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Kołocz Śląski Z Jabłkami – Polish Yeast Cake With Apples Recipe

Name: Kołocz Śląski Z Jabłkami - Polish Yeast Cake With Apples Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 45 min
Yield: 20
Cuisine: Polish
Ingredients: 4 cups (500g) of all-purpose flour; 3 tbsps of instant yeast; 2 eggs; ½ cup (100g) of sugar; 1 cup of warm milk (or plant-based milk); 4 oz (120g) of melted butter; a pinch of salt; 2 cups (250g) of all-purpose flour; 7 oz (200g) of butter; 5 oz (150g) of sugar; 2 egg yolks; 1 tbsp of cocoa (optionally); 4 ½ lbs (2kg) of apples; 2 tsps of cinnamon powder; ½ cup (100g) of sugar (only if not apples are not sweet enough); breadcrumbs; powdered sugar to sprinkle the cake; egg whites (remaining from the crumble)

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The cake I’d like to present to you today has an incredibly interesting story behind it, and what’s more, it has gained official recognition as a local delicacy of Silesia in southern Poland. Let me introduce you to Kołocz Śląski — Polish Yeast Cake With Apples. Kołocz Śląski is a little bit of work to make, but it rewards with an amazing buttery aroma.

The Classic Mix

The Polish classic of yeast dough with apples and cinnamon comes in many forms in Poland. These apples are a cherished and popular fruit in Poland, which is no surprise. Moreover, Poland is one of the leading producers of apples in the European Union! If you enjoy the popular Apple Cinnamon babka, Silesian Apple Kołacz will be a more refined option.

Why Kołocz Śląski?

Kołocz is actually the regional name for a cake in Upper Silesia. You might also come across another equally used name, Kołacz Śląski.

But what does kołacz mean in Polish? It’s an old Polish pastry with a circular shape. This name comes from the Old Slavic language and means ‘wheel’ or ‘circle’. Silesian Kołocz is like a regional heir to the tradition of baking the old Polish kołacz. Moreover, Kołocz was regarded as a symbol of abundance, which still functions today in the form of a famous Polish proverb: ‘Bez pracy nie ma kołaczy’ which means ‘No pain, no gain’.

Nowadays, kołocz isn’t round anymore. Since the 19th century, cakes have been baked in Silesia in rectangular shapes for practical reasons. Modern ovens have replaced the old ones, and rectangular trays have become more convenient.

The Extraordinary History Of An Extraordinary Cake

The story of Kołocz Śląski goes way back to the medieval days. During those times, it was like the star of the show at weddings. People would mix the ingredients together, and sometimes there’d be dancing and singing right in the kitchen.

Sharing Kołocz at weddings was a big deal, symbolizing plenty and all that good stuff. In other words, it was like this magical cake that only the best bakers could make, men weren’t even allowed near the oven!

In Silesia, folks didn’t just sit back and watch – wedding guests got involved in making the Kołocz too. During these festivities, they’d bring gifts for the hosts, usually stuff to make more Kołocz. Not only that, they’d also do this thing called the ‘Kołocz walk’, taking the freshly baked Kołocz around to folks invited to the wedding a few days before the big day.

This tradition still exists in places like Opole Silesia and Upper Silesia. Even today, newlyweds attach little cards with wishes to the wedding Kołocz.

Eating Kołocz with your hands was the norm, and that’s still how it’s done at casual gatherings. But if things get fancy, out come the forks and spoons.

Oh, and fun fact – people didn’t (and still don’t) just make Kołocz for weddings. In fact, you’d find it at all sorts of family events and holiday celebrations too.

There Is Literally No Other Cake Like Kołocz Śląski

In 2007, there was this cool project in Poland aiming to give Kołocz an official status as a regional product typical of Silesia. As a result, they put together a proposal and sent it off to the right folks in the European Union. And guess what? Four years later, in 2011, Kołocz got that special status! So now, Kołocz is officially the 29th Polish dish recognized by the European Union and the 4th in Upper Silesia.

Kołocz Śląski Is Like A Chameleon

Kołocz is like a master of disguise. It can come plain (without filling), with cheese, poppy seed, or apples.

According to Silesian tradition, all varieties should be called Kołocz Śląski and treated equally. Now, let’s talk about the star of the show here – it brings back the flavors of my childhood. Yeasty dough, cinnamon, fresh apples, and crumble topping – it’s the perfect combo.

Fun fact: If you sneak a bit of crumb off a still-warm Kołocz, according to old Polish beliefs, you might just speed up your trip down the aisle!

Polish Yeast Cake With Apples Recipe (Kołocz Śląski Z Jabłkami)

Part I – Make The Dough

Firstly, add 4 cups (500g) of all-purpose flour, 3 tbsps of instant yeast, 2 eggs, ½ cup (100g) of sugar, 1 cup of warm milk (or plant-based milk), 4 oz (120g) of melted butter and a pinch of salt into a large bowl. Secondly, combine the ingredients together by using your hands or a food processor. Knead the dough well till you get a smooth consistency.

