Kolache Recipe
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Soft, tender, and just sweet enough, these homemade kolaches are pillowy rounds of buttery yeast dough filled with blueberry, mixed berry, or a lemony sweet cheese. This kolache recipe looks like something from a Czech bakery, but your stand mixer does the kneading, and the fillings take minutes (the fruit one is three ingredients stirred together and microwaved). Bake them for a weekend breakfast, or make the dough the night before and pull warm pastries from the oven in the morning.
Sweet Czech-Style Kolaches (Not Klobasniky)
These are classic sweet kolaches (koh-LAH-chee): a rich yeast dough made with milk, butter, and egg yolks, pressed into a deep well and filled with fruit or sweetened cheese. They’re baked, not fried, and they’re tender and bread-like rather than flaky like a danish. If you’ve had kolaches from a Texas donut shop filled with sausage, those are klobasniky, their savory cousin. This recipe is all about the sweet ones.
Why You’ll Love These
Soft and tender every time. Give the dough its full rise and they turn out beautifully.
The fillings are so easy. The fruit filling cooks in the microwave, and the cheese filling mixes in one bowl.
Special without being fussy. They look bakery-made, but the recipe itself is simple.
Make-ahead friendly. Refrigerate the dough overnight, or shape and fill them the night before.
One dough, three fillings. Bake a mixed tray so everyone gets their favorite.
Ingredient Notes
What Goes Into Kolache Dough (and Why)
- Butter, and a lot of it. Ten tablespoons, melted. That’s what makes the dough rich and tender instead of plain bread, and it’s the flavor that carries both the fruit and the cheese.
- One whole egg plus two yolks. The extra yolks give the dough its richness and that pale golden color inside.
- Whole milk. It makes a softer, richer dough than water would. Don’t swap in skim.
- All-purpose flour, measured carefully. I use King Arthur, which weighs 4.25 ounces per cup. Other brands run a little different, so start with 3½ cups and add more only if the dough is too sticky to handle, up to 4 cups.
- White sugar, just ⅓ cup. Granulated sugar keeps the dough light in color, and ⅓ cup is enough. Kolaches should taste gently sweet so the filling stands out.
- Instant yeast. It goes straight in with the dry ingredients, so there’s no proofing step.
For the fillings
- Fruit filling: Just fruit, sugar, and cornstarch, microwaved until thick. Fresh or frozen both work. Blueberry was the winner in our house, with just the right sweetness and thickness. I also make a mixed berry version with raspberries and strawberries. Berries are my favorite fruit to bake with, like in my mixed berry pie with crumb topping.
- Sweet cheese filling: Cream cheese and ricotta with a little lemon zest. It’s rich and creamy, and if you love cheese danish, you’ll love these. I like it a touch sweeter than the recipe card amount, so taste it and add another tablespoon or two of sugar if you agree.
- Streusel: Optional, but a little flour, sugar, and cold butter rubbed together gives every kolache a sweet, crunchy edge.
How To Make Kolache
1. Mix and knead the dough. Stir the milk, melted butter, egg, and yolks together. It will look lumpy, and that’s fine. Add it to the flour, sugar, yeast, and salt in your stand mixer, knead 2 minutes on low, then 8 to 12 minutes on medium, until the dough stops sticking to the sides of the bowl.
2. Let it rise. Place the dough in an oiled bowl and let it rise in a warm spot for 1 hour, or cover it and refrigerate overnight. If it’s been in the fridge, let it sit at room temperature for 30 to 45 minutes before shaping.
3. Make the fillings while you wait. For the fruit filling, stir the fruit, sugar, and cornstarch together and microwave, stirring halfway, until thick. For the cheese filling, mix everything but the ricotta for a minute, then mix in the ricotta. Rub the streusel together with your fingers. Refrigerate all three until needed.
4. Shape and give them a second rise. Divide the dough into 16 balls, arrange them on parchment-lined pans, cover, and let them rise for 1½ hours (up to 2 if the dough was cold) until visibly puffy and soft. Don’t skip this one!
5. Press, fill, and bake. Grease and flour the bottom of a ⅓-cup measure or a small glass and press a deep well into each ball, all the way down until it touches the pan. Add about 1½ tablespoons of filling, brush the tops with egg wash, and sprinkle the sides with streusel. Bake at 350°F for 20 to 25 minutes, until still very pale, then cool for about 20 minutes and serve warm.
The Secret to Soft Kolaches: Don’t Rush the Rise
I’ve never had a batch of these come out anything but soft and tender, and I’m convinced the reason is simple: a complete rise, both times. The first rise is an hour in a warm spot (or overnight in the fridge). The second happens after you shape the balls, and that’s the one it’s tempting to cut short. Wait the full 1½ hours, or up to 2 if your dough came from the fridge or if it’s cool in your kitchen, until they look visibly puffy and soft. That’s what gives kolaches their pillowy texture!
