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Bohemian Kolache

1 package active dry yeast
1/4 warm water, 110-115 degrees F
1 cup warm skim milk, 110-115 degrees F
1/4 cup sugar
1/4 cup shortening, margarine or butter
1 teaspoon salt
1/2 teaspoon grated lemon or orange zest
1/4 teaspoon mace, optional
1 egg
4-4 1/4 cups bread or all-purpose flour, divided
1 egg yolk
1 tablespoon water or milk

1 6-ounce package dried apricots, chopped
1 medium cooking apple cored, peeled and chopped
3/4 cup water
1/3 cup sugar
1/4 teaspoon ground nutmeg

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in milk, sugar, shortening, salt, lemon, mace, egg and 2 cups flour; beat 2 minutes. Gradually add enough remaining flour to make a soft dough. 

Knead until smooth and elastic, 15 minutes by hand or with a dough hook. Place in greased bowl; turn to coat. Cover; let rise in a warm (80 degrees F) place until double. Punch down; repeat rise. 

In saucepan, cook apricots, apple and water on medium heat, stirring constantly, until soft, about 20 minutes. Mash; stir in sugar and nutmeg; cool. 

Punch down dough; divide into 24 balls. Cover; let rest 10 minutes. Place 12 balls 2 inches apart on greased baking sheet. Cover; let rise until double. 

Indent center of each bun, leaving 1/4 -inch-wide rim, deep enough so filling does not boil out. Cover; let rise 10 minutes. Mix egg yolk and liquid for glaze. Press indentation again. Brush with glaze; fill with rounded teaspoon of filling. Let rise 15 minutes. Bake in a preheated 375 degrees F oven 12-15 minutes or until golden brown. Cool on rack. Makes 24 kolaches. 

Nutrition Analysis. One kolache provides 131 calories, 3 g protein, 24 g carbohydrates, 1 g dietary fiber, 2 g fat, 9 mg cholesterol, 20 mg calcium, 78 mg potassium and 123 mg sodium.