Traditional Czech Kolache Recipe (2024)

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Learn how to make Traditional Czech Kolache with our step-by-step recipe. Kolaches feature sweet, pillowy yeast dough filled with mouthwatering fruit preserves or cream cheese, and savor the delightful taste of a time-honored Central European pastry.

What are Kolaches?

Kolaches, also known as koláče or koláčky, are a bread “wheel” filled with a sweet filling. This is a rich dough with a texture that is very similar to a brioche bread. Traditional fillings include; prune, poppy seed, nut, cottage cheese, pineapple, apricot, apple, cherry, and plum. Pretty much any flavor you can think of!

What is the origin of kolaches?

Czech immigrants brought with them their rich culinary traditions, including the beloved kolache pastry in the late 1800s. These immigrants settled in various regions of the United States, with notable Czech communities in places like central Texas, Nebraska, Iowa, and other Midwestern states.

In areas with significant Czech influences, you can often find bakeries and shops specializing in traditional Czech pastries. The recipes may have evolved and adapted to local tastes, and have become a part of the diverse tapestry of American cuisine.

Ingredients

Combination of lukewarm milk and water – whole or 2% works best
Active dry yeast
Granulated sugar
Unsalted butter and egg yolk add richness to this sweet dough
All-purpose flour
Fruit filling: All-natural fruit preserves, fruit jams, or your favorite filling.
Melted butter or egg wash (one beaten egg + 1 tablespoon milk or heavy cream)

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Kolaches

In a small bowl (or bowl of a stand mixer), combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.

If it foams up and we know that the yeast is still alive!

Pour the warm milk, sugar, yeast mixture, and softened butter into the bowl of a stand mixer…..or a large mixing bowl if you are doing this by hand.

add 2 cups of flour and salt, and mix together.

add the beaten egg yolks and remaining flour.

Mix until dough comes together.

If mixing by hand, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place dough in a greased bowl, cover it with a kitchen towel, and let dough rise in a warm place for 1-2 hours or until it doubles in size.

See, nice a puffy after about an hour.

Preheat your oven to 350°F (175°C).

Punch down the risen dough and divide it into 24 dough balls. Roll each portion into a ball or oval shape, and place them on a baking sheet lined with parchment paper or silicone liner.

Dip your finger or thumb in cooled, melted butter and make a deep indentation in the center of each dough ball to form “wells”, and fill it with your choice of fruit preserves or cream cheese filling.

Let sit for 15 minutes.

Cream Cheese Filling

8 oz (1 package) cream cheese, softened
0.5 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
Lemon zest (optional) for added flavor

In a bowl, combine the softened cream cheese, sugar, and vanilla extract. Use a hand mixer or stand mixer to blend the ingredients until the mixture is smooth and creamy.

Add the egg yolk to the cream cheese mixture and continue to mix until well combined. Be careful not to overmix; just blend until the ingredients are fully incorporated.

Make an indentation in the center of each dough ball and add a spoonful of cream cheese filling.

FAQ’s

Can kolaches be made ahead of time?

Yes. You can prepare the dough and fillings ahead of time and store separately in the refrigerator, then assemble and bake the next day for fresh kolache.

Can I freeze kolaches?

Absolutely! You can freeze both unbaked and baked kolaches. If freezing unbaked kolaches, assemble them and freeze on a baking sheet, then transfer to a freezer bag once solid. For baked kolaches, cool them completely and store in a freezer-safe container.

How do you store leftover kolaches?

Store leftover kolaches in an airtight container at room temperature for a day or two. For longer storage, refrigerate up to 5 days or freeze up to one month.

What is the difference between kolaches and klobasnek?

While both are popular Czech pastries, kolaches are sweet and typically filled with fruit or sweet cheese, while klobasnek is savory and filled with ingredients like sausage, cheese, or other savory fillings.

Recipe Inspiration

There are three main foods that everyone talks about when you move to Iowa; pork tenderloins, Maidrite (loose meat) sandwiches, and Traditional Czech Kolaches! They even have a Kolache Festival every year where you will find thousands of kolaches for sale.

My favorite flavors are pineapple, apricot, and apple, but I didn’t want to make my own fillings. I knew blueberry was a must, and the apricot preserves where sitting on the shelf right next to them.

Recipes for this month’s Aquarius meal

Milky Way Martini
Aquarius Salad with blueberry vinaigrette
Chicken Paprikash
Galactic Brownies

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls onInstagram&Facebookand leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!

Traditional Czech Kolaches

Learn how to make Traditional Czech Kolache with our step-by-step recipe featuring a pillowy yeast dough filled with sweet apricot or blueberry fruit preserves.

4.50 from 2 votes

Print Rate

Course: Bread, Breakfast

Cuisine: Czech

Keyword: sweet rolls recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Rising TIme: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 24 Servings

Calories: 170kcal

Author: Lisa Johnson

Ingredients

0.5 cup warm water 110°F
1.5 cups warm milk 110°F – you can use coconut milk
4.5 teaspoons active dry yeast
0.5 cup granulated sugar
0.5 cup unsalted butter 1 stick, at room temperature
2 teaspoons kosher salt
4 large egg yolks beaten
5 cups all-purpose flour
all-natural fruit preserves I used blueberry and apricot but any flavor will work
2 – 3 tablespoons melted butter for brushing tops

Instructions

In a small bowl (or bowl of a stand mixer), combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
Pour the warm milk, sugar, yeast mixture, and softened butter into the bowl of a stand mixer…..or a *large mixing bowl if you are doing this by hand.
Add 2 cups of flour and salt, and mix together, then add the beaten egg yolks and remaining flour. Mix until dough comes together.
*If mixing by hand, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place dough in a greased bowl, cover it with a kitchen towel, and let dough rise in a warm place for 1-2 hours or until it doubles in size.
Punch down the risen dough and divide it into 24 dough balls. Roll each portion into a ball or oval shape, and place them on a baking sheet lined with parchment paper or silicone liner.
Dip your finger or thumb in cooled, melted butter and make a deep indentation in the center of each dough ball to form “wells”, and fill it with your choice of fruit preserves or cream cheese filling. Let sit for 15 minutes.
Preheat your oven to 350°F (175°C).
Bake in the preheated oven for 15-20 minutes or until the edges are golden brown. Remove from oven and brush edges with butter.
Allow the kolaches to cool in the baking pan, on a wire rack before serving.

Notes

The traditional fillings for Czech Kolaches are: prune, plum, poppy seed, cream cheese, pineapple, nut, cherry, blueberry, apricot, and apple. See post for cream cheese filling recipe.
Store leftover kolaches in an airtight container at room temperature for a day or two. For longer storage, refrigerate up to 5 days or freeze up to one month in a freezer-safe container.
If freezing unbaked kolaches, assemble them and freeze on a baking sheet, then transfer to a freezer bag once solid.
You can prepare the dough and fillings ahead of time and store separately in the refrigerator, then assemble and bake the next day for fresh kolache.

Nutrition