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Desserts with Yeasts

Frgal Kolach with Pear Filling

2 large frgals (about 8 servings)
Vegetarian Diet, Czech Baking

Even though kolaches are most popular in central Europe, most people in America have heard about them or even had a chance to try them. There are many kinds of kolaches, and all kinds are very delicious. In this recipe, I’m going to share with you my recipe for an...

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... unusual kind of kolach called “frgal.” Frgal are typical for a small region in the Czech Republic, and have a shape similar to a pizza (the idea is to serve them in slices). Frgal include a delicious kolach dough that was invented to allow for forming into this unique kolach shape and also to allow for a lot of filling. Each “Frgal needs to consist of at least 50% or more of the filling. In this recipe, we are going to prepare frgal kolach with pear filling

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Tom Tom Founder
February 5, 2024
  • 60 min.
  • 3 h.
  • 3/5
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Ingredients:

Leaven:

Dough:

Brushing:

Pear filling: *

Streusel:

* Note: Optionally, you can simplify the process by using store-bought preserves or marmalade (no need to add any ingredients or heat it up). Each frgal should have at least 1 cup of filling, preferably about 1 ½ cups, and optionally up to 2 cups.

Tools:

Directions:

1. Leaven:

1.1. Place into a medium mixing bowl:

½ cup of lukewarm milk
½ cup of bread flour
2 TBSP of confectioners’ sugar
1 TBSP of active dry yeasts

Thoroughly stir with a whisk until fully combined (about 1 minute).

1.2.

Cover with plastic wrap, and using a knife, create 1 small hole to let the leaven breathe.

1.3.

Set aside until it doubles in volume (about 15 – 30 minutes).

2. Dough:

2.1. Place into a kitchen mixer with a whisk attachment:

1 egg
½ cup of granulated sugar
1 stick (¼ LB) of very soft butter

Whisk on high speed until fully incorporated and a creamy texture is reached (about 2 – 3 minutes).

2.2. Add:

Leaven prepared in step 1
Lemon zest from 1 lemon
¼ TSP of salt

Whisk on high speed until fully incorporated (about 1 minute).

2.3. Replace the whisk attachment with a hook attachment and add:

2 cups of bread flour
¼ cup of lukewarm milk

Knead on slow speed until all ingredients are partially combined (about 1 minute).

2.4. Then increase speed to high and knead until the dough is compact and stops sticking to the bowl – it can still have a little residue around the bowl, but at least the majority of the dough should be unstuck during processing.

Important note:
This process can take 6 – 9 or even up to 10 minutes. At first, the dough will seem too sticky, but eventually, it will start unsticking itself. If you go over 10 minutes and the dough is still sticky, add 1 TBSP of flour and process for a few minutes. That should solve the problem. If not, add 1TBSP of flour one by one and process it again. Try not to add more flour than is necessary in order to reach a nice frgal texture.

3. Rising the dough:

3.1.

Remove the mixing bowl from the mixer and cover it with plastic wrap.

3.2.

Let it rise in a warm place until it has doubled to tripled in size (about 2 hours).

4. Pear filling:

4.1.

Pear preparation:

4.1.1.

Thoroughly clean the fruit under cold water.

4.1.2.

Remove the core and stems. Do not peel.

4.1.3.

Roughly chop into pieces.

4.2.

Simmering:

4.2.1. Place a small saucepan on medium heat and add:

pears
1 cup of water
1 ½ cups of granulated sugar
1 TSP of anise seeds

Bring to a simmer with occasional stirring.

4.2.2.

Cover with a lid and cook for about 10 minutes with occasional stirring.

4.3.

Finishing the filling:

4.3.1.

Remove the lid and cook with occasional stirring to reduce the liquid to at least half of its’ current stage, but not to the point that the sugar starts to caramelize (about 5 – 10 minutes).

4.3.2.

Remove from the stove and while still in the pot, briefly process with an immersion blender (about 5 seconds).

4.3.3. Add:

2 TSP of rum essence
2 TSP of Vanilla extract
½ cup of breadcrumbs

And thoroughly stir.

4.3.4.

Set aside for a later step. It can be placed on the frgal while partially or fully cooled based on your convenience.

5. Streusel:

5.1. Place into a kitchen mixer with a whisk attachment:

1 stick of butter
½ cup of flour
½ cup of granulated sugar

Process at medium speed until fully combined (about 2 – 3 minutes).

6. Frgal forming:

6.1.

Draw a circle on the parchment paper with a diameter anywhere between 11 – 12” (use your regular plate to get a perfect circle shape).

6.2.

On a surface without flour, split the dough into half – each half will be one frgal.

6.3.

Place one piece of dough on each parchment paper.

6.4. Using a rolling pin, roll the dough to the edges of the drawn circle until you reach a nice circle (during and/or after rolling, you can adjust the dough with a bowl scraper to reach an even better shape).

Important:
Do not use any additional flour while forming the frugal.

7. Assemble:

Note:
Filling and streusel were prepared for both frgals (split it to half).

7.1.

Hand-whisk 1 egg in a measuring pitcher or in the mixing bowl (for whisking you can also use a silicone brush), and then brush the whole diameter of both frgals (no need to brush the center since that is where the filling will be).

7.2.

Place filling in the center and then distribute evenly around the whole frgal – just leave about ½” of the edge of the diameter without filling.

7.3.

Sprinkle both frgals evenly with streusel.

8. Proofing:

8.1.

Let it proof at room temperature for about 10 -15 minutes before baking.

9. Baking:

9.1.

Set oven to preheat to 370°F.

9.2.

Place both formed and proofed frgals into the oven (convection ovens for this purpose work best, but you can bake both frgals together even in a regular oven).

9.3.

Bake in a preheated oven until the frgal is baked (the edges turn to a nice, lightly brown, appetizing color). This usually takes about 14- 15 minutes.

9.4.

Rotate the baking sheets in the middle of baking (approximately after the first 7 minutes of baking).

9.5. Remove from the oven and let fully cool or at least partially cool before serving.

Important:
Be aware that the filling is extremely hot after baking until fully cooled.

10. Serving:

10.1

Cut into quarters or six slices.

10.2.

Sprinkle with confectioners’ sugar right before serving.

About the Author:
TomFounder
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.