kolache recipe

This is an easy homemade kolache recipe with your choice of fruit or sweetened cheese filling. Fresh out of the oven, your family will swoon over these pastries!

Homemade Kolache Recipe

milk

butter (, melted)

all purpose flour ((17.5 ounces)* (up to 4 cups))

sugar ((2.3 ounces))

instant yeast

salt

cream cheese (, softened)

sugar**

flour

lemon zest (grated)

ricotta cheese ((3/4 cup))

pineapple (, blueberries, cherries,

sugar

cornstarch

all purpose flour

unsalted butter

egg milk

Combine milk, butter and eggs together in measuring cup (will be lumpy)

Combine dry ingredients in the bowl of a standing mixer then add milk mixture and knead for 2 minutes on low speed

Increase speed to medium and continue kneading for 8 to 12 minutes until dough no longer sticks to side of bowl

Place dough in an oiled bowl and let rise in warm place for 1 hour or refrigerate overnight in a covered bowl

For the dough (makes 16 kolaches):

Combine all ingredients except for ricotta and mix well for about 1 minute. Add ricotta and mix for another 30 seconds. Cover and refrigerate until needed

For the cheese filling (enough for 16):

Combine all ingredients and mix together with fingers. Cover and refrigerate until needed

For the streusal:

Combine all ingredients in a microwave safe bowl and mix well. Microwave on high for about 6 to 8 minutes and stir halfway through cooking.

For the fruit filling (enough for 16):

Line 2 baking sheets with parchment paper.

Divide dough into 16 equal size portions and form balls

Arrange on prepared pans, cover with plastic and allow to rest in warm place for 1.5 hours

Preheat oven to 350 degrees

Grease and flour the bottom of a 1/3 cup dry measure or a glass with a 2 1/4 inch diameter and use to make deep indents on top of each ball until bottom of measure touches baking sheet (see photo)

Fill each indentation with about 1.5 tablespoons of filling (if you are making both cheese and fruit filling, you will need only half of each filling recipe)

Brush tops of each pastry with egg wash, and then sprinkle sides with streusel

Bake for 20 to 25 minutes (do not over bake - you want them very pale in color) and let cool for about 20 minutes.

Serve warm

To assemble and bake

https://embed.mediavine.com/videos/w84mzrp17hzeipe7q6ut

Homemade kolaches make for an impressive and delicious breakfast, dessert, or snack. While they may look intimidating to make, this kolache recipe is a cinch and great for cooks looking to try a new spin on classic pastries!

Kolache

A light, tender and delicious Czech-inspired pastry.

Homemade Kolaches

milk, warmed

sugar (about 115 grams)

egg yolks (about 130 grams)

unsalted butter (226 grams, melted)

salt (about 16 grams)

bread flour

oz cream cheese (softened)

Tablespoon all purpose flour

vanilla extract

favorite fruit jam

Tablespoons butter

brown sugar

cinnamon

water (as needed)

pecans (3

breakfast sausage

eggs

cheddar cheese

salt and pepper

water

To a liquid measuring cup, add the milk. Warm it in the microwave (or on the stovetop) in 30 second increments. Stick your finger down into the middle of the milk to check the temperature. If it is the temperature of baby’s bath water, you are good to go. If it’s too cold, warm it a little longer. If it’s too hot, stir it until it is warm and not hot.

To the bowl of a stand mixer fitted with a dough hook, add the warm milk, yeast and sugar. Let it sit while you crack the eggs.

Using two bowls, crack and separate the egg yolks from the egg whites. One bowl should hold the yolks and the other holds the whites. Set the whites aside to use later on.

Add the egg yolks to the yeast mixture in the stand mixer. Pour in the melted butter (make sure it’s not too hot! You don’t want to kill the yeast). Then add the salt.

With the stand mixer running, add the flour a cup at a time and mix. Once the dough comes together, continue kneading the dough for about 7-10 minutes. I like to set a timer and let the mixer do its thing while I start preparing the fillings.

After the dough is kneaded, it will be very sticky. This is normal. Don’t worry and don’t add more flour (unless you feel it needs just a few extra Tablespoons).

Transfer the dough to a lightly oiled container that has room for the dough to at least double in size. Cover the container and stick the dough in the fridge to proof overnight. The overnight proof will help solidify the butter in the dough, which will make it easier to work with the next morning.

