Czech Kolache Recipe
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
2 hrs
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Total Time
2 hrs 33 mins
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Servings
15 kolache
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Calories
239 kcal
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Cuisine
Czech
Czech Kolache Recipe
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Craving authentic Czech food? Start with kolache—sweet, round pastries filled with fruit, cheese, or poppy seeds. Brought to America by Czech immigrants in the 1800s, they’ve been a beloved treat for generations. One bite says it all!
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Ingredients
- 3 and ½ cups all-purpose flour
- 1 cup milk warmed to 110-115°F (38°C)
- 1 and ½ teaspoons instant yeast
- ½ tick unsalted butter
- ⅓ cup granulated sugar
- 2 yolks
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For an egg wash:
- 1 egg
Fillings for kolache:
- to your liking
Instructions
- Pour 3 and ½ cups all-purpose flour into a mixing bowl. Add 1 and ½ teaspoons instant yeast and ⅓ cup granulated sugar, and mix them together using a handheld wire whisk.
- Heat 1 cup milk to 110–115°F (38°C). Whisk in 2 yolks and ½ teaspoon vanilla extract, then pour the mixture into the flour.
- Begin kneading the dough using a stand mixer fitted with a dough hook. Start on low speed and mix for about 1 minute until the ingredients are roughly combined.
- After the initial mixing, add ½ teaspoon salt and softened (or slightly melted) ½ stick unsalted butter. Gradually increase the speed to medium-high and knead for 8 minutes.
- Transfer the dough to a clean bowl using the dough scraper. Cover with plastic wrap and let it rise in a warm place until doubled in volume—this usually takes about 1.5 hours, depending on room temperature.
- While the dough rises, get the kolache fillings ready.
- Once risen, turn the dough out onto a lightly floured surface. Dust the top with flour and fold the edges toward the center. Knead gently to tighten the structure, then place it seam-side down, cover with a towel, and let it rest for 10 minutes.
- Divide the dough into equal pieces, each just under 2 oz (55 g). Use a kitchen scale if you want evenly sized kolache—this recipe makes about 15.
- Take each piece and pull the edges toward the center, sealing the seam with your fingertips. Place seam-side down on a very lightly floured surface and shape into a round using your palm.
- Place the shaped balls seam-side down on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Cover with a clean towel and let them rest in a warm place for 30 minutes.
- To shape the centers, use a flat-bottomed container wrapped in a clean towel and dipped in flour to prevent sticking. Press down in the center of each dough ball, then press gently around the edges to form an even indentation.
- Lightly beat 1 egg with a fork and brush the edges of each kolach. This egg wash gives them a beautiful golden shine when baked.
- Spoon the fillings into the center. Make sure all fillings are at room temperature.
- Preheat the oven to 340 °F using the fan/convection setting. Bake for 12–13 minutes until the edges turn a nice medium brown.
- Remove the kolache from the oven and let them cool on a wire rack.
Notes
- Yeast:
- STORAGE:
- The basic recipe makes 15 kolache about 4 inches (10 cm) in diameter.
- Prepare your fillings for kolache in advance and let them come to room temperature before filling!
- Each kolache holds approximately 2 tablespoons of filling.
- In the Czech Republic, the most common fillings are poppy seed, cream cheese, and povidla prune jam. For something unique, try an Old-World sweet cabbage filling.
- Yeast: I use instant yeast, mixed directly with the other ingredients. If using active dry yeast, dissolve it in warm milk (110–115°F / 38°C) with a teaspoon of sugar and let it sit for 15 minutes.
- When working with the dough, I recommend using a plastic dough scraper instead of your hands. It is a simple, inexpensive tool that makes handling sticky dough much easier.
- How to bake kolache: Preheat the oven to 340°F (170°C) with the fan/convection setting. Bake for 12–13 minutes, until the edges are a nice medium brown. If your oven does not have a fan setting (just top and bottom heat), preheat it to 370°F (185°C).
- STORAGE: Kolache are best eaten the day they are baked. Store in an airtight container at room temperature for up to 3 days. If filled with fresh cheese, refrigerate.
- Freezing: Freeze the same day if possible. Place kolache in a resealable bag, freeze for 20 minutes, then shake to separate and return to freezer. Keeps well for up to 3 months.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
119mg
(5%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
186IU
(4%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15kolache
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 119mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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