Kolace: A Taste of Czech Heritage

The scent of warm, yeasty dough mingled with sweet poppyseed filling is a memory etched in my mind. Growing up, my summers were filled with visits to my Czech grandmother’s house, a place where the aroma of kolace seemed to perpetually hang in the air. She’d set me up on a stool, a miniature version of herself in an apron, and together we’d transform simple ingredients into these delightful pastries, each one a small piece of our family’s history. It wasn’t just baking; it was a lesson in love, tradition, and the simple joy of sharing good food.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 8 minutes
• Total Time: 4 hours 8 minutes
• Yields: 72 kolace
• Serves: 72
• Dietary Type: Vegetarian

Ingredients

• 2 1/2 cups whole milk, scalded
• 3 egg yolks
• 1 egg
• 1/2 cup sugar
• 3/4 cup Crisco cooking oil
• 1/2 cup heavy cream
• 1 teaspoon salt
• 2 ounces fresh yeast
• 7 – 8 cups flour
• Melted shortening, for brushing dough balls
• Melted butter, for brushing baked kolace
• Poppy seed filling, prune filling, cherry filling, apricot filling, or cottage cheese filling, for filling

Equipment Needed

• Large bowl
• Small bowl
• Wooden spoon
• Measuring cups and spoons
• Greased cookie sheets
• Tea towel
• Wire rack
• Spatula

Instructions

1. Begin by scalding the milk. Pour the whole milk into a saucepan and heat over medium heat until it just begins to simmer, but don’t let it boil. Remove from heat and set aside to cool until lukewarm. This is crucial for activating the yeast without killing it.

2. In a small bowl, combine 1/2 cup of the cooled scalded milk with 1 teaspoon of the sugar. Stir in the fresh yeast until dissolved. Let this mixture work for about 10 minutes, or until foamy. This indicates the yeast is active and ready to use.

3. While the yeast is activating, prepare the wet ingredients. In a separate large bowl, beat together the egg yolks and the egg. Add the remaining sugar and continue to beat until the mixture is light and fluffy.

4. Next, incorporate the heavy cream, Crisco cooking oil, salt, and the rest of the scalded milk to the egg mixture. Mix well until all ingredients are fully combined.

5. In a very large bowl, measure out 6 1/2 cups of the flour. Create a well in the center of the flour and pour in the dissolved yeast mixture.

6. Gently stir the yeast into the flour, then add the beaten egg mixture. Beat the ingredients together until a smooth dough begins to form.

7. Gradually add the remaining flour, 1/4 cup at a time, until you achieve a slightly sticky dough. Be careful not to overwork the dough, as this can result in tough kolace.

8. Beat the dough well with a wooden spoon for approximately 5 minutes. This develops the gluten and gives the kolace their characteristic chewy texture.

9. Let the dough rest for 10 minutes. This allows the gluten to relax. Then, stir the dough well again with a wooden spoon.

10. Cover the bowl with a clean tea towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in bulk. This is where patience comes in – a good rise is essential for light and airy kolace.

11. Once the dough has risen, stir it down gently to release the air. Then, cut off tablespoon-sized balls of dough.

12. Shape each piece of dough into a smooth ball and place them on a greased cookie sheet, leaving about 2 inches of space between each ball.

13. Brush the tops of the dough balls with melted shortening. This will help keep them soft and prevent them from drying out during the second rise.

14. Let the dough balls rise again until they have doubled in size. This second rise is crucial for achieving a light and airy texture.

15. Preheat your oven to 425°F (220°C).

16. Once the dough balls have risen, make a depression in the middle of each ball with your thumb. Gently press outward to form an opening for the filling, about the size of a 50-cent piece (approximately 1.2 inches in diameter). Aim to make the bottom of the depression paper-thin, but be careful not to tear the dough.

17. Add a teaspoon of your desired filling to each kolace. Smooth the filling out to the edge of the opening. Popular choices include Solo brand poppy seed filling, cherry pie filling, prune filling, apricot filling, and cottage cheese filling.

18. Let the filled kolace rise for another 15-20 minutes. This prevents them from erupting during baking.

19. Bake the kolace in the preheated oven for 8 minutes, or until they are lightly browned.

20. Remove the kolace from the pan with a spatula, as you would cookies, and transfer them to a wire rack to cool.

21. While the kolace are still warm, brush them generously with melted butter. This keeps the dough soft and adds a rich, delicious flavor.

Expert Tips & Tricks

• Scalding the Milk: Don’t skip this step! Scalding the milk denatures certain proteins that can interfere with gluten development, resulting in a softer, more tender kolace. Make sure the milk cools down to lukewarm before adding the yeast, as hot milk will kill the yeast.
• Dough Consistency: The dough should be slightly sticky. If it’s too dry, the kolace will be tough. If it’s too wet, they will spread too much during baking. Adjust the amount of flour accordingly.
• Filling Choice: Experiment with different fillings to find your favorites. Homemade fillings can also be used, but be sure they aren’t too runny, or they will make the kolace soggy.

Serving & Storage Suggestions

Serve kolace warm or at room temperature. They are delicious on their own, with a cup of coffee or tea, or as part of a dessert spread.

To store leftover kolace, place them in an airtight container at room temperature. They will stay fresh for 2-3 days. For longer storage, you can freeze them. Wrap the cooled kolace individually in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them at room temperature or in the refrigerator, then warm them in a low oven or microwave.

Nutritional Information

(Note: Nutritional information is approximate and will vary based on filling used.)

Nutrient	Amount per Serving	% Daily Value
Calories	84 kcal	N/A
Calories from Fat	31 kcal	N/A
Total Fat	3.5 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	13.9 mg	4%
Sodium	38.1 mg	1%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	0.4 g	1%
Sugars	1.9 g	N/A
Protein	1.8 g	3%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. You may need to adjust the amount of liquid, as gluten-free flours tend to absorb more moisture.
• Dairy-Free: Substitute the whole milk and heavy cream with plant-based alternatives like almond milk or oat milk. Use a dairy-free butter substitute for brushing the baked kolace.
• Filling Variations: Get creative with your fillings! Try adding nuts, dried fruit, or spices to your favorite fillings. You could also use jam, preserves, or even Nutella.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fresh yeast?
A: Yes, you can. Use 1 ounce of active dry yeast. Proof it in warm water with sugar before adding it to the recipe.

Q: Why are my kolace tough?
A: Overmixing the dough can lead to tough kolace. Be careful not to overwork the dough and make sure to let it rest for the recommended time.

Q: Can I make the dough ahead of time?
A: Yes, you can. After the first rise, punch down the dough and refrigerate it overnight. Let it come to room temperature before continuing with the recipe.

Q: What’s the best way to keep the kolace soft?
A: Brushing the baked kolace with melted butter while they are still warm is key to keeping them soft. Storing them in an airtight container will also help.

Q: My filling is too runny. What can I do?
A: If your filling is too runny, you can thicken it by adding a small amount of cornstarch or flour. Cook the filling over low heat until it thickens slightly.

Final Thoughts

Kolace are more than just pastries; they are a symbol of tradition, family, and love. This recipe, passed down through generations, is a testament to the power of simple ingredients and time-honored techniques. I encourage you to try this recipe and experience the joy of baking these delightful treats. Share them with your loved ones, create your own family memories, and savor the delicious taste of Czech heritage. Don’t be afraid to experiment with different fillings and make them your own! I’d love to hear your feedback and see your creations. Happy baking!