Moravian Kolaches are double filling kolaches – a creamy quark (cheesecake-like) filling hiding on the inside and a sweet plum jam and crunchy streusel on top.
The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!
I’ve been making kolaches for my family for Christmas for nearly 20 years, so when I saw that the Daring Baker’s challenge for September was kolaches, I was excited to join in the fun and try Morarivan Kolaches.
These Moravian Kolaches are pillowy-light and fluffy sweet rolls, but what’s special about this traditional Czech recipe is the double filling. A plum jam on top, and a sweetened quark filling on the inside.
Quark is a soft cheese, a little bit like cream cheese. I decided instead of buying quark at the store, which can be hard to find and expensive in my area, I would make my own quark. Making it at home is super easy and inexpensive. The quark recipe I used is on Splendid Table. I used an fabulous Italian Plum Jam from Amour Spreads that I picked up at the Salt Lake Farmers Market.
I changed the method of making the dough to take advantage of my stand mixer, and so you don’t add all of the flour at the beginning. I live in a dry climate, and if you add all the flour at the beginning, you’ll end up with a dough that’s too dry.
The dough is easy to work with and rises quickly. The rolls don’t need a second rise after shaping, so they’re ready to eat faster than many sweet roll recipes. Some of my rolls cracked on the side, and the filling oozed out a bit, but not enough to be a problem.
If you don’t want to buy or make quark, other Daring Bakers substituted cream cheese with good results. The filling makes the inside of the kolaches light and creamy, almost a little bit custardy. It’s a great combination of textures, in a not-too-sweet sweet roll.
Moravian Kolaches – Double filling Kolaches
Ingredients
- 3 cups all-purpose flour
- ⅔ cup whole wheat pastry flour
- ¾ cup confectioner’s sugar
- 2 packets 4 ½ teaspoons active dry yeast
- pinch of salt
- 1 cup milk
- ⅓ cup butter
- 2 egg yolks
- 2 cups quark
- 1 egg yolk
- Powdered sugar to taste
- ⅔ cup plum jam
- rum or hot water to soften jam if too thick
- ⅓ cup all purpose flour
- ¼ cup granulated sugar
- Dash cinnamon
- ¼ cup butter melted
- 1 egg
Instructions
- In the bowl of a stand mixer, using the paddle attachment, combine 1 ½ cups flour, whole wheat pastry flour, powdered sugar, yeast, and salt.
- In a saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add to flour mixture. Blend at low speed until moistened. Mix in egg yolks. Beat 2 minutes at medium speed. Switch to the dough hook, on low speed gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and cleans the sides, but not the bottom. Knead 8 minutes, until smooth but still slightly sticky. Shape into a ball. Place in greased bowl, turn. Cover, let rise until double about 60 minutes.
- Prepare quark filling: Mix together quark, egg yolk and powdered sugar. If necessary, thin plum jam.
- Prepare streusel topping: In a medium bowl, mix together flour, sugar, and cinnamon. Mix in melted butter with a fork until crumbs form. Set aside.
- Preheat oven to 350°.
- When the dough is risen, divide the dough into 12 equal pieces. Shape each piece in to a ball. Roll each ball into a circle. Fill each circle with quark filling. Wrap it into a “purse” shape.
- Line a baking sheet with parchment paper. Put each kolach onto a prepared baking sheet with seam down. Press each kolach in the middle. Brush it with egg wash and fill holes with plum filling. Sprinkle it with streusel topping. Bake for about 20 minutes until golden brown.
Thanks Lucie for a delicious challenge.
Makey-Cakey
These look fantastic. I’d never made Kolaces before, but they were a revelation (although mine didn’t look quite a neat as your!)
Nicole
These look AMAZING, Barbara! p.s. I NEED Carbs.
Jessica @ Sweet Menu
Get out! Best pastries EVER! They look incredible! Seriously, I’m super impressed.
Amanda
I love everything about these pastries!
Carol at Wild Goose Tea
I have never heard of these. How come is that? Wow what a spectacular sweet bun in every way. Not only do they taste good, but they look interesting and have a cool name. It’s a good conversation starter.
Vickie S.
Oh my gosh I just adore these things and haven’t made them in a long time. Cannot wait to try this recipe!
Barbara Schieving
Thanks Vickie – so nice to know you’re a fellow kolache baker!
kristy
Gosh, just love them. Yours look as tempting. Hope you’re having a fabulous week ahead.
Blessings, Kristy
marcellina
These look amazing! Well done!
Foodiewife
You had me at “quark”. That’s what I used to make a German cheesecake. I’m lucky enough to buy it at a cheese maker we go to once a year, and freeze it. Making my own sounds like a fun experiment. These look taste, and something I think would be fun to try.
Ala
This double filling looks like a total double-threat–love the pillowy bread and this sweet share. Thanks so much for posting this, Barbara! Can’t wait to add this one to my recipe list. Have a fabulous rest of your weekend!
Asha
B, so thrilled you are still in DB!! After a long hiatus I came back for this challenge. Loved it. I made the Moravian too. they are so cute and tasty aren’t they! Your experience in making them shows!!! Yours are so perfect! gorgeous!
Medeja
Looks yummy! Would be perfect with a glass of milk!
Lorraine @ Not Quite Nigella
Your kolaches look perfect mum! Hehe I love that we made the same ones 😉 xxx
Angie@Angie's Recipes
We eat lots of Quark and can’t get enough of it. These kolaches look awesome with double filling, Barbara.
Melissa @ Bless this Mess
These look fabulous! And I grew up in a small town in Indiana that had a strong Moravian congregation and was actually settled by Moravians in the 1800’s. I got excited just reading the title and I’m curious how this dish came about. I assume from their strong Eastern European heritage! Fabulous baking friend! Hope to run into to you sometime soon. Anything fun planned up north for the holidays that I should know about??
Barbara Schieving
Thanks Melissa – you should give them a try! I don’t know of any foodie things planned before the holidays. We should plan something and give you an excuse to come North!
Rosa
Beautiful and extremely tempting!
Cheers,
Rosa
Maureen | Orgasmic Chef
I just visited Lorraine and between the two of you, I’m dyin’ over here. I want one of these for Sunday morning breakfast. I got a care package from the states on Friday with 4 big jars of blueberry jam made from wild Maine blueberries. I wonder if the Moravians would mind a change-up? 🙂
These look terrific.
Carol
Ohhh my …..those photos make me swoon-and drool. Your rolls look amazing, Barbara.
I learned something new today-I’ve never heard of quark…..don’t think I’ve ever seen it around these parts-I’ll have to take a peek and see if I can find it and what it costs. Sure looks easy enough to make at home so that’s good to know-thanks for sharing that link.
I bet that plum jam sent these right over the top.
Hope I can find an occasion to make these-they look so good.
Darlene Young
These sound soooo good.
2 Sisters Recipes
These rolls sound amazing Barbara! Love the plum Jam filling and I have to tell you my family would go bananas for these in the morning!