If you are looking to taste real Czech food, kolache should be at the top of your list. These sweet, round pastries with a variety of fillings have deep roots in Czech tradition. Brought to America by Czech immigrants in the second half of the 19th century, kolache have become a beloved treat for generations. One bite, and you will understand why!
➜ What are kolache?
Kolache are sweet Czech pastries made from yeast dough. Authentic Czech kolache are round (never square) and flat, with a generous filling in the center-typically fruit, poppy seeds, or tvaroh fresh cheese.
The size of kolache varies-from small festive pieces, such as wedding koláčky, to large kolache like frgále in Wallachia or Chodské koláče from the Domažlice region in western Bohemia. The most common size fits in the palm of your hand, about 4 inches (10 cm) in diameter.
Some kolache are topped with a crumbly streusel called posypka, while others feature decorative touches-such as a blanched almond on poppy seed filling, raisins on lighter fillings, or a small dollop of jam on top of the cheese-added to create contrast in color and enhance the visual appeal. Combinations of fillings that form eye-catching patterns on the surface of the kolache are also popular.
MY TIP: Try Czech buchty, sweet filled buns-they are absolutely delicious!
➜ How to pronounce kolache
I recorded a short audio clip so you can hear the correct Czech pronunciation of the word kolache (koláče). As a native Czech speaker, you are getting it firsthand!
In the recording, the first two words are koláč-which means one piece of kolache. The last two words are koláče-used for two or more pieces.
➜ Kolache or kolaches?
Wondering what the plural of kolache is? Let me explain.
In Czech, one piece is called koláč (a kolach), and two or more are called koláče (kolache). So, kolache is already a plural word! In the U.S., however, it is common to add an "s" and say kolaches, which technically makes it a double plural.
You might also come across variations of the word, often due to mispronunciation or spelling-such as koulache or colaches.
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
Dough for kolache:
To make kolache dough, you will need:
- All-purpose flour - any plain wheat flour should work fine (Czech equivalent: hladká mouka). Read more about types of Czech wheat flour.
- Milk - warm it to 110-115°F (about 38°C) to help activate the yeast, no matter if you use instant yeast, active dry yeast, or fresh yeast. The temperature should be just right-not too hot or too cold. If the milk is too hot, it can kill the yeast and the dough will not rise. If it is too cold, the rising process will be much slower.
- Unsalted butter - either softened at room temperature or melted, but not hot. I usually place the butter in a bowl and microwave it for about 30 seconds.
- Egg yolks
- Granulated sugar
- Vanilla - use either liquid vanilla extract or a small sachet of vanilla sugar. It adds a pleasant aroma to the dough.
- Yeast - use either active dry yeast, which should be proofed in warm milk before use, or instant yeast (recommended), added directly to the flour and mixed in.
- Salt - just a small amount to enhance the flavor and provide a pleasant contrast.
Next, you will need an egg - used for an egg wash to brush the sides of the kolache. It gives them a beautiful golden, glossy finish after baking.
Fillings for kolache:
This recipe does not include detailed instructions for preparing individual fillings, as everyone has their own preferences and may not have access to certain ingredients-such as poppy seeds-depending on where they live. Still, here are a few ideas for traditional Czech kolache fillings.
Probably the most common fillings are poppy seed, cream cheese, and povidla prune jam. For something unique, try an Old-World sweet cabbage filling. Kolache can also be topped with fresh seasonal fruit, such as blueberries, apricots or plums. A delicious combination features tvaroh cheese filling layered with fruit and finished with a sprinkling of streusel topping (posypka).
➜ Instructions with photos
Important note: In this recipe, I use instant yeast, which I mix directly with the other ingredients and use right away. If you prefer to use active dry yeast, you will need to proof it about 15 minutes in advance in warm milk (110-115°F / 38°C) mixed with a teaspoon of sugar. I knead the dough using a stand kitchen mixer fitted with a dough hook.
→ When working with the dough, I ABSOLUTELY recommend using a plastic dough scraper (affiliate link) instead of your hands. It is a simple, inexpensive tool that makes handling sticky dough much easier.
STEP 1: Start by pouring the flour into a mixing bowl. Add the instant yeast and granulated sugar, and mix them together using a handheld wire balloon whisk (affiliate link).
STEP 2: Heat the milk to 110-115°F (38°C). In a separate bowl, whisk in the egg yolks and vanilla, then pour the mixture into the flour.
STEP 3: Begin kneading the dough using a stand mixer fitted with a dough hook. Start on low speed and mix for about 1 minute until the ingredients are roughly combined.
If any ingredients stick to the sides of the bowl, stop the mixer and scrape them down with a spatula or dough scraper.
STEP 4: After the initial mixing, add the salt and softened (or slightly melted) butter. Gradually increase the speed to medium-high and knead for 8 minutes.
The dough should turn out smooth, elastic, and slightly sticky.
STEP 5: Transfer the dough to a clean bowl using the dough scraper. Cover with plastic wrap and let it rise in a warm place until doubled in volume-this usually takes about 1.5 hours, depending on room temperature.
