Kolache Conundrum: Exploring The Cheesy Delights Within

Kolaches are pastries with a variety of fillings, including cheese. They are a Czech speciality, though they are also popular in parts of the US, particularly in Texas, where many Czech immigrants settled in the late 1800s. The cheese used in kolaches is typically a soft, creamy cheese such as cream cheese, cottage cheese, or farmer's cheese. The cheese is often mixed with other ingredients such as egg yolk, sugar, and lemon zest to create a sweet, tangy filling.

Cream cheese kolaches

Ingredients:

• 3 ½ cups all-purpose flour (about 17.5 oz)
• 2 ¼ teaspoon instant or rapid-rise yeast
• 1 teaspoon sea salt
• 1 cup milk (whole milk, room temperature)
• 10 tablespoons butter (unsalted, melted)
• 1 egg plus 2 egg yolks (room temperature)
• 8 oz cream cheese (softened)
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon butter (cold, cut into small cubes)
• 1 egg yolk (for glazing kolaches before baking)

Method:

• In a stand mixing bowl, combine flour, yeast, and salt, whisking until everything is combined.
• In a separate bowl, mix together milk, butter, sugar, egg, and egg yolks. Whisk until the sugar dissolves.
• Using a dough hook attachment on low speed, slowly add the wet ingredients to the dry ingredients and mix for about 2 minutes, scraping down the sides of the bowl as you mix.
• Increase the speed to medium-low and continue kneading the dough for 10 minutes until it starts to pull away from the sides of the bowl.
• Transfer the dough to a lightly floured surface and begin to knead with your hands for about 1 minute to form a round ball.
• Place the dough into a greased bowl and cover it with a kitchen towel or plastic wrap. Allow it to sit and rise in a warm area for 1 or 2 hours until it doubles in bulk and size.
• Once the dough has risen, transfer it to a clean surface and divide it into 16 equal pieces. Roll each piece into a smooth ball.
• Place the rolled balls of dough seam side down onto a parchment-lined baking sheet, leaving room between each one to spread. Cover with plastic wrap and let them rise again for another couple of hours.
• Preheat the oven to 350F and make sure the oven racks are on the upper-middle and lower-middle positions.
• Once the dough balls have risen, remove the plastic wrap and spray the bottom of a 1/3 measuring cup with cooking spray or brush with oil to prevent sticking. Press it gently into the middle of the dough to make a groove for the filling.
• In a separate bowl, beat the cream cheese using a whisk attachment until smooth and fluffy, scraping down the sides as you mix.
• Add the remaining ingredients to the cream cheese: sugar, egg, lemon juice, and vanilla. Mix well to combine.
• Use a small ice cream scoop to scoop out the cream cheese filling and add it to the center of the dough.
• Brush some egg yolk around the edges of the dough and sprinkle the streusel over the top.
• Bake in the preheated oven for 25 minutes, rotating the baking sheets once, until golden brown.

Enjoy your homemade cream cheese kolaches!

Crispy bacon and cheddar cheese kolaches

Kolaches are traditional Czech pastries that can be filled with a sweet or savoury filling. The sweet version usually contains fruit, while the savoury option may include eggs, bacon, or sausage.

A popular savoury kolache is the Crispy Bacon and Cheddar Cheese Kolache. This variety can be made with the following recipe:

Ingredients:

• 8 ounces of bacon (half a package)
• 1/2 yellow onion, diced
• 1 cup of cheddar cheese
• 1/4 tsp of freshly ground pepper
• 1 tbsp of melted butter
• 8 large refrigerated biscuits

Method:

