Winning kolache recipe / Recept na tradicni kolaceWinning kolache recipe / Recept na tradicni kolace | Czechmatediary
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Winning kolache recipe / Recept na tradicni kolace

Hi Everyone / Nazdar vsichni!

I found this “State Grand Champion Poppy Seed Kolaches” (by Claudia Matcek). I haven’t made it according to her instructions yet but it seems easy to understand. I have a real appreciation for such recipes because I have countlessly tried to bake Kolace (and various other Czech pastry) but with…..let’s just say, little luck. The problem was that I was reading the recipes out of the Czech cookbooks and ingredients such as “kostka masla” (cube of butter) or “prasek na peceni” or (one package of baking powder) does not have an equivalent here in the US unless you have stocked up supplies from the Czech Republic.
Anyway, good luck, here it is and let me know how they came out!

Claudia Matcek’s
State Grand Champion
Poppy Seed Kolaches

Claudia is proud to say she is the 1987 State and Burleson County
Grand Champion Kolache Baker and the 1996 County Grand Champion!
2 pkgs. dry yeast
1/2 cup sugar
1/4 cup warm water
2 teaspoons salt
1 tablespoon sugar
5 1/4 cups sifted flour
2 cups milk
2 egg yolks, slightly beaten
1/2 cup butter or oleo
1 cup flour sifted
Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty hot to touch, almost scalding. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk mixture to flour and mix. Mix in egg yolks. Mix in enough of last cup of flour for desired texture. (“So it’s workable, not too sticky to take out of bowl and knead.”) Most of the time I use the whole cup. Knead on floured board until glossy. Grease bowl. Put dough in bowl, rolling it around to grease dough. Cover and let it rise in warm place until double in bulk. Roll out dough to about 1/2 inch thick and cut into individual kolaches with biscuit cutter. Place on greased pan so not quite touching. Brush with softened butter or oleo and let rise again covered until light to touch. Make indention in each and fill with filling of your choice. Bake in 375 degree oven until brown, about 25 minutes. Remove and brush with softened butter or oleo.
Poppy Seed Filling:
1 1/2 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter or oleo

Heat milk and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling before adding to kolaches dough. Spoon about one teaspoon filling in each kolache
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons oleo
4 tablespoons milk

Combine ingredients. Spoon over kolaches while still warm.

Recipe taken from:’s.htm

By the way if you are looking for a Czech cookbook yourself, this is a great one:

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

54 comments… add one
  • Tanja May 18, 2014, 8:55 pm
  • Laura Weatherford May 14, 2015, 8:52 pm

    Thank you for this recipe! Made two recipes today and they were beyond awesome! My mother-in-law was from Shiner, Texas and I love being able instill some of her Czech heritage in my family by making these, especially since she’s no longer with us.

  • Tanja May 27, 2015, 3:23 pm

    I am so glad!!

  • Maria Karpinski May 29, 2015, 10:47 am

    My paternal grandma was Slovakian. Harmonic was their last name.
    Kolache was not in her background coming from the old country to Ohio and then settling in Flensburg MN.
    Among Polish families she made the yeast coffee cake, butter/sugar crumbs on top with homemade Poppy, Prune, Apple fillings fired up in the wood cook stove to bakery perfection. I continue this, but an elder hired me to make her kolache from Keewaunee Wisc. Which floored me. Could not find recipe or method to round kolache, with the cream on top. Lots of photos, but no help. So T. you have saved me. Thank you for posting method and recipe.
    I invented on the cream topping. I whipped a cup of cream but not stiff. Added 15 oz real farmers cheese direct from Poland (so much better). Then I added “Mapleine” instead of vanilla. Amazing flavor after it was baked. Also got cherry jam and cherries from Poland (we have a store in NE Mpls MN on Washington ave NE Sikowras) Amazing cherry product too. The elder lady was so happy she bit into the kolache and said, “That’s it, That’s it.” Thanks.

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