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Kolache Recipe

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These authentic homemade kolaches feature soft, pillowy Czech pastry dough filled with your choice of sweet fruit preserves or savory sausage and cheese. Better than any bakery version, these tender pastries are perfect for breakfast, brunch, or anytime you need a delicious treat!

Ingredients

Scale

For the Dough:

  • 1 cup whole milk, warmed to 110°F
  • 2¼ teaspoons active dry yeast (1 standard packet)
  • ½ cup granulated sugar, divided
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1½ cups filling of choice (fruit preserves, sweetened farmer’s cheese, cooked sausage, etc.)

For Topping (Optional):

  • 2 tablespoons melted butter
  • Powdered sugar for dusting (for sweet kolaches)

Instructions

  1. Proof the yeast: In a large mixing bowl or stand mixer bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If the mixture doesn’t foam, your yeast is dead—start over with fresh yeast.
  2. Mix the dough: Add the remaining sugar, 2 cups of flour, salt, eggs, melted butter, and vanilla extract to the yeast mixture. Using a stand mixer with dough hook attachment (or a wooden spoon), mix on low speed until combined.
  3. Add remaining flour: Gradually add the remaining 2 cups of flour, ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl. You may not need all the flour, or you might need a tablespoon or two more—dough consistency varies with humidity.
  4. Knead the dough: Knead with the dough hook for 6-8 minutes on medium-low speed, or turn out onto a floured surface and knead by hand for 8-10 minutes, until the dough is smooth, elastic, and springs back when poked. Add small amounts of flour only if the dough is excessively sticky.
  5. First rise: Place dough in a greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, until doubled in size. A turned-off oven with the light on works perfectly.
  6. Divide the dough: Punch down the risen dough to release air bubbles. Turn out onto a lightly floured surface and divide into 24 equal pieces (about 2 ounces each). Roll each piece into a smooth ball by cupping your hand over it and moving in circular motions.
  7. Shape the kolaches: Place dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. Cover with a kitchen towel and let rest for 10 minutes. Then, using your thumb, two fingers, or the bottom of a small glass dusted with flour, press a deep indentation into the center of each ball, leaving a ½-inch rim around the edges.
  8. Second rise: Cover the shaped kolaches and let rise for 30-45 minutes until puffy and nearly doubled.
  9. Preheat oven: While kolaches are rising, preheat your oven to 375°F.
  10. Fill the kolaches: Gently re-press the indentations if needed (they may have puffed up). Spoon about 1-1½ tablespoons of your chosen filling into each indentation. Don’t overfill or the filling will spill during baking.
  11. Apply egg wash: Gently brush the exposed dough around the filling with egg wash, being careful not to deflate the dough.
  12. Bake: Bake for 12-15 minutes, until the kolaches are golden brown. Watch carefully—they go from golden to too dark quickly! The bottoms should be lightly golden as well.
  13. Finish and cool: Remove from the oven and immediately brush the warm kolaches with melted butter for extra flavor and shine. Transfer to a wire rack and let cool for at least 10 minutes. Dust sweet kolaches with powdered sugar before serving if desired.
  • Dough consistency: The dough should be soft and slightly tacky, not stiff. Resist adding too much flour.
  • Rising environment: Yeast needs warmth to activate. Ideal rising temperature is 75-80°F.
  • Filling options: Apricot, prune, cherry, blueberry, raspberry preserves, sweetened farmer’s cheese, poppy seed filling, or for savory: cooked and crumbled breakfast sausage with cheddar.
  • Make-ahead: Prepare dough through step 7, cover tightly, and refrigerate overnight. Let come to room temperature (about 1 hour) before continuing.
  • Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Notes

  • Dough consistency: The dough should be soft and slightly tacky, not stiff. Resist adding too much flour.
  • Rising environment: Yeast needs warmth to activate. Ideal rising temperature is 75-80°F.
  • Filling options: Apricot, prune, cherry, blueberry, raspberry preserves, sweetened farmer’s cheese, poppy seed filling, or for savory: cooked and crumbled breakfast sausage with cheddar.
  • Make-ahead: Prepare dough through step 7, cover tightly, and refrigerate overnight. Let come to room temperature (about 1 hour) before continuing.
  • Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

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