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    Home » Recipes » Breads

    Moravian Kolaches – Double Filling Kolaches

    Published by Melissa on September 27, 2014 | Updated June 10, 2022 | 38 Comments

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    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.

    Featured Image for post Moravian Kolaches - Double Filling Kolaches

    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.

     Plum and Quark Filled Moravian Kolaches from Barbara Bakes

    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.

    Collage of making Plum and Quark Filled Kolaches

    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.

    Moravian Kolaches - Double Filling Kolaches - Recipe from Barbara Bakes

    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.

    Featured Image for post Moravian Kolaches - Double Filling Kolaches
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    4.34 from 3 votes

    Moravian Kolaches – Double filling Kolaches

    Cook Time20 mins
    Total Time20 mins
    Course: Breads
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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. 

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Sherri

      August 13, 2017 at 5:49 pm

      How much of the quark filling goes in each bun?  

      Reply
      • Barbara Schieving

        August 13, 2017 at 10:39 pm

        Hi Sherri – if you look at the picture collage you can see how it should look – about 2 tablespoons.

        Reply
    2. Nagi@RecipeTinEats

      May 17, 2016 at 7:27 pm

      This recipe looks amazing! I can tell that it’s delicious and that it will added to my favorites! I love making some worthy pastry! 🙂

      Reply
    3. Thuy

      August 04, 2015 at 9:06 pm

      These look simply delicious! How long do you think these could keep? I would like to bake some as Christmas gifts, but the idea of baking all night before Christmas seems exhausting.

      Reply
      • Barbara Schieving

        August 04, 2015 at 9:15 pm

        Thanks Thuy! They freeze very well if you have the freezer space, just make them a week or two ahead of time and thaw them overnight.

        Reply
    4. Becky

      October 29, 2014 at 2:26 pm

      what a great recipe Barbara!! I just made ricotta cheese for the first time, but I’ll have to try quark sometime! And have you ever read about the Moravians – they are fascinating to learn about. We’ll have to go out for a treat soon and I’ll tell you all about your pastry’s namesake 🙂 Miss you!

      Reply
    5. Mari

      October 26, 2014 at 10:29 am

      What is quark???

      Reply
      • Barbara Schieving

        October 26, 2014 at 10:47 am

        Quark is a soft cheese, a little bit like cream cheese.

        Reply
    6. Lucie

      October 20, 2014 at 9:16 am

      Thank you Barbara for baked with me last month. I admire that you made your own quark – I’ve never tried it. It so cheap in Czech Republic so I always buy it.

      Reply
    7. Joanne

      October 15, 2014 at 4:51 am

      Thank you Barbara. Going to make these today. But you can’t really fig jam in my area. So I’m going to use a different flavor. Hope they look as good as yours.

      Reply
    8. Jaonne

      October 14, 2014 at 12:35 pm

      Hi Barbara. For the filling, I’m a bit confused. Do you put the cream in the center, and the close like a roll? I see you spread it out. How do you close it then?

      Reply
      • Barbara Schieving

        October 14, 2014 at 12:57 pm

        Hi Jaonne – you just gather the edges up like a little pouch enclosing the filling, then pinch the edges together.

        Reply
    9. Brenda @ a farmgirl's dabbles

      October 07, 2014 at 8:07 pm

      These are so beautiful, Barbara. Lovely photos and recipe!

      Reply
    10. Lisa@Cluttercafe

      October 02, 2014 at 8:10 am

      These look gorgeous! I can’t wait to try them!

      Reply
    11. Sunita

      October 02, 2014 at 12:07 am

      Your Kolaches look yum. Great that you made the quark at home. It is on my to-do list.

      Reply
    12. Lana@NeverEnoughThyme

      October 01, 2014 at 5:51 pm

      How beautiful, Barbara! Kolaches are one of the few cookies I’ve never made so I’m saving this recipe for my Christmas baking. Thanks so much for sharing.

      Reply
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