Halfway through rising, you can lift the dough gently with the scraper a few times. It will deflate slightly but will start rising more quickly afterward.
Tip: To help the dough rise, place it in a warm oven (lear how to make it) or use a dough proofer. I like using one from the Czech brand Tescoma.
For perfect dough rising, I recommend this simple ✅ Dough Proofer by Czech brand Tescoma (affiliate link). I use it myself and am very satisfied!
While the dough rises, prepare your kolache fillings. These must be at room temperature when used.
STEP 6: Once risen, turn the dough out onto a lightly floured surface. Dust the top with flour and fold the edges toward the center. Knead gently to tighten the structure, then place it seam-side down, cover with a towel, and let it rest for 10 minutes.
STEP 7: Divide the dough into equal pieces, each just under 2 oz (app 50-55 g). Use a kitchen scale if you want evenly sized kolache-this recipe makes about 14-16.
STEP 8: Take each piece and pull the edges toward the center, sealing the seam with your fingertips. Place seam-side down on a very lightly floured surface and shape into a round using your palm.
The right amount of flour is key: too much and the dough will slide around; too little and it will stick.
STEP 9: Place the shaped balls seam-side down on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Cover with a clean towel and let them rest in a warm place for 30 minutes.
STEP 10: To shape the centers, use a flat-bottomed container wrapped in a clean towel and dipped in flour to prevent sticking. Press down in the center of each dough ball, then press gently around the edges to form an even indentation.
STEP 11: Lightly beat an egg with a fork and brush the edges of each kolach. This egg wash gives them a beautiful golden shine when baked.
STEP 12: Spoon the fillings into the center. Make sure all fillings are at room temperature.
STEP 13: Preheat the oven to 350°F (175°C) using the fan/convection setting. Bake for 14-15 minutes until the edges turn a nice medium brown.
If your oven does not have a fan setting (just top and bottom heat), preheat it to 360°F (180°C).
STEP 14: Remove the kolache from the oven and let them cool on a wire rack.
➜ Decorating on the surface
In traditional Czech villages, kolache were often decorated to make them not only delicious but visually appealing. Czech grandmothers (babi or babička in Czech) would use contrasting toppings or combine fillings to create eye-catching patterns.
Kolache decoration varies across regions in the Czech Republic. One of the most famous styles comes from Chodsko, a historical area in western Bohemia, known for its beautifully patterned Chodské koláče.
In this recipe, I show a simple, typical decorating style that anyone can do:
- Poppy seed filling: Lightly sprinkle with streusel topping (drobenka, posypka). Do not overdo it-the filling should remain visible beneath the topping.
- Cream cheese filling: Place three raisins in the center to form a small flower shape. Alternatively, add a small dollop of apricot or strawberry jam in the middle.
- Prune jam filling: Add one blanched almond in the middle, or three halved blanched almonds arranged like a flower.
➜ Serving
There is no secret to it-freshly baked kolache taste best! Enjoy them with a good cup of coffee or tea.
My tip: Kolache are also perfect for potlucks if you want to introduce your friends to a classic Czech treat.
➜ How to store kolache
- At room remperature
- Best enjoyed the same day they are baked.
- Store in an airtight container for up to 3 days.
- If filled with fresh cheese, keep them in the fridge or another cool place.
- Freezing kolache
- Freeze leftovers as soon as possible, ideally the same day you bake them.
- Place the kolache in a resealable plastic bag and put them in the freezer.
- After 20 minutes, shake the bag to separate the kolache and prevent them from sticking together. Then return them to the freezer.
- They will keep well in the freezer for at least 3 months.
- Thawing instructions
- Take out only as many kolache as you need.
- Let them thaw at room temperature, covered with foil to prevent drying.
- They will be ready to enjoy in about 1 hour.
➜ Fun facts
- You might be familiar with the American version of kolache, often savory (like pigs in a blanket). But let me assure you-traditional Czech kolache are always sweet. The salty versions are an American invention and have no connection to authentic Czech pastries.
- In the United States, kolache can be found in Czech bakeries, especially in Texas, where a large Czech community settled. Hruska's Kolaches, based in Utah, are well-known and popular. Another famous spot was Vesecky's Bakery in Illinois, though it sadly closed in 2023.
More Czech pastries:
- Houska Christmas bread, currently known as vánočka
- Bublanina, a fruit sheet cake
- Apple strudel
- Poppy seed kolache
- Prague kolach cake
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Czech Kolache Recipe
Tap or hover to scale
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup milk warmed to 110-115°F (38°C)
- 1 ½ teaspoons instant yeast
- ½ stick unsalted butter
- ¼ cup granulated sugar
- 2 yolks
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For an egg wash:
- 1 egg
Fillings for kolache:
- to your liking 1 rounded Tablespoon pro kolach
Instructions
- Pour 3 ½ cups all-purpose flour into a mixing bowl. Add 1 ½ teaspoons instant yeast and ¼ cup granulated sugar, and mix them together using a handheld wire whisk.
