In the Czech kitchen: Make two different versions of koláč at home

Did you know there are different varieties? The preparation and filling of koláč can vary according to the region from which they originate. We asked the experts from bustling Prague bakery Eska to share recipes for both traditional fruit-filled Bohemian koláč and its Moravian cousin, which is sealed before baking like a bun. This recipe uses a sourdough starter (kvasové koláče) however you can also make a yeasted (kynuté koláče) variation if you do not have a sourdough starter on hand.

Chef's tips: Eska's sourdough koláč are topped with fresh seasonal fruit, as well as preserved or frozen fruit (strawberries, blackberries, raspberries, apricots, plums, or pears in caramel). Other traditional fillings include poppyseed, custard, pudding, or nuts. Moravian koláč is filled with fruit curd or thick pudding. Lard is added to the dough for flavor and suppleness. Leaving the pastries to rest in a cool place gives the yeast time to work and creates a softer and better-rising dough that's ready to bake in the morning.

1.Using a cookie cutter or a glass, shape the dough so that the edges are about ½ cm wide around the center.
2.Place pastries on a parchment-lined tray, brush with lard or clarified butter, and add filling.
3.Next, sprinkle the crumble over the cakes and refrigerate for 10 to 12 hours. An hour or two before baking, remove from refrigerator and bring to room temperature.
4.Brush the edges of the baked pastries with lard or clarified butter to give them a shiny glaze and bake in a preheated oven at 180°C for about 10 to 12 minutes, depending on the size.