A true labor of love and a delightful reward, these traditional Czech Kolaches feature a rich, buttery yeast dough enveloping a sweet, luscious filling. Perfect for breakfast, brunch, or an afternoon treat, this recipe has been perfected over years to become an undeniable family favorite in our home. Prepare to embark on a baking journey that will fill your kitchen with warmth and your heart with joy!
SAVE THIS RECIPE FOR LATER!
Craving more amazing breakfast pastries and sweet treats? You’ll also love our Beginner’s Cinnamon Pull-Apart Bread, Classic Homemade Cinnamon Rolls, or decadent Sticky Buns.
My culinary journey with Kolaches began unexpectedly back in 2008 when I first shared a recipe for them on this very blog. At the time, I was only just discovering these charming Czech pastries, and my initial attempt, while delicious, certainly had room for improvement.
Over the years, my appreciation for authentic Kolaches deepened. I had the pleasure of tasting truly exceptional versions in various bakeries, which inspired me to revisit and refine my original recipe. This wasn’t a quick fix; it took numerous batches, countless adjustments, and a healthy dose of persistence to achieve the perfect balance of tender dough and flavorful filling.
The result? A recipe so profoundly satisfying that these breakfast pastries have become a staple in our household. In fact, my daughter has even declared them her absolute favorite sweet treat – a testament to how truly irresistible these homemade Kolaches are!
What Exactly Are Kolaches? A Delightful Czech Tradition
Before diving into the baking process, let’s answer the fundamental question: What are Kolaches? Many people, like my past self, might not be familiar with these delightful pastries.
Kolaches (pronounced koh-LAH-chees) are a beloved Czech pastry, historically brought to the United States by immigrants. They gained immense popularity in regions where Czech communities settled, particularly throughout Texas, as well as in states like Nebraska and Iowa. More than just a simple pastry, Kolaches represent a rich cultural heritage, often associated with celebrations, family gatherings, and community events.
At their core, Kolaches consist of a soft, rich, slightly sweet yeast dough – often compared to a brioche – that is baked with a generous filling in its center. My children describe them as a wonderful cross between a fluffy dinner roll and a sweet donut, and I think that’s a pretty accurate assessment! Traditionally, Kolaches are exclusively filled with sweet ingredients. Common traditional flavors include luscious prune, aromatic poppy seed, and tangy cream cheese. However, modern bakeries often expand their offerings to include a wide array of fruit varieties like apricot, cherry, and blueberry, and sometimes even savory options. It’s important to note that a savory version, typically filled with sausage or cheese, is actually called a “klobasnek” (kloh-BAHS-neck) and is distinct from a traditional sweet Kolache.
Another classic element, from what I’ve gathered through my research, is the streusel topping, or “posypka.” While many contemporary bakeries opt out of this crumbly addition, I find that the streusel adds a delightful texture and an extra layer of sweetness that truly elevates the Kolache experience. It’s an authentic touch that makes these homemade treats even more special.
Mastering the Components: Ingredients for Perfect Kolaches
Creating these delectable Kolaches involves preparing four distinct, yet harmoniously combined, components. While it may sound like a multi-step process, each part is straightforward, and many can be prepared simultaneously or in advance, streamlining your baking day.
The success of your homemade Kolaches lies in the quality and balance of these elements:
The Dough: This is the foundation of our Kolaches – a truly rich and tender yeast bread dough. Beyond the essential flour, yeast, and a pinch of salt, its luxurious texture and flavor come from generous amounts of butter, eggs, and whole milk. A touch of granulated sugar provides a subtle sweetness, making it the perfect canvas for our fillings. The fat from the butter and eggs contributes to its soft, brioche-like consistency, while the yeast ensures a light and airy crumb.
The Fruit Filling: For this particular recipe, we’re crafting a vibrant homemade blueberry filling. It requires just a few simple ingredients: fresh blueberries, sugar, a splash of lemon juice for brightness, and a bit of cornstarch to thicken it to a perfect, spoonable consistency. This filling isn’t overly sweet, allowing the natural tartness of the blueberries to shine through. If you prefer a sweeter profile, feel free to adjust the sugar to your taste. Alternatively, you can easily substitute this with your favorite homemade or store-bought pie filling, or even something more adventurous like a rich lemon curd, which I once tried in a Kolache and absolutely adored!
