Traditional Czech Kolace Recipe

Kolace (singular: kolac) are perhaps the most iconic of all Czech pastries. These round, flat pastries with a generous filling in the center have been a staple of Czech baking since the early 19th century. Originally served at weddings and celebrations, kolace have become an everyday treat enjoyed throughout the Czech Republic and by Czech communities worldwide.

What makes kolace special is the combination of a soft, enriched yeast dough with sweet fillings that range from poppy seed paste to fresh farmer's cheese (tvaroh) and fruit preserves. Each region of the Czech Republic has its own preferred fillings and techniques, making kolace a wonderfully diverse category of pastries.

Understanding Czech Kolace

The word "kolac" comes from the Old Slavonic word meaning "circle" or "wheel," which perfectly describes the shape of these pastries. Traditional kolace are typically about 10 centimeters (4 inches) in diameter, small enough to fit in the palm of your hand but generous enough to showcase a beautiful filling.

In Czech tradition, kolace were essential at weddings, where they symbolized prosperity and good fortune for the newlyweds. Today, they remain popular at celebrations but are also enjoyed as an everyday breakfast pastry or afternoon snack, often paired with a cup of strong Czech coffee.

Step-by-Step Instructions

Preparing the Dough

1. Begin by warming the milk to approximately 40C (105F) - it should feel warm but not hot to the touch. Dissolve the yeast in the warm milk with a pinch of sugar and let it stand for about 10 minutes until it becomes foamy. This indicates that your yeast is active and ready to use.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, and lemon zest. Create a well in the center of the dry ingredients. The lemon zest adds a subtle brightness that complements the sweet fillings beautifully.
3. Pour the activated yeast mixture into the well, then add the softened butter, egg yolks, and vanilla extract. Using a wooden spoon or your hands, gradually incorporate the flour from the edges into the wet ingredients until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. It should spring back when you press it gently with your finger.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Shaping and Filling

1. Once the dough has risen, gently punch it down to release the air. Turn it out onto a clean surface and divide it into 12 equal portions (each about 75g). Roll each portion into a smooth ball.
2. Working with one ball at a time, use your palm to flatten it into a circle about 10cm (4 inches) in diameter. The edges should be slightly thicker than the center to help contain the filling.
3. Place the shaped rounds on parchment-lined baking sheets, spacing them about 5cm apart. Use your fingers or the bottom of a small jar to create a generous indentation in the center of each pastry for the filling.
4. Spoon approximately 1-2 tablespoons of your chosen filling into each indentation. Traditional kolace often feature a combination of fillings, so feel free to make a variety.
5. Cover the filled kolace loosely with a kitchen towel and let them rest for 15-20 minutes. This final rise helps create a lighter, more tender texture.

Baking

1. Preheat your oven to 180C (350F). Brush the edges of each kolac with the egg wash, being careful not to get any on the filling. If desired, sprinkle streusel crumbs (posypka) around the edges for added texture and sweetness.
2. Bake for 15-20 minutes, or until the pastries are golden brown on the edges and the filling is set. The exact time may vary depending on your oven and the moisture content of your filling.
3. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. Kolace are best enjoyed warm or at room temperature on the day they are made, though they can be stored in an airtight container for up to 2 days.

Traditional Filling Recipes

Poppy Seed Filling (Mak)

Grind 200g of poppy seeds in a coffee grinder until fine. Combine with 100ml hot milk, 50g sugar, and 1 tablespoon honey. Cook over low heat for 5 minutes, stirring constantly. Let cool before using. For extra flavor, add a splash of rum or vanilla extract.

Farmer's Cheese Filling (Tvaroh)

Press 250g of farmer's cheese (tvaroh) through a sieve to make it smooth. Mix with 1 egg yolk, 50g sugar, the zest of half a lemon, and 2 tablespoons of cream. Add a handful of raisins if desired. This filling should be creamy but hold its shape.

Serving and Storage

Fresh kolace are at their peak when served slightly warm, perhaps with a dusting of powdered sugar. In Czech households, they're often enjoyed for breakfast with coffee or as an afternoon snack. For celebrations, it's traditional to arrange different varieties on a large platter, creating a colorful and inviting display.

While kolace are best fresh, you can store them in an airtight container at room temperature for up to 2 days. To refresh day-old kolace, warm them briefly in a low oven (150C for 5 minutes) before serving. They can also be frozen for up to 3 months - thaw overnight in the refrigerator and refresh in the oven.

Cultural Significance

When Czech immigrants brought kolace to America in the mid-19th century, the pastries became especially popular in Texas and the Midwest, where large Czech communities settled. Today, towns like West, Texas, and Prague, Nebraska, celebrate their Czech heritage with annual kolace festivals that draw thousands of visitors.

For more information about Czech culinary traditions, the Czech cuisine Wikipedia page offers comprehensive insights into the country's food culture. The Czech Tourism Board also provides excellent resources for those interested in exploring Czech food heritage.