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A rack that is covered with fruit-filled and cream cheese-filled Kolaches all on top of a red napkin.

Homemade Kolaches

Course: Breakfast and Dessert
Cuisine: Czech
Keyword: homemade Czech pastries, how to make kolaches
Prep Time: 30 minutes
Cook Time: 18 minutes
Proofing: 3 hours
Total Time: 3 hours 48 minutes
Servings: 8
Calories: 636kcal
Nothing conjures memories of special times with family more than when I'm making a batch of 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 lightly oiled bowl, and then again once the pastries have been formed.  Pastry perfection. 
Print Recipe

Ingredients

KOLACHE DOUGH

  • 1 cup whole milk lukewarm, 105° - 120°F
  • ½ cup sugar
  • 5 tbsp unsalted butter melted and then cooled
  • 3 large eggs room temperature
  • tsp active dry yeast
  • 5 cups all-purpose flour
  • 1 tsp salt

CREAM CHEESE TOPPING

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract

BLUEBERRY TOPPING

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp ground cinnamon
  • 2 cups fresh blueberries
  • 2 tbsp fresh lemon juice

CHERRY TOPPING

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 2 15 oz cans pitted sour cherries (Drain, but save the juice)

Instructions

PREPARE THE DOUGH

  • Add the lukewarm milk, sugar, cooled butter, eggs, and yeast to the bowl of a stand mixer. Mix everything together using the paddle attachment.
  • Add 4½ cups flour and salt to the mixture. Mix on low just until the dough starts to come together. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and is starting to pull away from the bowl, adding another ¼ to ½ cup of flour as needed.
  • Remove the dough from the bowl and smooth it into a ball with your hands. The dough will be quite sticky. This is normal. Spray a large bowl with cooking spray and place the dough in the bowl. Turn the dough over to coat with oil all over. Cover with plastic wrap and place in a warm, non-drafty area until it has doubled in size, usually about 2 hours. Or, place in the refrigerator for overnight or up to 12 hours.
  • On a floured work surface, roll out the dough to 1½-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.
  • Preheat oven to 350°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

CREAM CHEESE TOPPING

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

BLUEBERRY TOPPING

  • 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. 

CHERRY TOPPING

  • 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. 

Notes

See the video near the top of the post for a visual guide.  If you like the video, please subscribe to our YouTube channel
The fillings can be made several days in advance.
The kolaches will keep in an air-tight container on the counter for 4 to 5 days.  They'll keep in the fridge for up to a week.  They can be frozen for up to 2 months.

Nutrition

Calories: 636kcal | Carbohydrates: 120g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 46mg | Potassium: 189mg | Fiber: 3g | Sugar: 52g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg