Traditional recipes

Best Kolaches Recipes

Best Kolaches Recipes

Top Rated Kolaches Recipes

Kolaches (pronounced koh-LA-chees), are traditional Czech pastries and a beloved staple of Texas cuisine – just as much as smoked brisket and beef fajitas. Kolaches come with all sorts of fruit fillings, but we are partial to cream cheese, included in this recipe, which is adapted from Texas’s famous Little Czech Bakery.

Unless you’re from Texas, chances are you’ve probably never heard of kolaches (pronounced ko-la-cheese), a delectable breakfast snack as common in the Lone Star State as bagels are in New York. The slightly sweet stuffed rolls come in both sweet and savory varieties — I liken the latter to pigs in a blanket. A favorite secret food vice of Texas-based food writer Robb Walsh, this homemade version substitutes crescent rolls for fast and easy preparation.


Dorothy Bohac’s Kolache Recipe

This recipe comes from Dorothy Bohac, Ph.D., President of the Travis-Williamson Counties Czech Heritage Society. She says that “the quality of a kolache is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolache should be soft to the touch and the dough should be elastic.”

Dough

3 pkgs dry yeast
1/2 cup warm water
1 teaspoon sugar
2 sticks butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt

Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turn once to grease surface. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.

Punch dough down and turn out onto lightly floured surface. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion. Place about 1 inch apart on greased pans. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.

Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Sprinkle with posypka topping (optional) and let rise again for 20 minutes. Bake in a preheated 425-degree oven for about 10-15 minutes. Brush kolaches with melted butter as they come out of the oven.

Posypka Topping

1 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons melted butter

Mix together until mixture resembles coarse meal.

Poppyseed Filling

1 1/2 cup poppyseeds
1 cup sugar
2 cups milk
2 tablespoons butter
1 tablespoon flour

Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken. Add butter, then flour which has been dissolved in a little bit of water. Cook, stirring constantly until poppyseed is done, at least 30 minutes. Allow to cool before use. Leftover filling can be frozen.

Cabbage Filling

3 cups grated cabbage
1/8 teaspoon black pepper
1 oz butter
1/2 cup or more sugar
1/3 teaspoon salt
1 teaspoon flour

Fry the cabbage in the butter until soft. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.


Polish Kołaczki

This Polish kołaczki cookie recipe is made with a cream cheese dough that bakes up buttery and flaky. Kołaczki can be round, square or diamond-shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely.

Since they are a little time consuming to make, they are usually offered for holidays or special occasions, but they're not difficult, so most dedicated bakers make them year-round.

Fillings of choice include apricot, raspberry, prune, almond, poppy seed, and sweet cheese. Anything goes—strawberry, blueberry, apricot, even pineapple. Try to avoid going with jam as it is typically not thick enough. Look for products labeled cake and pastry filling in the baking aisle at the grocery store. Some stores even sell the filling on its own in their bakery departments around the holidays.

You will need to refrigerate the dough for at least an hour before rolling and cutting, so plan accordingly. You can freeze unbaked filled kołaczki, then bake from frozen when you're ready. All you need to do is add a few extra minutes to the baking time.


České Koláče - Czech Kolache

Keyword: české koláče, czech kolache

Ingredients

Sweet yoast dough:

  • ▢ 3 and ¾ cups (450 g) all-purpose flour
  • ▢ &frac13 cup (70 g) granulated sugar
  • ▢ &frac23 stick (75 g) butter (unsalted, melted)
  • ▢ 1 egg yolk
  • ▢ 2 and ¼ tsp active dry yeast
  • ▢ 1 cup 240 ml milk (lukewarm)
  • ▢ lemon zest
  • ▢ vanilla
  • ▢ ½ tsp salt
  • ▢ 1 egg (beaten, to glaze kolache before baking)
  • ▢ butter (to grease a baking pan - or use parchment paper)

Instructions

Sweet yeast dough for Czech kolache:

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Do you like the recipe? I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

Fillings for Czech kolache:

Prepare the fillings in advance they need to be at room temperature. That's not only for poppy seed filling or jam/plum butter filling, which needs to be cooked but also for the quark filling.

Take the farmers’ cheese out of the fridge. Sweet yeast dough is alive. If you put the filling in either too hot or too cold, the final kolache wouldn’t be up to par.

