If you’ve ever had a warm, freshly baked kolache, you know how irresistible they are! They’re pillowy soft, sweet dough wrapped around a sweet or savory filling that melts in your mouth. After visiting the Czech Republic this year, I knew I had to bring one of their favorites into my own kitchen. Bonus: These homemade Kolaches are an easy yeast bread, even for beginners!
Why You’ll Love This Kolache Recipe
This kolache recipe is a labor of love, but it is seriously so worth it! After my trip to the Czech Republic, I wanted to recreate one of these beloved pastries. And funnily enough, it was a favorite in my German family too! While my Oma’s dough used mashed potatoes, I adapted her recipe for a simpler version that is still soft and pillowy. I brought my test batches to our church group, and a dear friend from the Czech Republic gave them rave reviews.
Traditional Czech cheese filling uses farmer’s cheese, a drier, crumbly cheese, but since it’s less familiar in the U.S., I opted for cream cheese, which gives a similar texture to American-style Danish. With sweet and savory options, these kolaches are perfect for breakfast, brunch, or just indulging in a little homemade pastry magic. And while they seem fancy, I promise they are simple. I’ll take your hand and walk you through step by step.
What are Kolaches?
Kolaches are traditional Czech pastries that arrived in Texas with Czech immigrants in the 1800s. In the Czech Republic, they’re called koláče (pronounced ko-LAH-cheh), which is the plural that simply means “cakes” or “sweet pastries.” Originally, these were tender, lightly sweetened breads filled with fruit or cheese and baked to golden perfection. Over time, Texans added their own twist, creating savory versions filled with sausage or ham and cheese, often called klobasneks. My love for kolaches started when my dad and uncle would rave about them, and it was completely solidified after visiting the Czech Republic, where I fell for their soft, delicate texture. Now, I can’t wait to share this homemade version with you!
Homemade Kolaches Recipe Ingredients
Kolache Dough
- All-Purpose Flour: I used organic, unbleached all-purpose flour. To measure correctly, spoon it into the measuring cup until it is heaping, then level it off with the flat side of a butter knife.
- Whole Milk: Activates the yeast and helps create a tender crumb.
- Instant Yeast: To help the dough rise! If using active dry yeast, you should activate it first, I tell you how below.
- Granulated Sugar: For just the right amount of sweetness in the dough.
- Egg Yolks: Add both richness and structure to the dough, room temp is best.
- Vanilla Extract: For an added depth of flavor!
- Sea Salt: Salt helps to balance out all the flavors, and controls the gluten production.
- Butter: For the dough’s tender texture and buttery flavor! I love using European butter for baking, takes things up a notch!
Cream Cheese Filling
- Cream Cheese: Use room temperature cream cheese for a smooth base that is easy to mix.
- Sugar: You need a bit of sugar to sweeten the filling without making it too sweet.
- Egg Yolk: To help the filling set during baking!
- Vanilla Extract: For a little extra flavor.
Other Toppings & Fillings
- Posipka (Streusel Topping): Totally optional, but it you want a crunchy streusel topping, you will need to combine flour, sugar and butter. And I highly recommend making it!
- Filling Options: Soft prunes or prune jam or dried apricots, apricot preserves, cherry pie filling or lemon curd, or your favorite fruit filling, of poppy seed filling!
Get the full recipe in the recipe card below.
How to Make Czech Kolaches
Step 1 – Make the Dough
In a stand mixer, combine flour, yeast, and sugar. Warm milk to 110–115°F and gradually add with egg yolks, vanilla, and salt. Add butter, one tablespoon at a time. Mix for 1 minute until dough pulls from sides. Knead 8 minutes on medium-low with a dough hook (or 10 minutes by hand).
Pro Tip: Dough should be soft and slightly tacky but not overly sticky.
Step 2 – First Rise
Shape dough into a smooth ball, cover, and let rise in a warm place until doubled, 1½–2 hours.
Overnight option: refrigerate up to 18 hours after kneading for deeper flavor.
Step 3 – Prepare Fillings
Make cream cheese filling by combining all ingredients until smooth. Prepare fruit fillings and posipka, if desired, adding the melted butter to the sugar and flour, mixing until a crumbly streusel forms. Store in cool place until ready to use.
Step 4 – Shape Kolaches
Punch down the dough and gently knead. Divide into 14–16 pieces (~2 oz each), shape into smooth balls, and place on parchment-lined baking sheets. Let rise 30 minutes.
Step 5 – Fill & Bake
Press a deep indentation in each dough ball. Brush edges with egg wash. Fill with cream cheese and/or fruit, sprinkle streusel if desired. Bake at 350°F (convection 175°C) for 14–17 minutes until golden. Cool slightly on a wire rack.
Pro Tip: Rotate pans halfway through baking for even browning if not using convection.
Kolaches Recipe Variations and Substitutions
There are many ways to switch up these kolaches! Here are some variation options:
- Sweet Fillings: Fill them with different fruits or jams, such as prune, apricot, cherry, lemon curd, blueberry, plums, traditional poppy seed, or cream cheese. (see recipe card for ingredient amounts and instructions for poppy seed and prune fillings)
- Savory Fillings: You can fill them with anything from sausage or ham and cheese to spinach and cheese for a vegetarian option!
