Bohemian Kolatsche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g flour
- 1 pack dry yeast
- 40 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 60 g butter
- 100 ml milk
- some lemon peel
- 1 pinch (s) nutmeg
For the filling: with poppy seeds
- 120 g poppy seeds, round
- 200 ml milk
- 30 grams sugar
- 2 tablespoon rum
- 1 packet vanilla sugar
- 1 teaspoon cinnamon
For the filling: with quark (curd cheese)
- 250 g low-fat quark
- 0.5 ½ lemon (s), add the juice
- 40 g powdered suar
- 1 egg yolk
- 1 pinch (s) salt
- 1 packet vanilla sugar
- Raisins, if you like
For the filling: with plum jam (Powidl)
- 200 g plum jam, thick (Powidl)
- Flaked almonds
Print Recipe
Pin Recipe Instructions
- For the dough, knead all the ingredients well - keep warm and let rise nicely.
- Prepare the poppy seed filling:
- Bring the milk with all the ingredients to the boil and simmer for a few minutes, always stirring and allowing to cool.
- Curd filling:
- Mix all ingredients well.
- Stir the Powidl well, it should be spreadable.
- Roll out the yeast dough on a well-floured board or press it apart and place in a prepared 28-inch springform pan and form an approx. 2 cm wide bead, then apply 2/3 powder in a ring, then a part of the poppy filling, the poppy seed filling (set aside the small remainder for the middle ) Apply thickly, the rest of the powder, again the curd cheese filling and the rest of the poppy seed filling - sprinkle a few flaked almonds on the powder.
- Bake in a preheated oven at 160 ° for about 25 minutes.
- I apply the fillings with the help of freezer bags - (put in the fillings and cut off a corner).
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