Chodské Kolache

The Czech Republic is all about Kolache! One of these outstanding treats is Chodské koláče from southwest Bohemia. These sweet pastries are beautifully topped with delicious fillings. In this recipe, I will show you how to make this traditional specialty from the Chodsko region. Let's dive in!

In this post: What is Chodský kolach · Pronunciation · About Chodsko · Ingredients · Instructions · Serving · Tips · Video recipe

➜ What is Chodský kolach?

Chodský koláč is a tasty Czech pastry made from yeast dough. It is a flat, round cake, about 10-12 inches in diameter, beautifully topped with cheese, poppy seed, and plum butter fillings. This local specialty comes from the Chodsko region in southwest Bohemia, near the town of Domažlice, and you won't find it in other parts of the Czech Republic.

Chodský kolach comes in different variations. Around the town of Domažlice, there is the Dolská version, where the kolach is first spread with a layer of white cheese filling, and then contrasting patterns of poppy seed filling and plum butter are piped on top. The second version, Hornochodský kolach, features the fillings applied directly in alternating stripes. In this recipe, I will be guiding you through the Dolská version with the cheese base.

Chodský koláč could be considered a distant cousin of the Frgál from Wallachia, a region in eastern Moravia. The Wallachian Frgál is also a round pizza-sized kolach, but it has different types of fillings and a simpler decoration compared to the Chodský version.

➜ Ingredients to make Chodský koláč

• Milk
• Active dry yeast
• Powdered sugar
• All-purpose flour – or plain flour, in Czech Hladká mouka. Read more about flour in the Czech Republic.
• Egg yolks – reserve the whites for later
• Unsalted butter – melted in a saucepan over stove or in the microwave
• Salt
• Vanilla extract
• Golden rum – Czechs love their Božkov rum, but a great alternative is the Austrian brand Stroh 45 or Spiced rum from Costco, USA.
• Lemon zest – freshly shredded from a well-washed lemon or organic lemon. Lemon zest is optional, but I love the extra flavor it brings to the kolach dough.

Fillings:

Let me start with a quick disclaimer about the fillings. Traditionally, Chodský kolach is decorated with three types of fillings: cheese, ground poppy seeds, and plum butter. For this recipe, I have simplified it by using just two fillings—cheese and plum butter—leaving out the poppy seed filling. If you want to take on the full challenge, you can replace some of the plum butter with the poppy seed filling; see the recipe here.

Plum butter

Or Povidla in Czech, is a common ingredient in Czech shops but might be harder to find abroad. Usually, Czech povidla are available as plum butter, however, the consistency can vary. For this recipe, we will use plum butter to create decorative patterns on the kolach with a piping bag. It should be smooth, lump-free, and not too stiff to pipe. If the butter is too thick, try adding a bit of rum and stirring, or gently warm it in a saucepan to soften.

➜ How to make Chodský kolach

Below I describe the traditional Czech method for preparing yeast dough by hand. However, if you prefer using a stand mixer with a dough hook, feel free to use that instead.

Yeast starter: Heat the milk in a small saucepan until it’s lukewarm (110-115°F/43°C). Stir in the sugar and active dry yeast (photo 1), then let it sit in a warm spot for about 10-15 minutes, until foam and bubbles form on the surface (photo 2).

Making the dough: Sift the flour and powdered sugar into a mixing bowl. Then, add the salt, vanilla, and shredded lemon zest.

In a saucepan, melt the butter completely. Stir in the milk, then whisk in the egg yolks and rum. Pour this mixture to the bowl with flour, and finally, add the activated yeast.

Grab a wooden spoon and begin mixing the wet ingredients with the dry ones. Gradually start kneading the dough. The traditional method involves holding the bowl with one hand, resting it against your stomach, while using the other hand to lift the dough towards you with the spoon.

Kneading the dough by hand takes about 10-15 minutes of effort. If the dough sticks, sprinkle a little flour and keep working it. When it is well-kneaded, the dough will be smooth, elastic, and may show small bubbles on the surface.

Dust the dough lightly with flour and cover it with a clean cloth. Place it in a warm spot to rise until it doubles in size. Since the dough for Chodský kolach is enriched with a good amount of fat, it will take a bit longer to rise properly. Typically, it takes about an hour and a half for the dough to double in volume.

Read: How to quickly make yeast dough rise in the oven

TIP: Knead the dough briefly once or twice during the rising process to help it rise more effectively.

Making the cheese filling

Place all the ingredients in a bowl and stir until well combined. Gradually add enough milk to create a creamy, spreadable mixture. Let the cheese filling sit on the kitchen counter until it reaches room temperature before applying it to the kolach.

I also have a separate recipe for farmer's cheese filling if you would like more details.

Shape the kolache

Turn the dough onto a lightly floured surface and divide it into three parts. Prepare a 12-inch (30 cm) round baking sheet and lightly brush it with unsalted butter or solid fat. Place one piece of dough in the center and roll it out thinly. Use your fingers or the edge of your palm to create small, raised edges around the kolach.

Brush the edges of the cakes with egg white for a glossy finish after baking.

Spread the cheese filling all over the kolach. A flat offset spatula works best for this.

Put the plum butter in a piping bag with a plain tip and pipe patterns over the cheese filling. Sprinkle with sliced almonds and raisins.

Here you can find inspiration for traditional Chodské Kolache patterns.

Baking

Preheat the oven to 360°F (180°C) with both upper and lower heat. Transfer the decorated kolach, along with the baking paper, to a baking tray. Bake for 18 minutes, then remove from the oven, leaving the kolach on the baking sheet.

In a bowl, mix the sour cream with a shot of rum. Spoon a third of the mixture over the hot kolach, spreading it carefully to avoid disturbing the pattern. As a final touch, give the kolach a nice dusting of powdered sugar.

Bake the remaining kolache the same way.

➜ Serving

Cut the Chodské kolache into small wedges and enjoy them with a cup of coffee or tea. They are also perfect for family gatherings, parties, or when you want to introduce others to Czech cuisine.

➜ Useful tips

• Chodský Kolach topped with sour cream and sprinkled with powdered sugar will stay fresh longer. I recommend storing it in the fridge, especially due to the farmer's cheese filling. It should keep well for up to five days.
• For a more authentic Chodský Kolach, substitute part of the plum butter used for decoration with poppy seed filling.
• For this type of Kolach, the dough is typically rolled out very thinly, resulting in a thicker layer of filling compared to the dough.

➜ Video recipe

If you prefer video recipes over written ones, I invite you to check out my YouTube channel. I just uploaded my first talking video on how to make Chodská Kolache, where I guide you through the process in English. Be gentle with your feedback! 😊

FUN FACT: Every year in mid-August, the Czech town of Domažlice hosts the largest concentration of Chodské Kolache. The Chodské festival (Chodské slavnosti), held around St. Lawrence’s Day, is the perfect time to indulge in these delicious cakes. Beyond the tasty treats, the festival offers vibrant folk performances, including traditional dances and music featuring the region's iconic bagpipes. It’s a lively celebration of local culture and flavors!