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    You are in: Home / Recipes / Sweet Kolache Recipe
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    Sweet Kolache Recipe

    Sweet Kolache Recipe. Photo by Allie8480

    1/1 Photo of Sweet Kolache Recipe

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    3 hrs

    15 mins

    1Steve's Note:

    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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    Ingredients:

    Serves: 16-20

    Yield:

    kolaches

    Units: US | Metric

    For Dough

    For Posypka Topping

    For Poppyseed Filling

    For Cabbage Filling

    For Prune filling

    For Apricot filling

    • 1 (10 ounce) package dried apricots
    • 1 1/2 cups sugar, more to taste

    For Cottage cheese Filling

    For Cream Cheese Filling

    Directions:

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

    Ratings & Reviews:

    • on May 19, 2003

      55

      Thank you so much for this recipe. I've looked a long time for and authentic Czech version like my Grandma made when I was a kid.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2012

      55

      this looks exactly like the recipe i have been searching for! i was born and raised in west, texas. home of the original kolache fest :) now i'm living in georgia and no one knows what they are. lol. only problem now is i decided to diet before finding this recipe and that calorie count almost made me faint! will have to splurge now

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009

      55

      This is such a great recipe. My family is from Czechoslovakia and this reminds me of them. I have had so many compliments on the recipe. Thanks for posting it. I am making another batch tomorrow for my book club.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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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
    36%
    Total Fat 40.9 g
    62%
    Saturated Fat 21.1 g
    105%
    Cholesterol 162.4 mg
    54%
    Sodium 878.8 mg
    36%
    Total Carbohydrate 148.5 g
    49%
    Dietary Fiber 6.3 g
    25%
    Sugars 90.9 g
    363%
    Protein 17.9 g
    35%

    The following items or measurements are not included:

    dried pitted prunes

    lemons, zest of

    lemons, rind of

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