The Cream Cheese Filling: A quintessential Kolache filling, this creamy and tangy mixture is made with softened cream cheese, powdered sugar for smooth sweetness, half of an egg to give it structure when baked, and a hint of vanilla extract. Don’t worry about wasting the other half of the egg – it will be perfectly utilized as an egg wash for brushing the pastries before baking, ensuring a beautiful golden-brown finish. Simply whisk a whole egg in a bowl and then divide it for this clever dual purpose.
The Streusel Topping (Posypka): This classic Czech crumb topping is a delightful textural contrast. Our streusel is wonderfully simple, requiring only all-purpose flour, granulated sugar, melted butter, and a tiny pinch of salt to balance the flavors. When properly prepared and sprinkled atop the Kolaches, it bakes into golden, crunchy bits that complement the soft dough and creamy fillings beautifully.
Your Guide to Crafting Perfect Homemade Kolaches
While the idea of making Kolaches from scratch might seem intricate, I assure you it’s a very approachable process, especially when broken down into its individual components. The key to effortless baking here is smart time management: the fillings and streusel can be prepared while your dough is undergoing its essential rising periods.
I’ll walk you through each step of creating these four components, but always remember to consult the full recipe card below for precise measurements and detailed instructions. Let’s get baking!
Crafting the Tender Kolache Dough
The dough is the heart of your Kolaches. Treat it with care, and it will reward you with unparalleled softness.
1: Begin by combining about a quarter of your all-purpose flour, the granulated sugar, and the active dry yeast in the bowl of your stand mixer. Pour in the warm milk (ensure it’s between 110ºF and 115ºF – too hot will kill the yeast, too cold won’t activate it). Give it a gentle stir and let this mixture rest for about 15 minutes, or until you see small bubbles forming on the surface. This indicates your yeast is active and ready to work its magic.
2: Once the yeast is foamy, add in the melted and slightly cooled butter, the large egg, egg yolks, and the remaining flour, along with the salt.
3: Attach the dough hook to your stand mixer and begin mixing on low speed. Gradually increase the speed to medium. The dough will start to come together. Continue to mix, adding more flour, one tablespoon at a time, only if the dough is excessively sticky and struggling to pull away from the sides of the bowl.
4: Knead the dough for a full 10 minutes. The goal is to achieve a silky-smooth, elastic dough that is still slightly tacky to the touch but no longer sticking aggressively to your hands or the bowl. This extensive kneading develops the gluten, which is crucial for the Kolaches’ signature soft and chewy texture.
5: Lightly grease a large bowl with cooking spray or oil. Transfer the kneaded dough to this bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a clean kitchen towel to prevent it from drying out.
6: Place the covered bowl in a warm, draft-free spot. Let the dough rise for 1 to 1.5 hours, or until it has visibly doubled in size. This first rise allows the flavors to develop and the dough to become light and airy.
7: Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 15 equal pieces. The easiest way to do this is to weigh the entire dough and divide by 15. Shape each piece into a smooth, round ball. Arrange these dough balls on a baking sheet lined with parchment paper, leaving ample space between them, and cover loosely with a towel.
8: Allow the shaped dough balls to undergo a second rise, resting for another 30 to 45 minutes, or until they have nearly doubled in size again. This crucial second rise ensures the final Kolaches will be incredibly soft and fluffy.
9: Preheat your oven to 375ºF (190ºC). With your fingers or the bottom of a small glass, gently create a wide, deep well in the center of each dough ball. Aim for a diameter of about 2 1/4 inches, pressing down almost to the bottom of the ball, leaving a sturdy rim of dough to hold the filling.
10: Prepare your egg wash by whisking the reserved half of the lightly beaten egg with a teaspoon of water. Carefully brush this mixture over the exposed edges of the dough – but avoid brushing the inside of the well where the filling will go.
