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Traditionally, newly engaged women sent small kolache with three toppings to family and friends as an invitation to the wedding.

An early written presence of this cake in America was in The Chicago Record Cook Book (Chicago, 1896), a collection of ten thousand recipes submitted by readers to a regular newspaper column, the instructions (along with “Brown Farina Soup,” “Chopped Veal Leg,” and “Noodle Pudding”) provided by Mrs. Cizkovsky of Chicago: “Stuffed Biscuits (Bohemian kolace) — Into one pound of flour put a cent’s worth of yeast, prepared, one egg, one tablespoon butter or lard, one scant pint of lukewarm milk, one level teaspoonful salt. Roll out to about half an inch in thickness, cut in circular shape, place in greased dripping-pan without touching. Mix and use as soon as it rises.”Soon thereafter, the cake appeared in the initial edition of The Settlement Cook Book (Milwaukee, 1901), as a trio of different small types of “Kolatchen” with a German-Jewish influence: Bohemian Kolatchen, Sour Cream Kolatchen, and Ice Kolatchen.

In Europe, these treats contained very expensive ingredients (sugar, eggs, butter, and white flour) and were initially reserved for very special occasions, specifically Epiphany and, along with masquerades and dances, on Mardi Gras (Shrove Tuesday) in the pre-Lenten festivities.

For Christmas there might be depressions in a large round cake for candles.

Although most quickly adopted American fare, they tended to continue to enjoy certain traditional foods, in particular kolache.

In Europe, home ovens were exceedingly rare, whereas in America they were commonplace, facilitating home baking.

Distinct from the unadorned yeast cakes of Eastern Europe (or those additionally flavored with raisins), varieties from Bohemia, Moravia, and Slovenia were paired with povidla (plum butter made from cooking down Italian plums without the addition of sweeteners).

Some speculate that originally people simply spread the beloved povidla on chunks of baked sweet bread to enhance the gastronomic experience.

Besides plum (slivkóvý koláče or povidlové koláče), two other venerable central European baking favorites became traditional Old-World kolache toppings: Poppy seed (makov‎‎ý koláče) and cheese (tvaroh koláče).