Homemade Kolaches
There’s something magical about Homemade Kolaches. The first time I made homemade kolaches, I was instantly transported back to my grandmother’s kitchen, where the sweet, warm scent of freshly baked pastries filled the air. Homemade kolaches have a special place in my heart, reminding me of cozy mornings and family gatherings. It’s not just about the taste but also the joy of creating something so delightful from scratch.
The Dough
Making the dough for homemade kolaches is like embarking on a mini baking adventure. I start with whole milk, melted butter, and eggs, blending them until just combined. The key is to keep the mixture slightly lumpy—it adds to the rustic charm. In my stand mixer, I mix the flour, sugar, yeast, and salt, then add the milk mixture. The dough transforms as I knead it, becoming smooth and elastic, ready to rise. Watching the dough rise in a warm place feels almost like a small miracle every time.
The Fillings
The fillings are where homemade kolaches truly shine. For the cheese filling, I blend softened cream cheese, sugar, flour, and a hint of lemon zest, then add ricotta for an extra creamy texture. For a fruity twist, I microwave mixed berries with sugar and cornstarch, creating a vibrant and tangy filling. Each batch of homemade kolaches becomes a canvas for different flavors—sometimes, I even experiment with apricot or raspberry. The combination of creamy cheese and luscious fruit makes each bite irresistible.
The Final Touch
Assembling and baking homemade kolaches is the most satisfying part. I divide the risen dough into 16 balls, press deep indents in each, and fill them with generous spoonfuls of cheese or fruit filling. After brushing the tops with egg wash and sprinkling streusel around the edges, they go into the oven. The aroma that fills my kitchen is heavenly, and when they come out, golden and slightly puffed, I can’t wait to taste them. Serving these warm, with a hot cup of coffee, makes all the effort worthwhile.
Table of Contents
Chef’s Notes- Homemade Kolaches
- Use Room Temperature Ingredients: Ensure all your ingredients, especially the dairy and eggs, are at room temperature. This helps the dough rise more evenly and ensures a smoother texture.
- Proofing the Yeast: If you are unsure about the freshness of your yeast, proof it first by mixing it with a little warm milk and sugar. If it bubbles and froths after 5-10 minutes, it’s active.
- Dough Consistency: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of milk.
- Overnight Rise: For a more developed flavor, let the dough rise overnight in the refrigerator. This slow fermentation enhances the taste and texture.
- Filling Consistency: Ensure the cheese filling is smooth and creamy by mixing thoroughly. For fruit filling, ensure it’s thick enough to hold its shape without running.
- Even Portions: Use a kitchen scale to divide the dough into equal portions for uniformly sized kolaches.
- Indentation Trick: Use the bottom of a measuring cup dusted with flour to create uniform indentations in the dough balls for the filling.
- Resting the Dough Balls: Let the shaped dough balls rest covered in a warm place for the full 1.5 hours to ensure they are soft and puffy before baking.
- Egg Wash Application: Apply the egg wash gently to avoid deflating the dough. This helps achieve a glossy, golden brown finish.
- Monitoring Baking Time: Keep an eye on the kolaches during the last few minutes of baking to prevent over-browning. They should be pale golden when done.
- Cooling Time: Allow the kolaches to cool for at least 20 minutes before serving to let the fillings set properly.
Homemade Kolaches
Dive into the delightful world of homemade kolaches! These pastries, filled with your choice of fruit or sweetened cheese, are sure to make your family swoon. Perfect for breakfast or a sweet treat, this recipe is simple yet impressive. Follow along and create bakery-quality kolaches right in your kitchen!
