Czech Kolache Recipe

Craving authentic Czech food? Start with kolache—sweet, round pastries filled with fruit, cheese, or poppy seeds. Brought to America by Czech immigrants in the 1800s, they’ve been a beloved treat for generations. One bite says it all!

Course Sweet Pastry

Cuisine Czech

Keyword Authentic Czech Food

Prep Time 20

Cook Time 13

Rising Time 2

Total Time 2 33

Servings kolache

Calories 239kcal

Author Petra Kupská

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

Cups - Metric

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.

Nutrition