Kolache Dough

Using a hand mixer, whip together the cream cheese, powdered sugar, egg yolk (you can add the white to your bowl of egg whites from making the dough), flour and vanilla extract. Whip until completely incorporated and thick and creamy, about 3 minutes.

Stick a piping bag (or ziplock works too) into a glass and fold the edges over the glass. Transfer half of the cream cheese mixture into the piping bag.

To the other half of the cream cheese mixture, add maple extract and ground cinnamon. Mix together. Stick a second piping bag or ziplock into a glass and fold over the edges. Transfer the rest of the cream cheese mixture into the piping bag and close.

Refrigerate the piping bags of mixture overnight and pull out the next morning to come to room temperature when you pull your dough out of the fridge. If you want to make the filling the morning of shaping, there is no need to refrigerate the filling.

Cream Cheese Filling

Put the softened or melted unsalted butter in a small bowl. Add the powdered sugar, brown sugar and ground cinnamon and mix together with a fork. It may be a little crumbly. Add a teaspoon of water until it forms a thick paste. Cover and let sit at room temperature before using.

Cinnamon Sugar Filling

To a skillet, brown the breakfast sausage. Add the onion powder, garlic powder and pepper. Taste and adjust seasonings to your preference. Transfer cooked sausage to a medium-sized bowl.

To the reserved egg whites, add two eggs with their yolks and scramble in the same pan as the breakfast sausage. Season to your preference with a little salt and pepper. Pour the cooked scrambled egg on top of the sausage.

Add 1 ½ -2 cups of shredded cheddar cheese on top of the scrambled eggs and sausage. Using a large spoon, mix it all together until the cheese, egg and sausage are evenly distributed throughout.

Cover the mixture and stick in the fridge until ready to use. It should be cool before being used to fill the Klobasnek.

Sausage Egg and Cheese Klobasnek Filling

After an 8-12 hour rise in the fridge (overnight), pull the dough out and turn out onto a lightly floured surface. Go ahead and pull the fillings out of the fridge at this time too.

Separate the dough into 24 pieces using a bench scraper or sharp knife.

Line three baking sheets with parchment paper (you may be able to get away with two if making all kolaches but if you are also making the Klobasnek, you will want three baking sheets).

Shaping Klobasnek: Lightly flour the surface and a rolling pin. Roll one piece of dough into a circle shape, about 5-6 inches round. Take about ½ cup of the sausage, egg and cheese filling and place it in the center of the circle. Pull the sides of the dough up and around the filling in a circular manner and pinch together, enclosing the egg mixture in the dough. If any filling seeps through, patch it with dough from the bottom of the Klobasnek. Place on the baking sheet and repeat with seven more balls of dough. Let rise until puffed up about an hour.

Shaping Kolache: Roll each piece of dough into a ball using a little pinch of flour if needed. Place the balls of dough on a parchment-lined baking sheet, about 8-12 balls of dough per sheet. Let them rise in a warm place for about an hour until puffy and almost doubled in size. Using the bottom of a 16 oz canning jar, press down firmly on top of each ball of risen dough, forming a large circle indentation and higher sides. Fruit Filled Kolache: Take the cream cheese mixture and snip the end off the piping bag. Pipe a circle around the outer edge of the kolache dough, repeating until eight kolaches are filled. Using your favorite jam, place about a teaspoon of jam in the center of the cream cheese mixture. Cinnamon Maple Kolache: Take the cinnamon cream cheese mixture and pipe a circle around the outer edge of the remaining eight kolaches. To the cinnamon maple kolaches, place about a teaspoon of the cinnamon sugar filling in the center of the kolache.

Shaping (8-12 hours later)

Preheat the oven to 375 degrees.

Egg Wash: Crack an egg in a small bowl and whisk it with a teaspoon of water. Using a pastry brush, brush the outsides of the kolaches with the egg wash.

Bake the Kolaches for about 12-15 minutes until lightly browned and bubbly. Add 3-4 pecans on top of each cinnamon maple kolache when they come out of the oven. For the Klobasneks, bake about 18-22 minutes until baked all the way through. Enjoy warm!

Baking Kolache

After they're cooked how do they need to be stored? For the morning before they get eaten or for a couple of days?

Top 2 kolache recipe recipes from across the web

The most viewed kolache recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Kolache Recipe

Homemade Kolaches

Top 2 kolache recipe recipes from across the web

The most viewed kolache recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Kolache Recipe

Homemade Kolaches

The most viewed kolache recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine