Kolace - Kolache - Koláče

[@nancypaquet2403]

Geoff , my Czech and Slovak grandmas would be quite pleased with your kolache creations!

[@geoffsbakingblog]

Hi Nancy. Thanks. I am glad you think they would approve.

[@janetjordan9424]

Thank you so much for the conversions for this recipe. I made my farmer’s cheese tonight, so looking forward to making these!!!

[@geoffsbakingblog]

Hi Janet, you are welcome. I hope you enjoy making, and eating, them.

[@DG-mv6zw]

You've got some pretty unusual, but doable recipes, Geoff...so that definitely deserves a subscribe. 👍

[@geoffsbakingblog]

Hi D G. thanks very much.

[@fromtheheartofEurope]

Great video! Your Koláče look super-delicious.

[@geoffsbakingblog]

Hi Ivana. Thanks very much.

[@gardengalsu]

You look very snappy with your chef's jacket!

[@geoffsbakingblog]

HI Gardengalsu, Thanks. I am a fashion icon LOL.

[@RobertHraba]

Nice work, it looks as original in czech. It is also good with poppy seeds, plum jam, blueberries.....

[@geoffsbakingblog]

Hi Ertrob, thanks very much. I have had several variations during my time in Prague.

[@tomcapster]

Thanks for the recipe, Geoff. Cottage cheese seems to be an easy substitute. I also make my own italian mascarpone cheese that I might try in the recipe. Looking forward to your next recipe.

[@geoffsbakingblog]

+tomcapster Thanks very much. I hope you do try the recipe, it works very well.

[@ivafraser-wilson8024]

I love your very clear ,precise description .Being a Czech in Uk I had a job converting cup measurements and you made it easy for me .Thank you . Just a tip for cream filling .Go to Tesco to the polish section and you get a proper Tvarog (tvaroh)

[@geoffsbakingblog]

Hi Iva, thanks very much. I am glad you found the video and the conversions useful. I am sure your Kolace turned out better than mine, since you are Czech and will be used to making them.

[@ivafraser-wilson8024]

Thank you for such a speedy reply .My mum used to put a 1tbs of mayonnaise into the dough as well .Have a go .See what you think .Dobrou chut .

[@geoffsbakingblog]

Hi Iva, that sounds like a good idea, I may give it a try. Dobrou chut to you too :)

[@pjaneheil]

Yum, my mouth is watering ❤❤❤

[@geoffsbakingblog]

Hi P.J. Thanks very much.

[@neesargon3497]

Those look very good, Geoff. Raspberry powder? What on earth is that . . . and where can I get it?

[@geoffsbakingblog]

Hi Nees, it is what is powdered freeze dried raspberries. I bought mine from that well known online shop.

[@neesargon3497]

Geoff Cooper ...Ahhh. Right. Got it! Thanks Geoff. You come up trumps every time!

[@janetjordan9424]

Geoff, I found your recipe for Mini Brioche à Tête so this should help me to convert this recipe to make in USA. Thanks!!

[@geoffsbakingblog]

Hi Janet, there are lots of sites that do conversions from grams to cups etc, but I have tried to do it for you below 500g plain flour - 4 cups 7g dry active yeast - one packet 240ml milk 1 cup 50g unsalted butter 3 1/2 tablespoons 80g caster sugar 1/3 cup + 1 tbsp 1/2tsp salt 1 medium egg(large in USA) 1 egg for egg wash For the filling: 250g Ricotta, or cottage cheese, or quark, or farmer cheese - 1/2lb plus 2 tbsp 1tsp vanilla extract zest of one lemon 50g icing sugar - about 6 tbsp 1 medium egg (large in USA) 1 tbsp softened butter

[@gregmisener802]

Do you need to refrigerate after they cool down?

[@geoffsbakingblog]

Hi Greg. I don't think they need to be refrigerated, But for safety I did refrigerate mine and let them come to room temperature before consuming.

[@gregmisener802]

@@geoffsbakingblog Thank you Geoff for the quick response.

[@afghan1799]

So tasty Recipe lik video

[@janetjordan9424]

Geoff, I want to make this recipe but cannot convert your recipe to United States measurements. Is there any way you can help me?

[@DG-mv6zw]

Google. Takes only seconds.