Czech Tied Kolache (Vázané koláče, Šátečky)

If the Czechs have contributed anything to the world of gastronomy, it's kolache! But don't be confused—there are many types of kolache in the Czech Republic, and this is one of them: Vázané koláče or Šátečky, in English tied or folded kolache, or scarves. Interested in how to make them? Let's get to the recipe.

➜ What is Czech Vázaný koláč?

Vazané koláče (plural) are Czech pastries based on yeast dough. The raised dough is rolled out and cut into squares, with a sweet filling (usually made of Tvaroh cheese or ground poppy seeds) put in the center.

The opposite ends of the dough are joined over the filling, and the kolache are sprinkled with Posypka streusel topping before baking. The result is a fluffy and delicious kolache that are sure to please the whole family!

And why the name "Vázaný koláč," you ask? The Czech word "vázaný" in English literally means tied or fastened. It aptly describes how the ends of the Kolach are folded and tied over the filling. However, there is also another name known for this kind of kolache, and it is "Šátečky" (scarves).

In the Czech Republic, tied kolache are baked all year round. They also appear at traditional festivals such as the midwinter Masopust or Hody, an autumn celebration marking the end of the harvest.

➜ Ingredients you will need

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

➜ Making Czech Tied kolache

NOTE: I kneaded the dough in a stand mixer with the dough hook attached. For more experienced home bakers, the yeast dough can be kneaded by hand in a bowl with a wooden spoon. Making the dough by hand requires more time and physical effort.

Things to do ahead: Remove the butter and eggs from the refrigerator at least two hours beforehand to bring them to room temperature. Yeast dough is sensitive to temperature extremes; both too cold and too hot ingredients will prevent the dough from rising as expected, or it may not rise at all.

STEP 1: First, activate the yeast. Pour half a cup of warm milk into a cup. Stir in a tablespoon of flour, half a teaspoon of sugar, and the yeast (photo 1). Let it sit in a warm place for about 10–15 minutes until foam with bubbles appears on the surface (photo 2).

STEP 2: Pour the flour into a mixing bowl. Add egg yolks, the rest of the lukewarm milk, sugar, and the entire contents of the activated yeast.

STEP 3: Place the mixing bowl in the kitchen stand mixer fitted with the dough hook and knead on medium speed for about two minutes. Turn off the mixer and add the softened butter, cut into small pieces, and salt to the bowl. Turn the mixer back on and knead at medium speed for 8 minutes until smooth and elastic.

STEP 4: Remove the dough from the hook, shape it into a ball, and place it in a sufficiently large, clean bowl. Cover it with plastic wrap and let it rise in a warm place until the dough doubles in size. Depending on the surrounding conditions, this usually takes about one to two hours.

Learn how to quickly make the dough rise in the oven.

STEP 5: Meanwhile, prepare the kolache filling with the farmer's cheese (Czech Tvaroh cheese). Place the farmer's cheese in a bowl with the egg yolks, sugar, vanilla extract, and cornstarch.

If the farmer's cheese is too dry, add a tablespoon or two of milk. Stir until combined. The kolache filling should have a firmer, paste-like consistency.

NOTE: Do not put the cheese filling in the refrigerator; leave it on the kitchen counter. The filling will warm to room temperature before the dough is raised. If the filling were too cold, the cakes would not bake evenly.

STEP 6: Next, prepare the crumble topping (Czech Drobenka or Posypka). Sift the flour, softened butter, and sugar into a bowl. Work with your fingers until you get a crumbly mass.

STEP 7: Turn the risen dough out onto a lightly floured work surface. Briefly knead the dough by hand, then divide into two equal halves. Roll each half into a square or rectangle. Cut the rolled-out dough into squares about 3 inches (8 cm) on each side.

Place a tablespoon of the farmer's cheese filling in the middle of each square. Fold the opposite ends of the dough over the filling and press them together. Try to make sure the ends are folded over each other enough. Press well to seal. If you underestimate this step, the kolache may untied during proofing or later when baked in the oven.

STEP 8: Line a baking sheet with parchment paper and carefully transfer the kolache to it. Leave a space of at least 1 1⁄2 inches (4 cm) around the kolache as they will puff up during baking.

STEP 9: Cover the kolache with a clean tea towel and let them rise in a warm place for another 30 minutes. If the tied kolache come apart, carefully try to bring the ends back together and press firmly.

Use your finger to gently press down on the seam and make a shallow indentation in the center of each kolach. Now, brush the kolache with the remaining egg whites from preparing the yeast dough. Finally, sprinkle the crumble topping over the indentation.

STEP 10: Preheat the oven to 180°C (350°F). Bake for about 17 minutes on a rack in the center of the oven. The kolache will be golden brown on top. Once baked, transfer the baking sheet to a cooling rack and allow the kolache to cool down.

➜ How to enjoy Czech tied kolache?

Czechs eat this type of kolache pastry most often for breakfast or as a sweet snack.

Another great option is to arrange these lovely kolache on a tray and offer them to guests at any kind of get-together. I recommend serving the kolache with a cup of good coffee or tea.

➜ How to store

• Once cooled, put the kolache in an airtight container and consume within three days. If you store them in the refrigerator, you can extend their shelf life up to five days.
• These kolache freeze wonderfully. As soon as they have cooled, place them in an airtight container or freezer-safe wrapping and transfer them to the freezer. They will keep for up to three months. Thaw at room temperature on the kitchen counter.

➜ Useful tips

• The biggest challenge in making tied kolaches is keeping them closed. Occasionally, the ends of the dough that are folded over the filling will untied during rising or baking. To prevent this, allow enough time for the dough to rise and press the ends of the dough firmly when folding.
• Apart from the farmer's cheese filling, these kolache pastries can also be filled with poppy seed filling. Fruit fillings can be tricky since they have a tendency to ooze out during baking.
• My secret tip for making the cakes even better is to drizzle a mixture of melted unsalted butter and rum (e.g., Austrian Stroh 54 or Kirkland spiced rum from Costco) right out of the oven!

More Czech kolache pastries

• Authentic Czech kolache recipe
• Moravian Kolache (double-filled)
• Poppy seed kolache
• Prague kolach
• Farmers cheese Kolache