{"id":4465,"date":"2019-11-23T15:16:11","date_gmt":"2019-11-23T15:16:11","guid":{"rendered":"http:\/\/budweiserbudvar.com\/uk\/?post_type=story&p=4465"},"modified":"2019-12-02T10:16:10","modified_gmt":"2019-12-02T10:16:10","slug":"another-round","status":"publish","type":"story","link":"https:\/\/budweiserbudvar.com\/uk\/blog\/story\/another-round\/","title":{"rendered":"ANOTHER ROUND"},"content":{"rendered":"\n
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Baking Czech kol\u00e1\u010de the old fashioned way.<\/span><\/h2>\n\n<\/div>\n\n\n
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Y<\/span>ou might not think it to look at them, but kol\u00e1\u010des are about as hot as it gets right now. From the Deep South in America to London\u2019s East End, this simple-looking pastry is big business, championed by those in the know as being the cake choice of the uber-cool. It has been branded the \u2018hipster donut\u2019; the new snack for the discerning that deliciously treads a fine line between bread, sweet pastry and self-contained little treat, perfect for snacking on at any time of the day with a good brew \u2013 be it morning coffee or post-work beer.<\/p>\n\n<\/div>\n\n\n\n

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As such, you might assume that kol\u00e1\u010de were only dreamt up a year or two ago in a trendy bakery somewhere in New York City \u2013 like that unholy food-fashion fusion the \u2018cronut\u2019. But in reality, these delicious, traditional Czech specialities have been a home-cooked kitchen table staple for many hundreds of years, migrating to the New World in the mid nineteenth-century with eastern European settlers in a move that would begin what has been a slow rise to worldwide fame. Yet despite becoming the latest designer pastry for many top bakeries, few would argue that uncovering the best kol\u00e1\u010de recipes and learning to cook them the traditional way still requires a trip back to the old country, back to where it all began.<\/p>\n

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Borovany, ten minutes drive from \u010cesk\u00e9 Bud\u011bjovice, is a great place to start \u2013 a small South Bohemian town famed for the blueberries that grow wild and plentiful here throughout the summer. I arrive to find it looking pretty under a midday July sun. Brightly painted buildings cluster around two central, dominating features: a handsome Augustinian monastery and impressive church. Wandering through a sun-drenched courtyard into the quiet, lawned gardens at the back of them, I\u2019m greeted Edenka Breckov\u00e1 and Eva Tyrnerov\u00e1, two masters at creating authentic kol\u00e1\u010de from scratch who are going to show me how its done.<\/p>\n\n<\/div>\n\n\n\n

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Like most Czech kol\u00e1\u010de makers, neither of these warm, friendly, apron-wearing ladies is a \u2018professional\u2019 baker; rather they have long histories of cooking this delicacy for family and friends, both \u2013 they tell me \u2013 being by far the hardest audiences to please.<\/span><\/p>\n

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\u201cI\u2019ve been baking kol\u00e1\u010de for as long as I can remember,\u201d says Eva as they spread a tablecloth over a wooden table under a willow tree and set up ceramic bowls and ingredients. \u201cIt\u2019s just what we do here. You start at a very early age. I learned to make kol\u00e1\u010de from my mother and my grandmother, both of whom were\u00a0excellent<\/i>\u00a0bakers.\u201d<\/span><\/p>\n\n<\/div>\n\n\n\n

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