American kolache from Quincy, Illinois, are soft, pillowy yeast buns filled with sweet fruit preserves, cream cheese, or savory sausage and cheese. This recipe recreates that Midwestern bakery classic at home, using a rich, enriched dough that stays tender for days. It works because the dough is forgiving, the fillings are simple, and the result is a crowd-pleasing breakfast or snack that rivals any bakery case.

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 tsp salt
1 cup (240 ml) whole milk, warmed to 110°F (43°C)
1/2 cup (113 g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 tsp vanilla extract
For the filling (choose one or mix):
1 cup (320 g) fruit preserves (apricot, raspberry, or cherry)
8 oz (226 g) cream cheese, softened
1/4 cup (50 g) granulated sugar (for cream cheese filling)
1 large egg yolk (for cream cheese filling)
1/2 tsp vanilla extract (for cream cheese filling)
For savory version: 1 lb (450 g) bulk breakfast sausage, cooked and crumbled; 4 oz (113 g) cheddar cheese, shredded
For topping: 1 egg beaten with 1 tbsp water (egg wash)

Instructions

Bloom the yeast: In a small bowl, combine the warm milk and yeast. Let stand 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 or stand mixer with a dough hook, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6–8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a tablespoon of flour if needed.
First rise: Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 1 hour.
Prepare fillings: While the dough rises, make the cream cheese filling: beat the softened cream cheese with sugar, egg yolk, and vanilla until smooth. If using fruit preserves, have them ready. For savory, cook the sausage in a skillet over medium heat until browned and cooked through, breaking it into crumbles; drain excess fat and let cool. (Sausage must reach 160°F / 71°C, the USDA FSIS safe minimum for ground meat.)
Shape the kolache: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 2.5 oz / 70 g each). Roll each piece into a ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Flatten each ball slightly with your palm.
Make the wells: Use your thumb or the back of a spoon to press a deep indentation in the center of each ball, creating a well that will hold the filling. The dough should be about 1/2 inch thick at the edges.
Fill: Spoon about 1 tablespoon of fruit preserves, cream cheese filling, or sausage and cheese into each well. Do not overfill—the filling will spread as the dough rises.
Second rise: Cover the shaped kolache loosely with plastic wrap and let rise for 30–45 minutes, until puffy.
Preheat and egg wash: About 20 minutes before baking, preheat your oven to 375°F (190°C). Gently brush the exposed dough (not the filling) with the egg wash.
Bake: Bake for 15–18 minutes, until the dough is golden brown and the filling is bubbly. If using cream cheese, the filling should be set but still slightly jiggly in the center—it will firm as it cools.
Cool: Let the kolache cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Yeast check: Always proof your yeast in warm milk (110°F / 43°C) with a pinch of sugar. If it doesn’t foam, your yeast is dead and the kolache will be dense.
Don’t overfill: Too much filling will spill over and burn on the pan. A tablespoon is plenty for a standard-sized kolache.
Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator for up to 12 hours. Bring to room temperature before shaping.
Freezing: Unbaked, shaped kolache freeze beautifully. Freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 3–5 minutes to the baking time.

Serving Suggestions

Serve American kolache warm with a cup of coffee or cold milk. They’re perfect for breakfast, brunch, or an afternoon snack. For a savory twist, pair sausage kolache with scrambled eggs and hot sauce. Sweet ones are lovely with a dusting of powdered sugar or a drizzle of glaze (1 cup powdered sugar + 2 tbsp milk).

Variations

Fruit fillings: Use any thick jam or preserves—apricot, strawberry, blueberry, or lemon curd. Avoid thin jellies that will soak into the dough.
Savory combos: Try cooked, crumbled bacon with cheddar, or ham and Swiss. Add a sprinkle of dried herbs like thyme or oregano to the dough for extra flavor.
Cream cheese variations: Add a spoonful of fruit preserves on top of the cream cheese filling before baking for a two-tone effect. Or mix in lemon zest or a pinch of cinnamon.
Gluten-free: Substitute a 1:1 gluten-free flour blend. The dough will be stickier and rise less, but the flavor will be good.

Storage and Reheating

Store baked kolache in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds. For longer storage, freeze baked kolache in a zip-top bag for up to 3 months. Thaw at room temperature and reheat as directed.

Frequently Asked Questions

What is the difference between a kolache and a klobasnek? In the American Midwest, a kolache typically refers to a sweet bun with fruit or cream cheese filling, while a klobasnek is a savory sausage roll. This recipe covers both—simply choose your filling.

Can I use bread flour instead of all-purpose? Yes, bread flour will yield a slightly chewier, more structured bun. Use the same amount, but you may need to add a little extra milk if the dough feels dry.

Why did my kolache come out hard? Overbaking or a dry dough are the usual culprits. Make sure you measure flour correctly (spoon and level, don’t scoop), and bake just until golden—not dark brown. Also, don’t skip the second rise; it’s essential for a soft texture.

Can I make these without a stand mixer? Absolutely. Mix the dough with a wooden spoon, then knead by hand on a floured surface for 8–10 minutes. It takes a little more effort, but the result is the same.

My cream cheese filling leaked out during baking. What went wrong? The well may have been too shallow, or the filling was too thin. Make sure to press a deep well, and use room-temperature cream cheese beaten until smooth. Also, don’t overfill—a tablespoon is enough.

Can I use instant yeast instead of active dry? Yes, you can use instant yeast. Skip the proofing step and mix it directly with the flour. You may need to reduce the rise time slightly.

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).

American Kolache Quincy IL: Recipe & Guide