Kondel Kolač

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Kondel Kolač

Classic Slovak dessert pastry that can be made with various fillings
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Course Dessert
Cuisine Slovak

Equipment

  • 2 baking sheets
  • 1 mixing bowl
  • 1 stand mixer optional
  • 1 cooling rack
  • 1 conventional oven

Ingredients
  

Pastry

  • 2 ¼ tsp dry yeast 1 package
  • ½ c milk lukewarm
  • 1 tbsp granulated sugar
  • 6 c flour before sifting
  • ½ tsp salt
  • ½ c granulated sugar
  • 1 pt milk scalded and cooled
  • 2 large eggs well beaten
  • 1 c butter softened

Poppy seed Filling

  • 1 lb poppy seeds
  • 1 c granulated sugar
  • 3 tbsp milk
  • grated rind of one lemon

Nut Filling

  • 2 lb walnuts ground
  • 2 c granulated sugar
  • 4 tbsp milk

Instructions
 

Making the pastry

  • Dissolve yeast and 1 tbsp sugar with ½ c milk.
    2 ¼ tsp dry yeast, 1 tbsp granulated sugar, ½ c milk
  • In mixing bowl, put sifted flour, salt, sugar, milk, and eggs. Mix well together (I like to use a stand mixer with the dough hook).
    6 c flour, ½ tsp salt, ½ c granulated sugar, 1 pt milk, 2 large eggs
  • Add foaming yeast mixture and butter.
    1 c butter
  • Knead dough until smooth. Dough will be sticky. Looks more liquid than normal bread dough. (Touch with plastic spoon. If dough sticks add more flour)
  • Cover with dry cloth. Set aside in warm place for 2½ hours to rise.
  • When dough has doubled in size, turn out onto lightly floured surface. Let rest for ½ hour.
  • While dough is resting, make the filling by combing all ingredients together in a bowl.
  • Preheat oven to 350°F
  • Grease baking sheet or line with parchment paper
  • Divide dough into 6 equal parts.
  • Roll each part into rectangle, about 12"x15"
  • Spread with desired filling (about ⅙ of the mix) and roll lengthwise
  • Place 3 rolls on baking sheet and bake for 30 minutes (until golden brown)
  • Place on cooling rack
Keyword bread, czech, kolach, kolache, pastry, slovak