Kolaches recipe

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Kolaches is a type of pastry filled with different types of filling (sweet or savory), very popular in Texas. Originally, kolaches was a Czech sweet but it soon became popular in Southern Texas in sweet and savory versions.
Preparation time: -, Cooking time: -, Serves: 0 


For the kolaches
1 package active dry yeast
1 cup warm milk
1/4 cup sugar
1 cup all purpose flour

2 eggs
1/2 cup melted unsalted butter
1 tsp salt

2 cups all purpose flour

1/4 cup melted butter (for brushing the kolaches)

For the kolache dried fruit filling
1 lb dried fruit
1/4 teaspoon of cinnamon
Lemon zest (from 1 lemon)
Sugar to taste

For the posypka
1/2 cup all purpose flour
1/2 cup granulated sugar
1 Tbsp butter
1/8 tsp cinnamon


Prepare the posypka
Prepare the posypka by mixing all ingredients in a bowl until crumbly. Set aside.

Make the kolaches dough
In a large bowl add the yeast, milk, sugar and one cup of flour and mix well until you get a smooth mixture. Cover and let rise at room temperature until it doubles in size.

In another bowl beat the eggs together with 1/2 cup of the melted butter and salt. When the yeast mixture is ready (has doubled in size) pour the egg mixture into the yeast mixture and mix thoroughly. Add the remaining 2 cups of flour (a little at a time), mixing well. Empty the dough on a floured surface and knead for 10 to 12 minutes until it is smooth and elastic.

Put the dough in a greased bowl, cover and let rise for about an hour, until it is doubled in size.

Make the kolache filling
Put the dried fruit in a bowl and cover with water for 3 to 4 hours (better if you soak them overnight). If you want to save time, soak them in hot water for 30 minutes. Strain the fruit and put in a frying pan together with the sugar, cinnamon and lemon zest. Cook them over low heat for about 15 minutes, mashing them with the back of a spoon or potato masher until you have a smooth puree. Empty in a bowl and set aside.

Make the kolaches
After the dough has risen punch it down. To make a kolache take a piece of dough a bit bigger than the size of a golf ball, roll it into a ball with your hands, then press with your palm to flatten it (it should be about 3 inches in diameter). Brush the dough with the melted butter and place on a well greased baking sheet. Continue with the rest of the dough, placing each piece next to the other but making sure there is at least 1 inch of space between them. When the baking sheet is full, cover and let the kolaches rise for 30 minutes. Use as many baking sheets as it takes, just make sure you leave enough space for the dough to rise.

When the kolaches have risen, use your fingers to make a round indentation about 1 inch in diameter, in the center of each one.

Fill the indentation with one tablespoon of the fruit filling and sprinkle with the posypka.

Bake the kolaches in the oven at 375 degrees Fahrenheit for 12 to 15 minutes, until golden brown.

Remove from the oven, brush with the melted butter and serve warm.

Notes and tips

Here are some alternative fillings that you can use instead of the fruit filling:

Dried prune filling


1 large package of dried pitted prunes
1 tsp cinnamon
1 tsp vanilla essence
3/4 cup granulated sugar

Cover the prunes with water in a cooking pot saucepan and simmer over low heat until soft. When soft drain them, put them in a bowl and mash them until smooth. Add the cinnamon, vanilla essence and sugar and mix well.

Cottage cheese filling


24 oz. cottage cheese, drained
1 cup granulated sugar
1 tsp vanilla essence
1/2 tsp almond extract
3 egg yolks

Put all ingredients in a bowl and mix thoroughly until well combined.
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