• Place the bacon on a foil-lined baking sheet and put it into a cold oven. Then, turn the oven on and heat it to 350 degrees Fahrenheit. Once the oven is preheated, take the bacon out, flip it over, drain the grease, and put it back in the oven until crisp (about 8 minutes). Place the bacon on paper towels to cool, and then dice it into bite-sized pieces.
• While the bacon is cooking, heat some oil in a medium sauté pan and cook the onions until they are caramelized.
• Combine milk, eggs, salt, and pepper in a mixing bowl and scramble. Cook the eggs until done.
• Combine the eggs, onions, cheese, and bacon in a medium mixing bowl.
• Open the biscuits and spread the dough flat using your hands.
• Place about two tablespoons of filling in the centre of each biscuit.
• Fold the biscuit dough over the filling and pinch it together to form a ball.
• Place the dough balls seam-side down in a buttered casserole dish.
• Bake at 375 degrees Fahrenheit for 15-18 minutes, or until golden brown.
• Brush the tops of the kolaches with melted butter.

Tips:

• You can bake the bacon the night before to save time in the morning.
• These kolaches can be made the day before and easily reheated in the morning.
• For freezing and storing instructions, see the section below.

Freezing and Storing:

Kolaches can be frozen and stored in freezer-safe bags. To defrost, let them sit in the fridge overnight, and then place them in the microwave for 10-15 seconds until warm.

It is best to reheat kolaches in the microwave for 10-15 seconds, as using the oven or air fryer will dry them out.

Kolaches with farmers' cheese filling

Kolaches with Farmers Cheese Filling

Kolaches are fruit-filled pastries similar to danishes, with an eggy dough and a crumbly streusel topping called posypka. They are common for breakfast and dessert and are a thing of cultural pride at social gatherings like weddings, Friday-night fish fries, and polka dances.

The type of cheese used in kolaches is often a fresh, dry curd cheese made from cow's milk, known in the USA as "farmers' cheese" and in the Czech Republic as "tvaroh". This cheese is mixed with other ingredients such as egg yolk, icing sugar, and cornstarch to create a sweet, creamy cheese filling.

Ingredients:

• 1 pound Farmers cheese or quark/tvaroh
• 3/4 cup powdered sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon zest, freshly grated
• 1 teaspoon vanilla paste or vanilla extract
• 2 tablespoons raisins (optional)

Instructions:

Place the farmers cheese, powdered sugar, cornstarch, and egg yolk in a medium bowl. For a better taste, add the lemon zest, vanilla, and raisins. Mix until everything is combined. The resulting cheese filling should have a creamy but still firm consistency.

This cheese filling can be made ahead of time and stored in an airtight container in the fridge for up to three days. It is important to let the filling come to room temperature before spreading it on the dough.

The cheese filling can be used in various sweet baked treats such as traditional Czech kolache, kolacky, buchty buns, cream cheese puff pastry, cheese Danish, and various sheet cakes.

A Savory Variation:

For a savory variation of the cheese filling, you can omit the powdered sugar and vanilla extract and add some chopped fresh herbs like chives or dill, and a small amount of grated cheese like cheddar or Gruyere. This savory filling can be used in kolaches with a variety of fillings, such as sausage, bacon, or vegetables.

Tips for Making Kolaches:

• The dough for kolaches can be made by hand or in a stand mixer. It is important to use a hard surface for kneading the dough and to expect the dough to be sticky and elastic.
• The dough will need to rise several times, so it is important to plan ahead. The first rise will be until the dough has doubled in size, which can take about 1 hour.
• After the first rise, the dough can be refrigerated for up to 2 days before continuing with the recipe.
• The filled kolaches will need to rise again before baking, this second rise can take 30 minutes to 2 hours.
• Kolaches are best baked at a temperature of around 350-375°F for 18-25 minutes, until they are golden brown.
• Kolaches are best served warm and can be stored at room temperature for up to 2 days or frozen for later enjoyment.

Variations and Substitutions:

• While the traditional cheese used in kolaches is farmers' cheese, you can substitute it with other fresh cheeses that have a similar firm and creamy consistency, such as cottage cheese or cream cheese.
• If you cannot find farmers' cheese, you can make your own at home using fresh cow's milk and lemon juice.
• For a sweeter dough, you can increase the amount of sugar in the recipe by a couple of tablespoons.
• Traditional fillings for kolaches include prune, poppy seed, cream cheese, and apricot. However, you can also get creative and use other fillings such as blueberry, cherry, lemon, or even savory fillings like eggs, bacon, or sausage.

