Delicious Kolaches recipe | Recipe critic

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Filled with dough and butter, these delicious kulaches have a wonderful flavour. This recipe is a tried-and-true favorite that will be a hit with your entire family!

I love baked goods, and there are so many good things to try. Start with cranberry cheesecake, cream puffs, and Danish apples! They are some of my favorites and they are sooo good!

Colaches with different flavors on a plate.

What is Colach?

Before you start baking, it’s always a good idea to know exactly what the recipe is before you start! Kolache (pronounced koo-lah-shee) is a Czech pastry made with sweet yeast dough. The dough is puffy and has a sweet cheese filling, plain or covered with jam. Colaches are not difficult to make. In fact, most of the time you spend will be waiting for them to get up and bake! The actual preparation time is short and gentle.

This dessert is very good and can be served after almost any meal. I’d normally love a classic pie or pancake after a big family meal, but these kolaches have now taken their rightful place at the top of that list! Kolaches are always a hit at any party, so give them a try and bring them to your next party to impress all your guests. He’ll take his socks off!

Ingredients for making kolachi

The ingredients you use to make kolaches are actually quite simple! In fact, you likely already have one in your kitchen. See recipe card at the bottom of the post for exact measurements.

  • pure milk: The milk should be warm (but not more than 110 degrees) to activate the yeast.
  • granulated sugar: This is used to sweeten the dough.
  • Rapid rise yeast: Even though I use quick-rising yeast, I still wanted to activate it.
  • ghee: I used unsalted butter in this recipe.
  • egg: In this recipe, you will be using whole eggs and one egg yolk.
  • flour: All-purpose flour works great for this recipe!
  • salt: The salt will enhance all the other ingredients.
  • Cream cheese: This is for stuffing and will mix better if you soften it at room temperature before making the kolaches.
  • Vanilla extract: This enhances all the sweet ingredients in the filling.
  • jam: This is what you can use for fruit stuffing. Choose any flavors you like!

Let’s bake some colaches!

This takes some time and patience but trust me. These kolaches are worth it! You’ll do this once and then you’ll want to repeat it over and over again!

kulachi dough

  1. Yeast activation: Combine warm milk (not more than 110°C) with 1 tablespoon of sugar and yeast in the bowl of a mixer. Leave it for 5 minutes or so until it becomes foamy. You can skip this step and go ahead to mix all the liquid ingredients together, but I like to activate the yeast even when the yeast is rising fast.
  2. Add butter and eggs: Add the melted butter, eggs, and egg yolk to the milk mixture and whisk together.
  3. Mix the flour: Add 3 cups of flour, remaining sugar, and salt to the wet ingredients and mix, using a dough hook, over low heat for about 2 minutes. If the dough is still too sticky, add 1/2 cup flour 2 tablespoons at a time until the dough is soft, not sticky. Use the dough hook to knead over medium-low heat for 8-10 minutes, until the dough pulls away from the sides and begins to come together.
  4. Cover the dough and let it rise. Transfer the dough to an oiled bowl and cover. Let it sit in a warm place for an hour or so, until it doubles in size. While the dough is rising, prepare the cream cheese filling.

Cream cheese filling

  1. Mix the filling ingredientsIn a bowl, whisk the cream cheese, sugar and flour. Once smooth, add the vanilla. Cover and set aside until you need it to fill the kulach.

assembly and baking

  1. Divide the dough, shape it into balls and let it rise: Divide the dough into 16 equal portions and shape into balls. Place on parchment-lined baking sheets and cover with a clean kitchen towel. Leave in a warm place for about an hour and a half, until doubled in size again.
  2. Preheat the oven and add the filling: As soon as the dough is cooked, preheat the oven to 350 degrees. Using the bottom of a large cookie scoop or just your fingers, make a large indentation in the middle of each ball of dough. Add 1 tablespoon of the cream cheese filling and 1 tablespoon of jam of your choice in the center of the cream cheese. Alternatively, you can use only about 1 tablespoon of cream cheese filling or jam instead of both.
  3. Brush with egg and bread wash: Brush the dough with the egg mixture and bake for 18-20 minutes. Don’t let the kulaches get too golden, you should just barely start to color them when they’re ready.
  4. Fabulous: Let it cool for 10-15 minutes before serving.
Pictures of the kolaches making process.

What filling flavors can I use?

The best part about kolaches is that different fillings are added to make it taste completely different. This means that the options are endless! I like to use jam or pie filling for kolaches. Here are some flavors you can try!

  • Cherry
  • apricot
  • raspberry
  • the strawberry
  • Lemon
  • apricot
  • blueberry
An enlarged image of a cream cheese and blueberry kulch.

How to store leftover colachis

If you have any cola leftovers, place the toppings in an airtight container. Put it in your fridge and it will last for 4-5 days.

Colach broken and ready to eat.


  • Combine warm milk (not more than 110°C) with 1 tablespoon of sugar and yeast in the bowl of a mixer. Leave it for 5 minutes or so until it becomes foamy. You can skip this step and go ahead to mix all the liquid ingredients together, but I like to activate the yeast even when it’s a quick rise yeast.
  • Add the melted butter, eggs, and egg yolk to the milk mixture and whisk together.
  • Add 3 cups of flour, remaining sugar, and salt to the wet ingredients and mix, using a dough hook, over low heat for about 2 minutes. If the dough is still too sticky, add the remaining 1/4 cup of the flour a few tablespoons at a time until the dough is soft, not sticky. Use the dough hook to knead over medium-low heat for 8-10 minutes, until the dough pulls away from the sides and begins to come together.
  • Transfer the dough to an oiled bowl and cover. Leave it in a warm place for about an hour, until it doubles in size. While the dough is rising, prepare the cream cheese filling.

Cream cheese filling

  • In a bowl, whisk together the cream cheese, sugar and flour. Once smooth, add the vanilla. Cover and set aside until needed.

assembly and baking

  • Divide the dough into 16 equal portions and shape them into balls. Place on parchment-lined baking sheets and cover with a clean kitchen towel. Leave in a warm place for about an hour and a half, until doubled in size again.

  • As soon as the dough is cooked, preheat the oven to 350 degrees. Using the bottom of a large cookie scoop or just your fingers, make a large indentation in the middle of each ball of dough. Add 1 tablespoon of the cream cheese filling and 1 tablespoon of jam of your choice in the center of the cream cheese. Alternatively, you can use only about 1 tablespoon of cream cheese filling or jam instead of both.

  • Brush the dough with the egg mixture and bake for 18-20 minutes. Don’t let them get too golden, they should just barely start to color them when they are ready.

  • Let it cool for 10-15 minutes before serving.



Serves: 16

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, methods of measurement, and portion sizes for each household.

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