As the name suggests this type of kolache is popular in Prague. I remember finding those cream puff-looking kolaches in bakeries but family never made those at home. We always made the traditional kolaches. Prague kolache is fancier and definitely more of a dessert than breakfast pastry.
When I researched the origin of Prague Kolache (Pražský koláč) I came across an article from Czech Radio (Český Rozhlas) that this pastry is actually known in France as tarte tropézienne. Its author is in fact Polish baker Alexandre Micka who loved Saint Tropez, the town on the French Riviera. Micka opened a bakery there in 1955 and baked a yeasted kolache filled with cream following his grandmother’s recipe. Baker Micka was providing food to filmmakers during the filming of ‘And God Created Woman’. They say Brigitte Bardot was the biggest fan of this delicate kolache.
Czech bakers say a similar recipe can be found in old Czech cookbooks. After all, Poland and Czechoslovakia border on each other and therefore have many similar dishes. The French version is said to have the aroma of orange blossoms, turbinado sugar topping and cream made with vanilla pod. Prague kolache has a cinnamon crumb on top and the filling is made with vanilla pudding.
Prague Kolache
Equipment
- Rolling Pin
- Mixer
Ingredients
Basic yeasted dough (follow the link above)
- Butter for greasing the baking sheet you can also use a parchment paper or silicone mat
- Egg for brushing
Cinnamon crumb:
- 2 tbsp cold butter
- 4 tbsp sugar
- 4 tbsp flour or farina
- 1 tbsp cinnamon
Filling:
- 200 ml milk
- 2 tbsp cornstarch
- 3 tbsp powdered sugar
- 1 packet vanilla sugar or 1 tsp of vanilla
- 100 g butter
- 250 ml heavy cream
Instructions
- Shape the dough into a ball and roll it flat with a rolling pin until about 1 inch thick. Preheat the oven and let the dough rise for a few minutes.
- Brush it with the egg wash and sprinkle with cinnamon crumb.
- Bake for about 30 minutes. If it’s browning too fast, you can cover it loosely with foil.
- Prepare the filling: Dissolve the cornstarch n two tablespoons of milk. Pour the remaining milk into a small pot, add the sugar, vanilla sugar and butter. Heat until dissolved. Add the milk with cornstarch and mix constantly until it starts to boil and thickens. Remove from heat and let it cool (transfer into a bowl to cool it faster).
- Let the kolache cool on a wire rack. Meanwhile, whip the heavy cream until stiff peaks form. Fold it gently into the cold vanilla custard.
- Cut the kolache horizontally in half, spread the filling on the bottom and cover with the top. Sprinkle with powdered sugar.