Polish kolache are tender, yeast-raised pastries shaped into small rounds and filled with sweetened farmer cheese, a style found in many Central European and Polish-American kitchens. This version uses a soft, lightly enriched dough and a simple cheese filling; regional and family recipes vary, and fruit fillings are also popular.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little for shaping
- 2¼ teaspoons (7 g) active dry yeast, one standard packet
- ¼ cup (50 g) granulated sugar
- ½ teaspoon fine salt
- ½ cup (120 ml) whole milk
- 6 tablespoons (85 g) unsalted butter
- 1 large egg (about 50 g without shell), at room temperature
- ½ teaspoon vanilla extract
- 1 cup (225 g) farmer cheese, well drained
- 3 tablespoons (38 g) granulated sugar, for the filling
- 1 large egg yolk (about 18 g), for the filling
- 1 tablespoon (8 g) all-purpose flour, for the filling
- ½ teaspoon finely grated lemon zest
- 1 tablespoon (15 ml) milk or water, for brushing
Instructions
- Warm the milk in a small saucepan or microwave until lukewarm, about 100–110°F (38–43°C); it should feel warm, not hot. Stir in 1 teaspoon of the measured sugar and the yeast. Leave for 5–10 minutes, until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast.
- Melt the butter and let it cool until just warm. In a large bowl, whisk the flour, remaining sugar, and salt. Add the foamy yeast mixture, melted butter, egg, and vanilla. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or with a stand mixer and dough hook for 5–7 minutes. The dough should become smooth and elastic and remain slightly tacky; 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, and cover. Let it rise in a warm, draft-free place until doubled, about 60–75 minutes. Rising time depends on room temperature, so use the dough’s size rather than the clock alone.
- While it rises, make the filling. Stir together the farmer cheese, 3 tablespoons sugar, egg yolk, 1 tablespoon flour, and lemon zest until evenly combined. If the cheese is wet or grainy, drain it in a fine-mesh strainer and press it smooth with a fork. Keep the filling refrigerated until needed.
- Line a baking sheet with parchment paper. Turn the risen dough onto a lightly floured surface and divide it into 12 equal portions. Shape each into a smooth ball and arrange them on the sheet, leaving about 2 inches (5 cm) between each. Cover loosely and let rest for 15 minutes.
- Heat the oven to 350°F (175°C). Use the bottom of a small glass or your fingers to press a broad well into the center of each ball, leaving a raised rim. If the dough springs back, wait 5 minutes and press again. Divide the cheese filling among the wells, about 1 heaping tablespoon per pastry. Brush the exposed dough edges lightly with milk or water.
- Bake on the center rack for 12–16 minutes, rotating the sheet once if your oven browns unevenly. The rims should be lightly golden and the bottoms set. Transfer the kolache to a wire rack and cool for at least 15 minutes before serving; the filling will be hot straight from the oven.
Tips
- Farmer cheese gives the filling its traditional mild, slightly tangy character. If it is unavailable, use well-drained ricotta; the result will be softer and less tangy. Small-curd cottage cheese, drained thoroughly and mashed, is another option.
- Measure flour by spooning it into the cup and leveling it, or weigh it. Too much flour makes enriched dough dry and heavy. A slightly tacky dough is easier to keep soft than a stiff one.
- Keep the cheese filling chilled while the dough rises, and do not overfill the wells. Filling that reaches the rim can spill onto the pan during baking.
- For even baking, make the wells deep enough to hold the filling but leave a sturdy dough border. If the pastries brown before the centers seem set, check your oven temperature with an oven thermometer and use the middle rack.
Serving Suggestions
Serve the kolache warm or at room temperature with coffee, tea, or a glass of milk. They make a sweet breakfast pastry, a brunch addition, or a modest dessert. A light dusting of powdered sugar just before serving is optional; avoid adding it while the pastries are hot, or it will melt into the surface.
Variations
For fruit kolache, replace the cheese filling with about ¾ cup (225 g) thick fruit preserves or prepared pastry filling, dividing it among the wells. Thick filling is less likely to run than loose jam. Apricot, plum, cherry, and poppy-seed fillings are common choices in Central European pastry traditions, though recipes and names differ by region.
You can add 1 tablespoon (12 g) raisins to the cheese mixture, or replace the lemon zest with ¼ teaspoon cinnamon. For a richer finish, brush the dough rims with beaten egg instead of milk or water; the crust will brown more deeply. If using a larger egg wash quantity, refrigerate the unused portion promptly and discard it after use.
Storage and Reheating
Cool the pastries, then refrigerate them in a covered container within 2 hours of baking because the filling contains dairy and egg. They keep for 3–4 days in the refrigerator. Reheat individual pastries in a 300°F (150°C) oven for about 8–10 minutes, until warmed through; a microwave works for 10–15 seconds but softens the crust. For longer storage, freeze cooled kolache in an airtight container for up to 2 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Are Polish kolache the same as Czech kolaches?
They are related pastries, but the names and styles vary across Central Europe and Polish-American communities. Some versions are open-faced rounds like these; others are folded, shaped differently, or use different doughs and fillings.
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 12 hours. Let it sit at room temperature until soft enough to shape, usually 30–45 minutes, then continue with the shaping step. The cool rise may take longer than the room-temperature rise.
Why did my kolache turn out dense?
Common causes include inactive yeast, adding too much flour, or not letting the dough rise fully. Check that the yeast foams, keep the dough slightly tacky, and wait until it has roughly doubled before shaping.
Can I use bread flour?
Yes, but the pastries may be a little chewier because bread flour has more protein. All-purpose flour gives a softer, more delicate crumb. Avoid swapping in a gluten-free flour blend without a recipe formulated for it, since the dough’s structure and liquid needs will change.
Can I use store-bought fruit filling?
Yes. Choose a thick filling made for pastries, and use roughly ¾ cup (225 g) for this batch. Thin jam can bubble over, so use less or simmer it briefly to thicken, then cool it completely before filling the dough.
Do I need a thermometer?
A thermometer is not essential for this recipe: look for lightly golden rims and set bottoms, and allow the filling to cool before eating. An oven thermometer can help if your pastries repeatedly brown too quickly or bake unevenly.
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