1/1 Photo of Sweet Kolache Recipe
3 hrs 15 mins
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.
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- 3 packages dry yeast
- 1/2 cup water
- 1 teaspoon sugar
- 1 cup butter
- 3/4 cup sugar
- 3 egg yolks
- 2 3/4 cups milk (scald and cool to lukewarm)
- 7 1/4 cups flour (more or less)
- 3 teaspoons salt
For Posypka Topping
For Poppyseed Filling
For Cabbage Filling
- 3 cups grated cabbage
- 1/8 teaspoon black pepper
- 1 ounce butter
- 1/2 cup sugar (or more)
- 1/3 teaspoon salt
- 1 teaspoon flour
For Prune filling
- 12 ounces dried pitted prunes
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 teaspoon grated lemons, rind of or 1/2 teaspoon orange rind
For Apricot filling
- 1 (10 ounce) package dried apricots
- 1 1/2 cups sugar, more to taste
For Cottage cheese Filling
- 1 pint dry curd cottage cheese
- 1 (8 ounce) package cream cheese
- 1 pinch salt
- 1 egg yolk
- 1/2 cup sugar
- 1 grated lemon, zest of
- 1/2 teaspoon lemon juice
For Cream Cheese Filling
- 1Prepare Fillings and topping desired and set aside until ready to use.
- 2For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
- 3For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
- 4Add butter, then flour which has been dissolved in a little bit of water.
- 5Cook, stirring constantly until poppyseed is done, at least 30 minutes.
- 6Allow to cool before use.
- 7Leftover filling can be frozen.
- 8For Cabbage Filling Fry the cabbage in the butter until soft.
- 9Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
- 10For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
- 11Let them sit overnight (or at least 6 hours) to rehydrate.
- 12Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
- 13Add the cinnamon, sugar, and lemon zest.
- 14Mix thoroughly.
- 15Fills 24 kolaches.
- 16For 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.
- 17Do not cover or fruit turns dark.
- 18Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
- 19Filling for about 2 dozen kolaches.
- 20For Cottage Cheese Filling Mix all ingredients together until blended.
- 21If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
- 22If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
- 23If using cottage cheese as a filling, be sure to enclose cheese in the dough.
- 24Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
- 25Place sealed side down on the greased pan and butter the pastry.
- 26Let rise until light, sprinkle with topping and bake.
- 27For cream Cheese Filling Soften the cream cheese.
- 28Beat remaining ingredients together with cream cheese in a medium-sized bowl.
- 29Filling for about 2 dozen kolaches.
- 30To 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.
- 31In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
- 32Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
- 33Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
- 34Knead in enough of the remaining flour to make a moderately soft dough.
- 35Continue kneading until smooth and elastic, about 5 minutes.
- 36Place dough in a greased bowl, turn once to grease surface.
- 37Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
- 38Punch dough down and turn out onto lightly floured surface.
- 39Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
- 40Place about 1 inch apart on greased pans.
- 41Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
- 42Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
- 43Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
- 44Bake in a preheated 425ºF oven for about 10-15 minutes.
- 45Brush kolaches with melted butter as they come out of the oven.
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Nutritional Facts for Sweet Kolache Recipe
Serving Size: 1 (282 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 1012.8
- Calories from Fat 368
- Total Fat 40.9 g
- Saturated Fat 21.1 g
- Cholesterol 162.4 mg
- Sodium 878.8 mg
- Total Carbohydrate 148.5 g
- Dietary Fiber 6.3 g
- Sugars 90.9 g
- Protein 17.9 g
The following items or measurements are not included:
dried pitted prunes
lemons, zest of
lemons, rind of