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Fruit Kolache: Czech fruit kolache — Baking recipe | AfoodrinkBaking

Fruit Kolache

Soft, lightly sweet yeast buns cradle a spoonful of thick fruit filling and a buttery crumb topping. This Czech-American bakery classic takes a little rising time, but the steps are simple and very doable at home.

Total time
53 min
Yield
16 kolaches
Difficulty
Medium

Prep 35mCook 18mCzech-AmericanBaking

Kolache are tender, round yeast pastries with a dimple in the center for fruit, poppy seed, or sweet cheese filling. They came to the United States with Czech immigrants and became especially loved in Texas and the Midwest.

This version uses a soft enriched dough, which means the dough has milk, eggs, butter, and sugar. Those ingredients make the buns plush and lightly golden, but they also need time to rise.

Use thick preserves so the filling stays in place. Apricot, prune, cherry, raspberry, and poppy seed are all good choices.

01What you'll need

Ingredients

13 items · 16 kolaches

  • 1 cup (240 ml) whole milk, warmed to about 105°F to 110°F
  • 2 1/4 teaspoons active dry yeast, 1 standard packet
  • 1/3 cup (67 g) granulated sugar
  • 4 cups (500 g) all-purpose flour, plus more for dusting
  • 1 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup (113 g) unsalted butter, melted and cooled until warm, not hot
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (400 g) thick fruit preserves, such as apricot, prune, cherry, or raspberry
  • 1 large egg beaten with 1 tablespoon whole milk, for egg wash
  • 1/4 cup (31 g) all-purpose flour, for streusel
  • 2 tablespoons (25 g) granulated sugar, for streusel
  • 2 tablespoons (28 g) cold unsalted butter, cut into small pieces, for streusel

02How to make it

Step-by-step

  1. 1. Wake the yeast

    Pour the warm milk into a large bowl. Stir in the yeast and 1 tablespoon of the sugar. Let it stand for 5 to 10 minutes, until foamy on top. If it does not foam, the yeast may be old or the milk may have been too hot.

  2. 2. Mix the dough

    Add the remaining sugar, flour, salt, eggs, melted butter, and vanilla to the bowl. Stir until a shaggy dough forms. Shaggy means it looks rough and uneven, but there should not be dry flour sitting at the bottom of the bowl.

  3. 3. Knead until smooth

    Knead the dough on a lightly floured counter for 8 to 10 minutes, or with a stand mixer and dough hook for 5 to 7 minutes. The dough should feel soft, stretchy, and slightly tacky. Add flour only a tablespoon at a time if it is too sticky to handle.

  4. 4. Let the dough rise

    Place the dough in a lightly greased bowl and turn it once to coat. Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, until it looks puffy and about doubled in size.

  5. 5. Shape the buns

    Line two baking sheets with parchment paper. Divide the dough into 16 equal pieces. Roll each piece into a smooth ball and place them about 2 inches apart on the baking sheets. Cover and let rise for 30 to 45 minutes, until puffy.

  6. 6. Make the streusel

    In a small bowl, mix the streusel flour and sugar. Rub in the cold butter with your fingertips until the mixture looks like small crumbs. Keep it chilled while the kolaches finish rising.

  7. 7. Fill the centers

    Heat the oven to 375°F. Press a deep well into the center of each dough ball using your thumb, the bottom of a small measuring cup, or the back of a spoon. Brush the dough edges with egg wash. Spoon about 1 heaping tablespoon of thick preserves into each well, then sprinkle the edges with streusel.

  8. 8. Bake and cool

    Bake for 15 to 18 minutes, rotating the pans halfway through, until the edges are golden and the centers are set. Let the kolaches cool on the pan for 10 minutes, then move them to a rack. Serve warm or at room temperature.

03From our kitchen

Cook's tips

  • Make-ahead option: Mix and knead the dough, then let it rise overnight in the refrigerator instead of at room temperature. The next day, let it sit at room temperature for 30 minutes before shaping.
  • Storage: Keep cooled kolaches in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days. Warm briefly in a 300°F oven or microwave before serving.
  • Freezing: Freeze baked, cooled kolaches in a single layer, then transfer to a freezer bag. Freeze for up to 2 months. Thaw at room temperature and rewarm gently.
  • Filling swap: Use thick preserves, prune butter, poppy seed filling, or sweetened cream cheese filling. Thin jam can leak, so simmer it for a few minutes to thicken if needed.
  • Dough tip: If your kitchen is cool, rising may take longer. Judge the dough by how puffy it looks, not only by the clock.
  • Shape tip: Make the center wells deeper than you think. Yeast dough springs back during baking, and a shallow well can push the filling out.

Cook's note

Kolache are often confused with sausage-filled pastries sold in some Texas bakeries. Strictly speaking, the sausage version is usually called a klobasnek. This recipe is for the sweet, open-faced fruit kolache.

04Frequently asked

Questions & answers

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount of instant yeast. You can still dissolve it in the warm milk, or mix it directly with the flour. The rise may be a little faster, so check the dough early.

Why did my filling leak out?

The filling may have been too thin, or the center well may not have been deep enough. Use thick preserves and press the wells again right before filling if the dough springs back.

Can I make kolache without a stand mixer?

Yes. Stir the dough with a sturdy spoon, then knead it by hand on a lightly floured counter for 8 to 10 minutes. The dough should become smooth and elastic.

What fillings are traditional for kolache?

Common fillings include apricot, prune, poppy seed, cherry, and sweet cheese. In Czech baking, fruit and poppy seed fillings are classic choices.

Should kolache be served warm?

They are lovely warm, but they are also good at room temperature. If reheating, use gentle heat so the dough stays soft.

05Per serving

Nutrition facts

Nutrition Facts

16 kolaches

Amount per serving

Calories301

% Daily Value*

Total Fat9 g
12%
Saturated Fat5 g
25%
Cholesterol56 mg
19%
Sodium176 mg
8%
Total Carbohydrate49 g
18%
Dietary Fiber1 g
4%
Total Sugars19 g
Protein5 g
10%
Vitamin D0.5 mcg
3%
Calcium35 mg
3%
Iron1.9 mg
11%
Potassium100 mg
2%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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