Kolaches Recipe – American Special
Kolaches are a beloved pastry with roots in Central Europe, brought to the United States by Czech immigrants. These soft, sweet yeast dough pastries are traditionally filled with fruit preserves or sweetened cream cheese. In Texas, they’ve evolved to include savory versions filled with sausage or ham, known as klobasneks. Whether sweet or savory, kolaches are perfect for breakfast, brunch, or dessert, offering a delightful combination of doughy goodness and flavorful fillings.
- Prep Time15 min
- Cook Time10 min
- Perform Time2 hr 30 min
- Total Time2 hr 55 min
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 teaspoon salt
- 3 cups all-purpose flour (plus extra for rolling)
- 1/4 cup sour cream
For the Filling (Fruit or Cream Cheese):
- 1/2 cup fruit preserves or jam (apricot, raspberry, or strawberry)
- OR
- 8 oz cream cheese, softened, mixed with 1/4 cup powdered sugar (for cream cheese filling)
For Topping:
- 1 tablespoon melted butter (for brushing)
- Optional: 1/4 cup powdered sugar (for dusting)
Prepare the Yeast Mixture:
In a small bowl, combine the warm milk and sugar.
Sprinkle the yeast over the milk and let it sit for about 5-10 minutes, until it becomes frothy.
Make the Dough:
In a large mixing bowl, combine the butter, eggs, salt, and sour cream.
Add the yeast mixture and mix well.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Knead the dough for about 5-7 minutes until smooth and elastic.
You can do this by hand or use a stand mixer with a dough hook.
Let the Dough Rise:
Lightly grease a bowl, place the dough in it, and cover with a clean towel.
Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the Kolaches:
Preheat your oven to 375°F (190°C).
Punch down the dough and turn it out onto a floured surface.
Roll it out to about 1/2-inch thickness.
Use a round cutter (about 2-3 inches in diameter) to cut out circles.
Place the circles on a greased or parchment-lined baking sheet.
Add the Filling:
Press your thumb into the center of each dough circle to create a well.
Spoon about 1 tablespoon of fruit preserves or cream cheese mixture into the center of each well.
Second Rise:
Cover the kolaches with a clean towel and let them rise for another 20-30 minutes.
Bake:
Brush the kolaches with melted butter and bake them in the preheated oven for 15-20 minutes, or until they are golden brown.
Serve:
Allow the kolaches to cool slightly before serving. If desired, dust with powdered sugar for extra sweetness.
Recipe Notes:
Dough Consistency: The dough should be soft and slightly sticky. If it’s too sticky to handle, add a little more flour, but be careful not to make it too dry.
Filling Variations: Traditional fillings include fruit preserves like apricot, raspberry, or strawberry. For a creamier option, mix softened cream cheese with powdered sugar.
Baking Tips: For a golden finish, brush the tops of the kolaches with melted butter before baking.
Storage: Kolaches are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.
Serving Suggestions: Serve kolaches warm for the best flavor. They pair wonderfully with a cup of coffee or tea for a delightful breakfast or snack.
