Homemade Kolaches Recipe

Introduction

Homemade kolaches are soft, sweet pastries filled with delightful fruity or creamy fillings. These tender rolls are perfect for breakfast or a snack and can be made with a variety of delicious fillings like prune, apricot, or cream cheese.

Ingredients

• 2/3 cup milk (2% or higher is best)
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 cups all-purpose flour
• 6 tablespoons unsalted butter, melted
• 2 large egg yolk
• 1/4 + 1/8 teaspoon fine salt
• 6 prunes
• 1 tablespoon honey
• 4 scoops very thick apricot preserves
• 3 ounces cream cheese, at room temperature
• 1 tablespoon powdered sugar
• 1 beaten egg
• Splash of heavy cream (or milk)

Instructions

1. Step 1: Prepare the fillings. For prune filling, combine prunes, honey, and enough water to just cover them in a small saucepan. Boil for about 10 minutes, mashing occasionally, until thick like jam. Set aside to cool.
2. Step 2: For apricot filling, simply have apricot preserves ready in a small bowl. For cream cheese filling, mix cream cheese and powdered sugar until smooth and set aside.
3. Step 3: Warm the milk to about 110°F (lukewarm) and combine with yeast, sugar, and 2/3 cup of the flour. Mix and let it rise in a warm place until doubled in size.
4. Step 4: In another bowl, combine melted butter and cooled slightly, then stir in egg yolk. Add this to the yeast mixture and blend well. Stir in remaining flour and salt until fully mixed.
5. Step 5: Knead the dough for 10 minutes on a lightly floured surface until soft, supple, and not sticky. Use the heel of your hand to push the dough away and fold it back.
6. Step 6: Grease a bowl, place the dough inside, cover, and let rise in a warm spot until doubled. You can also proof it in the oven. Dough can be refrigerated overnight after rising if desired.
7. Step 7: Divide the dough into 12 equal parts by weight. Roll each into a smooth circle and arrange them in a parchment-lined 9-inch pie plate, pressing gently for an oblong shape.
8. Step 8: Let dough balls rise until doubled again; the oven proof setting works well for this.
9. Step 9: Preheat the oven to 375°F (190°C).
10. Step 10: Make deep indentations in each dough ball with your fingers for the filling.
11. Step 11: Mix the beaten egg with a splash of heavy cream or milk for an egg wash.
12. Step 12: Spoon the fillings into the indentations and gently brush the dough (avoiding the fillings) with the egg wash.
13. Step 13: Bake for 18-21 minutes until golden brown. Check doneness by inserting a toothpick into the center kolache; it should come out clean. Underbaking can cause the kolaches to sink.
14. Step 14: Let cool slightly before tearing apart and serving warm.

Tips & Variations

• If you want all kolaches to have the same filling, simply triple one of the filling recipes instead of making all three.
• Use 2% or higher milk for a richer dough texture.
• Allowing the dough to rise slowly overnight in the fridge enhances flavor.
• Try other preserves like raspberry or strawberry for varied flavors.

Storage

Store kolaches in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to one month and thaw at room temperature. Reheat gently in the oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less instant yeast and add it directly to the flour without proofing in warm milk.

What if my dough is sticky after kneading?

Lightly flour your hands and work surface as you knead. The dough should be soft and slightly tacky but not overly sticky. Avoid adding too much flour to keep the kolaches tender.

Homemade Kolaches Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

Homemade Kolaches are soft, sweet yeast rolls filled with delicious prune, apricot, or cream cheese fillings. These traditional Czech pastries are perfect for breakfast or dessert and feature a tender dough enriched with butter and eggs, baked to golden perfection with a glossy egg wash finish.

• Author: Ella
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 kolaches 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: Czech

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2/3 cup milk (2% or higher is best)
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 cups all-purpose flour
• 6 tablespoons unsalted butter, melted
• 2 large egg yolk
• 1/4 + 1/8 teaspoon fine salt

Prune Filling

• 6 prunes
• 1 tablespoon honey

Apricot Filling

• 4 scoops very thick apricot preserves

Cream Cheese Filling

• 3 ounces cream cheese, at room temperature
• 1 tablespoon powdered sugar

Egg Wash

• 1 beaten egg
• splash of heavy cream (or milk)

Instructions

1. Prepare the Fillings: Begin by making the three fillings. For prune filling, combine prunes with honey and enough water to just cover them in a small saucepan. Boil for about 10 minutes while mashing frequently until it thickens like jam. Cool before using. Apricot filling requires no prep, simply have the apricot preserves ready. For the cream cheese filling, blend room temperature cream cheese with powdered sugar until smooth.
2. Activate Yeast Mixture: Warm the milk to 110°F (lukewarm), about 30 seconds in the microwave. Stir in yeast, sugar, and 2/3 cup of the flour. Mix well and let rise in a warm spot until doubled in size, roughly 30-45 minutes.
3. Make Dough: Combine melted butter with the egg yolks after the butter has cooled slightly. Add this mixture to the yeast starter. Then add remaining flour and salt, mixing thoroughly to form the dough.
4. Knead Dough: Knead the dough on a lightly floured board for 10 minutes until soft, supple, and not sticky. Use the heel of your hand to stretch and fold the dough repeatedly.
5. First Rise: Grease a bowl with cooking spray, place dough inside, cover, and let it rise in a warm place or oven ‘proof’ setting until it doubles in size, approximately 1-2 hours. Optionally refrigerate overnight after rising, it will deflate but is still usable.
6. Divide and Shape: Weigh and divide the dough into 12 equal portions. Roll each into a smooth ball and slightly flatten into an oblong shape. Arrange on a parchment-lined 9″ pie plate.
7. Second Rise: Allow the shaped dough balls to rise again until doubled, about 45-60 minutes.
8. Preheat Oven: Preheat the oven to 375°F (190°C).
9. Form Indentations: Using fingers, create deep indentations in each dough piece to hold filling. Indentations should be deep enough as they may diminish slightly while baking.
10. Prepare Egg Wash: Mix the beaten egg with a splash of heavy cream or milk.
11. Fill and Glaze Kolaches: Spoon the chosen fillings into each indentation carefully. Brush the dough surfaces gently with egg wash, avoiding the fillings to prevent burning.
12. Bake: Bake in the preheated oven for 18-21 minutes until the kolaches are golden brown. Test doneness by inserting a toothpick into the center; it should come out clean and kolaches should be firm and not sunken.
13. Cool and Serve: Allow kolaches to cool slightly before serving warm. Enjoy by tearing apart pieces filled with your favorite filling.

Notes

• You can use either all prune, all apricot, or all cream cheese filling by tripling one of the filling recipes.
• If planning to bake the next day, refrigerate the dough after the first rise; it may deflate but baking will still work well.
• Ensure the milk is precisely 110°F to activate yeast without killing it.
• Press dough indentations firmly and deep enough to prevent fillings from overflowing during baking.
• Egg wash adds a beautiful golden color and shine; avoid getting it on the fillings to prevent browning or burning.
• Use a toothpick test to avoid underbaking which causes kolaches to sink in the center.

Keywords: kolaches, homemade kolaches, Czech pastries, yeast rolls, prune filling, apricot preserves, cream cheese filling, traditional kolache recipe