- Heat 1 cup milk to 110-115°F (38°C). Whisk in 2 yolks and ½ teaspoon vanilla extract, then pour the mixture into the flour.
- Begin kneading the dough using a stand mixer fitted with a dough hook. Start on low speed and mix for about 1 minute until the ingredients are roughly combined.
- After the initial mixing, add ½ teaspoon salt and softened (or slightly melted) ½ stick unsalted butter. Gradually increase the speed to medium-high and knead for 8 minutes, pausing if needed to scrape butter from the sides of the bowl.
- Transfer the dough to a clean bowl using the dough scraper. Cover with plastic wrap and let it rise in a warm place until doubled in volume-this usually takes about 1.5 hours, depending on room temperature.
- While the dough rises, get the kolache fillings ready.
- Once risen, turn the dough out onto a lightly floured surface. Dust the top with flour and fold the edges toward the center. Knead gently to tighten the structure, then place it seam-side down, cover with a towel, and let it rest for 10 minutes.
- Divide the dough into equal pieces, each just under 2 oz (50-55 g). Use a kitchen scale if you want evenly sized kolache-this recipe makes about 16.
- Take each piece and pull the edges toward the center, sealing the seam with your fingertips. Place seam-side down on a very lightly floured surface and shape into a round using your palm.
- Place the shaped balls seam-side down on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Cover with a clean towel and let them rest in a warm place for 30 minutes.
- To shape the centers, use a flat-bottomed container wrapped in a clean towel and dipped in flour to prevent sticking. Press down in the center of each dough ball, then press gently around the inner edges to form an even indentation.
- Lightly beat 1 egg with a fork and brush the edges of each kolach. This egg wash gives them a beautiful golden shine when baked.
- Spoon the fillings into the center. Make sure all fillings are at room temperature.
- Preheat the oven to
350 °F using the fan-forced setting. Bake for 14 minutes until the edges turn a nice medium brown. - Remove the kolache from the oven and let them cool on a wire rack.
Notes
- The basic recipe makes 14-16 kolache about 4 inches (10 cm) in diameter.
- Prepare your fillings for kolache in advance and let them come to room temperature before filling!
- Each kolache holds approximately 2 tablespoons of filling.
- In the Czech Republic, the most common fillings are poppy seed, cream cheese, and povidla prune jam. For something unique, try an Old-World sweet cabbage filling.
- Yeast: I use instant yeast, mixed directly with the other ingredients. If using active dry yeast, dissolve it in warm milk (110-115°F / 38°C) with a teaspoon of sugar and let it sit for 15 minutes.
- When working with the dough, I recommend using a plastic dough scraper instead of your hands. It is a simple, inexpensive tool that makes handling sticky dough much easier.
- How to bake kolache: Preheat the oven to 350°F (170°C) with the fan/convection setting. Bake for 14-16 minutes, until the edges are a nice medium brown. If your oven does not have a fan setting (just top and bottom heat), preheat it to 370°F (185°C).
- STORAGE: Kolache are best eaten the day they are baked. Store in an airtight container at room temperature for up to 3 days. If filled with fresh cheese, refrigerate.
- Freezing: Freeze the same day if possible. Place kolache in a resealable bag, freeze for 20 minutes, then shake to separate and return to freezer. Keeps well for up to 3 months.
Becky Dresselhaus says
Delightful web site. My daughter-in-law is from Czech. Her mother and father now live in Portland, Oregon where I live and I am often treated to delicious Czech food. I love how your recipes are very visual and clearly explained. I look forward to making kolache tomorrow.
Petra says
Hello Becky, thank you for your kind comment. I hope kochache will turn out perfect. Many lovely old-fashioned Czech recipes are very popular, waiting to be discovered. I´m going to make "vdolky" next weekend, similar to kolache. Looking forward to sharing them on the blog, too. Many greetings from the Czech Republic, Petra
Melissa says
Love the recipe, and helpful hints! I’ve been making my grandma’s bohemian recipe for years, but lost her cream cheese/cottage filling recipe. Do you have a recipe for yours?
Petra Kupská says
Hi Melissa, thank you for your comment! I am happy to recommend this tvaroh/cottage filling I use to fill the kolache. The secret ingredients are cornstarch and egg yolk, that firm the filling during baking so it doesn't leak out.
Nick says
tried to make these 2 times and it never worked out.
Anicka Cooklikeczechs.com says
Hello Nick, thank you for your feedback - I am so sorry to hear that! What seems to be the problem? Perhaps we can work it out, if it is something specific...
SARA HUNTER says
So far so good! I am using your Kolache dough recipe. It's now proofing. Gotta say quite exact! Eight cups flour and it just rolled around the Hobart w/o sticking. The dough tastes great. Just enough sugar, and I used the lemon zest. My church gave me some persimmons so that's one filling, homemade poppy seed, and solo raspberry filling. (my grand parents and sons came from bohemia, all 9 of them.) Landed in N. Dakota. I am in S. Oregon.
thank you,
Sara
JoAnn Welch says
I’m of Czech heritage. When very young I used to help my Grandma make kolaches. I am now in my 80’s and just now going to try making them on my own. I would like recipes for prune and other fruit filling recipes. Thank you for your article. Best Wishes and God Bless!
