How to Make Moravian Kolaches
"Learn how to make the soft, pillowy kolache pastries make of flaky bread with a custard filling, a plum jam glaze and a crunchy streusel topping...."
INGREDIENTS
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30g fresh yeast or 2 packets (4 teaspoons) (15 g) active dry yeast
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1 tsp granulated sugar
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4 Tbsp (1/4 cup milk), warm
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3-2/3 cup (500 g) all-purpose (plain) flour
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¾ cup (100 g) confectioner’s (icing) sugar
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1 cup (250 ml) milk, warm
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⅓ cup (75 g) butter, melted
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2 small egg yolks
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Pinch of salt
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3 cups (750 g) quark (I used mascarpone as a substitute)
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1 small egg yolk
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Confectioner’s (icing) sugar to taste (I used about 5-6 Tbsp)
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⅔ cup (200 g) plum jam
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Rum or hot water to soften jam if too thick
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¼ cup (50 g) butter, chilled and diced
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⅓ cup (50 g) plain flour
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¼ cup (50 g) caster (or granulated) sugar
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1 egg
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