Czech
Czech Koláče
Czech koláče with enriched yeast dough, farmer-cheese filling, plum butter centers, and buttery streusel.
16 servings · 55 minutes prep · 18 minutes cook
Ingredients
Dough
- 3/4 cup whole milk, warmed to 105°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar, divided
- 3 1/4 cups all-purpose flour, plus more for shaping
- 3/4 teaspoon Diamond Crystal kosher salt
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon neutral oil
Cheese and Plum Filling
- 12 ounces farmer cheese or well-drained quark
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
- 2/3 cup thick plum butter
Streusel and Finish
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg, beaten
- 1 tablespoon whole milk
- 1 tablespoon unsalted butter, melted
Directions
Mix and Proof the Dough
- Stir the warm milk, yeast, and 1 tablespoon of the dough sugar together. Rest until foamy, 8 to 10 minutes. Whisk the dough flour, salt, and remaining dough sugar in a large mixing bowl. Add the yeast mixture, dough egg yolks, dough lemon zest, and melted dough butter. Knead until smooth, supple, and slightly tacky, 8 to 10 minutes.
- Place the dough in an oiled bowl, cover, and let rise until doubled, 60 to 75 minutes.
Make the Fillings and Streusel
- Beat the farmer cheese, cheese-filling sugar, cheese-filling egg yolk, cheese-filling lemon zest, vanilla, and cheese-filling salt until cohesive but not aerated. Refrigerate until needed. For the streusel, rub the streusel flour, streusel sugar, and cold streusel butter together until coarse crumbs form; chill.
Portion, Fill, and Proof
- Line two sheet pans with parchment. Divide the dough into 16 equal 1 3/4-ounce pieces and shape each into a taut ball. Space them 3 inches apart, cover, and rest until puffy, 25 to 30 minutes. Heat the oven to 375°F with racks in the upper and lower thirds.
- With the floured bottom of a 1/3-cup measure, press a broad, deep well into each ball, leaving a 1/2-inch rim. Divide all the cheese filling among the wells, about 2 tablespoons each, and place 2 teaspoons plum butter in the center of each. Brush the exposed dough with egg wash and scatter the streusel over the filling.
Bake and Finish
- Bake, rotating and switching the pans halfway through, until the rims are glossy and deep golden and the bottoms are browned, 15 to 18 minutes. Brush the hot dough rims lightly with melted finishing butter. Cool on wire racks for at least 20 minutes before serving.
