Kolaches are tasty little pastry treats and they are immensely popular in Poland. The Polish word for kolaches is “klobasneks”. Whatever you call them, they are absolutely delicious, and a wonderful comfort food.
Traditional Polish Kolaches Recipe-
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup sugar, divided
- 2 cups warm whole milk (110° to 115°)
- 5-3/4 to 6-1/2 cups all-purpose flour
- 4 large eggs, yolks and whites divided, whites beaten until frothy
- 1 teaspoon salt
- 1/4 cup butter, softened
- 2 cups poppy seed pie filling (you can also use cherry, lemon, or prune)
- 1 large egg white, beaten
- Dissolve yeast and 1 tablespoon sugar in warm milk in a small bowl; allow to stand for 10 minutes.
- In large mixing bowl, combine 2 cups flour, egg yolks, salt, the remaining sugar, butter and yeast/milk mixture. Stir vigorously until thoroughly smooth.
- Add and stir in enough of the remaining flour to make a firm, stiff dough.
- Place the dough onto a flat floured working surface and knead until elastic and smooth and elastic – about 6 to 8 minutes should do it. If necessary, add in additional flour. Put the kneaded dough in greased bowl, and roll it around and over, to make sure the dough is greasy all over. Cover the bowl and allow the dough to rise in a warm place until it doubles in size – about 1 hour should do it.
- Punch the dough down again and allow it to rise again.
- Roll the twice-risen dough out on a flat floured working surface to a thickness of 1/2 inch.
- Cut circles of dough out, using a 2-1/2″ cookie cutter or a glass with the same diameter.
- Place the dough rounds on greased baking sheets; allow to rise until doubled – about 45 minutes.
- Preheat your oven to 350° Fahrenheit.
- Use your thumb to firmly press an indentation in the center of each round; fill each indentation with a heaping tablespoon of your filling.
- Brush the tops of each kolache with beaten egg white. Bake until they are a nice, lightly golden brown – usually 10 to 15 minutes should do it.
- Serve while nice and warm, fresh out of the oven. Any kolaches not eaten can be frozen, or kept at room temperature in a tightly sealed container for up to two days.
Note: For more delicious, authentic and traditional recipes from Poland, click here.
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