in plastic wrap.
- Thaw frozen koláče at room temperature before eating.
Substitutions
- You can substitute tvaroh with ricotta cheese if unavailable.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Use honey instead of granulated sugar for a different sweetness profile.
What to Serve With
- Coffee or tea for a delightful breakfast or snack pairing.
- Serve with a side of yogurt or fresh fruit for a balanced meal.
- They pair well with traditional Czech meals like svíčková.
Common Mistakes
- Using uncooked dry poppy seeds instead of making a thick milk-cooked filling.
- Leaving sugar, milk or yolk for the fillings out of the ingredient list.
- Overfilling the pastries so the filling runs over the raised rim.
Recipe FAQ
What is koláčé?
Koláče are round yeasted pastries traditional in Czechia, filled with various sweet fillings such as tvaroh, poppy seeds, or plum butter.
Can I use different fillings?
Yes, besides tvaroh, poppy seeds, and plum butter, you can experiment with other fruit preserves or sweet cheeses.
How should I store leftover koláče?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
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