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Walnut Kolaches

Light and airy Czechoslovakian sweetbreads with the perfect balance of walnut filling to soft delicious bread. A perfect way to indulge for a brunch!
Prep Time30 mins
Cook Time20 mins
Resting Time1 hr 10 mins
Total Time50 mins
Course: Breakfast
Keyword: Breakfast, Brunch, Kolache
Servings: 18 yield

Ingredients

Kolache Dough

  • 1 1/2 Tbsp Active Dry Yeast
  • 1/4 Cup Water
  • 1/2 Tsp Sugar
  • 1/2 Cup Butter (room temperature)
  • 6 Tbsp Sugar
  • 2 Eggs
  • 1 Cup + 6 Tbsp Milk (scalded then brought back to room temperature.)
  • 1 Tsp Pure Vanilla Extract
  • 4 1/2 Cups Flour (575 g)
  • 1 1/2 Tsp Salt

Walnut Filling

  • 1 Egg (separated and at room temperature.
  • 6 Tbsp Sugar (separated into two equal parts)
  • 2 Tbsp Butter (room temperature)
  • 1/2 Tsp Vanilla
  • 2 Cups Walnuts (chopped into small pieces)

Posyoka Topping

  • 1/4 Cup Sugar
  • 2 Tbsp Flour
  • 1/2 Tsp Cinnamon
  • 2 Tbsp Butter (melted)

Instructions

  • Place the active dry yeast, water, and 1 tsp of sugar in a small bowl. Allow them to sit and bloom for 5-10 minutes. 
  • Cream the butter and sugar together until light and fluffy. Add the yeast mixture, eggs, vanilla, and milk and stir until fully combined. 
  • Add the flour and salt and stir until just combined. Dump out the dough on the counter and knead until the dough is soft and smooth. It will be a sticky dough. Dust the counter with flour as you need to.
  • Allow the dough to rise in a bowl covered with a towel for 30-45 minutes. 
  • Divide the dough into 18 pieces about 1/4 cup in size. I have found that about 55 grams are optimal if you want to use a scale. Shape the dough into round balls and place on a parchment lined sheet pan. Allow to rise for 20 minutes. 
  • Combine the egg white in a clean grease-free bowl and whip until soft peaks form. Slowly add three tbsp of the sugar. 
  • Place the egg yolk, vanilla, and the remaining sugar in a bowl and whisk until pale yellow and thick. Add the butter and whisk until smooth. 
  • Lightly fold the meringue into the egg yolk mixture and stir in the chopped nuts.  
  • Make a divet in the middle of each dough ball. Fill each hole with 2-3 tsp of walnut filling. 
  • Place the sugar, flour, and cinnamon in a bowl and stir to combine. Pour the melted butter over the top and ensure that it is completely mixed. Set aside. 
  • Brush the tops of the kolaches with melted butter avoiding the filling. Sprinkle the posypka mixture on the top. 
  • Allow the kolaches to rise for 10-15 minutes while you preheat the oven. Bake at 400F for 8-13 minutes or until just starting to brown. 
  • Kolaches are best served warm but will keep in an airtight container for up to 4 days. To reheat place in the oven at 350F for 3-5 minutes. 

Notes