Sweet Kolache Recipe

READY IN: 3hrs 15mins
Recipe by Steve P.

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.

Top Review by MissWendy

Part of my growing up years was in a small town in Iowa (Spillville) where the old Czech women still make kolaches daily so I grew up always loving kolaches and using my mom's handed down recipe. Then I thought maybe I could improve on this a bit and found your recipe. I have the say overall the kolaches turned out softer and lighter than previous - success! The only difference is that I used 1 ounce of dry yeast rather than the 3 packages (3/4 ounce) and since I grew up eating closed kolaches I left the yeast rise, kneaded again just slightly, let rise again, made into kolaches, let rise one last time and baked - excellent. For filling I did something a little different this time by using cherries in some, apples in some, ham and cheese (a huge hit with my husband) and also a cheesecake type of filling in which I used 1 package cheesecake flavored instant pudding (mixed in just 1 c. of milk rather than 2 c. so the consistency is nice and thick) and added it to 1 1/2 packages (I forget the ounce, just the regular size) cream cheese with a touch of sugar to taste, creamed and added it the center filling of the kolaches, some by itself, others mixed with the cherries - turned out fantastic. My mom is going to be so jealous - thanks Steve! =)

Ingredients Nutrition


  1. Prepare Fillings and topping desired and set aside until ready to use.
  2. For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  3. For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  4. Add butter, then flour which has been dissolved in a little bit of water.
  5. Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  6. Allow to cool before use.
  7. Leftover filling can be frozen.
  8. For Cabbage Filling Fry the cabbage in the butter until soft.
  9. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  10. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  11. Let them sit overnight (or at least 6 hours) to rehydrate.
  12. Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  13. Add the cinnamon, sugar, and lemon zest.
  14. Mix thoroughly.
  15. Fills 24 kolaches.
  16. For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  17. Do not cover or fruit turns dark.
  18. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  19. Filling for about 2 dozen kolaches.
  20. For Cottage Cheese Filling Mix all ingredients together until blended.
  21. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  22. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  23. If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  24. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  25. Place sealed side down on the greased pan and butter the pastry.
  26. Let rise until light, sprinkle with topping and bake.
  27. For cream Cheese Filling Soften the cream cheese.
  28. Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  29. Filling for about 2 dozen kolaches.
  30. To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  31. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  32. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  33. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  34. Knead in enough of the remaining flour to make a moderately soft dough.
  35. Continue kneading until smooth and elastic, about 5 minutes.
  36. Place dough in a greased bowl, turn once to grease surface.
  37. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  38. Punch dough down and turn out onto lightly floured surface.
  39. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  40. Place about 1 inch apart on greased pans.
  41. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  42. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  43. Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  44. Bake in a preheated 425ºF oven for about 10-15 minutes.
  45. Brush kolaches with melted butter as they come out of the oven.

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