11: Now for the fun part! Fill each indentation with approximately 2 tablespoons of your prepared blueberry filling, cream cheese filling, or a delightful combination of both. Mixing and matching flavors adds wonderful variety!
12: Generously sprinkle the streusel topping over the top of each filled Kolache. Bake in the preheated oven for 17-19 minutes, or until the dough is beautifully golden brown and cooked through. Serve these warm for the ultimate experience!
Preparing the Luscious Blueberry Filling
This fruit filling is best made while your dough is rising, or even the day before, to allow it ample time to cool and thicken properly.
Simply combine your fresh blueberries, sugar, lemon juice, and cornstarch in a small pot. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce the heat to a simmer and continue to cook, stirring occasionally, for about 15 minutes. The goal is for the mixture to thicken into a rich, jam-like consistency. Once achieved, remove it from the heat, transfer it to a bowl, and let it cool completely before using. If you prepare it ahead of time, store it covered in the refrigerator.
Whipping Up the Creamy Cream Cheese Filling
Like the blueberry filling, this can be prepared during a dough rise or a day ahead, making your baking process much more efficient.
In a medium bowl, beat the softened cream cheese with a hand mixer until it is wonderfully smooth and lump-free. Then, gradually add the powdered sugar, the reserved half of the lightly whisked egg, and the vanilla extract. Continue beating until all ingredients are fully combined and the filling is light, creamy, and smooth. Cover and refrigerate until ready to use.
Creating the Crumbly Streusel Topping (Posypka)
The streusel adds a delightful crunch and extra sweetness. It’s also simple to prepare and best made early in the process.
In a small bowl, combine the all-purpose flour, granulated sugar, melted butter, and a pinch of salt. Mix these ingredients together until just combined and crumbly. Set the mixture aside and allow the melted butter to cool and solidify completely within the mixture. This is crucial for creating distinct crumbs. Once the mixture has solidified, use a fork to scrape and break it apart, creating fine, uniform crumbs. Starting this during the first dough rise ensures the butter has plenty of time to set properly.
Pro Tips for Kolache Perfection
Achieving bakery-quality Kolaches at home is easier than you think with a few helpful pointers:
- Filling Flexibility: This recipe provides enough filling to create a delightful assortment – half with blueberry and half with cream cheese. For a truly indulgent experience, I highly recommend combining 1 tablespoon of each filling in a single pastry! If you have a strong preference, feel free to double either the blueberry or cream cheese filling recipe to make an entire batch of your favorite flavor.
- Optimal Serving: Kolaches are undoubtedly at their peak when served warm, ideally on the day they are baked. The dough is at its softest and the fillings are wonderfully fresh.
- Storage Solutions: If you have leftovers (a rare occurrence in my house!), you can refrigerate them in an airtight container for up to 5 days. For longer storage, Kolaches freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating Method: To restore that freshly baked warmth, a quick 10-15 second zap in the microwave is usually all it takes for a refrigerated Kolache. Frozen Kolaches can be reheated in a low oven (around 300°F/150°C) for 10-15 minutes until warmed through.
- Dough Handling: Resist the urge to add too much flour during kneading. A slightly sticky dough that just clears the sides of the bowl is perfect. Over-flouring will result in dry, tough Kolaches.
- Yeast Activation is Key: Ensure your milk temperature is precise (110-115°F). If your yeast mixture doesn’t bubble after 15 minutes, your yeast might be old, or the milk too hot/cold. It’s best to start over with fresh yeast to avoid disappointment.
- Creating the Well: When making the indentation, be firm but gentle. You want a distinct, deep well to hold ample filling without tearing the dough or pressing all the way through to the bottom.
- Experiment with Fillings: While I tried jam in the past and found it too runny, don’t be afraid to get creative with other pie fillings, fruit purees, or even nut-based fillings. The possibilities are endless!