Czech kolache

Drobenka - streusel topping for kolache:


Authentic Czech Homemade Kolache Recipe

Authentic Czech Homemade Kolache Recipe is simple, easy, & the best Kolache Factory Copycat Recipe. Perfect Kolache dough recipe for filling

Rise Time 2 hours 30 minutes

Total Time 2 hours 55 minutes

Author My Farmhouse Table

Ingredients

Kolache Dough

  • 2 1/4 tsp Yeast
  • 1 tsp Sugar
  • 1/4 cup Lukewarm Water
  • 1/2 cup Milk
  • 4 Tbsp Butter, cubed
  • 2 1/2 – 3 1/2 cups Flour
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 3 Tbsp Instant Potato Flakes
  • 1 Egg, slightly beaten

Cream Cheese Filling

Instructions

Kolache Dough

Dissolve yeast and 1 tsp sugar into lukewarm water.

Into a microwave safe bowl, put the milk and butter. Microwave just until butter melts. Let cool slightly to 110°F (so it doesn't kill the yeast).

In a large bowl, combine 2 cups of flour with salt, sugar, and potato flakes. Add in yeast mixture, warmed milk and butter. Stir to combine. Add the egg and blend into dough.

Knead in remaining flour until dough comes together and it is slightly sticky.

Let dough raise for an hour and a half or until doubled.

Once raised, form dough into 12 balls. Place each dough ball onto a parchment lined baking sheet, cover, and let raise another hour.

Cream Cheese Filling

In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla.

Once dough balls have risen for an hour. Use the back of a spoon and make an indentation into the ball.

Then fill each indentation with cream cheese mixture.

Bake kolaches at 425°F for 8-10 minutes or until golden brown.

Recipe Notes

Instead of cream cheese filling, use your favorite fruit jam or pie filling.

Related Posts:


Recipe Summary

  • 1 ¼ cups warm water
  • ½ cup butter, softened
  • 1 egg
  • 1 egg yolk
  • ⅓ cup milk powder
  • ¼ cup instant mashed potato flakes
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 3 ⅞ cups bread flour
  • 2 teaspoons active dry yeast
  • 1 (12 ounce) can cherry pie filling
  • 1 (12 ounce) can poppyseed filling
  • ¼ cup butter, melted

Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.

When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.

Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.


Kolaches: A sweet escape

This past weekend we had two days of spring-like weather. There were warm breezes, sunny skies and no need to wear more than a jacket and a light scarf. Unfortunately, it was just a tease and we’ve since returned to below-zero, bone-chilling temperatures. But still that taste, that amuse bouche of future pleasant days gave me a mild case of spring fever.

Spring is one of my favorite times of year: the trees in bloom, the packing away of heavy coats, the longer days, and the arrival of strawberries and asparagus are all cause for celebration. And when I was in school, the season also meant a break—a perfect excuse to hit the road. There was no shortage of places to explore in Texas, but one of our favorite journeys was the annual trek to the Hill Country so we could witness the bluebonnets in full bloom. But as glorious as Texas’ state flower may be, I’d say one of the best parts of the trip was a pit stop made in the tiny town of West.

West, which is situated almost halfway between Austin and Dallas, is a hamlet for the descendants of Czech immigrants—it’s the “Czech Heritage Capital of Texas.” And what you’ll find there is one of the tastiest pastries ever made—the kolache. This sweet, soft, yeasty roll filled with either apricots, prunes, cheese, poppy seeds or sausage is always an excellent excuse to stop the car, stretch your legs and chow down. Everyone in the state loves kolaches, and while you can sometimes find them in the big cities, for some reason they just taste better in West. Perhaps it’s the water, or perhaps it’s the history, or perhaps it’s the competition between all those Czech bakeries serving their interpretation of the same treat, but most will agree that if you want the best kolaches, you must travel to West.

Sadly, I haven’t been to West in years. But fortunately, last Thanksgiving, my uncle who lives in Austin made a stop and brought a big box of kolaches to my grandparents’ farm. He arrived the day before I did, so in order to insure that my kolache-mad family wouldn’t devour the whole lot, my grandmother hid one in the cupboard for me until I arrived from New York. My family teased me about this special treatment, but after one delicious bite into the pillow-like pastry that soon gave way to the sticky center of sweet prune puree, I was immediately fortified against their good-natured ribbing.

The kolache comes from a large family. I’d say it’s a distant relative to many pastries, such as a Danish, a klobasnek, or even hamentaschen (the two seem to favor the same fillings), but there’s just something about that roll, a certain flavor that makes it stand unique. I’ve never seen them in New York City, but as I was thinking about spring and road trips, I got a craving. I hadn’t made them before, nor had anyone in my family, so I scoured my cookbooks and the Internet in search of a recipe. I discovered several, but which to choose? Would you believe it took me three tries to get that pastry to taste as it should? The first two recipes I made were almost there, but something was always a bit off—either the dough was too stiff or the dough was too sweet. But on my third attempt I took what I had learned and came up with something that felt authentic.

