VegetarianSouth Dakota Czech-Bohemian cuisine Baking

Tabor Kolache

Name: Tabor Kolache
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 18 servings
Cuisine: South Dakota Czech-Bohemian
Ingredients: 4.5 cup All-purpose flour; 1 cup Whole milk; 2.25 tsp Active dry yeast; 0.5 cup Sugar; 0.5 cup Butter; 3 unit Egg yolks; 1 tsp Salt; 1.5 cup Prune filling; 0.5 cup Streusel topping

Soft, pillowy yeast rolls with a well of sweetened fruit filling, most often prune, apricot, or poppy seed, baked for Sunday mornings and church gatherings.

🇺🇸United States· South Dakota

Prep: 40 min
Cook: 18 min
Total: 58 min
Servings: 18
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Stand mixer or large bowl
•Baking sheets

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 6
carbs: 34
protein: 4
calories: 210

Instructions

1
Warm the milk and stir in the yeast with a pinch of sugar. Let it sit for 10 minutes until foamy.
2
Beat the butter, remaining sugar, egg yolks, and salt together in a mixer bowl.
3
Add the yeast mixture and flour. Knead everything until you have a soft, smooth dough.
4
Cover the dough and let it rise for 1 to 1.5 hours until doubled in size.
5
Divide the dough into 18 pieces and roll them into balls. Place them evenly spaced on sheet pans.
6
Let them rise for 30 minutes. Press a deep indentation into the center of each ball using your fingers or a small glass.
7
Spoon prune filling into each well. Top with streusel if using.
8
Bake at 375°F for 15-18 minutes until the edges turn golden.
9
Let them cool on wire racks before serving.

Chef's tips

Let the dough rise in a warm spot until truly doubled in size. Do not overfill the center wells or the filling will spill over while baking.

Storage

Store in an airtight container at room temperature up to 2 days, or freeze up to 2 months.

Reheating

Warm briefly in a low oven for a few minutes before serving.

Common mistakes to avoid

•Making the center wells too shallow, which causes the filling to run off the rolls.
•Not letting the dough rise long enough, which makes the rolls heavy and dense.