How to Make Kolaches
Buttery yeast bread pastries with cheese and fruit fillings.
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.
Fresh Fruit
You can use chopped fresh fruit in place of frozen fruit. Use the same recipe as for frozen fruit, but add the sugar and 2 tablespoons of water to the fruit and let it sit for 10 minutes to macerate before cooking in the microwave.Pie Filling
You can use your favorite canned pie filling in place of microwaved fruit.Jam Filling
Add your favorite jam to the center of each kolache. Popular choices include strawberry, cherry, and blueberry. Prune jam is a traditional flavor in the Czech Republic.Lemon Curd
Fill kolaches with lemon curd for a citrus flavor.Cheese with Fruit Filling
Make kolaches with half cream cheese and half fruit filling, similar to a cheesecake with fruit topping.Reheating
Microwave one kolache on high for 10-15 seconds to reheat.Source
This recipe was adapted from America's Test Kitchen.Nutrition
Calories: 293kcalCarbohydrates: 33gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 85mgSodium: 279mgPotassium: 98mgFiber: 1gSugar: 10gVitamin A: 524IUVitamin C: 0.2mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!