I absolutely cannot get enough of these Czech buns! Kolache was something I first discovered on a trip to Prague in 2022, and have been obsessed with ever since. When baking some treats for my birthday last month I decided it was time to make another variation of this new favourite and mine, and these sure went over well with the guests! Make sure to also check out my vegan blueberry cheesecake kolache recipe if you want more.
Ingredients:
Dough:
400g all purpose flour
250ml unsweetened soy milk
50g vegan butter
70g granulated sugar
6g dry yeast
0,5 tsp fine table salt
Method: In a large bowl, add flour, sugar, yeast and salt. Mix well. Melt butter in a saucepan, add the soy milk and heat until the mix reaches body temperature. Pour the wet mix into the dry and knead well until you have a smooth dough. Cover and rest in a warm place for at least 1 hour, until about doubled in size. Once rested, knock the air out and divide into dough balls that are about 60-70g. Roll into little buns, place on a few trays lined with parchment paper and make sure they have plenty of room between them to rise. Cover again and rest for another 50-60 minutes. Meanwhile, make your filling.
Cherry filling: 260g frozen cherries
1ts lemon juice
3tbsp corn starch
3tbsp water
4tbsp granulated sugar
Method: Add cherries, lemon juice and sugar to a saucepan and bring to a low simmer. Combine corn starch and water and slowly pour into the mixture while stirring. Keep simmering until the mixture has thickened and set aside to cool.
Streusel:
30g vegan butter
30g granulated sugar
50g all purpose flour
Method:
Combine all ingredients in a bowl until you have a crumbly mixture to sprinkle on top of your kolache.
Glaze:
1tbsp vegan butter
1tbsp maple syrup
Method:
Melt the butter, add the maple syrup and stir to combine.
To assemble and bake: Once your dough balls have rested, use your fingers to press gently into the middle of each dough ball to make an indent into each bun. You can use a small espresso glass or shot glass dipped in flour to expand the dent until it looks like a bun with a fluffy ring around it and a flat centre. Make sure not to make a hole all the way through as that will cause the filling to seep through. Brush the glaze on each of the kolache at this stage. Spoon in a few tbsp of the cherry mixture into the indent on each bun. Sprinkle on the streusel mixture on top. Bake each tray (I recommend baking one at a time) in the middle of a preheated oven at 180C for about 15-20 minutes until golden on top and cooked all the way through. Let the buns cool on a wire rack before serving.
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