More Sweet Breakfast and Brunch Treats to Love
If you’re a fan of these homemade Kolaches, you’ll adore these other sweet morning delights:
- Fluffy Cinnamon Muffins
- Decadent Overnight French Toast Casserole
- Classic German Apple Pancake
- Elegant Puff Pastry Danish with Blueberries and Cream Cheese
- Flavorful Blueberry Muffin Waffles
- Simple and Delicious Cake Donut Recipe
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Kolaches Recipe
★
★
★
★
Deborah Harroun
30
18
2
15
3
3
15 servings
Breakfast
Czech
📌Pin
Ingredients
Dough:
- 4 cups (480 g) all-purpose flour
- 1/3 cup (66 g) granulated sugar
- 2 1/4 teaspoons (0.25 oz) active dry yeast
- 1 cup (8 oz) milk, heated to 110ºF to 115ºF
- 1/2 cup (4 oz) unsalted butter, melted and slightly cooled
- 1 large egg
- 2 large egg yolks
- 1 teaspoon sea salt (use 1/2 teaspoon if using table salt)
Blueberry Filling:
- 1 cup (6 oz) fresh blueberries
- 2 tablespoons sugar
- 1/2 tablespoon lemon juice
- 1 teaspoon cornstarch
Streusel Topping:
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon butter, melted
- Pinch of salt
Cream Cheese Filling:
- 4 oz cream cheese, at room temperature
- 1/2 cup (57 g) powdered sugar
- 1/2 lightly beaten egg (save the other half for the egg wash)
- 1/2 teaspoon vanilla extract
Instructions
- Combine 1 cup of the flour, the sugar, and the yeast in the bowl of a stand mixer. Add the milk and mix just to combine. Let the mixture sit until it is bubbling, about 15 minutes.
- In another bowl, whisk together the melted butter, egg, and egg yolks.
- Once the yeast mixture has bubbled, add in the butter and eggs along with 2 more cups of the flour and the salt. Mix until combined, then switch to the dough hook. Continue to knead, adding more of the flour if needed, for about 10 minutes. The dough should be slightly sticky, but not overly sticky.
- Spray a large bowl with nonstick cooking spray (or oil with an oil of your choice) and place the dough in the bowl. Cover and let it rise until doubled, 1 hour to 1 1/2 hours.
- While the dough is rising, make the blueberry filling. In a small pot, combine the blueberries, sugar, lemon juice and cornstarch. Place over medium heat and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring often, until the mixture is thick and has a jam-like consistency, about 15 minutes. Remove from the heat and let it cool completely.
- Make the streusel topping by combining the flour, sugar, melted butter, and salt. Let the mixture sit until you are ready to use it, letting the butter cool completely. Once needed, take a fork and scrape the mixture until you get fine crumbs, breaking up all big clumps.
- Once the dough has risen, punch it down and divide it into 15 equal pieces. Form each into a smooth ball. Place on a parchment lined baking sheet and cover with a towel and let rise until doubled in size, another 30 to 45 minutes.
- While the dough is in its last rise, make the cream cheese filling. Place the cream cheese in a bowl and beat with a hand mixer until light and smooth. Beat in the powdered sugar, the half of a lightly whisked egg, and the vanilla. Continue to beat until fully combined and smooth.
- Preheat the oven to 375ºF. Use your fingers to make an indentation in each ball that is about 2 1/4 inches in diameter, and almost as deep as the ball.
- In a small bowl, whisk together the remaining 1/2 of an egg with a teaspoon of water. Brush this mixture over the top of each pastry (you won’t brush this on the inside of the indentation).
- Fill each hole with about 2 tablespoons of filling. You can do all cream cheese, all blueberry, or half and half.
- Sprinkle the streusel topping over the top.
- Bake in the preheated oven until the dough is lightly golden brown, about 17-19 minutes.
- Serve warm for the best taste and texture.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
,
Calories: 289kcal (14%)
,
Carbohydrates: 40g (13%)
,
Protein: 6g (12%)
,
Fat: 12g (18%)
,
Saturated Fat: 6g (38%)
,
Polyunsaturated Fat: 4g
,
Trans Fat: 0g
,
Cholesterol: 77mg (26%)
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Sodium: 210mg (9%)
,
Fiber: 1g (4%)
,
Sugar: 14g (16%)
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