Part II – Place The Dough Aside

Once you are done kneading the dough, place it in a clean bowl and cover it with a clean kitchen cloth. After that place it in a warm, draft-free place.

Part III – Let The Dough Rest

Keeping the dough to rest is an important part in this recipe. That’s because it allows the yeast to do its work and the dough begins to rise due to it. Additionally, make sure to keep it in a warm location as yeast needs warmth. Wait for about 60-90 minutes for the dough to double in size.

Part IV – Make The Apple Layer

Peel and grate 4 ½ lbs (2kg) of apples. Afterward, take the grated apples and fry them in a pot for about 15 minutes, stirring from time to time. Then add 2 tsps of cinnamon powder to the mixture. You can also add ½ cup (100g) of sugar if the apples are not sweet enough. Allow the apple layer to cool.

Part V – Make the crumble

Firstly, combine 2 cups (250g) of all-purpose flour, 7 oz (200g) of butter, 5 oz (150g) of sugar and 2 egg yolks. If you like, you can also add 1tbsp of cocoa. Secondly, mix them all together thoroughly and place the crumble in the fridge.

Part VI – Assemble And Bake The Cake

Preheat the oven to 375°F (190°C). For the Polish Yeast Cake With Apples recipe, you will need a 9×13″ pan. Line the pan with parchment paper.

In the meantime, divide the dough into two parts. Use a floured surface to roll out the dough. Make sure the dough fits the size of your pan. Place the dough into the pan, prick it with a fork, and sprinkle with breadcrumbs.

Then spread the apple filling over this part of the dough.

Afterward, take the second part of the dough, roll it out on a floured surface, and place it on top of the apple filling. Cover the filling thoroughly to prevent it from leaking out from under the dough.

Dock the dough, then brush it with egg whites and sprinkle with the crumble. Following that, bake the cake for 45 minutes. Finally, sprinkle the cake with powdered sugar when it’s completely cold.

Tips on making Polish Yeast Cake With Apples

You can replace apples with applesauce.
Some people add a bit of jam to the apples.
One can also add some raisins to the apple filling.
If you’re a fan of Polish budyń, there’s an alternative option: you can spread it on the yeast dough first and then cover it with apples. Spread the dough with hot budyń.
Before proceeding, don’t put the filling on the sides of the dough. Leave about a centimeter from each side of the kołocz empty. Afterward, seal the edges of the yeast dough together.

FAQ About Polish Yeast Cake With Apples

How long should I knead the dough?

You can knead the dough for up to 30 minutes. (However, feel free to use a mixer to make this easier.)

Can I add more apples?

The apple filling shouldn’t be too thick (on the other hand, poppy seed or cheese filling can be thicker).

Do both layers of dough need to be perfect (without holes)?

One of the dough layers should be hole-free; place it directly on the baking sheet. Then, directly on top of the filling, place the remaining yeast dough. Don’t worry if it’s not perfect and gets a bit torn in places, because we’ll seal the edges of the yeast dough together.

Can I replace butter with margarine?

Surely for making kołocz dough – both the yeast dough and the crumble topping it’s best to use real butter, not any substitutes (for instance even good-quality margarine). The buttery taste is one of the characteristic features of traditional kołocz.

Should I store the cake in the fridge?

Not necessarily so, you can keep it in a cool room.

Looking to jazz up your dessert game with apples?

You’re in luck! In Poland, apples are like dessert royalty. Now, here are a few tasty recipes you should definitely try out:

Polish Apple Cake With Meringue Recipe (Jabłecznik Z Bezą)

Layered Apple Cake Recipe

Polish Gluten Free Apple Cake Recipe- Szarlotka Bezglutenowa

Apple Cinnamon Babka Recipe

Polish Apple Poppy Seed Cake Recipe [Makowiec Japoński]

Polish Apple Pancakes Racuchy Recipe That Tastes Like Poland!

Polish Apple Pancakes Without Yeast (Jabłka W Cieście)

Kołocz Śląski Z Jabłkami – Polish Yeast Cake With Apples Recipe

Yield: 20 portions

Kołocz Śląski Z Jabłkami - Polish Yeast Cake With Apples Recipe

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

Dough

4 cups (500g) of all-purpose flour
3 tbsps of instant yeast
2 eggs
½ cup (100g) of sugar
1 cup of warm milk (or plant-based milk)
4 oz (120g) of melted butter
a pinch of salt

Crumble

2 cups (250g) of all-purpose flour
7 oz (200g) of butter
5 oz (150g) of sugar
2 egg yolks
1 tbsp of cocoa (optionally)

Apple Layer

4 ½ lbs (2kg) of apples
2 tsps of cinnamon powder
½ cup (100g) of sugar (only if not apples are not sweet enough)

Others

breadcrumbs
powdered sugar to sprinkle the cake
egg whites (remaining from the crumble)

Instructions

Make The Dough

Knead the dough using all the ingredients. Do it using your hands or a food processor.
Place the dough in the large bowl.
Cover the bowl with a clean kitchen cloth and place it in a warm, draft-free place. Wait for about 60-90 minutes for the dough to double its size.