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Homemade Kolaches: Easy Fruit and Cheese Pastry Recipe

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These homemade kolaches are fluffy, slightly sweet pastries filled with fruit preserves or cream cheese, topped with a buttery streusel. They’re perfect for breakfast, brunch, or any occasion, and the dough is forgiving and easy to work with.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) warm milk (about 110°F/43°C)
  • 1/4 cup (60ml) warm water
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • About 1/2 cup fruit preserves or pie filling (apricot, raspberry, cherry, or prune)
  • 4 ounces (113g) block cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk (for the cheese filling)
  • 1/4 cup (31g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Proof the yeast: In your mixing bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy.
  2. Make the dough: Add the remaining sugar, salt, egg, melted butter, and 1 cup of the flour to the yeast mixture. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes (or use the dough hook on your stand mixer for 4-5 minutes). The dough should be smooth, soft, and elastic.
  4. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, until doubled in size.
  5. Make the cheese filling: While the dough rises, beat the softened cream cheese, sugar, vanilla, and egg yolk together until smooth. Set aside.
  6. Shape the kolaches: Punch down the risen dough and turn it onto a floured surface. Divide it into 12 equal pieces (about 55-60 grams each). Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, about 2 inches apart.
  7. Second rise: Cover the shaped kolaches loosely with plastic wrap and let them rise for another 30-45 minutes, until puffy.
  8. Make the indentations: Using your thumb or the back of a small spoon, press a deep indentation into the center of each kolache, almost to the bottom.
  9. Fill the kolaches: Spoon about 1 tablespoon of fruit preserves or cheese filling into each indentation.
  10. Make the streusel: In a small bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle a little streusel over the filled kolaches.
  11. Bake: Preheat your oven to 350°F (175°C). Bake the kolaches for 14-18 minutes, until the edges are lightly golden and the filling is bubbly.
  12. Cool: Let the kolaches cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

Don’t skip the yeast proofing. Make deep indentations to prevent filling from leaking. Rotate the baking sheet halfway through for even browning. The dough can be made ahead and refrigerated overnight after the first rise.

Nutrition

Keywords: kolaches, fruit kolaches, cream cheese kolaches, homemade kolaches, Czech pastry, breakfast pastry, sweet rolls

Find it online: https://bouncybowl.com/homemade-kolaches-easy-fruit-and-cheese-pastry-recipe/