Kolache/Kolacky
User Reviews
4.7
147 reviews
Excellent
Kolache/Kolacky
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Kolache/Kolacky are sweet yeast pastries made from a soft, slightly spiced dough, traditionally filled with various toppings such as cheese, poppy seed, prunes, apricots, blueberries, or cherries. The dough is enriched with eggs, butter, and flavorings like lemon zest, mace, and nutmeg to produce a tender, fluffy texture. Fillings are prepared by cooking or blending fruits and seeds into sweet, thick fillings, adding vibrant flavors to these European-style pastries.
Description
The dough for Kolache combines active dry, instant, or fresh yeast with warm milk, butter or a butter-shortening mix, eggs, sugar, salt, and optional flavorings such as lemon zest, mace, and nutmeg. Flour is gradually added to form a workable dough that is kneaded until smooth and allowed to rise twice to develop lightness and flavor. The dough is then divided and shaped for individual pastries.
Various toppings are prepared separately. Cheese topping is made by beating together farmer cheese or cream cheese with sugar, egg yolks, optional flour, and vanilla or spices. Poppy seed topping involves grinding seeds and simmering them with milk, sugar, lemon juice, and optional zest until thickened. Fruit fillings like prune, apricot, blueberry, and cherry are cooked down with sugar, citrus juices, and spices to create thick, sweet spreads. These fillings are spooned onto the dough rounds before baking, typically on a parchment-lined sheet.
The pastries bake to a golden brown with a soft crumb and a moist, flavorful filling. Optional crumb toppings add texture and sweetness. Kolache are traditionally enjoyed as snacks or desserts and can be stored refrigerated or frozen. Grinding poppy seeds fresh and preparing toppings in advance enhance flavor and convenience.
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Ingredients
Dough
- 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
- 1 cup milk 105 to 115°F for dry yeast; 80 to 85°F for fresh yeast, warm
- 1/2 cup unsalted butter 1 stick/4 ounces/120 grams, softened, or ¼ cup butter and ¼ cup shortening
- 2 large egg 6 tablespoons/3.5 ounces/100 grams
- 6 tablespoons granulated sugar (3 ounces/80 grams)
- 1 teaspoon table salt
- 1 teaspoon lemon zest optional, grated lemon zest and/or ½ teaspoon ground mace or nutmeg
- 1 teaspoon ground mace
- 1 teaspoon nutmeg
- 4 cups all-purpose flour 17 ounces/500 grams, unbleached, or bread flour
Egg Wash
- 1 large egg (beaten)
- 1 teaspoon cream or milk, or water
Cheese Topping
- 16 ounces farmer cheese 455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese, or cream cheese, softened
- 1/2 cup granulated sugar 3.5 ounces/100 grams, or more to taste
- 2 large egg yolk
- 2 tablespoons all-purpose flour (optional)
- 1 teaspoon vanilla extract (OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg)
Poppy Seed Topping
- 2 cups poppy seeds
- 1 cup milk 8.5 ounces/240 grams, or water
- 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
- 1 tablespoon lemon juice or 3 tablespoons unsalted butter, fresh
- Pinch salt
- 1 teaspoon lemon optional, zest, grated
Prune Topping
- 1 pound pitted prunes 455 grams/about 36 medium/3 cups, or 8 ounces pitted prunes and 8 dried pitted cherries
- 1 pound dried pitted cherries 455 grams/about 36 medium/3 cups, or 8 ounces pitted prunes and 8 dried pitted cherries
- 2 cups water (17 ounces/485 grams)
- 1/2 cup granulated sugar (3.5 ounces/100 grams)
- 1 tbsp lemon juice or prune juice
- 1/2 tsp ground cinnamon
- 1/8 tsp cloves optional, ground
Apricot Topping
- 2 cups dried apricot 12 ounces/340 grams
- 1 cup orange juice 8.5 ounces/240 grams, or 1 cup water and 1 tablespoon lemon juice
- 1/2 cup granulated sugar 3.5 ounces/100 grams, or light brown sugar or honey
- 1-2 tablespoons lemon juice or dark rum
Blueberry Topping
- 1/3 cup granulated sugar (80 mL)
- 3 tablespoons cornstarch (45 mL)
- Pinch salt
- Pinch ground cinnamon (optional)
- 2 cups blueberries (about 10 ounces/285 grams)
- 2 tablespoons lemon juice (30 mL)
Cherry Filling
- 1/2 cup granulated sugar (3.5 ounces/100 grams/120 ml)
- 1/4 cup cornstarch (1.25 ounces/35 grams)
- 1 1/4 cups cherry juice 300 mL, reserved
- 28 ounces sour cherries 800 grams/4 cups, pitted
Posipka (optional)
- 1 cup granulated sugar (7 ounces/200 grams)
- 1/2 cup all-purpose flour (2.125 ounces/60 grams)
- 1-1 1/2 teaspoons ground cinnamon (optional)
- 1/4 cup butter ½ stick/2 ounces/60 grams, melted
Instructions
- In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
- In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
- Gradually add enough of the remaining flour to make a workable dough.
- On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
- Place in an oiled bowl and turn to coat.
- Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
- Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
- Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
- On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
- Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
- Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
- Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
- Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.
VARIATIONS:
- For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours.Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).
- With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.
- Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka.Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.
Notes
- Grind poppy seeds finely using a nut grinder or blender for better flavor and texture before cooking the poppy seed filling.
- Cheese topping is best made by blending cheese, sugar, egg yolks, and vanilla until smooth to create a creamy filling.
- Fruit fillings should be cooked until thickened and cooled; they can be stored refrigerated for 3 to 7 days depending on the type.
- Dough requires two rises for optimal texture: initial bulk rise, then a shorter final rise after shaping.
- Use parchment paper or lightly grease baking sheets to prevent sticking during baking.
- Posipka (optional crumb topping) combines sugar, flour, cinnamon, and melted butter for a crunchy finishing layer.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
56mg
(19%)
Sodium
187mg
(8%)
Potassium
48mg
(1%)
Sugar
7g
(14%)
Vitamin A
190IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
21mg
(2%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 187mg | 8% |
| Potassium | 48mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
147 reviews
Excellent
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