- Keep the dough soft. Right after mixing it will be very soft and a little sticky. Start with 3½ cups of flour and add more, up to 4, only if it’s truly too sticky to handle.
- Press the wells deep. Press the cup all the way down until it touches the pan, so the filling stays put as the kolaches puff.
- Bake them pale. At 350°F, 20 to 25 minutes is plenty. You want them very lightly colored, not golden brown.
Storing and Making Kolaches Ahead
Kolaches are best warm from the oven, so if you want them fresh for breakfast, do the work the night before. You can refrigerate the dough overnight right after mixing, or go a step further and shape and fill the kolaches, cover the trays, and refrigerate them. In the morning, let them sit at room temperature for 1½ to 2 hours until puffy, then brush with egg wash, add the streusel, and bake.
How you store leftovers depends on the filling. Fruit-filled kolaches keep covered at room temperature for about 2 days, but cheese-filled ones belong in the fridge, for up to 4 days, because of the dairy. (If you want a fruit bake that actually gets better as it sits on the counter, my old-fashioned Jewish apple cake is the one.) Warm either kind for 10 to 15 seconds in the microwave or a few minutes in a 300°F oven. Baked kolaches also freeze well for up to 2 months.
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Ingredients
For the dough:
- 1 cup (236.59 g) whole milk
- 10 tablespoons (147.87 g) butter , melted
- 1 large (1 large ) egg
- 2 large (2 large ) egg yolks
- 3.5 cups (437.5 g) all purpose flour (17.5 ounces)* (up to 4 cups)
- 1/3 cup (66.67 g) sugar (2.3 ounces)
- 2 1/4 teaspoons (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon (1/2 teaspoon) salt
For the cheese filling:
- 6 ounces (170.1 g) cream cheese , softened
- 3 tablespoons (3 tablespoons) sugar**
- 1 tablespoon flour
- 1/2 teaspoon lemon zest grated
- 6 ounces (170.1 g) ricotta cheese (3/4 cup)
For the fruit filling
- 10 ounces (283.5 g) pineapple , blueberries, cherries, or other berries (fresh or frozen)
- 5 tablespoons sugar
- 4 teaspoons cornstarch
For the streusel topping:
- 1 tablespoon all purpose flour
- 2 tablespoons sugar plus 2 teaspoons
- 1 tablespoon unsalted butter cut into 8 pieces and chilled
For the egg wash
- 1 egg mixed with 1 tablespoon milk
Instructions
For the dough (makes 16 kolaches):
- Combine milk, butter and eggs together in measuring cup (will be lumpy)
- Combine dry ingredients (ie, flour, sugar, yeast, salt) in the bowl of a standing mixer then add milk mixture from step 1 and knead for 2 minutes on low speed
- Increase speed to medium and continue kneading for 8 to 12 minutes until dough no longer sticks to side of bowl
- Place dough in an oiled bowl and let rise in warm place for 1 hour or refrigerate overnight in a covered bowl
For the cheese filling (enough for 16):
- 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
For the streusel:
- Combine all ingredients and mix together with fingers. Cover and refrigerate until needed
For the fruit filling (enough for 16):
- 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.
To assemble and bake
- If refrigerating the dough overnight: The next day, remove the dough from the fridge and let it sit at room temperature for 30 to 45 minutes. Then continue with the following steps.
- Line 2 baking sheets with parchment paper.
- Gently punch down the dough and then divide dough into 16 equal size portions and form balls.
- Arrange on prepared pans, cover with plastic, and allow to rest in a warm place for 1.5 hours. Please note that cold dough (if you refrigerated it) may need a longer second rise – up to 2 hours – until visibly puffy and soft.
- Preheat oven to 350 degrees
- Grease and flour the bottom of a 1/3 cup dry measure or a glass with a 2 1/4 inch diameter and use to make deep indents on top of each ball until bottom of measure touches baking sheet (see photo)
- Fill each indentation with about 1.5 tablespoons of filling (if you are making both cheese and fruit filling, you will need only half of each filling recipe)
- Brush tops of each pastry with egg wash, and then sprinkle sides with streusel
- Bake for 20 to 25 minutes (do not over bake – you want them very pale in color) and let cool for about 20 minutes.
- Serve warm
Notes
Storage
- Fruit-filled kolaches: Store in an airtight container at room temperature for up to 2 days.
- Cheese-filled kolaches: Refrigerate in an airtight container for up to 4 days because of the dairy filling.
- To reheat: Let refrigerated kolaches come to room temperature or warm them in the microwave for 10 to 15 seconds. You can also warm them in a 300°F oven for 5 to 8 minutes.
- To freeze: Wrap cooled kolaches individually or place them in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw overnight in the refrigerator (for cheese-filled) or at room temperature (for fruit-filled), then warm slightly before serving.
