Kolaches

This incredibe Kolaches recipe will satisfy your cravings for a delightful and versatile pastry treat. These soft, pillowy pastries filled with a variety of sweet or savory fillings are perfect for breakfast, brunch, or as a delightful snack.

Discover how to make these traditional Czech pastries with this easy-to-follow recipe! Dive into the world of Kolaches with this delightful recipe and enjoy the authentic flavors and versatility they have to offer. Perfect for any occasion, these pastries are sure to become a beloved treat in your home.

Why you'll love this

Authentic Czech Delight

This Kolaches recipe stays true to its Czech roots, offering an authentic and traditional taste that will transport you to the streets of Prague. Indulge in the rich heritage of these pastries and experience the genuine flavors that have delighted generations.

Versatile Flavor Options

Whether you have a sweet tooth or prefer savory delights, this Kolaches recipe offers endless possibilities. Enjoy a wide range of fillings, including fruit jams like plum, strawberry, apricot, or poppy seed. You can customize them to suit your taste and preferences.

Soft, Pillowy Texture

Sink your teeth into the soft, fluffy texture of Kolaches, which are made with a tender dough that is similar to brioche. With a slightly sweet and buttery taste, these pastries offer the perfect balance of flavors and textures.

Easy-to-Make and Impressive

Don't be intimidated by their bakery-like appearance; Kolaches are surprisingly easy to make! Impress your friends and family with these homemade delights without spending hours in the kitchen. With the detailed instructions, you'll be able to create your own batch of Kolaches.

Ingredients and substitutions for Kolaches

• Plain flour: Plain or all purpose flour is recommended here which results in a nice light brioche style crumb.
• Eggs: As well as adding structure to the dough and cheese filling, the eggs will bind everything together, so are essential.
• Butter: Softened butter blends best to create a nice buttery, almost brioche style dough. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter in equal measure.
• Sugar: Superfine or caster sugar works best here adding a little sweetness to our dough
• Quark or cottage cheese: Quark is more commonly used in Central Europe due to it’s very light creaminess and a great substitute is cottage cheese which has the right tangy and creaminess.
• Jam: Plum or apricot jams are more traditional in kolaches and they both tastes great, a blueberry or blackberry would also be substitute in these.
• Raisins: Raisins or sultanas can be used in equal measure here and are traditional so are recommended to be included, unless you hate them, then you do you!

See recipe card for quantities.

How to make Kolaches:

Place the milk, tablespoon of the sugar and yeast into a large bowl and whisk to combine.

Set aside to activate for 5 minutes.

Add the remaining sugar, eggs, flour and softened butter to the yeast and knead on low to form a dough.

Knead on medium until you have a smooth dough, approximately 7 minutes.

The dough will still look slightly sticky, but when you touch it it or handle it to form into a ball, it should barely stick to your hands and that is when it’s ready to proof.

Lightly coat the base of your bowl with a little flour and place the dough therein.

Cover with a tea towel and set aside in a warm place to rise until doubled in size, at least 1 hour.

Preheat the oven to 180C/350F and line a baking tray.

Meanwhile, place the quark or cottage cheese, sugar and egg into a bowl and stir to combine until smooth.

Once the dough has risen separate into 12 equal pieces.

Fold the center of the dough out to make a nice smooth ball and place on your work surface before repeating with the remaining dough.

Roll a ball of dough into a circle and press the center down with the base of a glass.

Push the dough towards the glass while it still pressed into your dough to form a nice high edge.

Smooth out the center of your dough and the edges.

Place the dough onto your baking tray and spoon the cheese filling into the center.

Top with the plum jam and brush over a little of the beaten egg over the dough.

If you are making the streusel topping, combine the butter, sugar and flour into a bowl until it resembles a rough crumble mixture.

Sprinkle the streusel topping over, if using.

Place into the oven and bake until golden, approximately 20 minutes.

Remove and place onto a cooling tray.

If using streusal, sprinkle over a little whilst your kolaches are still warm.

Repeat with your remaining dough until all your kolaches are complete.

Serve up and dig in!

Enjoy.

Equipment needed to make this

Greaseproof paper: Lining your baking tray will make sliding your Kolaches off easy!

Hand or stand mixer: To knead the dough a hand or stand mixer works best, though this can be done by hand.

Rolling pin: A rolling pin will help you roll out your dough nice and evenly before you shape them.

Flat bottomed glass: A flat bottomed glass will help you create a nice indent into your pastries.

Mixing bowl: A large mixing bowl is best to create that dough and proof it.

Cereal bowls: You'll need two cereal bowls to stir the creamy filling and streusal topping.

Baking tray: A flat baking tray (or two) will help you bake your kolaches easily.

FAQ's for the best Kolaches

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