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–+ servings
Baked Kolaches on a white tray

Homemade Kolaches Recipe

Prep 1 hour
Cook 30 minutes
Resting/Raising 1 hour
Total 2 hours 30 minutes
Makes 12 kolaches

Ingredients

FOR THE PASTRY:

  • ¼ ounce (1 package of dry yeast)
  • 1 cup whole milk, lukewarm, (110 to 115 degrees)
  • ¼ cup granulated sugar
  • 3 cups all-purpose flour, divided, plus more for kneading
  • 12 tablespoons unsalted butter, divided, (1 1/2 sticks)
  • 2 large eggs
  • 1 teaspoon salt
  • Vegetable oil, as needed

FOR THE CRUMBLE TOPPING (Posypka):

MAKE ANY FILLING YOU PREFER FROM THE FOLLOWING OPTIONS

FOR THE CREAM CHEESE FILLING:

FOR THE APRICOT FILLING:

APPLE FILLING:

  • 1 (15-ounces) can apple pie filling

CHERRY FILLING:

  • 1 (15-ounces) can cherry pie filling

Instructions

Make The Pastry:

  1. Combine the yeast, warm milk and sugar in a large mixing bowl. Let the mixture stand for 5 to 10 minutes. Add 1 cup of flour and mix well. Cover the bowl with a kitchen towel and let rise for about 20 minutes or until doubled in size.
  2. In another bowl, melt 8 tablespoons (1 stick) of the butter. Let the melted butter cool very briefly then whisk in the eggs and salt. Add the egg mixture to the flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough will be moist and soft.
  3. Turn the dough on a floured surface and knead for about 8 to 10 minutes. Add extra flour as needed to make a soft workable dough. Grease a bowl with some oil. Place the dough in the bowl, cover and let it rise for about 1 hour or until doubled in size.
    In the meantime, make the filling and the topping.

For The Topping (Posypka):

  1. In a medium bowl, combine the flour, sugar, butter and cinnamon. Using your fingers, crumble the mixture until it resembles bread crumbs. Set aside.

Assemble And Bake:

  1. After the dough has risen, remove it from the bowl and onto a lightly floured surface. Punch it down and divide it evenly into 12 pieces. Roll each piece into a ball and place them on an oiled baking sheet leaving several inches in between each dough ball. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes.
  2. Preheat the oven to 375 degrees.
  3. With your finger, gently make an indentation in the center of each dough ball, being careful not to flatten it too much. Fill each one with 1 tablespoon of filling and sprinkle it with the topping. Bake for about 12 to 15 minutes or until risen and pale gold.
  4. While the kolaches are baking, melt the remaining 4 tablespoons of butter. Remove the kolaches from the oven and brush them with melted butter. Transfer them to a cooling rack. Serve warm or at room temperature. They are best when eaten the same day they are made.

To Make Cream Cheese Filling:

  1. Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.

To Make Apricot Filling

  1. In a medium saucepan over medium-low heat, simmer the apricots, orange juice, orange zest and cinnamon until tender, about 30 minutes. Drain.
  2. In a food processor, puree the apricots and sugar until smooth. The topping can be stored in the refrigerator, covered, for up to 3 days.

For Apple and Cherry Filling

  1. Simply pour your chosen filling into a bowl.

Notes

  • You can make cream cheese and fruit kolaches. Fill each kolache with about 1/2 tablespoon of cream cheese filling and 1/2 tablespoon of fruit filling. The ratio doesn't have to be exact. 
  • Bake kolaches until golden brown on the top. The center of the dough should register about 180°F on an instant-read thermometer
  • Nutrition facts are only an estimate and will vary depending on the brand of ingredients used and the type of filling you chose. 

Nutrition

Calories: 294 kcal, Carbohydrates: 39 g, Protein: 6 g, Fat: 13 g, Saturated Fat: 8 g, Cholesterol: 59 mg, Sodium: 315 mg, Potassium: 226 mg, Fiber: 2 g, Sugar: 14 g, Vitamin A: 834 IU, Vitamin C: 5 mg, Calcium: 42 mg, Iron: 2 mg
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