Traditional Czech Kolaches Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml whole milk, warmed to 38°C</li><li class="ingredients-single-item">115g unsalted butter, melted and cooled slightly</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water (for egg wash)</li><li class="ingredients-single-item">300g fruit preserves (plum, apricot, or cherry)</li><li class="ingredients-single-item">60g cream cheese, softened (optional for sweet filling)</li><li class="ingredients-single-item">300g smoked sausage, cut into 5cm pieces (optional for savory version)</li><li class="ingredients-single-item">100g grated cheese (optional for savory version)</li><li class="ingredients-single-item">2 tbsp powdered sugar for dusting (for sweet version)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm milk (38°C - warm but not hot to the touch) with 1 tablespoon of the sugar and the yeast. Let it stand for 5-10 minutes until foamy. This ensures your yeast is active and will properly leaven your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic and pulls away from the sides of the bowl. The dough should be soft and slightly tacky but not sticky - it will feel enriched from the butter and eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. The slow rise develops flavor in the dough and creates that characteristic tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line two large baking sheets with parchment paper. Once risen, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Divide the dough into 24 equal pieces (about 45g each). Roll each piece into a smooth ball by cupping your hand over the dough and moving in a circular motion against the countertop.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the dough balls on the prepared baking sheets, leaving about 5cm between each. Cover loosely with plastic wrap and let rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 190°C.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, use your fingers or the bottom of a round measuring spoon to make a deep indentation in the center of each dough ball, being careful not to press all the way through. The indentation should be about 2.5cm wide to hold the filling without spilling over during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For sweet kolaches: Fill each indentation with about 1 tablespoon of fruit preserves. If using cream cheese, mix it with 2 tablespoons of sugar until smooth and add a small dollop beneath the fruit preserves. For savory kolaches: Place a piece of sausage in the center and sprinkle with grated cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the exposed dough (not the filling) gently with egg wash, which will give your kolaches a beautiful golden shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the kolaches are golden brown. The internal temperature should reach around 88°C when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and transfer to a wire rack to cool slightly. For sweet kolaches, dust lightly with powdered sugar if desired. Kolaches are best enjoyed warm but will keep in an airtight container for 2 days. They can also be frozen for up to 1 month - simply reheat in a 160°C oven for 5-7 minutes until warmed through.</li></ol>