Bohemian Kolatschen

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the topping: (quark)

For the topping: (poppy)

Instructions

Sieve the flour into a bowl, make a well in the middle, mix the crumbled yeast with 100 ml milk and pour in. Cover and let rest for about 10 minutes, then add 150 ml milk, 70 g sugar, liquid butter, salt, lemon peel and egg and knead into a smooth dough. Cover and let rise to double size.
For the quark topping, beat the egg whites until stiff. In another bowl, mix the butter with the sugar until creamy, add the quark and stir everything until smooth. Mix in the egg yolk, cornstarch and rum / flavor. Then fold in the snow.
For the poppy seed topping, if you don`t have a poppy seed baking, mix the poppy seeds, sugar and breadcrumbs, pour 1/4 l of boiling milk over it, bring to the boil again while stirring.
Preheat the oven to approx. 200 degrees.
Shape the proofed yeast dough into a roll, then cut evenly into slices of approx. 60 g each. Form balls out of this and then press them flat and press them from the inside out, so that an edge is created. The dia should be approx. 12 cm.
Place on a baking sheet lined with baking paper and prick the dough several times with a fork (do not pierce the edge). Brush the edges with the beaten egg yolks. Spread the quark on top. Then use a teaspoon to add 3 or 4 dabs of the poppy seed mixture or the poppy seed baking (like spokes). Put a dollop of plum jam in the middle.
Bake for about 15-25 minutes. When the edge is golden yellow, you are done. To be on the safe side, lift one with the help of a spatula to see whether the bottom is baked through.
Tip:
The poppy seed topping can be replaced with 1 pack of poppy seed baking.

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