Kolaches
Submitted by vernon
Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.
YIELD
36 servingsPREP
20 minCOOK
60 minREADY
80 minIf you’ve ever driven through central Texas and stopped at a Czech bakery, you know kolaches. Soft, pillowy yeast bread rounds with a thumbprint of sweet fruit filling right in the center. This version features a from-scratch apricot puree that’s bright, tangy, and buttery.
The dough starts with scalded milk, which helps create that signature tender crumb. It’s a soft, slightly sticky dough by design. Don’t be tempted to add extra flour to make it easier to handle; that softness is what gives kolaches their cloud-like texture after baking.
Two rises are essential. The first lets the dough develop flavor and structure. The second rise happens after you shape the balls and place them on the baking sheet. Only after that second rise do you press the indentation in the center, otherwise the dough springs back and your filling has nowhere to go.
Pro Tips
- Cool the scalded milk mixture to 115-120°F (46-49°C) before adding yeast. Too hot and you’ll kill it, too cool and it won’t activate.
- Wet your thumb before pressing the indentation so the dough doesn’t stick and tear.
- The apricot filling should be thick, not runny. If it seems loose after pureeing, cook it down a few more minutes. Thin filling runs off during baking.
- These freeze beautifully. Cool completely, wrap individually, and freeze for up to 3 months.
Variations
- Use prune, poppy seed, or cream cheese filling instead of apricot for a more traditional Czech spread.
- Brush the tops with melted butter and sprinkle with streusel (butter, flour, sugar crumbled together) before baking for a posipka topping.
- For savory kolaches (klobasnek-style), skip the fruit and fill with sausage and cheese.
Ingredients
Directions
Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt.
Cool mixture to 115 to 120 F. In a large bowl, dissolve yeast in warm milk mixture.
Add flour gradually and knead to a very soft dough.
Cover and let rise until doubled in size--about one hour.
Shape dough into balls about 2” in diameter.
Place on greased baking sheets 2” apart.
Cover and let rise again until doubled--about 30 to 45 minutes.
When they have risen, make an indention in the center of each roll.
Fill each with desired filling and bake at 350℉ (180℃). for 20 to 25 minutes.
Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes).
Drain and place in a blender or food processor and puree.
In a saucepan, combine purée with sugar, lemon juice, and butter.
Cook over medium heat until butter has melted.
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