Craving something sweet? Join us in making these delightful kefir Czech Kolaches. Unlike leavened dough versions, these are simpler to prepare an their flavour certainly doesn’t disappoint. Just prepare a simple batter, quark cream and crumble topping. Layer these three components, then bake. It’s a straightforward process, and the results are truly rewarding.
Ingredients for the batter:
- 250 ml kefir
- 80 g plain flour
- 50 g wholemeal spelt flour
- 50 g vanilla protein powder
- 20 g xylitol
- 2 tsp baking powder
- 1 egg
- a pinch of salt
Ingredients for the cream:
- 250 g fat-free quark
- 40 g xylitol
- 1 tsp cornstarch
Ingredients for the topping:
- 100 g frozen forest fruits
- 30 g fine oats
- 20 g cane sugar
- 10 g butter
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Method:
First, in a bowl, mix together the dry ingredients, which are the flours, protein powder, xylitol, baking powder, and salt. Then add the egg and kefir, mix the batter thoroughly, and set it aside. Next, prepare the cream. Mix the low-fat quark with xylitol and cornstarch, and set the mixture aside. Then move on to the final part, which is preparing the crumble topping. For this, simply mix the oats, butter, and sugar with your fingers until well combined.
Next, it’s time to transform our mix into actual kolach. Drop spoonfuls of the batter onto a parchment-lined baking sheet, shaping them into cookie-like rounds. Ensure you leave space to prevent merging. Add a dollop of quark cream filling to the centre of each kolach, then top with frozen forest fruits and oat crumble topping.
Place them in a preheated oven at 180°C (350°F) and bake for roughly 25 minutes. Enjoy them warm.
Discover our bestsellers:
Nutritional Values | 1 Czech kolach (12 kolaches total) |
|---|---|
| Energy value | 117 kcal |
| Protein | 9 g |
| Carbohydrates | 15 g |
| Fats | 2 g |
| Fibre | 1.5 g |
If you love moist Czech kolaches but don’t want to wait for the dough to rise, then this quick kefir recipe is perfect for you.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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