Petra Kupská says
Ahoj, thank you for your kind comment. It's true that our Grannies were the best at baking classic kolaches, but I believe that we, the children and grandchildren, can make them very well too! In the Czech Republic, classic kolache fillings include those made of tvaroh (cheese), poppy seeds, and plum jam (švestková povidla). Just today I read an article on making homemade povidla (jam from plums). This povidla jam used to be cooked slowly at low heat until the liquid evaporated and the jam thickened. I will look for the exact recipe and will post it here on the blog. Most other fruit fillings will be prepared similarly, but I'd let you know. Many greetings from Czechia, Petra
DH says
This is the best kolache recipe I have used. I brought most of them to work since the weather here would make them go bad quickly, and I could not eat all those kolache in a day; they were all gone within twenty minutes of me putting them out. Several of the people who tried them had never heard of kolache before today.
Take it seriously when it says to let them cool on the pan, however. I was in a hurry to get them cooled and put away, so I transferred them to a cooling rack immediately, but with one of them the plum filling slid right off.
Barbara says
I tried twice to activate the yeast and it wouldn’t foam. The yeast was bought a few weeks ago so I know it’s fresh. I checked the temperature of the milk as well and Nichols not have been too hot.
Jane G. Kiser says
I have been searching for an authentic Czech kolache recipe. I've been remembering the wonderful kola he's our head cafeteria lady at Jourdanton Elementary school would make periodically. I was a teacher there. She was of Czech heritage and she spoiled us with kolaches and other special treats, but I especially remember the kolaches. Can't wait to make and try these!
JaneGKiser says
Sorry for misspellings in my comment on the kolache recipe. This happens on my iPad and phone when I type a non-English word. Makes me furious!
Petra Kupská says
Ahoj Jane, thank you for your comment, I appreciate it! Classic Czech kolache pastry is made with yeast dough, it can be tricky sometimes. A well-made dough depends on the quality of yeast, absorbency of the flour, whether the ingredients (especially the milk and butter) are just right when warm. Yeast dough requires respect. Often the right feeling of good yeast dough is only acquired after some time of practice. The dough must not be too thin, i.e. sticky, but not too stiff either. Then the koláče would not be as fluffy as expected.
I also find it challenging for me to convert European measurements to the US system 🙂 Measuring in cups and spoons is more inaccurate than grams and milliliters - there may occur some inaccuracies here. I work the dough with my hands because I "feel" it, I know if it needs a little more flour added or not.
My tip: let the dough rise for at least an hour in a warm place, covered with a kitchen towel or cling film, so that the surface doesn't dry out. When you've made the dough into pieces for shaping into cakes, let it rise again (see step No. 11 in the recipe card). Kolaches need time; Czech babi (grannies) used to start baking in the morning so that the koláče would be ready to eat in the evening.
I really hope you find these few tips helpful and I'd love it if you let me know how the kolaches turn out using this recipe! Best wishes, Petra
Aubrey says
I am so excited to try this recipe! I lived in vsetin CZ for years and miss the traditional czech food.
I even found a store that sells kofula!
Diki moc for sharing this recipe!
Petra Kupská says
Oh, Vsetín is a town in an area rich in cultural traditions! It must have been lovely to live here 🙂 Ha! And Kofola is one of the most popular drinks here in the Czech Republic, glad you found it in the US too! You're welcome (není zač); I enjoy sharing Czech recipes, I'm delighted you discovered my blog. Greetings from the Czech Republic, Petra
Roland Rojas says
I found this recipe after having been disappointed by two different ones I found first. I have deleted all other recipes I found after making this one. This bread recipe is absolutely perfect. It is soft and savory complementing the preserves I used for the filling. I was so impressed I made a second batch and made sausage Kolaches using jalapeno cheese link sausage and they came out wonderful ! The recipe didnt say how much vanilla or lemon zest to use so I used one tsp vanilla and the zest of one large lemon and it came out great. Im anxious to try out more of your recipes, I am a new fan !
Petra Kupská says
Ahoj Roland, thank you very much for your kind comment; and I'm so glad the kolaches turned out well! About the lemon zest and vanilla. You're right, I'll adjust the quantities, but you've got a good guess 🙂 I put them in the dough by eye, so I didn't realize that information was also relevant (my bad). Thanks for the heads up! With friendly greetings from the Czech Republic, Petra
Donna says
Then you for the recipe. My grandmother and mother made these, and I appreciate the detailed recipe so I can do it. They topped their Kolaches with creme and sugar &cinnam on mixture. Have you done that?
