Traditional Czech kolache are soft, round yeast pastries from the Czech lands, usually topped or filled with fruit, poppy seed, or farmer’s cheese. This version pairs tender, lightly sweet dough with thick plum butter and a buttery streusel, a classic combination that makes a fragrant pastry for breakfast, a snack, or coffee time. Czech families and regions have their own fillings and shapes, so this is one traditional style rather than the only authentic one.
Ingredients
- For the dough: 3½ cups (440 g) all-purpose flour, plus a little for the work surface
- ⅓ cup (67 g) granulated sugar
- 2¼ teaspoons (7 g) instant yeast
- ¾ teaspoon (4.5 g) fine salt
- ¾ cup (180 ml) whole milk, warmed to about 105–110°F (41–43°C)
- 1 large egg (about 50 g without the shell), at room temperature
- 1 large egg yolk (about 18 g), at room temperature
- 6 tablespoons (85 g) unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- For the filling: 1 cup (320 g) thick plum butter, also called povidla
- For the streusel: ½ cup (60 g) all-purpose flour, ¼ cup (50 g) granulated sugar, and 3 tablespoons (42 g) cold unsalted butter
- For the egg wash: 1 large egg (about 50 g) beaten with 1 tablespoon (15 ml) milk
Plum butter, or povidla, is a traditional thick fruit filling and is often sold in Central European groceries. If it is difficult to find, use thick prune butter or a dense plum jam; ordinary runny jam can leak, and sweeter jam will make the finished kolache noticeably sweeter. Choose a filling that holds its shape on a spoon.
Instructions
- Mix the dough. In a large bowl, whisk together the flour, sugar, instant yeast, and salt. Add the warm milk, whole egg, yolk, softened butter, and lemon zest. Stir until there are no dry patches and a rough, soft dough forms, about 5 minutes. The milk should feel warm rather than hot; milk that is too hot can damage the yeast.
- Knead and rise. Knead the dough on a lightly floured surface for about 8 minutes, or use a stand mixer with a dough hook on low to medium-low speed. It should become smooth and elastic and may feel slightly tacky, but it should not cling in a wet layer to your hands. Add flour a teaspoon at a time only if it is too sticky to handle. Put the dough in a lightly greased bowl, turn it once to coat, cover, and leave in a warm, draft-free place for 75 minutes, or until roughly doubled in size. A cool room may require extra time; judge by the dough’s size, not the clock alone.
- Make the streusel and prepare the filling. While the dough rises, stir the plum butter until spreadable. In a small bowl, rub the streusel flour and sugar together with the cold butter using your fingertips, until the mixture forms uneven crumbs from pea-size pieces down to small grains. Keep it cool so it stays crumbly. These tasks take about 12 minutes altogether, and the filling does not need cooking.
- Divide and shape. Line two baking sheets with parchment. Gently press the air from the risen dough and divide it into 18 equal pieces; for even pastries, weigh the dough and divide the total weight by 18. Shape each piece into a smooth ball, pinching the seam underneath. Arrange them with at least 2 inches (5 cm) between each one. Cover loosely and let them rest for 20 minutes. This short proof relaxes the dough and helps the pastries bake up soft instead of tight.
- Make the centers and fill. Heat the oven to 375°F (190°C), with racks in the upper and lower thirds if baking both sheets together. Brush the exposed dough lightly with the egg wash. Press a broad, shallow well into the center of each ball with the bottom of a small glass or your fingers, leaving a substantial rim so the filling stays contained. If the dough springs back, wait a minute and press again gently. Spoon about 1 tablespoon (18 g) plum butter into each well and scatter streusel over the filling and dough edges.
- Bake. Bake for about 15 minutes, rotating the sheets front to back and swapping their rack positions halfway through if they are on two racks. The rims should be puffed and lightly golden, with the streusel set. Because the dough contains eggs, use a food thermometer in the dough near the center of a representative pastry, avoiding the filling: USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. If the dough has not reached that temperature, bake a little longer and check again.
- Cool before serving. Transfer the pastries to a rack and cool for at least 15 minutes. The plum filling will be very hot just out of the oven, and the crumb topping firms as it cools. Serve warm or at room temperature.
Tips
- Measure flour gently. Spoon flour into a measuring cup and level it rather than scooping directly from the bag, which can pack in extra flour. Too much flour makes enriched dough heavy and the finished kolache dry.
- Use thick filling. If your plum spread looks loose, simmer it briefly in a small saucepan until a spoonful holds its shape, then cool it before filling the pastries. Do not add hot filling to the dough; it can make the center soggy and interfere with the second rise.
- Keep the dough soft. A little tackiness is normal, especially before the first rise. Add only small pinches of flour while kneading, and avoid continually dusting the counter; a stiff dough is harder to shape and bakes less tender.