Make Ahead:
You can shape and fill the kolache the night before baking. Place them on parchment-lined trays, cover loosely with plastic wrap, and refrigerate overnight. The next morning, let them come to room temperature (about 1.5 to 2 hours), then brush with egg wash, sprinkle with streusel, and bake as directed. Perfect for fresh, warm pastries in the morning!Other Notes:
- I use King Arthur brand flour, which is 4.25 oz per cup. Other all purpose flour have slightly different weights. Start with 3.5 cups and add a bit more if too sticky
- I thought the cheese filling wasn’t sweet enough. Try the filling with the recommended sugar (3 tablespoons) but add another tablespoon or two to sweeten if needed.
- Recipe adapted from Cooks Illustrated.
- Nutrition facts below estimated for cheese filled kolache.
Can you prepare the dough and after you form the circles with the pressed center, can you freeze them so you can use them later by just thawing, filling and baking?
I would try making the recipe and baking them and freezing them or make the dough and freeze in small balls (and then defrosting, proofing and indent, filling…).
I do not see the temperature to bake them
350F – see line 4 under Instructions/To Bake and Assemble
Hello
I just made this recipe this morning! I was so excited as they looked beautiful but discovered they seem a bit dry? Not sure where I went wrong?
Any thoughts?
It’s hard to say – it’s never happened to me – possibly over baked? Measured incorrectly? I’m sorry to hear 😥
In your ingredients you have yeast, but in your instructions you don’t mention it. When exactly do you add the yeast?
You add in Step 2 where you combine all dry ingredients- thanks for the note I will clarify the instructions.
My attempt came out really puffy…did I knead them too much?
I’ve had that happen when the room temperature is high during final rise or if I’ve left them a bit too long for final rise. I actually like them puffy though – they are so light and airy that way.
I used to have them as a child. Unfortunately I’ve had to go gluten free. I’m wondering if you would mind makiing with gf Arthur or cup for cup and letting people know what your difference is. Mom always made an awesome poppyseed syrup one. I’m eager to try it.
Good idea! I’ll keep an eye out for GF flour and keep you posted.
King Arthur has a guide for using their gluten-free mixes for yeast baking! https://www.kingarthurbaking.com/blog/2020/02/17/gluten-free-yeast-baking
And a recipe as an example: https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe
The dough in that recipe is also a milk dough, and since gluten free is finnicky, it might be easiest to make the dough from that recipe, but shape it and put the fillings in like this recipe to make kolaches. Not quite traditional – but better than no kolaches. I have used the attached recipe and it is much harder than a yeasted dough in terms of knowing it’s ready with just a poke, but it does turn out if you’re careful. Haven’t made kolaches yet, but I think it would probably be a little easier – since they don’t have to rise as much, so the xanthum gum’s not working as hard 🙂
The long and short of it is – it’s a pain, but you can get a great result! 🙂
Could I use jam instead of the fruit filling? I have an obscene amount of jam.
It’s worth a shot. It depends on how mmmm if it’s runny or not. Maybe thicken with some cornstarch
I do not have a stand mixer. Could i use my bread machine on dough cycle?
I have no experience at all with bread machines but from what I understand you can use them to mix and knead dough – so as long as this is correct, I don’t see why not? If you try it please let us know how you make out.
What if we don’t have a stand mixer? (Very new baker here)
Hi Charles, I’ve never tried it but I don’t see why not. Just make sure you knead the dough until it is smooth and no longer sticky. And I’d probably opt for a long overnight rest in the refrigerator to give the dough a bit more time to develop. Let us know how it works out!
FYI, under the header, “Ingredients for the Fruit Filling and How to Make:” you say 1 Tablespoon flour, but I think you mean corn starch.
Yes, thank you so much! Corrected:)
I absolutely love these pastries! Currently, l’m on my 5th time making them and they’ve turned out great each time. Thank you for sharing this recipe, which is now our family favorite.
They are sooo good! I’m so glad you’re enjoying them!
THIS RECIPE IS AMAZING
This is the second kolache recipe I’ve tried, and I’m sold for life. I made them today, and they turned out PERFECT. I’m ecstatic. Thank you so much!!
My daughter and I had fun making these. We made both the cream cheese filling and also the fruit. I was glad we had both to fill the sixteen pastries. We used blueberry cream cheese which was good. We made these gluten free so they may not have risen as much as the standard but they were delicious. We noticed you said corn starch underneath the picture but flour in the recipe so we stuck with the flour. We assume both would work to thicken. We will definitely be making these again and experimenting with the different fillings. Thank you so much and your photography is beautiful too.
I made these and they were delicious. I was not sure how much yeast so I used 2 tsps and they rose perfectly. Delicious. Oh… I added cinnamon to my streusel. Yum!
You mention cream cheese in your commentary when talking about the three kinds you made but the actual recipe for the cheese version only mentions ricotta. No mention or measurement for cream cheese.
Hi Lynne, The recipe card may be confusing because it shows both cheeses but one is listed first and the other is last. This is because all the other ingredients get mixed first and the ricotta gets mixed in last – hope that makes sense.
These are amazing so delicious.❤️❤️❤️❤️❤️