Petra Kupská says
Ahoj Donna, thank you for your comment and kind feedback. From your description, I judge your mother and grandmother may have made what we call "tvaroh cheese filling" in the Czech Republic. Tvaroh cheese is a type of fresh cheese that can be substituted for cream cheese in the US. Just add sugar, egg yolk, and vanilla. Stir to combine, and the filling is ready! About the sugar and cinnamon topping. In the Czech Republic, it is called "posypka" or "drobenka". It is made with flour, unsalted butter, and sugar. Sometimes a little cinnamon is added for extra flavor. Here is the recipe: Streusel topping I hope this helps. Greeting from Bohemia, Petra
Sandy Luksa says
My grandma was from Moravia and immigrated to the U. S. into Texas later moving to Nebraska. Her maiden name was Machacekova. Your recipe is very similar to hers. The only difference I could see was she did not use lemon zest but added a pinch of mace instead. I never heard of plum butter. Can you tell me what that is and if there’s a recipe? I love plum dumplings so I’m sure a plum kolac would be wonderful. Love reading your blog.
Petra Kupská says
Ahoj Sandy, thank you for your lovely comment! Czech grannies often add various spices when baking sweet pastries. Freshly grated lemon zest is a common spice nowadays. The mace was one of the spices used in the past, and I can easily imagine it in the dough used to bake kolaches. Other spices previously used in sweet baking in Bohemia and Moravia included cardamom, aniseed, and star anise. The spices not only flavored the pastries but also made them more digestible. Best wishes, Petra
Mary Taylor says
That is so interesting about those spices making the bread more digestible. I have always wondered why traditionally bread was such a big part of meals, and now it is taboo and a health hazard.
Cathy says
My husband’s family is Czech but what they call kolache is a rolled sweet bread (like a jelly roll). Fillings are usually prune, poppy seed, apricot or cinnamon sugar-walnut. What would you call that?
Petra Kupská says
Hi Cathy, couldn't these be Czech buchty? Here is the recipe: Sweet buchty buns
Ann Wiegers says
The recipe worked out well for me! Vlad says they were better than those of the Czech bakery in Cedar Rapids, Iowa. Sadly, this bakery, Sykora, very recently closed. So it is all the more important that the recipes are authentic and kept alive.
I used cherry and apricot filling, as those are Vlad's favorites.
There is a famous Czech bakery in Texas, Weichel's, and one may mail order kolachy from them. They are wonderful, and one may order from many different fillings.
Stephanie says
Thank you for your wonderful recipes! They are beautifully told with great pictures! My grandparents came from Czechoslovakia and unfortunately, I didn’t get my grandmother’s wonderful recipes. Finding your recipes has been a God send, and I’m trying as many of them as I possibly can. Your kolache recipe, including the recipes for the filling and topping, sounds just like my grandmother’s. Your strudel recipe, too, among others! Many thanks! I’d love to purchase a cookbook by you!
Petra Kupská says
Ahoj Stephanie, Thank you for your kind words, it made me happy! The kolache(s) are a Czech classic, I'm glad they remind you of the ones your babicka (granny) used to bake. I don't plan to publish Czech recipes as a cookbook yet, although in the future, who knows 🙂
Matthew says
Ahoj Petra,
Thank you for emailing us to remind us of this wonderful recipe. My great-grandparents were from Moravia and I remember my grandmother always made these for the holidays and birthdays. She would use the Solo brand fruit fillings, which are still available in some places. Of these my favorite was apricot. Thank you again!
Teri Wilcox says
My babicka, Aneshka Drahota Kodes was from Vranice. She came to America in 1920. My favorite are poppy seed and prune. She put a little anise extract in the prune. I really enjoy your writing and recipes!
Petra Kupská says
Thank you, Teri, for your comment! Anise used to be a favorite spice of Bohemian grannies. I myself am now discovering these spices and learning to use them in the kitchen. They make a big difference in the taste of food! Aniseed is added to the poppy seed filling, like your babicka used to do, along with pounded cloves, star anise, or freshly grated lemon zest.
Carole says
My.mom would make kolaches just like your pictures except they were small like cookies. About 1 1/2 - 1 3/4 inches. My favorites were apricot, cheese, and a sugar/walnut mixture. So.yummy!! She was from Strunkovic, Bohemia.
Petra Kupská says
Yay, these are called kolacky (a miniature version of kolache 🙂 Their preparation is quite challenging, the smaller, the more work. On the other hand, there is a famous Czech proverb that says: "Bez práce nejsou koláče" - something like: "No pain, no gain." (Without work, there are no kolaches). The mix of sugar and walnuts is also one of my favorite fillings!
Petra Kupská says
Ahoj Matthew, thank you for your lovely comment! As a part of the Czech Republic, Moravia has always been known for its refined gastronomy; I believe your grandmother baked the best kolaches! Czechs usually make kolache fillings from scratch, but I've heard a lot of praise for the Solo fillings you mention—apricots as a filling sound very appealing. My pick is prune jam combined with cream cheese (Czech tvaroh cheese).
Milena Bartik says
Those look amazing, I use to make them all the time when the kids were little, they were gone in no time. In my house hold only strawberry or raspberry with cream cheese went. In those days there was no internet to see how to make them, but to look at your recipes with all the pictures it looks so easy. Love your website.
