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:

Begin by sifting the flour into a large mixing bowl. Add the sugar, salt, and yeast. Mix these dry ingredients to combine them well.
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.
Add in the melted butter and egg yolks. Stir until the mixture starts to come together into a sticky dough.
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.
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:

In a medium bowl, combine the tvaroh, vanilla extract, and lemon zest. Mix until smooth.
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.
Taste the filling and adjust the sweetness to your preference by adding a bit more sugar if necessary.
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:

Gently punch down the dough to release excess air and knead it lightly, briefly.
Divide the dough into equal parts, each approximately weighing 50 grams (this should yield about 15 to 20 koláče).
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.
Using your thumb or a small spoon, press down in the center of each ball to create an indentation that will hold the filling.
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:

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