How to Make Delicious Homemade Kolaches
KOLACHES (written recipe below)
If you've never had a kolache, you're in for a real treat. Kolaches are enriched yeast rolls topped with a dollop of sweetened cream cheese and/or fruit jam (compote), sprinkled with streusel crumble, and baked to perfection.
Baking experience level: Intermediate, though an enthusiastic beginner could succeed.
Rising time: 2 1/2 hours
Bake time: 20-25 minutes
Ingredient prep time: 40 minutes
Cooling time: 20 minutes
Total time to table: About 4 hours
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RECIPE
Special Kitchen tools that would be nice to have handy: a dough scraper, a kitchen thermometer to measure milk/butter temperature, parchment paper, and a couple of sheet pans.
INGREDIENTS
DOUGH
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 (1/4-ounce) envelope active dry yeast
1 cup whole milk warmed to 100-110°F
1/2 cup unsalted butter (1 4 oz. stick), melted and cooled
3 large egg yolks
1 teaspoon fine sea salt
2 tablespoons melted butter for brushing the top of kolaches
EGG WASH
1 egg yolk
1 tablespoon whole milk
CREAM CHEESE FILLING
8 ounces cream cheese (1 package), at room temperature
4 tablespoons powdered sugar
1 egg yolk
The juice from half a lemon.
STREUSEL CRUMBLE TOPPING
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted
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DIRECTIONS
1. Make the dough.
• Add to a large mixing bowl, 1 cup whole milk warmed to 100-110°F (30 seconds on high in the microwave and cooled for a few minutes)
• To the milk, add 2 1/2 teaspoons active dry yeast (or one 1/4 ounce packet)
• Add 1/3 cup granulated sugar. (I mistakenly say 1/2 a cup in the video.)
• Add 1 cup of all-purpose flour.
• Add 1/2 cup unsalted butter that's been melted and allowed to cool to room temp.
• Add 3 egg yolks.
• Gradually stir in the remaining 2 cups of all-purpose flour.
• Add 1 teaspoon of fine sea salt.
• Turn dough out onto a well-floured counter and knead for 8 minutes -- until it's smooth, slightly tacky. Please watch video (3:22) to see this process. Because this is a sticky dough, a dough scraper is an essential tool.
2. Cover the dough and let it rise 1-1 1/2 hours (until nearly doubled).
3. Portion the dough into 15 dough balls. I use a digital scale to make 60-gram dough balls.
• Use a pastry brush to brush the dough balls with two tablespoons of melted butter (cooled for a few minutes)
Step 4. Cover the dough balls and let them rise for 1 hour.
5. Preheat oven to 375˚F.
Make the filling/toppings.
• EGG WASH -- in a small bowl, combine 1 whole egg and a tablespoon of butter and whip with a fork until blended.
• CREAM CHEESE FILLING -- in a mixing bowl, combine 8 ounces room-temperature cream cheese, 4 tablespoons powdered sugar, 1 egg yolk, the juice from half a lemon. Stir briskly until the mixture is smooth and creamy.
• STREUSEL CRUMBLE TOPPING -- In a small bowl, add 1/4 cup granulated sugar,
2 1/2 tablespoons melted butter. Stir with a fork to combine. Gradually add 1/4 cup all-purpose flour and mash with the fork until the mixture looks cohesive but granular.
6. Shape, fill, and top.
• SHAPE-- Use your index and middle fingers on each hand to create a well in each dough ball (see video)
• EGG WASH -- use a pastry brush to lightly brush the egg wash around the rim of each kolache
• FILL -- Spoon about 1 tablespoon of cream cheese filling in the well of each dough ball. Do the same for the fruit filling. You may combine fruit and cream cheese.
7. On the middle rack of your oven, bake the tray for 10 minutes at 375˚F, turn oven down to 350˚F and continue baking 10-15 min. You want the kolaches very lightly browned on the top.
8. Cover with another sheet pan or tin foil and let cool 20 minutes before serving. This keeps some of the moisture in the kolaches.
Enjoy!
Tom
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Kolaches were brought to the U.S. from the 'old country' by Czech immigrants. In some parts of Texas (most parts), kolaches are more popular than doughnuts. There are a number of states and towns in the U.S. with a large Czech population; they know kolaches!
In Austin, we lived very close to a bakery specializing in kolaches -- it was hard not to visit too frequently ????
One of the most interesting things about kolaches is the soulful bakers who make them. Check these Youtube clips out:
Czech Kolaches are a Prized Texas Tradition
Nicholas Maresh -- a young man from Rosenberg, TX
Old Main Street Bakery
Kolache Queen | Nebraska Stories
Nadine Raceks (She has since passed away.)
Crazy Kolache Lady
Jodi Powers, Calvert, Texas (She has since passed away.)
#kolaches #kolacherecipe #howtomakekolaches
How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
The secret to making Andrea Slonecker’s Cherry and Cream Cheese Kolaches is keeping the dough moist, but not too sticky. Andrea suggests filling the pastries with a fruity jam on top of a thick dollop of cream cheese filling. However, any jam will truly make these pastries delicious.
#Pastry #Kolaches #Food
Find the recipe here:
DOUGH
3 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 (1/4-ounce) envelope active dry yeast 1 cup whole milk, warmed to between 100°F and 115°F 1/2 cup unsalted butter (4 ounces), melted 3 large egg yolks 1 teaspoon kosher salt
CHERRY FILLING
1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar 1 large egg yolk 1 teaspoon lemon zest
STREUSEL TOPPING
2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted 1/8 teaspoon kosher salt
EGG WASH
1 large egg yolk 1 tablespoon whole milk
Step 1
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Step 2
Whisk together melted butter, egg yolks, and salt in a separate bowl. Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time. After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Step 3
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Step 4
Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer, and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.
Step
Step 5
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Step 6
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Step 7
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Step 8
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash. Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping. Bake in preheated oven until edges are light golden brown, about 20 minutes.
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at