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A wooden board with freshly baked homemade kolaches filled with apricot jam and poppy seed filling, dusted with powdered sugar, next to a floral teacup and a white teapot.

Homemade Kolache

Kolaches are soft, pillowy pastries with rich Czech origins, now beloved in Texas. Whether filled with sweet fruit preserves, creamy cheese, or savory sausage, these homemade kolaches are fluffy, flavorful, and perfect for breakfast or a snack. This recipe includes both traditional Czech-style open-faced kolaches and Texas-style klobasneks, ensuring you can enjoy the best of both worlds!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 4 cups all-purpose flour or bread flour
  • 2 ¼ tsp 1 packet active dry yeast
  • 1 cup whole milk warmed (110°F)
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 1 large egg
  • 1 egg yolk
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Sweet Fillings:
  • Apricot Filling: 1 cup dried apricots ¼ cup sugar, ¼ cup water
  • Cherry Filling: 1 cup cherries fresh or canned, ¼ cup sugar, 1 tbsp cornstarch
  • Cream Cheese Filling: 4 oz cream cheese 2 tbsp sugar, ½ tsp vanilla extract
  • Poppy Seed Filling: ½ cup ground poppy seeds 2 tbsp sugar, 2 tbsp milk
  • Savory Fillings:
  • Classic Sausage Kolache: 6 smoked sausages or breakfast links
  • Ham & Cheese: ½ cup diced ham ½ cup shredded cheese
  • Jalapeño & Cheddar: ½ cup shredded cheddar 2 tbsp sliced jalapeños
  • For the Egg Wash:
  • 1 egg
  • 1 tbsp milk
  • Optional Streusel Topping for sweet kolaches:
  • 2 tbsp flour
  • 1 tbsp sugar
  • 1 tbsp butter melted

Equipment

  • Mixing Bowls – For preparing the dough and fillings.
  • Measuring Cups & Spoons – To ensure precise ingredient measurements.
  • Stand Mixer or Hand Mixer – For kneading the dough efficiently.
  • Rolling Pin – To shape the dough evenly.
  • Pastry Brush – For applying egg wash and melted butter.
  • Baking Sheet – To bake the kolaches evenly.
  • Parchment Paper – Prevents sticking and ensures even baking.
  • Dough Cutter or Knife – To portion the dough.
  • Cooling Rack – Allows kolaches to cool properly.
  • Saucepan – For cooking fruit fillings.
  • Wooden Spoon – To stir fillings without scratching cookware.

Method
 

  1. Prepare the Dough
  2. In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  3. In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, egg yolk, melted butter, and vanilla extract.
  4. Knead the dough for about 8 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
  6. Prepare the Fillings
  7. For fruit fillings, cook the ingredients over low heat until thickened.
  8. For cream cheese filling, mix all ingredients until smooth.
  9. For savory fillings, prepare sausage, ham, or cheese as needed.
  10. Shape the Kolaches
  11. For sweet kolaches, divide dough into 2-inch balls, flatten slightly, and create an indentation in the center for the filling.
  12. For savory kolaches (klobasneks), flatten the dough, place the filling in the center, and fully enclose the dough around it.
  13. Second Rise
  14. Place kolaches on a baking sheet lined with parchment paper.
  15. Cover and let rise for another 30 minutes.
  16. Bake the Kolaches
  17. Preheat oven to 375°F (190°C).
  18. Brush kolaches with egg wash.
  19. Sprinkle streusel topping on sweet kolaches, if using.
  20. Bake for 15-18 minutes until golden brown.
  21. Brush with melted butter (for savory kolaches) or dust with powdered sugar (for sweet kolaches).

Notes

Storage: Keep kolaches at room temperature for 2 days, refrigerate for a week, or freeze for up to 3 months.
Reheating: Warm in an oven at 300°F for 10 minutes.
Variations: Try Nutella-filled kolaches, cinnamon roll-style kolaches, or even Tex-Mex-inspired chorizo and egg fillings!
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