So while making kolaches in Manhattan is akin to making bagels in West, I do think these kolaches are about as close to that little town in Texas as you can get. For me, it’s a taste of road trips, wildflowers in bloom and a hint of warmer days on the horizon. And if you’re looking for a sweet escape, perhaps you will enjoy them, too.

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Start with the Dough

Andrea starts by blooming the yeast with a mixture of flour, sugar, and warm milk. She prefers scooping flour into the measuring cup as opposed to dunking the cup in the container of flour, since you get more flour that way and it’s a more consistent measuring technique. She then whisks one cup together with 1/3 cup of sugar and the yeast in a bowl—if you buy packets, you&aposll want one, and if you buy it in bulk, you’ll want 2 1/4 teaspoons.

Warm up the milk on the stove—you want it to reach between 110-115ଏ𠅊nd whisk it into the yeast mixture. Set aside for about five minutes, until small bubbles start to form.

Andrea also uses the same pot she used to warm up the milk to melt butter, which she slowly whisks in with the egg yolks and salt in a separate bowl. Add the butter and egg mixture to the yeast mixture and incorporate. Then, add in about one cup of flour at a time to form a firm dough. She notes the dough is similar to brioche, eggy, tender, and soft.


Homemade kolaches

Those unfamiliar with Texas history and culture might be surprised at our love affair with kolaches, semisweet yeast rolls of Czech origin that come with fillings ranging from plum preserves to sausage and jalapeño cheese.

But since Texas cuisine encompasses everything from bu ñ uelos to barbecue and salsa to sauerbraten, it's only natural we would make such a delectable Czechoslovakian pastry our own.

Kolaches, which take their name from kolae , Czech for cake, were introduced to Texas by immigrants from the Czech lands of Bohemia, Moravia and Silesia, who migrated to east Texas beginning in the early 1850s. They came here partly because of religious and political persecution at home, and partly because of our abundance of inexpensive farmland.

In their new home, the Czech people were free to openly celebrate their culture, and they took full advantage of it through their language, music, dances and food &mdash which included kolaches.

Various cities in Texas claim to make the best. The city of Caldwell has declared itself the Kolache Capital of Texas and holds an annual Kolache Festival every September. Not to be outdone, the city of West has declared itself Home of the Official Kolache of the Texas Legislature.

Denise Mazal, native Czechoslovakian and chef/owner of Little Gretel Restaurant in Boerne, was taught how to make kolaches by her mother, who was also a chef. Mazal, who estimates she has made more than a half-million kolaches in her career, says kolaches were historically served at weddings families would often start a week before the event, turning out 1,000 or more for their guests.

"There are so many little things about making them," she says, pointing out that the right humidity and temperature in the kitchen are critical for good results. There is an old saying, she says: "When the baker breaks a sweat, the temperature of the room is perfect."

As for the types of kolaches she makes, Mazal tries "to go back in time, to the original roots." She prefers the Old World versions that feature fruit, such as plum jam, farmer's cheese with fresh peaches and poppy seed. She doesn't think "a sausage in a bun," as she puts it, should be called a kolache.

It appears that both sweet and savory kolaches have their devotees. But when it comes to these tender, doughy, pastries, what's not to love?

CZECH TRADITIONAL FARMER'S CHEESE AND PEACH KOLACHES

1 cup plus 2 tablespoons warm milk

1 teaspoon sugar for proofing the yeast

3 ¾ cups sifted flour, plus additional as needed for sprinkling

6 tablespoons sifted sugar

7 tablespoons melted unsalted butter, cooled to lukewarm

Cheese Filling (recipe follows)

7 peaches, each cut into 8 small wedges

Melted butter, for brushing finished kolaches

16 ounces farmer's or ricotta cheese

1 cup plus 1 tablespoon flour

7 tablespoons unsalted butter, softened

Warm the milk in a measuring cup to about 110 degrees. Add yeast and 1 teaspoon sugar. Stir until completely dissolved.

Let the yeast proof until foamy, about 10 minutes.

Meanwhile, sift the 3 ¾ cups flour, 6 tablespoons sugar and salt into the bowl of a stand mixer.

Add the egg yolks, melted butter, lemon zest and proofed yeast mixture and mix on lowest speed to incorporate all the ingredients, about 1 minute.

