The Czech Christmas Treat Passed Down for Generations | Seasoned | Czech Kolaches

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: fresh yeast

Instant yeast is easier to use and has a longer shelf life.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Start by proofing 4 packages of yeast in 1/2 cup of warm water with 1 tablespoon of sugar until it begins bubbling.

In a large bowl, add 4 eggs, 2 cups of canned milk (filled to the line with water), 1 cup of sugar, 1/2 cup of melted butter, some Crisco, and 2 teaspoons of salt.

Mix the wet ingredients together thoroughly.

Add 9 cups of flour gradually, mixing until the dough is well combined and not sticking to fingers.

Once the yeast is ready, incorporate it into the dough mixture and transfer to a larger bowl, spraying the bowl to prevent sticking.

Cover the dough with a cloth and let it rise in a warm place, preferably for at least twice.

Grind 1 cup of poppy seeds until fine, using a grinder with an adjustable consistency.

In a pan, combine 1 cup of water and 1/2 cup of milk, then add the ground poppy seeds.

Add 1/2 cup of sugar and a pinch of salt to the mixture, along with 1/2 teaspoon of vanilla for flavor.

Prepare a rue with equal parts butter and flour, adding it to the mixture as needed to thicken.

Once the poppy seed filling reaches the right consistency, remove it from heat and let it cool.

Roll out the dough, scoop filling into each piece, and pinch them closed securely.

Butter the tops of the kalachis to prevent drying out and place them in a warm area to rise again.

Preheat the oven to 375°F and bake the kalachis for about 12 minutes until golden brown.

After baking, butter the kalachis again and sprinkle sugar on top.

Measure out dough into balls, flouring the outside to prevent sticking, and place on a greased pan.

Let the buttered kalachi dough rest in a warm area to double in size before adding fruit filling.

Prepare a strusel topping by mixing 1 cup of sugar, 1 cup of flour, and 2 tablespoons of brown sugar together before adding softened butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens