Koláče
Soft, round Czech pastries with a sweet poppy seed, plum or curd cheese filling — Bohemia's most beloved sweet.
About This Recipe
Koláče are the Czech soul-food sweet: pillowy yeasted rounds filled with traditional fillings — poppy seed paste (mák), plum jam (povidla), apricot or sweet curd cheese (tvaroh) — and topped with a streusel crumb (drobenka). Made for weddings, Christmas and Sunday afternoons, they have travelled the world via Czech immigrants but remain quintessentially Bohemian.
Ingredients
Serves 12
- 500 gplain flour
- 60 gsugar
- 1 tspsalt
- 1 tbspinstant yeast
- 200 mlwarm milk
- 100 gbutter(softened)
- 2egg yolks
- 1egg
- 1 tspvanilla extract
- 1 lemonzest
- Poppy seed filling:
- 200 gground poppy seeds
- 200 mlmilk
- 100 gsugar
- 30 gbutter
- 1 tbsphoney
- 1 tspvanilla
- 1 tbsplemon juice
- Streusel:
- 100 gplain flour
- 60 gbutter(cold)
- 60 gsugar
- 1 tspvanilla
- 1egg yolk(for glaze)
Instructions
- 1
Make dough
Combine flour, sugar, salt, yeast. Add warm milk, melted butter, egg yolks, whole egg, vanilla and zest. Knead 10 min until soft and smooth. Cover and rise 1 hour.
- 2
Make poppy filling
Heat milk and sugar to a simmer. Add poppy seeds, butter, honey, vanilla. Cook 5 min stirring until thick. Stir in lemon. Cool.
- 3
Make streusel
Rub cold butter into flour with sugar and vanilla until coarse crumbs form. Refrigerate.
- 4
Shape
Divide dough into 12 balls. Place on lined trays, spaced apart. Cover and rise 30 min.
- 5
Form wells
Press the centre of each ball with the back of a tablespoon to create a deep well — leave a 2 cm rim.
- 6
Fill
Spoon poppy seed filling into wells generously.
- 7
Top
Brush rims with egg yolk. Sprinkle streusel over the filling and rim.
- 8
Bake
Bake at 180°C/355°F for 16–18 minutes until golden brown and dough is fully cooked.
- 9
Finish
Cool on rack. Dust with icing sugar before serving.
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Pro Tips
- →
Don't skip the streusel — it adds essential textural contrast.
- →
Cool slightly before eating — fillings hold scorching heat.
Variations
- •
Plum filling: 300g good plum jam (povidla)
- •
Curd cheese filling: 250g tvaroh + 80g sugar + 1 egg yolk + lemon zest
- •
Apricot filling: 300g apricot jam
Storage
Best fresh. Keep in airtight container 2 days, or freeze 2 months. Warm briefly to refresh.
History & Origin
Koláče have been baked in Bohemia for over 400 years, originally as wedding cakes (the round shape symbolising the sun and continuity). Czech immigrants in the 19th century carried them to Texas and Nebraska, where koláče are now state-celebrated regional specialties.
Frequently Asked Questions
Where to find ground poppy seeds?
Eastern European delis or grind whole poppy seeds in a spice grinder.
Can I make smaller ones?
Yes — divide into 24 balls for mini koláče. Bake 12 minutes.
How do I store them and keep them soft?
Store in an airtight container at room temperature for 2 days, or freeze baked and cooled koláče for up to 2 months; thaw at room temperature.
Can I use a different filling?
Yes — sweetened cream cheese, apricot jam or stewed apple all work well in place of poppy seed, plum or curd cheese filling.
Nutrition Facts
Per serving · 12 servings total
Time Summary
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