Chef Forum banner
1 - 2 of 2 Posts

3,392 Posts
Welcome to Cheftalk texbaker...........

Yes I can understand why the two taste similar. There is a slight difference in the recipes though.

Brioche and Kolache are both yeast raised doughs.  

Brioche has a higher butter content. The water in the butter steams while baking creating a flaky and light crust.

While Kolache is used more as a dessert in the form of cookies that are fruit filled, Brioche is more of a breakfast bread or afternoon tea.
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.