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Kolaches

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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 servings

PREP

20 min

COOK

60 min

READY

80 min

If 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

2 473
CUPS ML MILK
½ 118
CUP ML SUGAR
1 1
LARGE EACH EGG
beaten
½ 118
CUP ML BUTTER
1 5
TEASPOON ML SALT
2 30
TABLESPOONS ML YEAST, ACTIVE DRY
dry
6 1.4
3 710
CUPS ML FILLING *
Filling
½ 226.8
POUND G APRICOTS, DRIED
79
CUP ML SUGAR
¼ 1.3
TEASPOON ML LEMON JUICE
1 ½ 23
TABLESPOONS ML BUTTER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 146 23% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 96mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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