Our grandmother bakes these, and as soon as she takes the fluffy kolaches out of the oven, the sweet aroma of dough and filling draws everyone in the house to the table.
Soft, buttery, and filled with sweet cheese, poppy seeds, or fruit jam, kolache are one of the most beloved Czech pastries. They’re perfect for holidays, family gatherings, or just a cozy weekend treat with coffee.
Ingredients
For the dough
- 4 cups all-purpose flour (about 500 g)
- 1 packet (2 ¼ tsp) active dry yeast (7 g)
- ¾ cup milk, lukewarm (180 ml)
- ½ cup unsalted butter, melted (115 g)
- ⅓ cup granulated sugar (70 g)
- 2 egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
- Zest of 1 lemon
For the cheese filling (tvaroh)
- 1 cup farmer’s cheese or well-drained ricotta (250 g)
- 3 tbsp granulated sugar (40 g)
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp sour cream (optional, for creaminess)
For the poppy seed filling (optional)
- ½ cup ground poppy seeds (60 g)
- ⅓ cup milk (80 ml)
- 3 tbsp sugar (40 g)
- ½ tsp lemon zest or a few drops of almond extract
For topping
- 1 egg, beaten (for brushing)
- 3 tbsp melted butter (for brushing after baking)
- ¼ cup streusel or crumble topping (optional, for Moravian-style kolache)
Instructions
- Prepare the yeast
In a small bowl, combine lukewarm milk, 1 tsp sugar, and the yeast. Let it sit for about 10 minutes until foamy. - Make the dough
In a large bowl, mix flour, remaining sugar, salt, and lemon zest. Add egg yolks, melted butter, vanilla, and the activated yeast mixture.
Knead until smooth and elastic, about 8 to 10 minutes by hand or 5 minutes with a mixer.
Cover and let rise in a warm place until doubled in size, about 1 hour. - Prepare the fillings
- Cheese filling: Mix farmer’s cheese, sugar, egg yolk, vanilla, and sour cream.
- Poppy seed filling: Simmer milk and sugar together, then stir in ground poppy seeds and zest. Let cool.
- Shape the kolache
Punch down the dough and divide it into 12 to 16 equal pieces. Roll each into a ball and flatten slightly.
Press a dent in the center with your fingers or the bottom of a small glass. Fill with about 1 tablespoon of filling. - Let rise again
Place the kolache on a baking sheet lined with parchment paper. Cover lightly and let rise for 20 to 30 minutes. - Brush and bake
Preheat oven to 375°F (190°C). Brush the edges with beaten egg.
Bake for 15 to 18 minutes, until golden brown. - Finish
Brush warm kolache with melted butter. If desired, sprinkle with streusel or dust with powdered sugar.
Popular Fillings and Variations
- Fruit: Plum jam or apricot preserves for a fruity version.
- Moravian kolache: Filled and folded so the filling peeks out from the center.
- Mini kolache: Small wedding-style pastries often made with all three fillings and dusted with powdered sugar.
Serving Tip
Serve warm or at room temperature with coffee or tea. They also freeze beautifully. Just warm them up before serving.
