Traditional Hungarian Apricot Kolaches: A Delicious Dive into Hungarian Pastry Tradition
Kolaches, a staple of Hungarian and Czech kitchens, are soft, sweet pastries traditionally filled with fruit preserves or cheese. The dough is rich, tender, and slightly sweet, serving as a perfect backdrop for a variety of fillings. Among the many variations, Apricot Kolaches hold a special place in Hungarian culinary tradition, cherished for their sweet apricot filling that balances perfectly with the buttery dough. In this article, we’ll explore the history of these delightful treats, the recipe to make them from scratch, and tips to elevate your baking experience.
A Brief History of Kolaches:
Kolaches have a long history that dates back to Central Europe, particularly Hungary, Czech Republic, and Slovakia. The word “kolache” is derived from the Czech and Slovak word koláč, meaning “cake.” These pastries were originally made during special occasions, from religious celebrations to family gatherings. Traditionally, kolaches are filled with a variety of ingredients, from sweet fruit preserves to poppy seeds and sweet cheese, and are a beloved part of European dessert tables.
In Hungary, apricot preserves are a common filling for these pastries, reflecting the country’s rich agricultural tradition, particularly in the cultivation of apricots. These jam-filled treats are often served as part of a festive meal, whether it’s a wedding, holiday, or simple Sunday family gathering.
As the tradition of kolaches spread to America, especially in regions with large Czech and Hungarian immigrant populations, these pastries evolved in various ways. Today, you can find them in bakeries and homes across the globe, each with its twist on the classic. Despite their global journey, the Hungarian Apricot Kolache remains a timeless favorite, and with this recipe, you can enjoy them fresh from your oven.
Why Apricot Kolaches?
The sweet-tart flavor of apricots blends beautifully with the soft, slightly sweet dough of kolaches. The jam is the star of the show, and in Hungarian versions, the apricot preserves often add a slightly tangy note that perfectly complements the buttery, yeast-based dough. Many bakers also enjoy adding a crumb topping, which gives the pastry an extra layer of texture and sweetness.
Kolaches are a versatile treat that can be served for breakfast, as a snack with afternoon coffee, or as a dessert at a family gathering. Their softness and delicate sweetness make them irresistible. Best of all, they are relatively easy to make, with ingredients that are commonly found in most home kitchens.
Making Hungarian Apricot Kolaches at Home:
Below is a step-by-step guide to making Traditional Hungarian Apricot Kolaches. This recipe is easy to follow and yields delicious, buttery pastries with a perfect balance of sweet apricot filling and crumb topping.
Ingredients:
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1/4 cup sugar (plus a pinch for activating yeast)
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour (plus extra for dusting)
- 1 egg, beaten
For the Filling:
- 1 cup apricot preserves or jam (homemade or store-bought)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup unsalted butter, cold and cut into cubes
Instructions:
1. Prepare the Yeast:
Start by activating the yeast. In a small bowl, combine the warm water (about 100°F/38°C) with a pinch of sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes. The yeast should become foamy and bubbly, which indicates that it’s active and ready to use.
2. Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center, and pour in the activated yeast mixture, warm milk, melted butter, vanilla extract, and the beaten egg. Stir with a wooden spoon or your hands to combine until the dough starts to form.
Once the dough begins to come together, knead it on a floured surface for about 5-7 minutes, or until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can use it for this step. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Once the dough is smooth, place it in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for about 1 to 1.5 hours, or until doubled in size. The dough should be light and airy, and you’ll know it’s ready when you gently press your finger into it, and it doesn’t bounce back immediately.
3. Shape the Kolaches:
Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out to about 1/2 inch thickness. Cut the dough into small squares or circles, about 2-3 inches in diameter. If you’re using a round cutter, you can press down gently in the center of each piece to create a small indentation where the filling will go.
Place each piece of dough onto a greased baking sheet, leaving about 2 inches between each one to allow room for expansion during baking. Use your thumb or a spoon to make a small indentation in the center of each piece.
4. Add the Apricot Filling:
Fill each indentation with about 1 tablespoon of apricot preserves. You can use store-bought apricot jam, or if you prefer homemade apricot preserves, that will work just as well. Be sure not to overfill, as the jam may spill out during baking.
5. Make the Crumb Topping:
For the crumb topping, combine the flour, sugar, and cold butter in a bowl. Using a pastry cutter or your fingers, mix the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle a generous amount of the crumb mixture over each kolache.
6. Bake the Kolaches:
Preheat your oven to 350°F (175°C). Once the kolaches are filled and topped with crumbs, place them in the oven and bake for 20-25 minutes, or until golden brown. The dough should puff up and become slightly crispy on the outside, while the filling stays sweet and sticky.