Koláče s Tvarohem Recipe

History and Background of Koláče s Tvarohem

Koláče is a beloved pastry with a rich history rooted in Central European traditions, particularly in Czechia and Slovakia. The name "koláče" is derived from "kolo", which means "wheel" or "circle", reflecting the pastry's characteristic round shape. Traditionally, koláče was made for special occasions and festivities, embodying a communal spirit where villages would come together to bake and share their treats. The recipe's specific variant, Koláče s Tvarohem, features a delightful filling made of tvaroh, a type of farmer's cheese known for its creamy texture and mild flavor. This ingredient is akin to cottage cheese or quark and is frequently used in Central European desserts. The changes in cultural and culinary landscapes have popularized koláče globally, blending traditional techniques with modern twists while maintaining the classic appeal of this delectable pastry.

Ingredients for Koláče s Tvarohem

• All-purpose flour - 500g
• Granulated sugar - 100g
• Salt - 1 teaspoon
• Dry yeast - 10g
• Milk (warm) - 250ml
• Butter (melted) - 100g
• Egg yolks - 3
• Tvaroh (or farmer's cheese) - 250g
• Vanilla extract - 1 teaspoon
• Lemon zest - from one lemon
• Egg (beaten, for egg wash) - 1

Optional Ingredients

• Raisins - 100g (soaked in rum or warm water)
• Cinnamon - 1 teaspoon
• Jam of choice - for glazing

Preparing the Dough

The foundation of any great koláče lies in its dough, which needs to be perfectly soft yet sturdy enough to hold the filling. Here's how you prepare it:

1. Begin by sifting the flour into a large mixing bowl. Add the sugar, salt, and yeast. Mix these dry ingredients to combine them well.
2. Gradually incorporate the warm milk into the dry ingredients, stirring continuously. The temperature of the milk should be warm - too hot can kill the yeast, while too cold can slow down the fermentation process.
3. Add in the melted butter and egg yolks. Stir until the mixture starts to come together into a sticky dough.
4. Transfer the dough onto a floured surface and knead it for about 10 minutes until it's smooth and elastic. This process is critical as kneading develops the gluten, giving the dough its structure.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size. During this time, you can prepare the filling.

Making the Tvaroh Filling

The tvaroh filling is what sets this koláče apart with its creamy, slightly tangy taste. Follow these steps:

1. In a medium bowl, combine the tvaroh, vanilla extract, and lemon zest. Mix until smooth.
2. If you are using raisins, ensure they are soaked and drain them before folding them into the mixture. This adds texture and a subtle sweetness.
3. Taste the filling and adjust the sweetness to your preference by adding a bit more sugar if necessary.
4. Set the filling aside until the dough has completed its rising process.

Shaping and Filling the Koláče

Once the dough has doubled in size, it is ready for shaping and filling:

1. Gently punch down the dough to release excess air and knead it lightly, briefly.
2. Divide the dough into equal parts, each approximately weighing 50 grams (this should yield about 15 to 20 koláče).
3. Roll each piece into a ball and place them on parchment-lined baking trays. Ensure there is adequate space between each as they will expand during baking.
4. Using your thumb or a small spoon, press down in the center of each ball to create an indentation that will hold the filling.
5. Spoon a generous amount of the tvaroh filling into each indentation.

Baking the Koláče

With the koláče shaped and filled, it is time to bake them to perfection:

1. Preheat your oven to 180°C (about 356°F).
2. Before placing them in the oven, brush each koláče with a beaten egg to give them a beautiful, golden-brown finish.
3. Bake the koláče for around 20-25 minutes or until they are golden brown and cooked through.
4. If desired, warm a little jam and brush it over the freshly baked koláče to add an extra fruity glaze.
5. After removing them from the oven, allow them to cool on a wire rack.

Serving Suggestions

Koláče s Tvarohem is best enjoyed slightly warm, allowing the flavors of the freshly baked pastry and creamy filling to shine through. Traditionally, these pastries are savored with a cup of tea or coffee, making them perfect for breakfast, brunch, or an afternoon snack. For added indulgence, serve them with a dollop of whipped cream or alongside a fruit compote.

If you wish to store them, keep them in an airtight container to maintain freshness. They can also be frozen and later reheated to enjoy at a later date.

Using a Cooking Timer

While preparing and baking your Koláče s Tvarohem, it is beneficial to use a cooking timer to ensure precision in cooking times, especially while the dough is rising and during baking. This ensures that the dough ferments properly and the koláče achieve the perfect texture. Accuracy in timing is pivotal to achieving a balance of flavors and a consistent bake, giving you a delightful pastry that honors its rich heritage.

With this comprehensive guide and insights into Koláče s Tvarohem ensuring each step is followed attentively, you are sure to create a traditional yet timeless pastry that reflects the heart of Central European baking culture.