Discover how to make kolaches step-by-step, complete with photos. These delicious Czech pastries feature sweet cheese or fruit fillings and a tender, buttery texture, making them versatile treats ideal for breakfast, snacks, or desserts.
Discovering the Delight of Kolaches
Kolaches are more than just pastries; they are a piece of history, a culinary tradition brought to the United States by Czech immigrants. Known for their tender, buttery texture reminiscent of brioche, these delightful treats are incredibly popular in Texas and beyond. In this blog post, we’ll discuss step-by-step instructions for making them and tips for customizing your versions at home.
What Are Kolaches?
Kolaches are yeast bread pastries filled with various sweet or savory ingredients. Traditionally, they feature fillings such as cream cheese, fruits, or poppy seeds, making them versatile enough for any meal or occasion. Though their origins can be traced back to the Czech Republic, kolaches have evolved into a unique staple of American cuisine, particularly in Texas, where they are often enjoyed at breakfast, as a dessert, or even with savory fillings for a heartier option.
The Perfect Dough
At the heart of a great kolache is its dough. Made from all-purpose flour, yeast, milk, and butter, this dough has a hint of sweetness from added sugar. To create the delicious texture, knead the dough for 10 minutes and allow it to rise twice. The two resting periods let the yeast expand, producing a fluffy and tender finished product. The best part of this recipe is that kneading is done with a mixer and a dough hook, making the preparation quick and easy.
Crafting the Filling
While kolaches can be filled with various ingredients, the classic cream cheese filling is a favorite among many. This recipe mixes cream cheese and ricotta with sugar, flour, and a little lemon zest to create a sweet, subtle tanginess. Countless options are available to fill your kolaches, including homemade fruit fillings, jams, poppy seeds, and curds. While fruits offer a sweet flavor, savory fillings like meats and cheeses open up a new world of possibilities.
The Art of Assembling Kolaches
Assembling kolaches is the best part of the process. Once the dough has risen and been shaped, it’s time to create those iconic indents for the fillings. Pressing a measuring cup into each dough ball forms the perfect pocket to hold your chosen filling. Brush an egg wash on the edges before baking to give these pastries a golden, shiny look.
Adding a Topping
To finish the kolaches, add a streusel topping made from butter, sugar, and flour to add a crunch to each bite. The streusel is made by blending sugar, flour, and butter, working it with your fingertips, and then sprinkling it on the outer rims of the kolaches on top of the egg wash. However, you can omit this step if you prefer less sugar or a smooth bread texture.
Serving and Enjoying Kolaches
Kolaches are best enjoyed warm and fresh from the oven. Store leftovers in an airtight container for 3-4 days. Then, reheat them for 10-15 seconds in the microwave for a fresh-tasting treat. Happy Baking!
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How to Make Kolaches
Equipment
- mixer with a dough hook
- 1/3 measuring cup with a flat bottom
- 2 large baking sheets
- parchment paper or silicone mats to fit baking sheets
- basting brush
Ingredients
Dough
- 3 ½ cups all-purpose flour (17.5 oz or 496 g)
- 2 ¼ teaspoons dry active yeast
- 1 ½ teaspoons salt
- 1 cup whole milk, room temperature
- 10 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- extra flour for dusting a work surface
Cream Cheese Filling
- 6 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- ¾ cup ricotta cheese (whole or partially skim)
Egg Wash
- 1 large egg, lightly beaten
- 1 tablespoon water
- pinch of salt
Streusel Topping (optional)
- 1 tablespoon unsalted butter, cut into pieces and chilled
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
Instructions
Dough
- Carefully measure the flour and whisk it with the salt in the mixer bowl. (The best way to measure it is to use a food scale or gently place flour in a measuring cup and level the top with a knife.) Set aside.
- Add the sugar to the melted butter in a separate large bowl with a handle. Add the yeast when the mixture is 100-110°F. Let it sit for about 10 minutes until the yeast foams.
- Mix the eggs with the milk in a small handled measuring cup and add to the butter mixture.
- Turn the mixer on low and slowly pour the butter/egg mixture into the flour, letting it mix for 2 minutes or until all the ingredients are wet. Scrape down the sides of the bowl.
- Turn the mixer to medium-low and knead for 10 minutes. The dough will become smooth and elastic and eventually pull away from the sides of the bowl.
- Lightly grease a large bowl. Form the kneaded dough into a ball. Then, place it seam-side down in the bowl. Cover with plastic wrap and place it in a warm place to rise until doubled in size, 1 1/2 to 2 hours.
- Line 2 large baking sheets with parchment paper. Punch the dough down to deflate it. Place it on a floured surface and roll it into a 16-inch log. Slice the log into 16 equal pieces.
- Keep the dough covered with plastic wrap while working. Roll each piece into a ball with a smooth top side. Place the balls seam-side down onto the baking sheets, spacing them 1 1/2 inches apart.
- Place in a warm place and let rise for 1 1/2 to 2 hours. The balls will flatten as they rise.
- Preheat the oven to 350°F. Position the oven racks in the center of the oven. Firmly press a 1/3 measuring cup down in the center of each dough ball to make an indentation. Add filling to the indentation of each kolache. Brush the outer rims with the egg wash and sprinkle streusel on the rims.
- Bake for 25 minutes, rotating and switching the pans after 12 minutes. Cool for a few minutes after removing the kolaches from the oven. Serve warm.
Cream Cheese Filling
- Stir together the cream cheese, sugar, flour, zest, and vanilla until smooth. (Alternatively, use a mixer.) Add the ricotta and mix well.
- See the Recipe Notes for instructions for fruit fillings.
Egg Wash
- Mix the beaten egg, water, and salt. Use a pastry brush to spread the mixture onto the rims of each kolache.
Streusel Topping (optional)
- Combine the butter, flour, and sugar in a small bowl. Rub it between your fingers until it is well mixed and looks like sand. Sprinkle the streusel on the rims of each kolache before baking.
Notes
Fruit Fillings
Apple Filling
Follow these directions to make an apple filling:- Peel and finely chop 3 small apples and place them in a microwave-safe bowl.
- Sprinkle 1/8 to 1/4 teaspoon of cinnamon and a dash of cardamon over the apples.
- Add 5 tablespoons of sugar.
- Add 4 teaspoons of cornstarch.
- Stir in 1/3 cup of water.
- Add 1/2 teaspoon of vanilla.
- Stir and then microwave, covered, on high for 5-6 minutes.
- Stir after 4 minutes.
- Add more water if needed.
Poppy Seed Filling
Follow these steps to make a poppy seed filling:- Grind 2 cups of poppy seeds in a food grinder.
- Place ground seeds in a saucepan.
- Add 1 cup of milk.
- Stir in 1/2 cup sugar.
- Add 1/3 cup of minced pecans or walnuts (nuts optional).
- Cook over medium heat for 5-10 minutes or until the poppy seeds soften and the mixture thickens, stirring occasionally.
- Remove from the heat and stir in the zest of 1 lemon.
Cherry, Blueberry, Strawberry, or Pineapple
Follow these directions to make a filling from frozen fruit:- Chop and combine 10 ounces of frozen fruit in a microwaveable bowl.
- Add 5 tablespoons of sugar.
- Stir in 4 teaspoons of cornstarch.
- Microwave, covered, on high for 6 minutes.