Kołaczyk
In the southern parts of Poland, Kołaczyk (plural: Kołaczyki ) is usually a round yeast roll with a sweet or savory filling lying open on the top. The immediate Bohemian equivalent of the pastry is called Koláček in Czech (plural: Koláčky ).
The name is in Polish as in the Czech a diminutive of "kolach" (Polish Kołacz Czech, kolac ). In the kolach's a round cake on ancient Slavic back traditions. The Austrian pastry Kolatsche is also based on the Kolatsche, but unlike Kołaczyk and Koláček, it is closed at the top.
In Bohemian cuisine , Koláčky is mainly known with a sweet filling, primarily with poppy seeds or Powidl , but also with nuts or quark with raisins. They are part of the specialty of the holiday season and are often referred to directly as Koláče (plural).
In Polish cuisine , hearty fillings predominate, especially with onions , sauerkraut and bryndza . Kołaczyki of this type are usually used as an accompaniment to soups such as red barszcz or mushroom soup. In this respect they can be compared to Krokiety . Nevertheless, a sweet Kołaczyk with white cheese is also widespread, often with plums or apples (= Kołocz śląski from Upper Silesia). There is also the custom of giving away sweet Kołaczyki (some with cream filling) as a wedding gift, which is related to the cultural history of Kołacz .
See also
literature
- Maria Lemnis, Henryk Vitry, W staropolskiej kuchni i przy polskim stole , Warsaw 1986.