Dive into making Czech Filled Donuts Koblihy, a popular Czech pastry enjoyed year-round. Known for their soft, pillowy dough, these treats are typically filled with fruit preserves, though variations with vanilla or chocolate pastry cream are also enjoyed. Unlike treats reserved for special occasions, these delightful filled donuts are a joy to make and eat anytime.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am Tom the Chef, and I am thrilled to share my recipe for Czech Filled Donuts Koblihy. As the founder of CookingHub Foundation, I love sharing recipes that bring people together, and this popular Czech pastry does just that. These donuts are known for their soft, pillowy dough that practically melts in your mouth. Whether you choose to fill them with a preserve or jelly of your choice, or perhaps a rich pastry cream, the result is always delicious. I have designed this recipe to be approachable, guiding you through the process of making the dough, deep frying, and filling these treats so you can enjoy fresh, homemade donuts right from your kitchen.
To start my Czech Filled Donuts Koblihy, the foundation is a rich yeast dough. I begin by placing 4 cups of bread flour, ½ cup of granulated sugar, 1 TBSP of active dry yeasts, and a pinch of salt into a kitchen mixer with a hook attachment. It is important to briefly stir with a whisk just enough to combine all ingredients before adding the wet components. I then add 1 cup of lukewarm milk (about 90 to 100°F), 1 stick of melted butter, and 3 eggs. The temperature of the lukewarm milk is crucial; I recommend preheating it in the microwave or on the stove to ensure the active dry yeasts activate properly without being killed by heat. This combination creates the soft, pillowy dough that makes these donuts so special.
Once the ingredients are in the mixer, I knead on low speed until all ingredients are partially incorporated, which takes about 1 to 2 minutes. Then, I increase the speed to medium-high and knead until a sticky dough is formed. This usually takes about 3 to 4 minutes. Achieving the right consistency is key for this popular Czech pastry. The dough should come together but remain slightly sticky, which ensures the final product is light and airy. If you find the dough is generally too sticky during the shaping phase later, I suggest incorporating some extra flour into the dough using the mixer or your hands.
After kneading, I remove the bowl from the mixer and cover it with a plate or plastic wrap. I let it rise in a warm place until it has at least doubled in size, which takes about 2 to 3 hours. When ready to shape, I work on a lightly floured surface. I flatten the dough to about ½” thickness using a rolling pin. If the dough sticks to the rolling pin, I consider gently flouring the top. I then cut each donut using a 3” round cookie cutter. A distinctive feature of Czech Filled Donuts Koblihy is that they do not have a donut hole. I place them on a lightly floured baking sheet and repeat with the remaining dough, reforming scraps to minimize waste.
I let the donuts proof in a warm place for about 30 minutes or at room temperature for about 45 minutes before deep frying. While they proof, I set my oil to preheat to 320°F. I cannot stress enough how important it is to carefully monitor the oil temperature. If the oil reaches a higher temperature, usually over 400°F, it becomes flammable. I fry donuts in batches based on the size of the deep fryer or pot. I place each donut carefully into the preheated hot oil by hand, or use a slotted turner if that is too complicated. I fry until a nice color is reached, about 2 to 3 minutes per side. This process ensures the sweet bread cooks through while moisture is trapped inside.
The filling step is where these donuts truly become Czech Filled Donuts Koblihy. While the donuts are proofing, I prepare the filling, which can be 1 ½ cups of preserve or jelly of your choice, or Vanilla or Chocolate Pastry Cream. I fill a pastry bag fitted with a Bismarck tip, which is a long tip designed for filling. It is important to fill the donuts while they are still warm. I insert the pastry tip into the side of the donut, aiming for approximately the middle, and then pipe in a portion of the filling. This technique ensures every bite of the soft, pillowy dough contains a burst of delicious flavor.
For an extra touch, I sometimes prepare an optional glaze using 2 cups of confectioners’ sugar, 3 to 5 TBSP of water, and 2 TBSP of vanilla extract. I thoroughly stir these together with a whisk. If I want a thick glaze, I use 3 to 4 TBSP of water; for a fine glaze, I use 4 to 5 TBSP. I dip each warm donut into the glaze, let it sit for a few seconds, and then slowly take it out to let the excess drip off. I place them on a baking sheet to let the glaze harden at room temperature for about 10 to 15 minutes. This adds a lovely finish to the delicious filled donuts.
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