Kolace Dough

This kolace dough is a hybrid between pie crust and yeast dough, and that combination is what makes it special. Shortening gets cut into flour like you’re making a pie, then egg yolks, evaporated milk, dissolved yeast, and vanilla turn it into a rich, workable pastry dough.

The overnight refrigerator rest does two things. The yeast slowly ferments in the cold, developing subtle flavor without puffing the dough up like a bread roll. And the cold firms the shortening back up, making the dough easy to roll out without sticking.

Rolling on a board dusted with powdered sugar instead of flour is the finishing touch. The sugar sweetens the surface of each pastry and prevents sticking without toughening the dough the way extra flour would.

Fill the squares with anything you like: fruit preserves, poppy seed filling, cream cheese, or nut pastes. Fold them into triangles or roll them into horns, then bake until lightly golden.

Chef Tips

• Cut the shortening into the flour until the mixture resembles coarse meal, just like pie crust. Large chunks of shortening create flaky layers; overmixing makes it tough.
• Mix the wet ingredients into the center just until the dough comes together and leaves the sides of the bowl. Don’t knead it.
• Use powdered sugar generously on the rolling surface. Too little and the dough sticks; it dissolves on contact so you need a good layer.
• Pinch the edges firmly after filling. Loose seams open during baking and the filling leaks out.

Variations

• Fill with apricot, prune, or cherry preserves for traditional Czech kolace flavors.
• Use cream cheese sweetened with sugar and lemon zest for a tangy, rich filling.
• Shape into crescents instead of folded squares for a more elegant presentation.