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Traditional Czech Koláče: Round Yeasted Pastries with Tvaroh, Poppy-Seed or Plum-Butter Fillings and Posypka
Step 1 of 8
Czechia
2 hours
Serves 12
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Traditional Czech Koláče: Round Yeasted Pastries with Tvaroh, Poppy-Seed or Plum-Butter Fillings and Posypka
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 8
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Bloom the yeast with a spoonful of the sugar in a little lukewarm milk for 10 minutes.
Ingredients quick view
500 g all-purpose flour
250 ml lukewarm whole milk
2 1/4 tsp active dry yeast
75 g sugar
100 g melted butter
2 egg yolks
1 tsp salt
Finely grated zest of 1/2 lemon
250 g tvaroh
1 egg yolk for the tvaroh filling
40 g sugar for the tvaroh filling
150 g ground poppy seeds
150 ml milk for the poppy filling
50 g sugar for the poppy filling
200 g plum butter
1 tbsp rum, optional
75 g flour for posypka
50 g sugar for posypka
50 g cold butter for posypka
1 beaten egg, for brushing
Tips quick view
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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