Petra Kupská says
Thank you, Milena, for your nice words 🙂 It's like in my family, the baked kolace are gone before I can turn around. Cream cheese filling with strawberries and raspberries sounds promising!
Sandy says
Cottage cheese, apricot and pineapple are my favorites, all with a streusel topping.
Petra Kupská says
Thank you very much for your kolache filling ideas! Streusel topping on kolaches is always a great idea 🙂
denise dumas says
Ahoj, Petra
Thank you so much for this wonderful recipe. I miss CZ so much - pre-Covid, I spent several weeks each year in Brno. The wonderful breads and pastries are such a part of that city for me, and you have given me the ability to recreate a special one. Diki!
Denise
Petra Kupská says
Ahoj Denise, thank you for your comment and nice words! I firmly believe that the situation will calm down in the summer and you will visit Brno again. If you try the recipe for kolace, let me know how they turned out! Posílám pozdravy z Čech 🙂 Petra
Nancy says
Made these today. Wonderful dough, but dad not need full amount of flour.
Was twondering if I could use jam or preserves instead of canned pie filling. Did make cream cheese filling today.
Thanks for your recipe
Petra Kupská says
Ahoj Nancy, thank you very much for your lovely comment! Since I'm not based in the US, I don't have a detailed understanding of the types of preserves available in your stores. In the Czech Republic, we use a variety of preserves (homemade and bought). It is important that the filling does not leak during baking - some preserves are not suitable for cooking. Try different types when baking and see what the result is!
Jonathan Dohnalek says
Hi Petra, only one question. What is the fat content (%) of the milk, or maybe it does not matter? Thanks.
Petra Kupská says
Hi Jonathan, thank you for reaching out! In the Czech Republic, we usually use 1.5% fat cow milk, but feel free to grab whole milk (around 3.8% fat). Petra
Katherine Miculka says
My Czech grandmother always used what she called "sweet" heavy cream and "sweet" cream butter and never added sugar to the dough itself(just to yeast) She said the cream and butter added the only " sweetness" needed for the dough. She made her own prune filling which I learned(never exact measurements!) and so make my own as prune is my favorite kolach!
Surati says
I want to say something. Thank you for your detailed recipe. My Grandmother was born and raised near Prague in the countryside ( not sure what that area is called these days). Her name was Anna, and she made Kolache, like yours with about 4 different fillings; prune, apricot, poppyseed and cheese. OMG, they were so delicious. Even tho' I saw her make them many times, I failed to write down the recipe. Your's looks so good, I've read a lot of different ones on the internet, but none so carefully done as yours. I like that you are using only 1/3 cup sugar to the 3 1/2 cups flour, now I know they will be delicately sweetened. Thank You . I will use my standing mixer, just because I have one.
Petra Kupská says
Perfect! I thank you for your nice comment and kind words. Fingers crossed that the Kolache turn out the way your grandmother Anna used to make them!
Surati says
My Cech grandmother never used preserves, she used dried fruit, such as prune and apricot.
Petra Kupská says
The most traditional fillings for traditional Czech cakes are poppy seed, cottage cheese and fudge. A variety of seasonal fruits were most often used to decorate the cottage cheese filling. If preserves are used today, they should be chosen that are suitable for baking (they do not leak out).
Rosalia Q. Figueroa says
I tried this recipe, and it was perfect, but I have questions I want to ask; how can I reach you?
Petra Kupská says
For sure, write me at petra@cooklikeczechs.com! And thank you 🙂
Sandy says
A group of us (all Czech cousins) just made 300 kolache for my cousin’s 50th birthday. We had so much fun doing so and they turned out so yummy. We made cottage/cream cheese, poppyseed, prune, apricot, cherry, apple and pineapple. We used our babi’s recipe which is very similar to yours.
Petra Kupská says
That's fantastic, I am really happy with how the kolache turned out! I think that in addition to the recipe, the preparation with your cousins played a significant role in the wonderful outcome. It is always better to work with pleasant people 🙂 I also want to say happy 50th birthday to your cousin!
Megan says
My husband and I made these tonight and they were so great!! My great grandparents came from Czechoslovakia but they died before I knew them. I would like to think that my babi would have passed this recipe to me if she could have! Thank you for teaching it to me!
Petra Kupská says
Thank you, Megan, for your nice comment! I am glad you liked the recipe and that it reminded you of your beloved babi's baking 🙂
Ray E. Cartier says
We were about to try to duplicate your instructions when I discovered that I had no idea as to the amount of milk and flour that are needed.
If those are in there and I missed them, they should be highlighted.
Petra Kupská says
Hi Ray, thank you for your helpful note. Only the values given in imperial units (i.e. cups, spoons, etc.) will be recalculated if you change the batch quantity in the recipe card. The numbers in brackets do not change; you must manually multiply or divide them if necessary. I'll make a note on the recipe card to explain how the ingredient quantity conversion works.
Laurel says
Hello!
These are currently in the oven, but my dough seemed really dry. It didn't rise much and cracked along the edges when I shaped it. I've checked and rechecked the recipe and followed it exactly. I'd love to have these turn out as gorgeous as they look in your pictures (they still smell amazing!), any suggestions?
