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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Homemade Kolache Recipe
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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.
Peace! I’m making these for the first time and I want to be sure they’re moist and tender. Am I able to/should I use bread flour? Gratitude! Peace and love. 💞✨🌱
Great question! 💛 I recommend all-purpose flour for the softest, most tender kolaches; bread flour will work, but it will make them a bit chewier. Hope you love them!
Thank you much for responding! Merry Christmas (sorry, I’m too old to be politically correct) and Happy Holidays to You and Yours!
Kolache that are 8 or 9 inches round? Served almost like a pie. How many batches would I need for 7 of these kolache? (One to eat, a few to give away and the rest to freeze. My mother-in-law at 94 didn’t have a recipe just from memory and habit
Great question! To make about 7 large, pie-size kolaches (around 9 inches each), I’d just divide the dough into 7 equal pieces instead of 16. Gently flatten each piece into a wide round, leaving a slightly thicker edge, and let them rise until very puffy. You’ll use more filling per kolache (about ⅓–½ cup each), and the bake time will increase slightly — plan on about 25–30 minutes at 350°F. Everything else stays the same.
Thank you for this delicious recipe! I wanted to cold ferment my dough overnight in fridge, so I added only 1 teaspoon of yeast when I made the dough at 4 pm and then into the fridge. Next day I left the dough out on the counter from about 9am-1pm in a cool kitchen and then divided and shaped from there. In total, first proof was 21 hours. Dough puffed up nicely before adding fillings and came out delicious! I especially loved the fruit fillings. Amazing and not too sweet. Used a combo of sweet and tart cherries.
My only reason for taking 1 star off is that I had to almost double the flour. I measured my ingredients by weight before mixing but the dough was very liquid-like. And I live in the desert! I kept having to add more and more and more…. I’m not sure how my flour produced such different results than the recipe. More to experiment with next time though!
Interesting – I have not heard that feedback before about the flour need. Is it possible you used a very low protein flour? I’m curious how things turn out when you repeat the recipe! Glad it all worked out
I had the same experience using the smallest recipe option. I’ve gotten used to a recipe either needing less liquid or more flour because of my location. (Southest Texas) I still always come back to this recipe for my dough to make klonasnek.
Absolutely delicious!
AMAZING …all my friends love it…they asked me to do more all the time. I did most the cheese …however some of them add some sweet on top 😄.
I would like to try to do it overnight…I’m a little afraid of the results…any suggestions pl? 🙏🏻
thx again ☺️
I just added a bit more clarification. If you want to prep as much as possible the night before, see the notes section for make ahead or you can prep the dough, refrigerate it and warm it up in the morning and proceed with building the pastries. Just make sure not to bake the pastries when they are cold, or they will be dense and flat.
Made these and recipe is just like what we made growing up. My family was happy with results. My only question is – if you refrigerate dough to use next day how long do you let it come to room temperature or do you just go ahead and make balls and let it do the second rise then.
Thanks for the question! I added a bit more clarity so you can do this either way; just make sure if you are prepping the pastries the night before they should come to room temp before baking or they could end up too dense. If prepping dough only, give it about 45 min or so to warm up before proceeding with dividing, shaping, filling.
Thank you!! I was wanting a kolache recipe!! Our bakeries here in NE Kansas make them with a sausage inside for breakfast!! They are so delicious!! I’m gonna try to recreate that with your recipe (minus the fruit filling lol)
Let me know how that goes – I’ve always wanted to try the savory version!
Can fruit pie filling be used?
I have never tried that, as long as it’s thought enough it would work. If not, maybe thicken with a bit of cornstarch?
Yes! Fruit pie filling works great! Our family favorite is cherry. Mom heated the cherries, added 1/4-1/2 teaspoons of almond flavoring and 1/4c butter. Allow to cool before putting into the “pond” of the kolache.
ooh yum, love that! making me hungry for kolache 😃
I’ve tried a lot of kolache recipes trying to duplicate the ones I used to get at the kolache festival in Prague, Oklahoma. This is the closet I’ve come, and by far the best recipe I’ve tried. The texture of the pastry is so soft and light. These are so good.
This was my first time making fruit kolaches and let me tell you, i did not expect the kolaches to be that good! they didn’t taste yeasty at all, and they were the perfect texture. i made blueberry, lemon, cream cheese, and apple filling and they were all so good! the only thing i did not like is that when I X2’d the recipe it was all in grams and ounces and it was confusing. but other than that this is definitely a recipe i will be using again.
If you don’t have a standing mixer, should I knead dough by hand or perhaps a wooden spoon – or how would you advise? I do have a handheld mixer but I believe with no dough hook – help 😉
For a no-mixer approach, mix all ingredients in a bowl until just combined (it’ll look shaggy). Cover and let rest for 5 or 6 minutes. Then, perform four stretch-and-folds by grabbing one side of the dough, stretching it upward, and folding it over the center. Rotate the bowl and repeat the process for a total of four times. Over the next 20 minutes, repeat this process twice, every 10 minutes. Then let the dough rise undisturbed for the final 30 minutes, until it has increased by 50-70%. The dough should transform from sticky and rough to smooth and elastic- hope this helps!
Smile, your response has made me decide to buy a new Cuisinart hand held mixer with 2 dough hooks 😉 Thank you so much for the push I needed 😉 But now I also know what to do manually if needed!!!
Hello, When I was in my 20s (many years ago; I am now 75) a very nice Czech lady in Iowa City gave me a kolache recipe and very strictly said that the key was to let the dough rise 3 times. I have made kolaches and to be honest I really can’t tell the difference. She gave me one of her Czech recipe books that she had written many many years ago and I still have that book with her recipe for those kolaches. This doesn’t have anything to do with your recipe but I thought you would enjoy this. I am going to make yours tomorrow. I just love these things…thank you. My wife doesn’t want me to make them, she is diabetic…LOL
Thanks for sharing that – I sometimes do my Easter bread the same way and I think it makes a big difference! Very light and airy! You could always add that step for these. I should try it here too!
After the first rise, but before dividing into equal pieces, should I need the dough back down? Or do I do the dividing gently to keep whatever rise has already happened as much as possible?
Great question! I updated the instructions – just gently punch down or press down the dough and then divide. If you knead again, the dough will be more difficult to divide since the gluten will tighten up again.
There are almost no kolache recipes out there, so I’m so glad I found this one! It is literally perfect!! I experimented with tons of different flavored jams and spreads to make fun flavors. Thank you so much for sharing.
I’m glad to hear it! Fun flavors sounds like a GREAT idea – I’ll have to experiment too!
Hi
Can I half the Receipe.
Thanks
Hi Rose, yes you can, but the hard part would be using half an egg – you might try whisking with a fork and seeing if you can pour out half or you can make all of the dough and then freeze half to make some around the holidays.
I made this and it was delicious and pretty easy / simple! Thank you for sharing this recipe!