Homemade Kolaches recipe

Grandma's Homemade Kolaches

Course: Breakfast and Dessert
Cuisine: Czech
Prep Time: 2 hours
Cook Time: 18 minutes
Total Time: 2 hours 18 minutes
Servings: 8
Calories: 284kcal
Author: Kris Longwell
Nothing conjures memories of special times with family more than when I'm making a batch my Grandma's Homemade Kolaches.  They take a little TLC, but they are so worth it.  Make sure to let the dough double in size, once in a slightly oiled bowl, and then again once the pastries have been formed.  Pastry perfection. 
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  • 2 cups bread flour (Plus extra for dusting)
  • 2 cups all-purpose flour
  • 2 1/2 tsp granulated sugar
  • 1 tsp Kosher salt
  • 2 1/4 tsp active dry yeast
  • 2/3 cup warm water (105°F to 110°F)
  • 1/2 cup whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, softened (Plus extra for greasing the pan)


  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large Egg
  • 1 tsp vanilla extract


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp ground cinnamon
  • 2 cups fresh blueberries
  • 2 tbsp fresh lemon juice


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 15 oz cans pitted sour cherries (Drain, but save the juice)



  • In the bowl of a stand mixer, fitted with the dough hook attachment, add the flours.
  • Whisk in the sugar and the salt, and then whisk in the yeast.
  • Turn the mixer on low and add the water, milk and egg.
  • Increase speed to medium and add softened butter.
  • Beat until smooth and elastic, about 5 minutes. (You can do this by hand, too, but if take about 20 minutes of kneading). 
  • Place dough in an oiled bowl and cover with plastic wrap and let rise until double in size, usually an hour to 2 hours, but could take longer. (You can also place in the refrigerator for overnight).
  • On a floured work surface, roll out the dough to 1/2-inch thickness.
  • Using a 3-inch cookie cutter, or an inverted metal can, or an inverted glass, cut rounds from the dough.
  • Re-roll the scraps, and cut more rounds.
  • Place each round on a parchment paper-lined baking sheet, about 1 inch apart from each other, cover with a damp towel and let rise at room temperature until nearly doubled in size, about 45 minutes to an hour.
  • Pre-heat oven to 375°F.
  • Using your thumb, press 1 large indention into the center of each round, leaving a 1/2-inch wide rim.
  • Spoon about 1 tablespoon topping into the indentions.
  • Bake until golden brown, about 15 to 25 minutes (depending on the size of the kolaches). 
  • Transfer to a wire rack and let cool


  • In a medium bowl, combine the cream cheese and sugar and mix until smooth.  (A hand mixer works well). 
  • Beat in the yolks and vanilla.


  • In a medium saucepan, combine the sugar, cornstarch, salt and cinnamon. 
  • Add the blueberries and lemon juice and cook over medium heat, stirring, until sugar dissolves.
  • Reduce heat to low and simmer until thickened, about 8 minutes. Let cool. 


  • In a medium saucepan, combine the sugar and cornstarch.
  • Stir in the reserved cherry juices and cook, stirring often, over medium heat, until the mixture thickens, about 8 minutes.
  • Remove from the heat and stir in the cherries. Let cool. 


Calories: 284kcal