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|
 Larger koláč, called "frgál", typical of theMoravian Wallachia area | |
| Type | Sweet bread |
|---|---|
| Place of origin | Czech Republic andSlovakia |
| Region or state | Central Europe |
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Akolach,[1] from theCzech andSlovakkoláč (pluralkoláče, diminutivekoláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough. Common filling flavors includetvaroh, fruit jam, poppy seeds, orpovidla (prune jam). In the United States, the wordkolache is sometimes used as the singular rather than as the plural, and the letter "s" is often added to the end of the word kolache to form "kolaches", which is a double plural.
Originating as a semisweet pastry fromCentral Europe, kolache have become popular in parts of the United States.[2] The name originates fromBohemian, originallyOld Slavonic wordkolo, meaning "circle" or "wheel".[3]
Traditional Czechkoláče are used in villages during feasts as a treat or at important events, such as weddings. They are usually small, with a diameter of no more than 8 cm (3.1 in) and with only one type of filling, sprinkled with sweet crumbs or sugar.[citation needed]
Europe
InMoravia, largekoláče are popular. In some areas, they have regional names: for example, inWallachia, they bake so-calledfrgály, approximately 25 cm (9.8 in) in diameter. These are made of yeast dough and are most often filled with jam from apples, pears, or plums.[4] In southern and westernBohemia (especially in the Chod region),koláče are also large in diameter and decorated with contrasting ornaments, most often made ofpovidla, poppy seeds, and cottage cheese. They are usually round in shape.[5]
North America
In some parts of the US, especially in Texas,klobásník (orklobasnek), which contains sausage or other meat, is also called kolach, because the same kind of dough is used.[6] This pastry is more closely related to apig in a blanket, however.[7] In contrast, a Czechkoláč is always sweet.[8][better source needed] Unlike kolache, which came to the United States with Czech immigrants,klobásníky were first made by Czechs who had settled in Texas.[9][10] In Texas, kolaches are often known among people not of Czech origin as "sweet kolaches" or "fruit kolaches", while klobasneks are called kolaches.[6]
Kolache are often associated with small towns in the midwestern United States, where they were introduced by Czech immigrants. They are served at church suppers and on holidays but also as an everydaycomfort food. Recipes are usually passed down, with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed, or assorted other fillings.[11]
In Minnesota, kolache are often folded dough pastries with a jam,cottage cheese, orpoppy seed filling.[12]
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Bujanov, in theSouth Bohemian Region of the Czech Republic, holds annualkoláč celebrations (Koláčové slavnosti) and akoláč marathon (Koláčový běh).[13]
Several US cities hold annualkoláč festival celebrations:
BothVerdigre, Nebraska, andMontgomery, Minnesota, claim to be the "kolache capital of the world".[16][17]Prague, Nebraska, claims to be known as the home of the world's largestkoláč. Both Caldwell, Texas, andWest, Texas, claim the title of "Kolache Capital" of the state,[18] and kolache are popular in Central and Eastern Texas.[19][20] Various Texas-based food establishments have added sweet and savory kolaches to their menus.[21][22] They are part of the "Texas Czech Belt", which grew in the 1880s and is full ofkoláč bakeries.[2]
The dictionary definition ofkolach (cake) at Wiktionary
Media related toKolache at Wikimedia Commons
Works related toKolache at Wikisource
