The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!
It was a tough challenge, but easier than last month’s challenge. It’s a traditional Czech dessert – not too sweet. It’s a good breakfast pastry.
Daring Kitchen Post – Prague KolachCourse: Uncategorized
Adapted from Roman Vaněk: Kouzlo kuchyně Čech a Moravy (Magic of Bohemian and Moravian Cuisine)
1 3/4 c. organic white flour
1/2 c. almond butter
2 T. organic cane sugar
1/2 ripe banana, smushed
2 tsp. yeast
5 T. warm booze (I used pumpkin beer!)
1/2 tsp. sea salt
- Coconut Cream Filling:
2 cans coconut milk, refrigerated for at least 24 hours
2 T. vanilla-infused bourbon
2 T. pure maple syrup
- Struesel Topping:
1/3 c. organic white flour
1/4 c. organic non-hydrogenated shortening
1/4 c. organic cane sugar
1/2 tsp. cinnamon
2 T. organic sugar + 1 T. water, for the sugar glaze
- Directions, for the bread:
- In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumb the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm booze. Mix yeast, sugar and booze with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes.
- Add the rest of the ingredients (almond butter, sugar, booze, banana, and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.
- Turn the dough onto a lightly floured surface. Cover with towel or plastic wrap and let rise for about an hour to double its volume.
- Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 8-10 inches in diameter and about 1 inch thick. Let rise for 30 minutes.
- Meanwhile, preheat your oven to 320°F and make the streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add the shortening and, with your fingers, mix all ingredients until crumbly.
- Brush the cake with the sugar glaze and sprinkle with generous amount of streusel topping.
- Bake for 20 minutes until golden brown. Let it cool on a wire rack.
- Coconut Whipped Cream Fililng:
- To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
- When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
- Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired.
- Slice the kolach in half with a knife and spread the coconut cream inside.
- Impress all of your friends and participate in this Daring Baker Challenge!