Can't beat Czech!

This post is featuring my all time favorite Czech pastry....*drumroll*....the kolache!

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My "why":

I am proud-to-be Czech brought up on potato dumplings, sweet & sour cabbage, and enough sass to fill the great lakes! That is why I decided to make a pastry that fits better in the winter time, but is most certainly still just as delicious in the summer time. Since living over a thousand miles from home, sometimes I miss it more than one would like, and definitely feel more sentimental towards things such as fond memories and tummy-warming goodies. Traditionally kolaches are made with poppy-seed, apricot, or cinnamon sugar fillings, but due to request I conjured up some strawberry filly pecivos (pastries) for the time being! So, without further-a-do, here is the how to make a memory filled, or filling, pastry! Also, please be warned, this yummy treat is not "healthy" like so many of my other home made sweets. This tried and true Czech dish is full flour, full fat, and full sugar! So dive in and, please, do enjoy!

What you need-

~6 cups all-purpose flour

~3/4 cup sugar

~2 packages dry active yeast

~2 cups warm diluted milk [1 cup evaporated milk + 1 cup water]

~2 sticks buuuutteeerrr

~3 large eggs

How to-

~Sift flour into bowl. Add sugar. Make well in middle.

~Add yeast and 1 cup warm diluted milk.

~Let yeast bubble, then add melted butter and eggs. Mix well!

~Add remaining 1 cup of diluted milk.

~Beat mixture until combined, smooth, and doesn't stick to spoon.

~Leave dough to rise until doubled. DO NOT KNEAD.

~Pre-heat oven to 325℉ and grease/flour baking sheet

~Pat out 1 spoonful (1Tbs) of dough onto pan, fill with desired filling, pinch together knots and place in oven.

~Bake for 20-25 min, then enjoy!

Filling featured above^^

Jahoda (strawberry):

-1 cup strawberries, 1/2 cup lemon juice, 1/2 sugar

-mix lemon juice and quartered strawberries in saucepan over low heat, stirring frequently. Once juices start running miss in sugar and cook at medium heat, stirring occasionally, until candy thermometer reads 210℉.