16
kolaches3
hours20
minutes288
kcal20
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minutesKeep the screen of your device on
Ingredients
For the Dough
1 cup whole milk
10 tablespoons unsalted butter, melted
1 large egg
2 large egg yolks
3 1/2 cups all-purpose flour (up to 4 cups)
1/3 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
For the Cheese Filling
6 ounces softened cream cheese
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon grated lemon zest
6 ounces ricotta cheese
For the Fruit Filling
10 ounces mixed berries (pineapple, blueberries, cherries)
5 tablespoons granulated sugar
4 teaspoons cornstarch
For the Streusel Topping
1 tablespoon all-purpose flour
2 tablespoons granulated sugar plus 2 teaspoons
1 tablespoon unsalted butter, chilled and cut into small pieces
For the Egg Wash
1 egg mixed with 1 tablespoon milk
- Alternative Ingredients:
Whole Milk: Almond milk dairy-free
Unsalted Butter: Coconut oil dairy-free
Cream Cheese: Vegan cream cheese dairy-free
Ricotta Cheese: Cottage cheese lower fat
Directions
- Dough Preparation – In a measuring cup, mix together the milk, melted butter, and eggs until combined (it will be lumpy). In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the milk mixture and knead on low speed for about 2 minutes. Increase the mixer speed to medium and continue kneading for an additional 8-12 minutes until the dough is smooth and no longer sticks to the sides of the bowl.
- Dough Rising – Transfer the dough to an oiled bowl and let it rise in a warm place for about an hour or refrigerate overnight in a covered bowl.
- Cheese Filling Preparation – In a mixing bowl, combine the softened cream cheese, sugar, flour, and lemon zest. Mix well for about a minute before adding the ricotta cheese and mixing for another 30 seconds. Cover and refrigerate until needed.
- Streusel Topping – Combine the flour, sugar, and chilled butter pieces in a bowl. Mix together using your fingers until crumbly. Cover and refrigerate until needed.
- Fruit Filling Preparation – In a microwave-safe bowl, combine the mixed berries, sugar, and cornstarch. Microwave on high for about 6-8 minutes, stirring halfway through cooking.
- Assembling Kolaches – Line two baking sheets with parchment paper. Divide the dough into 16 equal portions and shape them into balls. Arrange on prepared pans and cover with plastic wrap. Allow to rest in a warm place for about 1.5 hours. Preheat your oven to 350°F (175°C). Grease and flour the bottom of a 1/3 cup dry measure or a glass with a 2 1/4 inch diameter to make deep indents on top of each dough ball.
- Filling Kolaches – Fill each indentation with about 1.5 tablespoons of your chosen filling (cheese or fruit). Brush the tops of each pastry with the egg wash and sprinkle the sides with streusel.
- Baking Kolaches – Bake in the preheated oven for about 20-25 minutes until they are very pale in color but cooked through. Let cool for about 20 minutes before serving warm.
Equipment
- Chef’s Knife
- Cutting Board
- stand mixer
- Mixing Bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 288kcal
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 84mg
- Sodium: 196mg
- Potassium: 102mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 9g
- Protein: 7g
- Vitamin A: 518IU
- Vitamin C: 1mg
- Calcium: 62mg
- Iron: 2mg
FAQ- Homemade Kolaches
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Dissolve it in warm milk (about 110°F) with a teaspoon of sugar and let it sit for about 10 minutes until frothy before adding to the dough mixture.
Can I freeze the kolaches?
Yes, you can freeze baked kolaches. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. To reheat, thaw at room temperature and warm in a 350°F oven for about 10 minutes.
What other fillings can I use?
Apart from the suggested fruit and cheese fillings, you can use apricot jam, raspberry preserves, Nutella, or even savory fillings like sausage and cheese.
My dough is not rising, what could be the problem?
Ensure your yeast is fresh and active. Also, check that your rising environment is warm enough. Dough rises best in a warm, draft-free area. If it’s too cool, the dough will take longer to rise or may not rise at all.
How can I make the kolaches dairy-free?
Substitute whole milk with almond milk, unsalted butter with coconut oil, and use vegan cream cheese for the cheese filling. Make sure all other ingredients are also dairy-free.
