Czech immigrants began arriving in Texas in the late 19th and early 20th centuries, and settled in Central Texas. They brought with them their culinary traditions, including sweet and savory kolaches. Kolaches, pronounced “koe-la-chees”, are delicious, soft, round, yeasted pastries filled with sweet or savory ingredients. The are made from a dough softer than a danish and similar to a brioche. Kolaches, from the Czech word for “cake,” originated in the Czech Republic and Slovakia, where they have been a staple of traditional Czech pastry for centuries.
In Austin, these Czech-inspired treats have become a beloved part of the local food scene, with both traditional and innovative versions available throughout the city. You can find them at local bakeries, donut shops, supermarkets, food trucks and even gas stations. Kolaches can be made with various fillings and flavor combinations, from classic cream cheese and fruit fillings like cherry and strawberry, to more savory ones like sausage.
In this post, we’ll bring a taste of Austin’s kolache culture into your home with an easy-to-make recipe that combines the buttery flavor of traditional kolaches with fruit and cream cheese fillings.
Try my other recipes for Dark Chocolate Bread Pudding with Salted Caramel Sauce, Peach Fried Pies, and Smoked Chocolate Chip Cookies.
Ingredients
Dough
- Active dry yeast
- Whole milk
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Eggs
- Kosher salt
Egg Wash
- Egg
- Cold water
Cream Cheese Filling
- Cream cheese
- Granulated sugar
- All-purpose flour
- Egg yolk
Fruit Filling
- Cherry preserves
Streusel Topping
- All-purpose flour
- Granulated sugar
- Unsalted butter
See recipe card for quantities.
Instructions
Dough
Warm the milk to 110°F. Combine the yeast, milk and sugar in a large bowl. Add 1 cup of flour and stir to combine. Cover with plastic wrap and let rise for 20 minutes. The mixture should double in size.
Beat 8 tablespoons of melted butter together with the egg, egg yolks and kosher salt in a stand mixer. Add the milk and yeast mixture to the stand mixer and mix. Slowly add 2 cups of the remaining flour and kneed for 2 minutes on low speed. You may need to stop the mixer periodically and scrape down the sides of the bowl. The dough should be soft and moist, but not overly sticky. If the dough is too sticky, slowly add up to another ½ cup of flour, one tablespoon at a time.
Knead the dough using the dough hook attachment for 8-10 minutes until the dough no longer sticks to the bowl. Transfer the dough to a lightly oiled bowl and let rise in a warm place for 1 hour.
Punch the dough down and divide into 12 pieces (about 75 grams each) and roll each piece into a ball. Place the dough balls on a lightly greased baking pan or parchment paper, cover with plastic wrap and let rise for 30 minutes. Meanwhile, make the fillings and topping (see below).
Cream Cheese Filling
Mix the cream cheese, granulated sugar, flour and egg yolk together in a small bowl.
Streusel Topping
Mix the streusel topping ingredients together with a fork.
Assemble and Bake
Gently flatten each ball into a disc. Grease the bottom of a ⅓ cup dry measure and press an indentation into the center of each ball. Fill each indention with a portion of the of cream cheese filling. Top with 2 teaspoons of cherry preserves.
Beat the remaining egg with a tablespoon of water to make the egg wash. Brush the wash onto the pastry not covered by cream cheese or jam. Sprinkle the topping over each kalache.
Bake for 12-15 minutes. Do not over bake, They should be pale in color, not browned. Allow to cool for 15 minutes before serving.
Storage
Store leftover kolaches in an airtight container in the refrigerator for up to 3 days. Because these have cream cheese and jam, it's best to refrigerate them. Reheat them in a 300°F oven for 8 minutes.
Final Thoughts
The next time you’re in the mood for baking, consider trying this kolache recipe. Whether you opt for the classic fruit and cream cheese fillings or explore other sweet and savory options, you’re sure to enjoy a taste of Austin's unique kolache heritage right in your own kitchen.
Related
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📖 Recipe
Homemade Kolaches with Cream Cheese and Fruit Filling Recipe
Ingredients
Dough
- 1 tbs active dry yeast
- 1 cup whole milk warmed
- ⅓ cup granulated sugar
- 3.5 cups all-purpose flour divided
- 8 tbs unsalted butter melted
- 1 egg
- 2 egg yolks
- 1 teaspoon kosher salt
Egg Wash
- 1 egg beaten
- 1 tbs water
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tbs all-purpose flour
- 1 egg yolk
Fruit Filling
- 8 tbs cherry preserves
Streusel Topping
- 1 tbs all-purpose flour
- 3 tbs granulated sugar
- 1 tbs unsalted butter cut into 6 pieces and chilled
Instructions
Dough
- Warm the milk to 110°F. Combine the yeast, milk and sugar in a large bowl. Add 1 cup of flour and stir to combine. Cover with plastic wrap and let rise for 20 minutes. The mixture should double in size.
- Beat 8 tablespoons of melted butter together with the egg, egg yolks and kosher salt in a stand mixer. Add the milk and yeast mixture to the stand mixer and mix. Slowly add 2 cups of the remaining flour and kneed for 2 minutes on low speed. You may need to stop the mixer periodically and scrape down the sides of the bowl. The dough should be soft and moist, but not overly sticky. If the dough is sticky, slowly add up to another ½ cup of flour, one tablespoon at a time.
- Knead the dough using the dough hook attachment for 8-10 minutes until the dough no longer sticks to the bowl. Transfer the dough to a lightly oiled bowl and let rise in a warm place for 1 hour.
- Punch the dough down and divide into 12 pieces (about 75 grams each) and roll each piece into a ball. Place the dough balls on a lightly greased baking pan or parchment paper, cover with plastic wrap and let rise for 30 minutes. Meanwhile, make the fillings and topping (see below).
Cream Cheese Filling
- Mix the cream cheese, granulated sugar, flour and egg yolk together in a small bowl.
Streusel Topping
- Mix the streusel topping ingredients together with a fork.
Assemble and Bake
- Gently flatten each ball into a disc. Grease the bottom of a ⅓ cup dry measure and press an indentation into the center of each ball. Fill each indention with a portion of the of cream cheese filling. Top with 2 teaspoons of cherry preserves.
- Beat the remaining egg with a tablespoon of water to make the egg wash. Brush the wash onto the pastry not covered by cream cheese or jam. Sprinkle the topping over each kalache.
- Bake for 12-15 minutes. Do not over bake. They should be pale in color, not browned. Allow to cool for 15 minutes before serving.
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