Description
Kolache is a soft, sweet pastry of Czech origin, traditionally filled with fruit preserves, cream cheese, or sausage. This recipe offers a simple way to prepare kolaches that are perfect for breakfast or an afternoon treat, combining a tender yeasted dough with a variety of delicious fillings.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter
- 1 egg
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
Filling
- Filling of your choice: fruit preserves, cream cheese, or sausage
Instructions
- Warm the Milk and Activate Yeast: Heat the milk until warm but not hot, then stir in the active dry yeast to dissolve and activate it. This step ensures the yeast starts fermenting properly.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, and salt thoroughly to prepare the base of your dough.
- Combine Wet and Dry Ingredients: Add softened butter, the egg, and the yeast mixture into the dry ingredients. Mix everything together until incorporated.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic, which develops the gluten for structure.
- Let Dough Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it has doubled in size. This fermentation process is essential for the fluffy texture.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the kolaches.
- Shape the Dough: Roll out the risen dough to about 1/4 inch thickness. Use a round cutter or glass to cut the dough into circles.
- Add Filling: Place a spoonful of your chosen filling—fruit preserves, cream cheese, or cooked sausage—in the center of each dough circle.
- Fold and Arrange: Gently fold the edges of each dough circle toward the filling to form a sealed pocket or slightly open shape, then place them spaced apart on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for approximately 20 minutes, or until the kolaches turn a golden brown color. Remove and let cool slightly before serving.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast—ideal temperature is about 100-110°F (37-43°C).
- You can customize fillings by mixing cream cheese with fruit or adding spices to sausage.
- Letting the dough rise properly is key to soft, fluffy kolaches.
- Use parchment paper on the baking sheet for easy cleanup and to avoid sticking.
- If you prefer a sweeter glaze, brush the kolaches with a simple sugar glaze after baking.
