The best whipped-cream dough for the finest Moravian koláče: Tender and as soft as a cobweb! recept
- Easy to prepare
- 40 portions
- 80 minutes
This recipe comes directly from Moravia and guarantees fantastically moist and soft Moravian koláče that are ideal for Saturday baking. The whipped-cream dough gives the kolaches a lightness the whole family will appreciate.
For 40 portions
Ingredients
Starter:
Dough:
Filling:
Preparation procedure
- Preparing the starter: Mix the yeast, sugar and lukewarm milk. Leave in a warm place for the starter to rise.
- Preparing the dough: In a bowl, beat the softened butter with the powdered sugar, egg yolks and vanilla sugar. In a second bowl, pour in the flour, add the salt, grated lemon zest and the starter. Add the butter mixture to that.
- Whipped cream for the dough: Whip the cream until stiff and gradually fold it into the dough. Knead the dough for at least 5 minutes, then cover it with a cloth and let it rise in a warm place for about 45 minutes.
- Shaping the kolaches: Roll out the risen dough into a sheet 0.5 cm thick. Cut it into squares, place a teaspoon of filling in the center of each square and shape into balls. Place them on a baking tray seam-side down.
- Finishing: Make a depression in the center of each ball and brush them with beaten egg. Add the chosen filling to the depression and let rest for another 15 minutes. Then bake in an oven preheated to 180 °C for about 20 minutes.
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