Increase the speed slightly and knead until very smooth, about 5 more minutes. (A blister on the surface of the dough is a good sign.)

Remove the dough hook and scrape the dough off the walls of the bowl. The dough should not stick to the spatula.

Leave dough in the bowl and sprinkle it with flour. Cover the bowl with plastic wrap and let it rise in a warm place until it doubles in size.

Once doubled, transfer the dough to a lightly floured work surface, divide in half, and roll out into two long cylinders.

Divide each cylinder into eight equal pieces (2 ounces each) and form small balls.

Before placing them on a baking sheet lined with parchment paper or a greased baking sheet sprinkled with flour, roll them in the excess flour on the table.

Do not crowd the kolaches it will take two baking sheets to accommodate them.

Press down on the balls with your palm to flatten them. Let them rise in a warm place (about 15 minutes).

Flatten the risen buns again and make a deep indentation in the center of each.

Brush the edges with Egg Wash. Put Cheese Filling in the middle, place fresh peaches on the top.

Sprinkle Streusel over peaches. Let the completed kolaches rise for an additional 15 to 20 minutes meanwhile, heat oven to 350 degrees.

Place trays, one at a time, on the middle rack of heated oven and bake 20 to 30 minutes.

Brush the edges of the kolaches with melted butter. Cool slightly before serving.

FOR EGG WASH

Combine egg yolks with milk and whisk with fork.

FOR CHEESE FILLING

Combine cheese with sugar, egg yolk and lemon zest.

FOR STREUSEL

Mix the flour and sugar together.

Rub the butter into the flour/sugar mixture to form a crumbly topping.

Source: Chris Dunn/adapted from a recipe from Denise Mazal

TEX-CZECH SAVORY KOLACHES

Adapted from a recipe from Denise Mazal

Kolache dough (see cheese and peach kolache recipe)

8, 4-inch smoked sausages, cut in half lengthwise

Egg Wash (see cheese and peach kolache recipe)

Prepare dough according to recipe above. After you have divided each cylinder into eight equal pieces (2 ounces each) and formed small balls, roll each ball into a flat, oblong shape the size of your hand.

Lay a piece of sausage on the dough and roll up, fully encasing the sausage.

Press seams tightly together and lay kolache seam side down on parchment-lined baking sheets (you will need two standard size baking sheets).

Leave room between the kolaches for expansion. Let kolaches rise for 15 to 20 additional minutes meanwhile, heat oven to 350 degrees.

Brush risen kolaches with egg wash if desired place trays on the middle rack of oven and bake for 20 to 30 minutes. Best served warm.

NOTE: Some cooks like to fully encase the sausage with dough others like the sausage to stick out ends of dough like pigs in a blanket. Fillings that contain cheese are best fully encased.


The Christmas Kolaches Recipe That's Been In My Family For Generations

It may take a couple of tries to get this cookie right, but once you do, it's so worth it.

If you walk into our kitchen in late December, you&aposll find my dad (and the floors, countertops, and dogs) covered in flour and melted chocolate with dozens of cookies cooling on the island. Besides our family staples like Italian rum balls and sugar cookies, he always lets me and my brother pick our own recipe. This has resulted in everything from intricate cookie sandwiches to stained glass cookies made out of crushed candy. Even with all of those options, my all-time favorite treat is my Aunt Jan&aposs kolaches.

The recipe has been in our family for generations, and, to me, nothing screams Christmas more than Aunt Jan&aposs signature holiday tin stuffed with baked goods. She doesn&apost waste space with liners, so all the treats get mashed together and the flavors mix in the best kind of way. There&aposs something extra special about peeling a kolache off of a brownie or red velvet cookie after it makes the trip from Indiana to Tennessee. She even knows to pack extra kolaches to avoid fights over the last one with cream cheese filling.

WATCH: Cream Cheese Christmas Cookies

At this point, I doubt Aunt Jan even glances at the recipe, but it took me a couple of tries to get this cookie right. I learned that it&aposs super important to prepare your work surface with a mixture of flour and powdered sugar. Don&apost be stingy this dough is sticky! Once I started dousing everything with the flour-and-sugar mixture, it was a game changer. (And the extra sugar makes the dough that much better!) Also, since it has to be spread out so thin, I found that it&aposs a lot easier to work in batches. The main star of the kolache is the filling, so a thin cookie is what tastes best. Even though I love them with cream cheese, you can always use store-bought fruit pie filling. And don&apost worry, picture-perfect presentation isn&apost important when they taste this good. You can take my word for it.


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