Sweet Buns

Name: Sweet Buns (Koláče)
Cuisine: Slovakian
Ingredients: 80 g/3 oz caster (superfine) sugar; 30 g/1¼ oz yeast (fresh is best but you can use instant – substitute 2 sachets); 2 egg yolks, whisked; pinch of salt; 1 egg for glazing, whisked; 250 g/9 oz Tvaroh (or substitute Quark or other curd cheese); 250 g/9 oz Tvaroh (or substitute Quark or other curd cheese); 250 g/9 oz Tvaroh (or substitute Quark or other curd cheese); 45 ml/3 tbsp vanilla sugar; 1 egg yolk; pinch of lemon rind; dried raisins; 50 g/2 oz plain flour or dried breadcrumbs; 50 g/2 oz plain flour or dried breadcrumbs; 150 g/5 oz Povidla (or substitute plum jam); 150 g/5 oz Povidla (or substitute plum jam); 300 g/11 oz ground poppy seeds; 50 g/2 oz icing (confectioner’s) sugar; 50 ml/3½ tbsp milk; 25 g/1 oz/2 tbsp butter; 65 g/2½ oz/generous ½ cup icing (confectioners’) sugar; 50 g/2 oz/½ cup plain (all-purpose) flour

Koláče

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

These round sweet buns – pronounced ko-lah-cheh – are a Czech recipe. The four toppings here are cheese with raisins, plum jam, poppy seeds, and breadcrumbs.

Ingredients

250 ml/7 fl oz/scant 1 cup milk
80 g<

Europe
Slovakia
Czech Republic
Main course
Dessert
Vegetarian
Eastern Europe

Method

Warm 100ml/3¾oz of the milk in a small pan. Then add a tablespoon of caster sugar and crumble in the yeast. Whisk together, cover and leave to activate and rise for 10 minutes.
Sift the flour into a bowl, add the butter, egg yolks, salt, the remaining milk and caster sugar and the activated yeast. Mix together using a wooden spoon for 5 minutes. Dust with flour