Kolache Salt Lake City: Czech Pastry Recipe

Kolache are soft, pillowy Czech pastries with a sweet filling nestled in a dimple on top. This recipe brings the classic flavors of Salt Lake City’s beloved kolache shops to your home, using a rich, enriched dough that stays tender for days. The key is a tangzhong-style starter (a cooked flour-water paste) that keeps the crumb moist and gives the pastries their signature softness, making them perfect for breakfast or an afternoon treat.

Ingredients

For the starter: 3 tablespoons (45 ml) water, 3 tablespoons (24 g) all-purpose flour
For the dough: 3 ½ cups (440 g) all-purpose flour, plus more for dusting
¼ cup (50 g) granulated sugar
2 ¼ teaspoons (7 g) instant yeast (one packet)
1 teaspoon (6 g) salt
¾ cup (180 ml) whole milk, lukewarm
2 large eggs, room temperature
¼ cup (60 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
For the filling: 1 cup (320 g) apricot, poppy seed, or cream cheese filling (store-bought or homemade)
For the topping: 1 egg yolk beaten with 1 tablespoon (15 ml) milk (for egg wash)
Streusel (optional): ¼ cup (30 g) all-purpose flour, 2 tablespoons (25 g) sugar, 2 tablespoons (28 g) cold butter, cubed

Instructions

Make the starter: In a small saucepan, whisk the 3 tablespoons water and 3 tablespoons flour until smooth. Cook over medium heat, stirring constantly, until it thickens into a paste (about 2 minutes). Remove from heat and let cool to room temperature.
In a large bowl or the bowl of a stand mixer, combine the starter, 3 ½ cups flour, sugar, yeast, and salt. Add the lukewarm milk, eggs, melted butter, and vanilla. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8–10 minutes, until the dough is smooth and elastic. It will be soft and slightly sticky; add a little flour only if it’s unmanageably sticky.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 60 g each). Roll each piece into a ball and place on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover and let rise for 30 minutes.
While the dough rises, make the streusel if using: mix the flour, sugar, and cold butter with your fingers until crumbly. Set aside.
Preheat the oven to 375°F (190°C).
After the second rise, use your thumb or the back of a spoon to make a deep indentation in the center of each ball, pressing down to the bottom but not through. Fill each with about 1 tablespoon of filling (about 15 g).
Brush the dough (not the filling) with the egg wash. Sprinkle streusel over the filling if desired.
Bake for 18–20 minutes, until the pastries are golden brown on top and sound hollow when tapped. The internal temperature of the dough should read 190°F (88°C) if checked with a thermometer.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Use the tangzhong starter: This step is not optional—it’s what makes the kolache stay soft for days. Don’t skip it, and make sure the starter is fully cool before adding it to the dough.
Filling consistency: If using thick jam or preserves, stir them first to loosen. For cream cheese filling, use a block-style cream cheese softened and mixed with a little sugar and vanilla.
Make ahead: You can refrigerate the shaped kolache after the second rise (before baking) overnight. In the morning, let them come to room temperature for 30 minutes, then bake as directed.
Common mistake: Overfilling the dimple can cause the filling to spill and burn. Keep it to about a tablespoon—the dough will puff up around it.

Serving Suggestions

Serve kolache warm with a cup of coffee or tea. They’re perfect for breakfast, brunch, or a mid-morning snack. For a savory twist, fill them with sausage and cheese (see Variations) and serve alongside a green salad for a light lunch.

Variations

Savory kolache: Omit the sugar in the dough (or reduce to 1 tablespoon). Fill each with a slice of cooked sausage and a cube of cheddar cheese. Bake as directed; the cheese will melt and the sausage will be hot.
Poppy seed filling: Use a traditional Czech poppy seed filling (ground poppy seeds, milk, sugar, and a little butter).
Fruit fillings: Use any thick jam, such as raspberry, strawberry, or prune lekvar. If the jam is runny, cook it down for 5 minutes to thicken.
Glaze instead of streusel: After baking, brush the warm kolache with a simple glaze made from 1 cup powdered sugar and 2–3 tablespoons milk.

Storage and Reheating

Store kolache in an airtight container at room temperature for up to 3 days. To keep them longer, freeze unglazed kolache in a zip-top bag for up to 2 months. Reheat frozen or refrigerated kolache in a 350°F (175°C) oven for 5–7 minutes (10–12 if frozen), or microwave for 20–30 seconds for a quick warm-up. Avoid microwaving for too long, as it can make the dough rubbery.

Frequently Asked Questions

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 an extra tablespoon of milk if the dough feels too dry.

Why are my kolache dry? Dry kolache are usually the result of overbaking or using too much flour in the dough. Check them at 18 minutes, and use a kitchen scale for accuracy if you have one.

Can I make these gluten-free? A 1:1 gluten-free flour blend can work, but the dough will be stickier and the texture less soft. Add an extra egg or a tablespoon of oil to help bind.

What is the traditional filling? In Czech baking, common fillings include poppy seed, apricot, prune, and sweet cheese (tvaroh). In Salt Lake City, fruit and cream cheese are popular, but you can use any filling you like.

Can I use a bread machine to knead the dough? Yes, add the ingredients in the order recommended by your machine and run the dough cycle. Then proceed with shaping and rising as directed.

Do I need a stand mixer? No, you can knead by hand. It will take about 10–12 minutes of vigorous kneading to develop the gluten.

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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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