Kolaches Recipe

Homemade kolaches make for an impressive and delicious breakfast, dessert, or snack. While they may look intimidating to make, this kolache recipe is a cinch and great for cooks looking to try a new spin on classic pastries!

Pronounced “koh-lah-shee,” the word kolache is derived from the Czech word, kola, meaning “wheels” or “rounds,” referring to the shape of the pastry. A staple of Czech culture, kolaches gained popularity in the United States in the 1880s when thousands of Czech people immigrated to Texas.

Kolaches were traditionally made in the homes of Czech families with a sweetened yeast dough that was hollowed out in the center and filled with fresh or frozen fruit as a common afternoon snack. Fillings were typically made from apricots, poppy seeds, prunes, and cherries — all of which are common and available in Eastern Europe.

I first heard of kolaches when I decided to make them myself. I was intrigued by the similarity in appearance to danish, but they are very different. These are make from a yeast-based dough, and when baked, they taste like a filled sweetened bread.

The long answer is that while they do resemble donuts and even danishes, kolaches have mistakingly become synonymous with donuts and donut shops. In fact, they feature several differences from their delectable dessert counterparts, including:

For this kolache recipe, we made three versions — a blueberry filling, a mixed berry filling (raspberry and strawberry in mine) and a sweetened cheese filling. The blueberry filling was the winner in our house. It was just the perfect sweetness and thickness. Easy too! Just combine 3 ingredients and microwave!

But thats not to say the cheese version was bad. Quite the contrary! It was rich, decadent, and delicious. If youre a fan of cheese danishes, youll love these cheese kolaches!

Homemade Kolache Recipe

This is an easy homemade kolache recipe with your choice of fruit or sweetened cheese filling. Fresh out of the oven, your family will swoon over these pastries!

Prep: 180min

Total: 200min

Serving Size: 1 serving

Nutrition Facts: calories 288 kcal, Carbohydrate 32 g, Protein 7 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 84 mg, Sodium 196 mg, Fiber 1 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 cup whole milk
• 10 tablespoons butter (, melted)
• 1 large egg
• 2 large egg yolks
• 3.5 cups all purpose flour ((17.5 ounces)* (up to 4 cups))
• 1/3 cup sugar ((2.3 ounces))
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 6 ounces cream cheese (, softened)
• 3 tablespoons sugar**
• 1 tablespoon flour
• 1/2 teaspoon lemon zest (grated)
• 6 ounces ricotta cheese ((3/4 cup))
• 10 ounces pineapple (, blueberries, cherries, or other berries (fresh or frozen) )
• 5 tablespoons sugar
• 4 teaspoons cornstarch
• 1 tablespoon all purpose flour
• 2 tablespoons sugar plus 2 teaspoons
• 1 tablespoon unsalted butter (cut into 8 pieces and chilled)
• 1 egg mixed with 1 tablespoon milk

Instruction:

1. Place dough in an oiled bowl and let rise in warm place for 1 hour or refrigerate overnight in a covered bowl
2. Combine all ingredients except for ricotta and mix well for about 1 minute. Add ricotta and mix for another 30 seconds. Cover and refrigerate until needed
3. Combine all ingredients and mix together with fingers. Cover and refrigerate until needed
4. Combine all ingredients in a microwave safe bowl and mix well. Microwave on high for about 6 to 8 minutes and stir halfway through cooking.
5. Serve warm

Bohemian Kolaches

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois

Prep: 30min

Total: 40min

Yield: about 28 rolls.

Nutrition Facts: calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients:

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup sugar, divided
• 2 cups warm 2% milk (110° to 115°)
• 5-3/4 to 6-1/2 cups all-purpose flour
• 4 large egg yolks, room temperature
• 1 teaspoon salt
• 1/4 cup butter, softened
• 2 cups canned prune, poppy seed, cherry or lemon pie filling
• 1 large egg white, beaten

Instruction:

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on a floured surface to 1/2-in. thickness. Cut with a large glass or a 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press an indentation into center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Czech Kolaches

Brought to Texas by Czech immigrants, this traditional Central European recipes has found new life and bundles of iterations in bakeries across the Lone Star State. Each of the fillings below will fill half the kolaches. Make both; or double one; or set half the dough aside to use later.

Prep: 1

Total: 3h40min

Yield: 30 kolaches

Serving Size: 43g

Nutrition Facts: servingSize 43g, calories 115 calories, Carbohydrate 17g, Cholesterol 17mg, Fiber 0g, Protein 3g, Sodium 75mg, Sugar 5g, Fat 4g, Saturated Fat 2g, Trans Fat 0g

Ingredients:

• 1 1/4 cups (283g) milk lukewarm divided
• 2 1/2 teaspoons instant yeast or active dry yeast
• 1 tablespoon (14g) granulated sugar
• 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
• 6 tablespoons (85g) unsalted butter softened
• 1 large egg
• 1 teaspoon lemon zest (grated rind) or 1/8 teaspoon lemon oil
• 3/4 teaspoon salt
• 1/3 cup (67g) granulated sugar
• 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (28g) unsalted butter melted
• 4 teaspoons (14g) Instant ClearJel or 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) ricotta cheese or farmer’s cheese well drained
• pinch of nutmeg
• 2 medium Granny Smith apples
• 1/4 cup (50g) granulated sugar
• 1 1/2 tablespoons (14g) Instant ClearJel or cornstarch
• 1/4 teaspoon cinnamon
• 1/4 cup (28g) pecans chopped
• 1/2 teaspoon King Arthur Pure Vanilla Extract

Instruction:

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, combine 1/4 cup of the milk, the yeast, sugar, and 1/4 cup of the flour. Mix thoroughly and lest rest for 15 minutes, until the mixture becomes bubbly., Add the remaining dough ingredients and mix and knead until you have a smooth, somewhat sticky dough. Cover and let rise for 1 1/2 to 2 hours, until doubled. While the dough is rising, make the topping and filling(s)., To make the topping: Combine all the ingredients until crumbs form; set aside., To make the cheese filling: Whisk together the ClearJel or flour and sugar, then mix in the cheese and nutmeg until smooth., For the apple filling: Peel, core, and finely chop the apples; a food processor works well here. Combine the sugar and ClearJel or cornstarch, and mix into the apples. Cook the mixture over medium heat until the apples are tender and the filling is thick. Remove from the heat and stir in the cinnamon, nuts, and vanilla. Cool to room temperature before using., Preheat the oven to 375°F., To assemble: Transfer the risen dough to a lightly greased work surface, and gently deflate it. Cut walnut-sized pieces of dough (1 scant ounce, 28g) and shape into slightly flattened balls., Place the pieces of dough on a parchment-lined baking sheet, and let rise until puffy, about 30 to 45 minutes. Using your fingers, press a deep indentation in the center of each ball (too shallow, and the fillings will tumble out as the kolaches rise in the oven)., Add a mounded tablespoon of Apple Filling, or 2 teaspoons of Cheese Filling, and crumble a teaspoon of the topping mixture over each., Bake the kolaches for 20 to 25 minutes, or until golden brown. Remove them from the oven and cool before serving., Store in an airtight container, refrigerated, for up to 1 week. If desired, reheat kolaches for 5 minutes in a preheated 350°F oven.

How to make Kolaches, the Czech Pastry that is loved in Texas.

FAQ

What makes a kolache a kolache?

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What is the difference between kolache and kolache?

What the heck is a kolache?