- Toppings: Sprinkle with posipka (streusel) before baking for a sweet crunch, or dust with powdered sugar once cooled for a bakery-style finish.
- Ingredient Swaps: Use farmer’s cheese for a more authentic Czech taste, or almond extract for extra flavor.
Serving Suggestions for Kolaches
Serve these homemade kolaches warm for breakfast or brunch, with a cup of coffee or tea. They’re perfect for holiday trays, potlucks, or simply as a sweet, warm afternoon treat! I highly recommend serving them fresh from the oven. That’s when they’re most delicious! Soft, pillowy goodness!
How to Store Czech Kolaches
Kolaches may be stored in an airtight container for 24 hours. Store in an airtight container at room temperature for up to 3 to 5 days.
For longer storage, freeze completely cooled kolaches with parchment or wax paper between layers in an airtight container for up to 2 months.
To reheat, place on a baking sheet, loosely cover with foil, and warm in a 300°F (150 °C) oven for 15 to 20 minutes. Or pop in the microwave (not my fave) for a few seconds.
Make-Ahead Instructions
To make the dough ahead:
- Prepare the dough as directed through the kneading stage.
- Instead of letting it rise at room temperature, cover the bowl tightly with plastic wrap.
- Refrigerate overnight (up to 18 hours).
- When ready to bake, remove the dough from the fridge and let it sit at room temperature for 45–60 minutes until slightly puffy before shaping and filling.
To shape ahead:
- When ready to bake, remove from the fridge and let them rest at room temperature for 30–45 minutes before baking as directed.
- Shape and fill the kolaches completely.
- Cover the baking sheet tightly with plastic wrap or foil.
- Refrigerate up to 12 hours.
Freezing and Rewarming
Kolaches are perfect for prepping ahead. Here are a few easy ways to plan ahead and save time:
To freeze the dough: After kneading, shape the dough into a ball, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Thaw overnight in the refrigerator, then let rise at room temperature until doubled before shaping.
To freeze unbaked kolaches: After filling and shaping, place the baking sheet in the freezer until the kolaches are firm. Transfer to an airtight container or freezer bag with parchment between layers. When ready to bake, thaw overnight in the refrigerator, let rest at room temperature for 45 minutes, then bake as directed.
To freeze baked kolaches: Cool completely, then freeze in an airtight container with parchment between layers for up to 2 months. Reheat at 300°F for 15–20 minutes or until warmed through.
To thaw: Let kolaches sit at room temperature for 1–2 hours, or gently warm them in the oven for a fresh-from-the-bakery feel.
Kolaches Recipe FAQs
Traditional kolaches are a treat, but you can lighten them with less sugar or reduced-fat cheese!
It should double in size and slowly spring back when pressed with a fingertip.
Kolaches are sweet pastries filled with fruit or cheese, while klobasneks are savory rolls with sausage or meat.
Make sure you press down in the center to create a nice “divit” and don’t overfill, and use thick preserves or add a touch of cornstarch.
Warm in a 300°F oven, loosely covered with foil, for 15–20 minutes, until soft and heated through. But you can microwave them too, just tends to make them a bit tougher.
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Video
Equipment
Ingredients
Kolache Dough
- 3 ½ cups unbleached all-purpose flour I used organic, spooned and leveled
- 1 cup whole milk warm (110–115°F)
- 1 ½ teaspoons instant yeast see notes for using active dry yeast
- ¼ cup granulated sugar I use all-natural cane sugar
- 2 large egg yolks room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt if using unsalted butter, increase to ½ teaspoon salt
- 6 tablespoons salted butter room temperature or slightly melted
Cream Cheese Filling (Makes enough for all kolaches; halve if using for some only)
- 8 ounces cream cheese softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Posipka (Optional Streusel Topping)
- 3 tablespoons all-purpose flour I use unbleached
- 2 tablespoons granulated sugar
- 1 – 1 ½ tablespoons Butter softened (really soft) or melted
Optional Fillings/Toppings
- Soft prunes or prune jam or dried apricots
- Apricot preserves
- Cherry pie filling or lemon curd or your favorite fruit filling
- Poppy seed filling homemade or canned; see below
Instructions
Make the Dough
- In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast (see notes for active dry yeast), and sugar. Mix briefly to combine.
- Warm the milk to 110–115°F (warm to the touch but not hot). If the milk gets too hot, let it cool before adding, it can kill the yeast.1 cup whole milk
- With the mixer on low, add egg yolks, vanilla, and salt. Slowly pour in the warm milk.
- Increase the speed slightly and add the softened butter, one tablespoon at a time, mixing well between each addition. Mix for 1 minute, until the dough pulls cleanly from the sides of the bowl.6 tablespoons salted butter
- Switch to the dough hook and knead on medium-low for about 8 minutes, or until smooth and elastic.
