Bohemian Kolaches

A cake recipe for all foodies:

This traditional topping consists of curd cheese, poppy seeds and powidl.

It is used in Bohemia and Austria just as often for sheet cakes made of yeast dough, then usually sprinkled with butter crumbles and called ‘Kleckerkuchen’.

Sift the flour into a suitable bowl and make a dent in the center. Melt the yeast in about 100 ml of milk, add a little sugar and pour into the flour hollow. Dust thinly with flour, cover the baking bowl and let the dampfl go. Once the surface shows cracks add the remaining milk and sugar the butter, salt, lemon zest and egg and beat until smooth.

Cover and rise again until the dough has doubled in volume.

For the topping, cream the butter with half of the sugar, add the curd and mix well until smooth. Stir in the yolks, cornstarch and rum. Whip the egg whites to stiff peaks, add the remaining sugar and fold into the curd mixture.

For the poppy seed topping, mix poppy seeds, sugar and breadcrumbs, pour the boiling milk over it and let it bubble up again while stirring.

Form the yeast dough into a roll and cut into evenly sized slices of about 60 g each with a kitchen knife.

Grind the individual pieces of dough on the work surface with your hands, i.e. form them into balls.

Bake the kolaches in the oven heated to 200 °C.

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