Soft and Fluffy Kolaches with Sweet Cheese and Fruit Fillings
These traditional Czech pastries feature a tender, pillowy yeast dough enriched with sour cream and butter, creating an incredibly soft texture with a delicate crust. Each kolache is topped with either creamy sweetened cheese filling or fruit preserves, then finished with a buttery crumb topping. The dough can be prepared ahead and refrigerated overnight for enhanced flavor development. Perfect for breakfast, brunch, or afternoon tea, these kolaches offer a delightful balance of rich, slightly tangy bread with sweet, comforting fillings that make them irresistible to both children and adults.
Ingredients
- 8 tablespoons salted butter
- ½ cup milk
- 4 cups bread flour
- ½ cup granulated sugar
- 1 packet instant yeast, fast rising
- 1 teaspoon salt
- 1 cup sour cream, gently warmed
- 2 large eggs, at room temperature
- ⅓ cup sugar
- 2 ½ tablespoons flour, bread is fine
- ⅛ teaspoon cinnamon
- 4 teaspoons melted butter
- 8 oz softened cream cheese
- ¼ cup sugar
- 1 egg yolk, room temperature
- lemon zest
- ½ teaspoon vanilla
- fruit pie fillings or preserves, assortment
Instructions
- 1
Soften butter in microwave or saucepan, then add milk and heat until milk boils and butter melts, cool to 130 degrees F
- 2
Combine 2 cups flour, sugar, yeast and salt in stand mixer bowl
- 3
Pour butter mixture into flour mixture, add warm sour cream and eggs, stir until well mixed
- 4
Add remaining flour by half cups until dough is soft but slightly sticky
- 5
Knead with dough hook until soft and elastic though still slightly sticky
- 6
Transfer to buttered bowl and let rise for 1 hour or refrigerate overnight
- 7
Punch down dough and divide into about 20 pieces
- 8
Place pieces on greased or parchment-lined baking sheets with 1 inch spacing
- 9
Brush with melted butter, cover with greased plastic wrap and let rise for 1-2 hours
- 10
Make cheese filling by beating cream cheese and sugar until smooth, then beat in egg yolk, zest and vanilla
- 11
Make crumb topping by mixing dry ingredients and tossing with melted butter until crumbly
- 12
Press small indentation in center of each roll and add spoonful of filling
- 13
Brush with more butter and sprinkle with crumb mixture
- 14
Bake at 350 degrees F for 18 to 20 minutes until very lightly browned
- 15
Serve fruit kolaches hot and cheese kolaches slightly cooled
Tips
Weigh flour for best results - aim for 504 grams total, adding gradually until dough is soft but slightly sticky rather than going by cup measurements alone.
The dough can be refrigerated overnight for slow rise and enhanced flavor - just allow extra rising time when shaping the next day.
Don't over-flour the dough as it should remain slightly sticky for the softest texture - resist the urge to add more flour than needed.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate up to 1 week
Dough can be made and refrigerated overnight before shaping
Serve fruit kolaches warm, cheese kolaches slightly cooled
Common Mistakes
Don't add too much flour or kolaches will be dense - dough should stay slightly sticky
Don't skip cooling milk mixture to proper temperature or it may kill the yeast
Substitutions
FAQ
Can I freeze these kolaches?
Yes, freeze baked kolaches for up to 3 months. Thaw at room temperature and warm briefly in oven before serving.
What if my dough isn't rising properly?
Check that yeast is fresh and milk mixture wasn't too hot. Cold environments slow rising - try a warm spot or longer rise time.
Can I make these without a stand mixer?
Yes, mix by hand and knead on floured surface for 8-10 minutes until smooth and elastic, though it will require more effort.