Kolache (plural: kolaches or kolá�e) are soft, slightly sweet yeast buns with a well in the center, traditionally filled with poppy seed, fruit jam, or sweet cheese. They originate from Central Europe, specifically the Czech lands (now the Czech Republic) and Slovakia, where they have been a celebratory pastry for centuries. This article explains their origins and also gives you a classic kolache recipe so you can make these pillowy pastries at home.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) warm milk (110°F / 43°C)
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp salt
- 1 tsp vanilla extract
- For the filling: 1 cup (320 g) fruit jam (apricot, prune, or strawberry) OR 1 cup (250 g) sweetened poppy seed filling OR 1 cup (250 g) sweet cheese filling (see Variations)
- For the topping: 1 egg yolk beaten with 1 tbsp milk (for egg wash), and 2 tbsp (25 g) coarse sugar (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over.
- Mix the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Shape the buns: Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Roll each into a smooth ball. Place them on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart. Cover loosely with a towel and let rise for 30 minutes.
- Make the wells: After the second rise, use the back of a tablespoon or your thumb to press a deep well into the center of each bun, pushing the dough outward to form a rim. The well should be wide and deep enough to hold about 1 tablespoon of filling.
- Fill: Spoon about 1 tablespoon of your chosen filling into each well. Be careful not to overfill, as the filling can spill during baking.
- Preheat and egg wash: Preheat your oven to 375°F (190°C). Gently brush the exposed dough (not the filling) with the egg wash. Sprinkle with coarse sugar if desired.
- Bake: Bake for 12–15 minutes, until the buns are golden brown on top and sound hollow when tapped on the bottom. The internal temperature of the dough should read 190°F (88°C) if checked with a thermometer, but this is not a food safety requirement—just for doneness.
- Cool: Let the kolaches cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They are best enjoyed warm, but they are also delicious at room temperature.
Tips
- Yeast freshness: Always check the expiration date on your yeast. If your yeast doesn’t foam in step 1, discard and start over with fresh yeast, or your kolaches will be dense and heavy.
- Dough consistency: The dough should be soft and slightly tacky. If it’s too sticky, add flour a tablespoon at a time; if too dry, add a teaspoon of milk. The texture will affect the final softness.
- Filling substitutions: If you can’t find poppy seed filling, use a thick fruit jam (not jelly) or a mixture of cream cheese, sugar, and a little flour. Avoid runny jams, as they will soak into the dough.
- Don’t overfill: Resist the urge to add extra filling. Too much will cause the kolache to split open during baking, making a mess and losing the filling.
Serving Suggestions
Kolache are traditionally served as a sweet breakfast or brunch pastry, often alongside coffee or tea. They are also a popular treat for celebrations like Easter and Christmas. Serve them slightly warm or at room temperature, dusted with powdered sugar if you like. They pair beautifully with a glass of cold milk or a cup of strong black coffee.
Variations
- Sweet Cheese Filling: Mix 1 cup (250 g) farmer’s cheese or ricotta with 1/4 cup (50 g) sugar, 1 egg yolk, and 1 tsp lemon zest. This is a classic Czech filling.
- Poppy Seed Filling: Use a prepared poppy seed filling (available in many European markets) or make your own by simmering 1 cup (150 g) ground poppy seeds with 1/2 cup (120 ml) milk and 1/4 cup (50 g) sugar until thick.
- Savory Kolache: For a Texas-style savory version, omit the sugar in the dough (or reduce to 1 tbsp) and fill with cooked sausage, cheese, and jalapeño. This is a popular regional variation in the United States.
- Prune Filling: Cook 1 cup (200 g) pitted prunes with 1/4 cup (60 ml) water and 2 tbsp sugar until soft, then mash. This is a traditional Czech favorite.
Storage and Reheating
Store kolache in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag; they will keep for up to 2 months. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Avoid reheating in the microwave for too long, as it can make the dough rubbery.
Frequently Asked Questions
What is the difference between a kolache and a klobasnik?
A traditional kolache is sweet, with a fruit, poppy seed, or cheese filling. A klobasnik (or klobasnek) is a savory Czech-American creation, typically filled with sausage and cheese, and is more like a rolled bun. Both are popular in Texas, where Czech immigrants settled in the 19th century.
Can I make the dough ahead of time?
Yes, you can prepare the dough through step 4 (first rise), then punch it down, cover tightly, and refrigerate for up to 24 hours. When you’re ready, proceed with shaping and the second rise, adding about 30 minutes to the rise time.
Why did my kolache come out dense and heavy?
This usually happens if the yeast was dead, the dough was over-kneaded, or the second rise was too short. Make sure your yeast is fresh and let the dough rise until it’s puffy and nearly doubled in size before baking.
Can I use bread flour instead of all-purpose?
Yes, bread flour will give a slightly chewier texture, which some people prefer. You may need to add a little more milk or water, as bread flour absorbs more liquid. The result will still be delicious.
Do I have to use a food thermometer?
For this recipe, the internal temperature of the dough is just a doneness check, not a food safety requirement. The eggs in the dough are fully baked when the internal temperature reaches 160°F (71°C), which is the safe minimum for egg dishes. The dough will be golden brown and sound hollow when done, but using a thermometer is a reliable way to ensure they are baked through.
Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend. The dough will be stickier, so you may need to add extra flour. Expect a slightly denser texture, but they will still be tasty.
Related
- Dairy Queen New York Cheesecake Copycat Recipe
- Dairy Queen Royal New York Cheesecake Recipe
- Dairy Queen New York Cheesecake Blizzard Copycat Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).