- Prevent empty wells. Press the centers shortly before filling, making a wide, deep indentation without tearing through the bottom. If a well puffs up during baking, press it down gently with the back of a spoon as soon as the pastries come out, then add a little more filling while warm.
Serving Suggestions
Serve kolache slightly warm with coffee, tea, or a glass of milk. For a Czech-inspired pastry spread, offer them alongside fresh fruit and plain yogurt, keeping the accompaniments simple so the plum and buttery dough remain the focus. They are rich enough to serve as a small dessert after lunch, but they also fit a brunch table where guests can choose among several fillings.
For a neat presentation, arrange the pastries on a platter after the streusel has cooled and set. A light dusting of powdered sugar is optional, but skip it if the plum butter is already quite sweet. If serving them at a gathering, put out a small label for the plum filling and mention that the dough and egg wash contain egg and dairy.
Variations
Cheese kolache: Replace the plum butter with a thick farmer’s-cheese filling. Traditional Czech tvaroh can be hard to find; use well-drained farmer cheese as a practical substitute, or drain full-fat ricotta in a fine sieve for several hours. Ricotta is softer and milder, so the filling may be less tangy and needs to be thick enough to stay in the indentation. For a simple batch, mix 1 cup (225 g) drained cheese with 1 egg yolk, 2 tablespoons (25 g) sugar, and ½ teaspoon vanilla. Fill each pastry with about 1 tablespoon and bake as directed.
Poppy-seed kolache: Use a thick, prepared sweet poppy-seed filling in place of the plum butter. Ground poppy seed is traditional, but whole seeds are not a direct substitute because they do not make a smooth, moist filling. If you make a filling from ground poppy seed, cook it according to the package or recipe directions and cool it completely before using.
Apricot or cherry: Thick apricot preserves or drained, chopped sour cherries make a bright alternative. Chop large fruit pieces so they sit neatly in the wells, and avoid syrupy canned fruit, which can run onto the baking sheet. You can also make a mixed tray with different fillings; keep each portion small so the dough can rise and bake evenly.
No streusel: Some kolache are finished with just fruit or cheese and a little egg wash. Leave off the crumb topping if you prefer a less sweet pastry, or brush the rims with melted butter after baking for a simple finish. Family recipes differ in whether they use streusel, so either treatment fits the broader tradition.
Storage and Reheating
Cool the pastries, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator; separate layers with parchment to protect the streusel and prevent the fillings from sticking. The dough will become firmer when chilled, so let a pastry stand at room temperature briefly before eating if you prefer it less cold.
For longer storage, freeze the cooled kolache in a single layer until firm, then pack them airtight for up to 2 months for best quality. Thaw in the refrigerator or at room temperature, and warm in a 300°F (150°C) oven. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of a pastry with a thermometer, and avoid leaving warmed pastries out for more than 2 hours. A microwave can warm one pastry quickly, but it softens the streusel and may heat the filling unevenly.
Frequently Asked Questions
What is the difference between kolache and kolaczki? Czech kolache are generally yeast-raised pastries with a round shape and a central fruit, cheese, or poppy-seed filling. Kolaczki usually refers to a different style of Central or Eastern European pastry, often made from a rolled or folded dough. Names and spellings vary across languages and communities, but this recipe is for the Czech yeast pastry.
Can I use active dry yeast instead of instant yeast? Yes. Use the same quantity, about 2¼ teaspoons (7 g), and first stir it into the warm milk with a pinch of the measured sugar. Let it stand for 5–10 minutes, until foamy, then mix it with the other dough ingredients. The rise time may vary, so look for the dough to double rather than relying only on the stated time.
Can I make the dough ahead? Yes. After kneading, cover the bowl and refrigerate the dough overnight, up to about 12 hours. The cold rise is slower, so allow the dough to sit at room temperature until it is soft enough to shape, then divide and give the shaped balls their 20-minute rest. If the dough has already doubled in the refrigerator, do not force it through another full-length rise.
Why did my filling leak out? A thin filling, an indentation pressed through the base, or an overfilled well can all cause leakage. Use thick plum butter, leave a clear dough rim, and keep the filling to roughly 1 tablespoon per pastry. A small amount of leakage is not a failure; let it cool on the parchment and lift the kolache away carefully.
Can I make smaller or larger pastries? Yes, though the baking time will change. Smaller pieces bake faster, while larger ones need longer for the centers to cook through. Keep the portions consistent on each baking sheet, start checking a few minutes early or late as appropriate, and use the thermometer guidance in the baking step rather than judging only by the color of the rims.
Is plum butter the same as plum jam? Not quite. Plum butter is cooked down until very thick and concentrated, while many jams contain more syrup and set with a looser texture. Thick plum jam can work, but it tastes sweeter and is more likely to bubble or run during baking. Choose a dense spread or reduce a loose one before filling the dough.
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).