Name: Fluffy Moravian kolaches like grandma's (with quark filling)
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 15
Ingredients: 100 ml lukewarm milk; 30 g yeast; 1 teaspoon sugar; 600 g plain flour; zest of 1 organic lemon (finely grated); 60 g granulated sugar; 1 packet vanilla sugar; pinch of salt; 180 g baking fat (Palmarín or Hera), softened; 2 eggs; 150 ml milk; 250 g soft quark; 250 g full‑fat lumpy quark; 4 tablespoons granulated sugar; 2 sachets vanilla sugar; small fruit to taste (blueberries, currants, cherries, apricots, etc., fresh or canned and well drained); 1 egg; 1 teaspoon sugar; 2 teaspoons water

Preparation procedure

Starter Crumble the yeast into the lukewarm milk, add the sugar, stir and let it rise for 10–15 minutes.
Dough without traditional proofing Put the flour, lemon zest, sugar, vanilla sugar, salt, softened fat, eggs, milk and the risen starter into a bowl. Work into a smooth, soft dough. Cover and put in the refrigerator for 2 hours – in the cold it will rise nicely and will be easier to shape.
Shaping the kolaches Roll the dough into a sheet approx. 40 × 40 cm. Use a glass (Ø 8 cm) to cut out circles. Gather the remaining dough into a ball and let it rest briefly.
Forming the wells and second proofing Press firmly with the bottom of a smaller glass into the center of each circle to create a "bowl" for the filling. Transfer to a baking sheet lined with baking paper and let proof for 40 minutes.
Filling and brushing Mix the quarks with the sugars until smooth. Whisk the egg with the sugar and water. Brush the edges of the kolaches with the egg, place a scoop of quark in the center and top with a few pieces of fruit. You can lightly sprinkle with cinnamon or cane sugar.
Baking Bake in an oven preheated to 180 °C for 10–12 minutes until golden. Let cool on a rack.

Number of servings approx. 30 kolaches

Total preparation time approx. 3 hours 20 minutes (active 50–60 minutes, chilling the dough 2 hours, final proofing 40 minutes, baking 10–12 minutes)

Tips

For a more pronounced “grandma-like” flavor add a little streusel to the edges (flour–sugar–butter 1:1:1).
Flavor the filling with a pinch of lemon zest or a drop of rum.
Store the kolaches covered with a clean cloth or in a tin – they will stay moist.

Conclusion

Moravian kolaches are among the treasures of the traditional home bakery. The delicate dough, fragrant quark and juicy fruit make them an ideal treat for afternoon coffee or the holiday table. Thanks to the “starter” in the fridge the dough is easy to work with and the result is fluffy, moist kolaches like grandma’s.

Fluffy Moravian kolaches like grandma's (with quark filling) recept

For 15 portions

Ingredients

Starter:

Dough:

Filling:

For brushing:

Preparation procedure

Tips

Conclusion

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