Thanks so much, Spicy Lady. Any tips or special techniques to share with us?

Dont you think he forgot the butter in the dough?

Czech Republic .....( Now called) my Grandfather came from Prague Czechoslovakia. Settled in Hillsboro, Wisconsin USA. I grew up on poppy seed Kolaches. Homemade by my Norweign mother and from the bakery in Hillsboro, Wisconsin. Czech Capital in Wisconsin. Love that little city under 1200 population. I live 1 hour away now. Do you know or make a ground beef onion shredded cabbage filled bun bread. Don't know where my Mom got that recipe from. Also do you know what shmunda is? My grandmother made this dish. ground potatoes, onions lots of garlic maybe eggs some flour. Made in large pan 2 inches thick of potato. Baked very crispy on outside. Don't know where this recipe came from. My parents and grandparents passed away so can not ask.

Please see my message on Texas Czech

@@deb4735 Hi, it might be a bit late for me to reply to your comment. I'm Czech, born and raised in Ostrava. I don't know about the bun bread, but the "shmunda" is our bramborák (pronounced brahm-bohr-ack) :) Depending on the region it is also called cmunda (tsmoon-dah) or vošouch (voh-shoh-ookh) :) If you want to, I'll wrote the recipe here: (for 10 bramboráks) - 2 lbs potatoes - salt - pepper - 0.5 lbs all-purpose flour - 1 egg - 4 garlic cloves - 2 teaspoons of marjoram - a cup of milk - sunflower oil - caraway seeds Wash, peel and finely grate the potatoes. Strain the excess water from the potatoes. Peel and grate the garlic and add it to the bowl with the potatoes. Heat up the milk and add it to the bowl while it's hot. Then add the eggs and flour and mix it. Season it with salt, pepper, marjoram, caraway seeds and mix again. If the dough is too thick, add more milk. If it's too thin, add more flour. Heat up oil in a frying pan and spread the dough on it (remember, the bramboráky should be around the size of your palm). It should be not too thin but also not too thick so that they cook well on the inside. Fry them until they're golden-brown on each side. You can add smoked ham, bacon, škvarky or even sour cabbage into the dough if you're feeling a little adventurous :)

There's no 'polohrubá' or 'hrubá' flour in US. Only fine flour (hladká mouka). So if recepie calls for fine flour there shouldn't be a problem.

The problem is not with flour so much as if anyone follows his recipe will find out BUTTER is missing from his recipe!!!!!!!!!!

Tell them The Splendid Table sent ya!

Walnuts,?

@@romystumpy1197 Yes.

I've seen twarog farmers cheese in my polish supermarket in uk

Si to holt amici prejmenovali no😃 na netu jsem nasel neco jako "american pie" a cumel sem tam na ceskej kolac😁😁

Real name is Moravske kolace :)

Yeah but languages are transient and lot of Czech Americans call them "kolaches" and a single one a "kolache".

Thank you…just started making them…here they are known as cheese danish… but I love the true naming and background! My background is german and austrian …so this ain’t too far from what we like too!

Thank you I had no idea.

You can get poppy seeds here. Usually in stores they sell small amounts with spices and it's a bit expansive. If you want more for baking it's better to go to farmers market and buy bulk. (Which is mostly imported and much cheaper).

I can easily buy poppy seed makiewec filling in a tin in my polish supermarket in the UK also raw poppyseeds

You can also find one here: www.splendidtable.org/recipes/czech-cream-cheese-and-blueberry-kolaches

What cinnamon roll recipe

15 hour days can only last so long

We know we do them differently, a lot of our czechs moved here in the late 1800s early 1900s things change a lot in 120 years

Don't be such a joy sucker. This young man is doing the best to keep tradition and recipes are passed down from generation to generation. The way I might make a dish might be slightly different than how my mother taught me. From what I gather, some areas of Czechoslovakia made them one way and another area a slightly different way.

@@summerfitzhugh5562 yes thre are big regional diferences.... culturally the od cz was 4 culture zones in one.... the best kolache are from moravia... hana... frgale

This is a Texas Czech tradition they try hard to keep. But if it gives you an opportunity to spew anti-American and anti-Texas prejudice, so be it.