Enjoy experimenting with this delicious and versatile pastry!

Kolaches with cottage cheese filling

Kolaches are Czech pastries that are similar to soft, buttery brioche rolls with a fruit filling on top. The most common sweet flavours are prune, poppy seed, cream cheese, and apricot, but savoury kolaches with eggs, bacon, and sausage also exist. Traditional flavours include poppy seed, prune, and farmer's cheese.

Ingredients

• 1⅛ teaspoons active dry yeast
• 2 teaspoons sugar, divided
• 2 tablespoons unsalted butter, softened
• ¼ teaspoon sea salt
• 1¾ cups all-purpose flour
• ¼ cup cottage cheese
• 1 ounce cream cheese, room temperature
• 1½ tablespoons sugar
• ⅛ teaspoon vanilla extract
• ½ tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• ½ tablespoon unsalted butter

Method

• Heat milk and water in a large bowl until warm (about 30 seconds in the microwave). Add the yeast and ½ teaspoon sugar. Whisk together until combined and let sit until foamy (about 10 minutes).
• In a small bowl, combine the butter and remaining sugar and stir until smooth. Add the egg yolk and salt and stir to combine.
• Add the butter mixture and 1½ cups flour to the milk mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until the dough forms a shaggy ball; it should be tacky but not sticky.
• Knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic (about 5 minutes). Shape the dough into a ball and place in a lightly oiled bowl. Cover and let it rise until doubled in size (about 1 hour).
• While the dough is rising, prepare the filling and crumb topping.
• In a food processor or blender, purée all the filling ingredients. Refrigerate until ready to use.
• Melt the butter in a small bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• After the dough has risen, punch it down and divide it into 6 equal pieces. Gently shape each piece into a ball and arrange them 3 inches apart on the prepared baking sheet. Cover the buns with a clean kitchen towel and let rise until slightly puffed (about 30 minutes).
• Brush the tops of the buns with melted butter. Using the back of a tablespoon, create an indentation in the centre of each bun. Distribute the filling among the indentations.
• Sprinkle the chilled crumb topping over the filling.
• Bake for 20-25 minutes until golden.

Tips

• Kolaches are best enjoyed warm from the oven.
• If you can’t manage to eat them all in a day, store any leftovers in the freezer.

Kolaches with fruit and cream cheese filling

Kolaches are fruit-filled pastries similar to danishes, with an eggy dough and a crumbly streusel topping called posypka. They are common for breakfast and dessert and are a thing of cultural pride at social gatherings like weddings, Friday-night fish fries, and polka dances.

Ingredients:

• 3 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 (1/4-ounce) envelope active dry yeast
• 1 cup whole milk, warmed to between 100°F and 115°F
• 1/2 cup unsalted butter (4 ounces), melted
• 1 teaspoon kosher salt
• 1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped
• 1/2 cup granulated sugar
• 1/8 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 8 ounces cream cheese, at room temperature
• 2 tablespoons powdered sugar
• 1 teaspoon lemon zest
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, melted
• 1/8 teaspoon kosher salt
• 1 tablespoon whole milk

Instructions:

• Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
• Whisk together melted butter, egg yolks, and salt in a separate bowl.
• Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time.
• After the second cup is added and it becomes too difficult to stir, transfer the shaggy dough onto a lightly floured countertop and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
• Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
• Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.
• Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
• Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
• Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against the work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
• Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush the outer edges and sides of the dough with the egg wash.
• Spread 1 tablespoon of cream cheese filling in each well. Make a smaller well in the center of the cream cheese and top each with a dollop of cherry filling. Sprinkle with streusel topping.
• Bake in the preheated oven until edges are light golden brown, about 20 minutes.

Enjoy your homemade Kolaches with fruit and cream cheese filling!

Frequently asked questions