Petra Kupská says
Hi Laurel, I'm sorry to hear you're having trouble with the recipe! It is possible that some types of flour may be drier and absorb more liquid than others. Did you knead the dough by hand, please? The dough needs thorough processing. It also helps to let the dough rise in a closed oven with a pot of hot water on the bottom. A warm, moist environment does wonders for the dough's rising! I hope the kolache turned out well in the end.
Dan says
Ahoj Petra, kolaches in the oven in memory of my grandma who taught me how to bake. Used a mixed plum, red currant, and tart cherry jam made from fruit from our yard, with a splash of rum and slivovitz from CZ! Will share at Easter family gathering. Thank you for the helpful recipe!
Anicka Cooklikeczechs.com says
Ahoj Dan, thank you for the nice comment. I am happy the recipe reminded you of your grandmother´s baking. I hope your family will like it as well!
Courtney Gibson says
I am new to kolache recipes, I bake a lot of goodies for work potlucks and my friend asked me to make them. Said he cannot find any in our area. With that said I’ve never made pastry dough from scratch before and I’m just wondering if my test batch came out right.
They look the same and taste good, but they are not flaky like I am used to, more of a dense bread like texture. Is this correct? Since I have no reference I am unsure. I don’t know if I overworked the dough or underworked it… just want to make them perfectly 😍
Anicka Cooklikeczechs.com says
Dear Courtney, thank you for your comment and I hope the Czech kolace are a success! The kolace are baked with yeast dough and the texture could indeed be described as bread-like. They are beautifully fluffy on the first day, and last similarly on the second and third day.
Let me know how the baking turns out! 🙂
Nina says
My boyfriend sent me this recipe to make for "my kids" lol but I can't find any coarse sugar, can I replace it with something else and get the same result? I'm desperate, I really want to make this and have it turn out like he remembers it to be.
Mira says
Hello Nina, if you have cubed sugar available, it can be crushed in a grinder or mashed with a rolling pin and used as coarse / granulated sugar. In need, you can also use powdered sugar, but it contains about 3% anti-caking agent, mostly starch, so expect it may be a bit less sweet.
Julinne says
Can you freeze kolache? If so, what is the best method?
Jenny Robinson says
Hi! I'm excited to make these for my friends baby shower, she is from Czech Republic and requested these. Am I able to make dough the day before (with fillings) and place in fridge after the first rise? Would like to not be rushed in the morning as I am also preparing Chelbicky.
Petra Kupská says
Hi Jenny, thank you for your comment! Regarding the Kolache dough, you can prepare it in the evening and let it rise in the refrigerator overnight. You can also prepare the fillings in advance and store them in the fridge. However, be mindful that the fillings should be at room temperature when they come into contact with the raised dough, so don't forget to take them out of the fridge in time. Have a great baby shower!
Pane Kofroně says
Czech Texan here. Prasek's Hillje Smokehouse in Texas used to have decent Kolache as well.
Thank you for the recipes! I will be trying it soon along with your tvaroh and poppy seed filling recipes.
https://www.praseks.com/department/b-jos-czech-bakery/
Petra Kupská says
Thank you for your note!
Jamie Shumbera says
I just love your website! Thank you for this wonderful recipe.
Petra Kupská says
Thank you, Jamie, for your kind words!
Anička says
Dobrý den, Paní Kupská!
I have grown up in the US but my mom is from CZ and so we grew up with lots of Czech family.
I tried making these recipes two times! They taste delicious! But I am having trouble with the filling spilling out.
I suspect that most of the problem is because the middle of my koláčky has been rising A LOT (!!) while baking, so much that a lot of the filling spills out. It is true that my home kitchen is quite small and so when making 2x the recipe it took me a while to get the already prepared ones in the oven to bake. (Prepared meaning that they have been “indented,” have the egg wash, and filled with the sweet jam/poppy seeds). Help! 🙂
I really like this recipe because it uses all purpose flour, it can be difficult to find hrubá/polohrubá flour.
Děkuji vám za pomoc.
-Anna
Boguslaw says
Výborný!
I am from south of Poland, near to Czech - Polish border. I've found your cuisine, racipes are very similar to the Silesian ones from my region. Then I like it very much! Although they are often not healthy, dietary I like what you serve, very much ;)))
Best regards
Bogusław
Anicka Cooklikeczechs.com says
Thank you so much for your feedback and kind words, Bogusław - I really appreciate them. 🙂
Greetings from the Czech Republic.
Abino says
Okay so It looks good so I will try it.
Wow five minutes after I took them out of the oven
I ate three and eyeing a fourth .
These were the best mouth feel I have had in a long time just feather light!
Wondering can I put the filling on the middle of the dough close the dough around the filling and flatten them out a bit and then bake them…like a filled donut or patzki.
