Silesian Yeast Cake (Kołocz Śląski)
Kołocz śląski Say it: KOH-wotch SHLON-skee
Kołocz śląski is the round yeast cake of Poland's Opole region, baked for family celebrations, church fairs and Sunday afternoon coffee. A soft, buttery dough is pressed into the tin, covered with a thick layer of creamy twaróg cheese and finished with a blanket of streusel crumbs. The result is tender underneath, creamy in the middle and crisp on top, with a gentle sweetness that never overwhelms. Each Silesian household keeps its own version, and the cake carries protected regional status in the EU.
Silesian Yeast Cake (Kołocz Śląski)
Kołocz śląski
Pronounced KOH-wotch SHLON-skee
- Serves
- 8
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Cheese filling
Streusel
Method
Warm the milk to lukewarm, about 110°F (43°C) and comfortable on your wrist, then stir in the yeast and 1 tablespoon of the sugar. Leave for 10 minutes until a foamy cap forms on the surface.
Whisk in the remaining sugar, the egg yolks, melted butter and salt. Add the flour and mix, then knead on a floured surface for 8–10 minutes, until the dough is smooth, elastic and only slightly tacky.
Shape the dough into a ball, cover and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled and it springs back slowly when poked with a finger.
Meanwhile make the streusel. rub the cold butter into the flour, sugar and salt with your fingertips until you have coarse, pea-sized crumbs. Chill until needed.
For the filling, press the twaróg through a sieve or mash it smooth, then beat with the eggs, sugar, cream, flour and lemon zest until thick and even, with no lumps left.
Butter a 10-inch (25 cm) round springform tin and line the base with parchment. Press the risen dough into the tin and about 1 inch (2.5 cm) up the sides, then cover and let it rise again for 30 minutes while the oven heats to 350°F (175°C).
Spread the cheese filling evenly over the dough right to the rim, then scatter the cold streusel over the top in an even layer, leaving no gaps where the cheese could brown too fast.
Bake for 45–50 minutes, until the streusel is deep golden, the edges of the dough are browned and a skewer pushed into the middle comes out clean of wet cheese.
Cool in the tin for 15 minutes, then release the ring and cool completely on a rack before slicing; the filling firms up as it cools.
Regional variant: Poppy seed kołocz (Kołocz z makiem)
Replace the cheese filling with 2 cups (280 g) ground poppy seeds simmered for 10 minutes with 1 cup (240 ml) milk and 1/2 cup (100 g) sugar, then cooled. Beat in 1/4 cup (55 g) soft butter, 2 eggs, 2 tbsp honey and 1/2 cup (60 g) ground almonds, spread over the dough, top with the same streusel and bake as above.
Cook's notes
- If your twaróg is very moist, or you use ricotta, drain it in a sieve for 30 minutes (or squeeze it in a clean cloth) so the filling sets instead of turning watery.
- Keep everything for the streusel cold — warm butter turns it into a paste instead of crumbs.
- Slice with a wet knife for clean cuts through the soft cheese layer.
Serve with
Strong coffee, tea or a glass of cold milk, at afternoon coffee or Sunday breakfast.
Make ahead and storage
Keeps 2 days in an airtight tin at room temperature; baked slices freeze well for up to 2 months and refresh in a 300°F (150°C) oven for 8 minutes.