- If kneading by hand, knead on a lightly floured surface for about 10 minutes until soft and stretchy.
- Shape the dough into a tight ball, smooth side up, and place in a clean bowl. Cover with plastic wrap or a shower cap and let rise in a warm spot until doubled in size, about 1½ to 2 hours.
- Overnight Dough Option: Once the dough is kneaded, instead of letting it rise at room temperature, cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The slow rise deepens the flavor and makes morning prep easier. When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 45–60 minutes, until slightly puffy, before shaping.
Prepare the Fillings
- Prune Filling (optional): Cover desired number of prunes or apricots with water in a saucepan, add 1 tablespoon sugar, and simmer 5–10 minutes until soft. Drain and set aside. Or use prune jam or preserves. This is my grandmother’s recipe!
- Posipka (Streusel): In a small bowl, combine sugar, flour, and butter. Mix until crumbly and clumpy. Start with 1 tablespoon butter and add more as needed.3 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 1 – 1 ½ tablespoons Butter
- Cream Cheese Filling: In a bowl, mix softened cream cheese, sugar, egg yolk, and vanilla until creamy and smooth. Set aside until ready to use.8 ounces cream cheese, ¼ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Tip: The fillings can also be made the night before and stored in the refrigerator. Let them come to room temperature before assembling the kolaches.
Shape the Kolaches
- Once the dough has risen (or rested after chilling), punch it down and turn onto a lightly floured surface. Gently knead a couple of times, then form a ball. Cover with a tea towel and rest for 10–15 minutes.
- Divide dough evenly into 14–16 pieces (about 2 ounces each). Shape each piece into a smooth ball, pinching seams underneath. Weigh your dough if you want exact sizes.
- Place balls on parchment-lined baking sheets, 2 inches apart. You will need two sheets. Slightly flatten each one.
- Cover with plastic wrap or a clean towel and let rise for 30 minutes while preheating the oven.
Fill and Bake
- Preheat the oven to 350°F (convection 175° C) or 375°F (regular (190° C). I tested both settings, and both worked just fine.
- After the 30-minute rise, use the bottom of a measuring cup or small jar bottom to press a deep indentation in the center of each dough ball. If needed dip in a little flour.
- Brush dough edges with egg wash (1 beaten egg mixed with 1 teaspoon water).
- Fill each indentation with about 1 heaping tablespoon of cream cheese filling. Top with fruit or preserves and sprinkle with streusel, if desired.Soft prunes or prune jam or dried apricots, Apricot preserves, Cherry pie filling or lemon curd, Poppy seed filling
- Bake for 14–17 minutes until puffed and golden.
- Cool on a wire rack for at least 20 minutes. They are wonderful slightly warm. Pro Tip: If baking two sheets at once, rotate pans halfway through baking for even browning if not using convection setting.
Notes
- Best enjoyed the same day (warm!). Store cooled kolaches in an airtight container for up to 24 hours.
- Fruit-only kolaches keep at room temperature for 3–5 days in an airtight container.
- For longer storage, freeze completely cooled kolaches with parchment or wax paper between layers in an airtight container for up to 2 months.
- To reheat, place on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 15–20 minutes.
Freeze unbaked kolaches: Freeze shaped and filled kolaches on a tray, then store in a freezer bag. Thaw overnight, rest 45 minutes, and bake as directed.
Freeze baked kolaches: Cool completely, freeze up to 2 months, and reheat at 300°F for 15–20 minutes.
Thaw: Bring to room temp for 1–2 hours or warm gently before serving. Traditional Poppy Seed Filling (Optional – Makes about 1 cup)
- ¾ cup poppy seeds
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1 tablespoon honey
- 1 teaspoon lemon zest
- Use very soft butter for the dough. Cold or firm butter won’t blend properly.
- If using unsalted butter, increase the amount of salt to ½ teaspoon.
- The dough should feel soft and slightly tacky, but not sticky. If it’s too sticky, add 1–2 tablespoons of flour at a time.
- For lighter kolaches, don’t overfill or over-proof before baking.
- Use parchment paper instead of greasing pans for easier cleanup.
- A digital thermometer helps ensure milk and oven temps are just right for the perfect rise
Nutrition
Paula Brice
Kathleen!!! Thank you so much for this recipe. I had a dear co-worker years ago that would make these for me every year at Christmas. Google never could figure out my murdered spelling of the name and I was under the wrong impression of country origin. I cannot wait to give these a try.
Haha! I hear you Paula!! Like so many dishes there are many who have adapted the recipe, but they did originate in Czech! My dad and Uncles all loved the ones my Gramma (German) made, but her recipe used mashed potatoes and I wanted one a bit more straight forward, I think you will love them!
nancy jeffords
I used to make Kolaches all the time when my boys were growing up. My grandmother was Czech and I learned from her. I’m going to try your recipe soon.
YAY Nancy, I hope you love them. My Czech friends gave them 10/10! And that was literally after she went home to Prague for a visit with family, so I’m going with that. Can’t wait to hear what you think!