Kolache are soft, pillowy Czech pastries with a sweet or savory filling, popular in Las Vegas bakeries and brunch spots. This recipe delivers a tender, enriched dough that works for classic fruit fillings like apricot or poppy seed, as well as savory sausage and cheese versions. The dough is forgiving, the fillings are simple, and the result is a versatile pastry that feels special for breakfast or a snack.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1/2 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 sweet filling: 1 cup (320 g) apricot jam or poppy seed filling
- For savory filling: 12 oz (340 g) cooked breakfast sausage, crumbled, and 1 cup (120 g) shredded cheddar cheese
- Egg wash: 1 egg beaten with 1 tbsp water
Instructions
- In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl or stand mixer, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix on low speed until a dough forms, then knead on medium speed for 6–8 minutes, until smooth and elastic. The dough will be soft and slightly sticky.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a 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 them 2 inches apart. Cover and let rest for 15 minutes.
- While the dough rests, prepare your fillings. If using jam, stir it to loosen. If using sausage and cheese, mix them together in a bowl.
- After resting, use your thumb or the back of a spoon to make an indentation in the center of each ball, creating a well about 1 inch wide and 1/2 inch deep. Be careful not to press all the way through.
- Fill each indentation with about 1 tablespoon of sweet filling or 2 tablespoons of savory filling. The filling should sit slightly above the dough.
- Cover the filled kolaches loosely with plastic wrap and let rise for 20 minutes while you preheat the oven to 375°F (190°C).
- Brush the edges of the dough with egg wash, avoiding the filling.
- Bake for 15–18 minutes, until the dough is golden brown and the filling is bubbly. If using sausage, ensure the filling reaches 165°F (74°C) if you need to reheat it—though the sausage is already cooked, this is a safe minimum for reheating leftovers.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Dough consistency: If the dough feels too sticky, add flour a tablespoon at a time, but keep it soft—sticky dough makes tender kolaches.
- Filling leakage: Don’t overfill the wells; too much filling will spill over and burn. Stick to the recommended amounts.
- Make ahead: You can assemble the kolaches, cover them, and refrigerate overnight before the final rise. Let them come to room temperature and rise for 30 minutes before baking.
- Substitutions: Use any fruit jam or pie filling you like. For savory, cooked bacon or ham works well instead of sausage.
Serving Suggestions
Serve kolaches warm with coffee or tea for breakfast or brunch. Sweet versions pair well with a dollop of whipped cream or a dusting of powdered sugar. Savory versions are great alongside scrambled eggs or a simple green salad. They also make a portable snack for road trips or picnics.
Variations
- Sweet cream cheese: Mix 8 oz (226 g) softened cream cheese with 1/4 cup (50 g) sugar and 1 tsp vanilla; use as a filling, optionally topped with fruit.
- Poppy seed: Use a canned poppy seed filling, or make your own by simmering 1 cup (140 g) ground poppy seeds with 1/2 cup (120 ml) milk and 1/3 cup (65 g) sugar until thick.
- Savory spinach and feta: Sauté 1 cup (30 g) fresh spinach with 1 clove garlic, then mix with 1/2 cup (75 g) crumbled feta.
- Gluten-free: Use a 1:1 gluten-free flour blend; add 1 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier, so handle with wet hands.
Storage and Reheating
Store kolaches in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap individually in plastic wrap and place in a zip-top bag for up to 3 months. Reheat frozen kolaches in a 350°F (175°C) oven for 10–12 minutes, or microwave for 30 seconds for a quick warm-up. For best texture, avoid microwaving more than once.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp). Mix it directly with the flour, and skip the proofing step. You may need to add 10–15 minutes to the first rise.
Why did my kolaches come out dense? Dense kolaches usually mean the dough didn’t rise enough. Make sure your milk is warm but not hot (110°F/43°C), and give the dough enough time to double in a warm, draft-free spot.
Can I make the dough in a bread machine? Yes, add the ingredients in the order recommended by your machine and use the dough cycle. Then proceed with shaping and filling.
What is the traditional Czech filling? Traditional fillings include poppy seed, prune, apricot, and sweet cheese (tvaroh). For savory, sausage and cheese is a Texas-Czech adaptation that’s very popular in Las Vegas.
How do I keep the filling from making the dough soggy? If using jam, make sure it’s thick. You can also toss the jam with a teaspoon of cornstarch before filling. Avoid overfilling, and don’t let the filled kolaches sit too long before baking.
Can I make these vegan? Substitute the milk with almond or oat milk, use vegan butter, and replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The texture will be slightly less rich but still good.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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