český kolac | tvaroh

Cesky Kolac – Tvaroh

This recipe makes two large pastries, around the size of two medium pizzas. If you’d only like one, halve all ingredients below.

About those raisins…I keep a glass jar filled with raisins and a mix of (3/4) rum and (1/4) water year-round. This is a bit extra, but again, I make these quite a lot. I use Stroh rum, as that’s what my family has always used. It’s super strong (160 proof) and delicious, but any nice tasting rum would be fine. If you’re just testing the waters, feel free to mix the same ratio of rum/water (use only rum if not using Stroh) and let the raisins soak for at least 2 hours or overnight if possible.

Dough (Kolac)

500 g (4 cups 2 tbsp) flour

2 tsp (5 g) active dry yeast

260 g (1 1/3 c) milk (I used 2%, whole would be delicious, I do not suggest skim)

130 g (2/3 c) granulated sugar

4 egg yolks

100 g (1/3 c 2 tbsp) canola or vegetable oil

1/4 tsp salt

Filling (Tvaroh)

1 lb farmers cheese/white cheese (tvaroh)

1/2 cup (50 g) powdered sugar (more to taste)

lemon zest

raisins soaked in rum

3/4 (6 tbsp) stick of softened butter

2-3 eggs (2 if large, 3 if small)

Streusel Topping (Posipka)

4 tbsp (57 g) softened butter

1 cup (120 g) flour

1 cup (100 g) powdered sugar

cinnamon (optional)

Extra

1/4 (2 tbsp) stick butter, melted

1 tbsp strong rum

Instructions

Measure out flour and yeast into large bowl or bowl of a stand mixer. Whisk together, set aside. Measure out milk, sugar, and salt into a microwaveable bowl. Stir together and heat up in the microwave for 1-2 minutes; you just want it warmed up enough to dissolve most of the sugar and salt. Add canola oil, stir. If the mixture is too hot, place into the fridge for a few minutes before adding the egg yolks. Once all liquids are mixed together, add liquids to dry ingredients. Mix by hand or mix in stand mixer for 5 minutes until dough is sticky and has a slight sheen. Scrape down sides of bowl, sprinkle flour on top, cover and set in a warm place to rise for ~2 hours.

Once dough has risen, flour a flat, clean surface and turn dough out of bowl onto surface. Separate into two equal sized balls, set on aside. Roll out one section of dough into a circle, pinch edges of circle so that they are higher than the rest of the pastry. Transfer onto a pizza stone or large baking sheet covered in parchment paper. Do the same for other half of dough.

While dough is rising, make the filling. Place all ingredients in a large bowl and mix together thoroughly. Set aside.

To make streusel topping (posypka), mix butter, flour, and sugar until mixture resembles pebbly sand. Add cinnamon (if using), mix, and set aside.

Preheat oven to 375 degrees F. Pour tvaroh mixture onto dough and spread evenly. Top with a liberal amount of streusel. Bake for 12-18 minutes, or until top is just slightly golden and edges are browned. Let cool on wire rack.

Melt butter and rum together. Take a pastry brush and brush butter/rum onto edges of the kolac fresh out of the oven. Enjoy!

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