Petra Cook says
Fab outcome. The recepy is absolutely spot on. I used fast acting dry yeast and although it didn't bubble up in oven, putting the dough and the balls back with the steaming water worked wonders. I bought already prepared tin of Polish poppy seeds in Polish shop in England, 680 g tin and I used about one third. It all tastes fabulous. Another fab baking from Petra's website
Lisa says
Turned out perfect! Thank you! I made Apricot and Raspberry with strudel topping! My friends loved them!
Petra | Cook Like Czechs says
That's wonderful! I'm so glad they turned out great and that your friends loved them. You are welcome.
Vicki says
i have made these three times. The dough is a delight to work with and comes out soft, spongy, and very tasty. When they go in the oven mine look exactly like yours in the picture. However, when I take them out, the middle has risen and the filling is spilling out. Could. you help me figure out how to make them come out more flat, like those in your pictures of the finished kolache.
Petra Kupská says
Hi Vicky, thank you for your kind words and for keeping the tradition of baking Czech kolache alive! My tip is a well-risen dough - if it is not risen enough (proofed, leavened, raised), it can cause the pie to rise in the middle when baking. One of the ways to tell if the dough is well risen is that when you gently poke it with your finger, the indentation under your finger shouldn't come back, but should stay there. You also need to make a good depression in the middle of the cake before filling. I use a flat-bottomed cup that I dip in flour and press down a lot. Hope this will help. Good luck!
jim kloberdanz says
Tried it, LOVED IT, HIGHLY recommend it! You can come to our place and cook anytime you want to. Thank you very much!
Petra Kupská says
You are welcome! I am glad you liked it.
Lisa Farr says
I am very excited to try your recipe, my mothers maiden name was Sobatka and I grew up watching her make these! The prune filled one were my favorite!
peter miovski says
Great recipe easily to follow and looking forward to try it.
Rachel Smisek says
Would this recipe work well for the closed/tied kolaches that you saw in Montgomery, MN?
Heather says
I've been using your recipe (i guess now would be your original recipe) for almost a year now. i love it. I even use the dough for my cinnamon rolls. I am curious though of the few changes you made. the screen shot I have of the ingredients used more sugar, one egg, more butter and active dry yeast.
amanda sheriff says
Made these tonight and they were perfect! Thank you for sharing your experience and recipe. My family loved them.
Billy Koteras says
Thank you for an authentic recipe. There are so many fake recipes touted as authentic when they are nothing more than someone's imaginary cuisine. I'm from a Czech/Bohemian/Polish community in Texas and can attest to the fact that what you get in the donut shops ain't even close to the real thing. Thanks again and I'd like to see your recipe for Klobasniki.
Petra Kupská says
Thank you so much for your kind words! I completely understand what your frustration, there are so many “authentic” recipes out there that stray far from the real thing. I am so glad you enjoyed the recipe, and I truly appreciate your praise!
Happy cooking, Petra!
Janinka says
Kolache bring back lovely memories of my childhood, and a funny story. When my mother was a young secretary back in the 1930s, a young man invited her to tea at the Plaza Hotel, famed at that time for its afternoon teas. "They have the most delicious pastries," he said.
Well, they sat down and the pastries were bought out. My mother looked at them and thought, "Those are kolache. My mother makes those for breakfast!" But being polite, she took one, tasted it, and said, "Yes, they are delicious." But she thought, "My mother's are better!"
Ann Lewis says
Petra, I made these (poppy seed) yesterday and they brought back many good memories. I'm an 85 year old Canadian born to Czech parents and still make a lot of my mother's Czech recipes but I've never made these. In the 40's and 50's when I was a child, my mother made these, She pulverized the poppy seeds in a tall iron mortar and pestle (sitting on the floor with the mortar between her legs). My favorites were poppy seeds and also tvarohovi (cottage cheese). She hung the bag of cheese on the clothesline to separate the whey. Times were so different then. I've tried some of your recipes I was not familiar with and they were all delicious. I'm so happy to have found your blog. I save everyone of your emails in a separate folder. Hugs to you.
Petra Kupská says
Dear Ann,
thank you so much for sharing these beautiful memories with me. They paint a wonderful image. You’re right, times were so different then.
It means a lot tome that these recipes bring back memories from your childhood. That is exactly why I do what I do, to help keep those traditions alive for all of us, no matter where we live.❤️ I am especially honored that you save my emails. Thank you for cooking along with me and for carrying on your mother’s Czech recipes all these years.
Sending you a big hug back to Canada. 💛
Elaine says
Ahoj Petra, my grandmother made kolackes a lot. she would make them with Poppy seeds, or cheese. sometimes she also made them with prune. I always preferred poppy seed. it is such a joy for you providing a Czech cooking website! brings back so many memories. I still try to replicate the recipes today. I live in the US and I hold dearly my heritage and grandma's recipes.
Warm regards, Elaine
Ann Wiegers says
I made these for my Czech beloved, and he declared them to be better than those of the Czech bakery in Cedar Rapids (Iowa)! I used King Arthur brand flour, which makes the best yeast raised breads. I also used Solo brand pastry filling, which is thicker than purchased pie filling and less sweet than jam.