Authentic Czech Kolaches
Soft, sweet Czech kolaches filled with creamy cheese and fruit jam, topped with buttery streusel. A classic homemade pastry you’ll love.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1/3 cup butter melted
- 1 cup lukewarm milk
- 2 egg yolks
- Egg wash for brushing
For the cheese filling
- 4 oz cottage filling
- 2 oz cream cheese
- 2 tbsp powdered sugar
- 1 egg yolk
For the Fruit jam filling
- 4 Tbsp any fruit jam
- 2 tsp water
For the streusel topping
- 2 tbsp flour
- 2 tbsp sugar
- 1 tbsp butter melted
- pinch salt
Instructions
- In the bowl of a stand mixer, combine the flour, powdered sugar, yeast, and salt. Add the egg yolks, melted butter, and milk. Stir with a wooden spoon to combine. Attach the dough hook and knead on medium speed for about 5 minutes, or until the dough becomes smooth and elastic.
- Transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap (poke a small hole for ventilation) and place a towel over the bowl. Let it rise in a warm place until doubled in volume, about 1 hour.
- Punch down the dough to release gas. Shape it into a log and divide into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls on a parchment-lined half sheet pan, spaced slightly apart. Gently flatten each ball with your fingers.
- Using the flat bottom of a glass (about 2.5 inches wide) or your knuckles, press down the center of each dough ball to create a well for the filling. Cover with a towel and let rise again until doubled in size, about 30–40 minutes.
- Meanwhile, prepare the cheese filling by mixing all filling ingredients in a bowl. Set aside.
- To loosen the jam, mix it with water and microwave for 7–10 seconds. Set aside.
- For the streusel topping, combine flour, sugar, and salt in a small bowl. Add melted butter and mix with your fingers until fine crumbs form. Set aside.
- Preheat the oven to 375°F (190°C). Once the dough has finished its second rise, gently press down the center again with the glass to deepen the indentations (do not deflate the dough). Brush the surface lightly with egg wash.
- Fill each kolache with about 1 tablespoon of cheese filling and 2 teaspoons of jam. Sprinkle the streusel generously over the top.
- Bake for 18–20 minutes, or until the edges are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Video
Notes
Kolache Tips & Storage
- Indentation Tip: To make room for the cheese and jam filling, press down the center of each dough ball after it rises. You can gently use your knuckles—or do what I did and use the flat bottom of a small glass to create a clean, even well.
- Make-Ahead Tip: You can make the dough the night before and refrigerate it. Bring it back to room temperature before shaping and baking.
- Storage: Kolaches are best enjoyed the day they’re made, but they keep well in the fridge for up to 3 days. Reheat in a low oven or microwave for 10 seconds to refresh.
- Freezing: Let baked kolaches cool completely, then wrap tightly and freeze for up to 1 month. Thaw at room temperature and rewarm to serve.