Kolache are soft, pillowy yeast buns with a sweet or savory filling, a beloved treat with Czech roots that has found a happy home in Virginia Beach. This recipe gives you the authentic, tender dough and a classic apricot filling, plus a savory sausage version, so you can recreate the bakery experience at home. It works because the dough is enriched with butter and egg, making it rich and light, and the method is straightforward enough for a home baker.
Ingredients
- For the dough:
- 1 cup (240 ml) whole milk, warm (110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups (500 g) all-purpose flour, plus more for dusting
- For the filling (choose one or make both):
- Sweet: 1 cup (320 g) apricot jam or preserves (or your favorite fruit filling)
- Savory: 12 ounces (340 g) fully cooked smoked sausage (like kielbasa), cut into 12 pieces
- For the topping:
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Powdered sugar, for dusting (sweet version only)
Instructions
- Proof the yeast: In a small bowl, combine the warm milk and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t froth, the yeast may be dead; start over with fresh yeast.
- Make the dough: In a large mixing bowl (or the bowl of a stand mixer), whisk together the sugar, melted butter, eggs, and salt. Add the yeast mixture and stir. Gradually add the flour, 1 cup at a time, until a soft dough forms. If using a stand mixer, use the dough hook and knead on low speed for 5–7 minutes, until the dough is smooth and elastic. If kneading by hand, turn out onto a floured surface and knead for 8–10 minutes.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
- Shape the kolache: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 75 g each). Roll each piece into a ball and place on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Flatten each ball slightly with your palm to about 3 inches (7.5 cm) in diameter.
- Add the filling: Make a deep indentation in the center of each dough round using your thumb or the back of a spoon. For sweet kolache, fill each indentation with about 1 tablespoon of jam. For savory, press a piece of sausage into the center.
- Second rise: Cover the kolache loosely with a towel and let rise for 30 minutes, until puffy.
- Preheat and bake: While the kolache rise, preheat your oven to 375°F (190°C). After the rise, brush the dough (not the filling) with the egg wash.
- Bake: Bake for 15–20 minutes, until the tops are golden brown. For sweet kolache, let cool slightly and dust with powdered sugar. For savory, serve warm.
Tips
- Use room-temperature ingredients: Cold eggs or butter can shock the yeast and slow the rise. Set them out 30 minutes before starting.
- Don’t overfill: Too much jam will bubble over and make a sticky mess. A tablespoon is just right.
- Check your yeast: If your yeast doesn’t froth in step 1, it’s inactive. Use fresh yeast to avoid dense, flat kolache.
- Flour adjustment: Humidity affects dough. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add milk a teaspoon at a time.
Serving Suggestions
Serve sweet kolache as a breakfast pastry or dessert with coffee or tea. Savory kolache are excellent for brunch, picnics, or as a hearty snack. In Virginia Beach, they’re often enjoyed warm from the bakery, but they’re just as good at room temperature.
Variations
- Fruit fillings: Use strawberry, cherry, or blueberry preserves instead of apricot. For a fresh twist, use a spoonful of homemade pie filling.
- Cream cheese filling: Mix 8 oz (226 g) softened cream cheese with 1/4 cup (50 g) sugar and 1 egg yolk. Spoon into the indentations before baking.
- Poppy seed filling: Use canned poppy seed filling (available in Czech or Polish markets) or make your own by simmering ground poppy seeds with milk and honey.
- Savory variations: Use cooked bacon, ham, or a slice of cheddar cheese instead of sausage. For a vegetarian version, use sautéed mushrooms and onions.
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 freezer bag for up to 1 month. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds. Avoid over-microwaving, as it can make the dough tough.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast (also called rapid-rise). Use the same amount, but skip the proofing step in step 1 and mix it directly into the flour. You may need to add a few minutes to the rise time.
Why are my kolache tough? Tough kolache usually come from over-kneading or adding too much flour. Knead just until the dough is smooth and elastic, and resist adding too much flour during shaping. Also, make sure you don’t skip the second rise—it’s what makes them light.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise (step 3) for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping, and then proceed with the second rise.
What is the traditional Czech filling? In Czech baking, kolache are often filled with sweetened poppy seeds, prune jam, or tvaroh (a soft cheese). Apricot is also common. The savory sausage version is a Texas adaptation, but it’s popular in Virginia Beach bakeries too.
Can I use gluten-free flour? Gluten-free flour blends can work, but the texture will be denser and more crumbly. Use a 1:1 gluten-free baking flour and add 1 teaspoon of xanthan gum if your blend doesn’t include it. Expect a shorter rise time and a less airy crumb.
How do I know when they’re done? The kolache are done when the tops are golden brown and the dough sounds hollow when tapped. If you have a thermometer, the internal temperature should be around 190°F (88°C).
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