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Czech Kolache Recipe
5 from 84 votes

Czech Kolache Recipe

Czech Kolache are sweet yeast-risen pastries made from enriched dough incorporating warm milk, eggs, sugar, butter, and vanilla. After kneading and rising, the dough is filled with a variety of sweet fillings according to preference. Baking at moderate temperature produces pastries with golden-brown edges and soft centers. This recipe yields about 15 kolache, each sized at roughly 4 inches, filled generously and often served fresh.

Prep Time
20 mins
Cook Time
13 mins
Additional Time
2 hrs
Total Time
2 hrs 33 mins
Servings: 15 kolache
Calories: 239 kcal
Cuisine: Czech

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 butter unsalted
  • ⅓ cup granulated sugar
  • 2 egg yolk
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
For an egg wash:
  • 1 egg
Fillings for kolache:
  • to your liking

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. While the dough rises, get the kolache fillings ready.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Spoon the fillings into the center. Make sure all fillings are at room temperature.
  14. Preheat the oven to 340 °F using the fan/convection setting. Bake for 12–13 minutes until the edges turn a nice medium brown.
  15. Remove the kolache from the oven and let them cool on a wire rack.

Notes

  • The recipe yields approximately 15 kolache, each about 4 inches (10 cm) in diameter.
  • Allow fillings to come to room temperature before filling the kolache for best results.
  • Each kolache typically holds about 2 tablespoons of filling.
  • Traditional fillings include poppy seed, cream cheese, and prune jam; sweet cabbage is a unique alternative.
  • If using active dry yeast instead of instant yeast, dissolve it in warm milk with sugar for 15 minutes before mixing.
  • Use a plastic dough scraper to handle the sticky dough rather than hands for easier shaping.
  • Bake at 340°F (170°C) with fan/convection for 12–13 minutes; if no fan, bake at 370°F (185°C).
  • Kolache are best eaten the day of baking and store at room temperature in airtight containers for up to 3 days; refrigerate if filled with fresh cheese.
  • Freeze kolache on the baking day by placing them in a resealable bag, freezing for 20 minutes, shaking to separate, then returning to freezer; freeze up to 3 months.

Nutrition Information

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%)

Nutrition Facts

Serving: 15 kolache

Amount Per Serving

Calories 239

% 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.