You’re about to embark on a delicious journey through the world of kolaches, where sweet meets savory in the most delightful ways. Whether you’re a seasoned baker or new to the kitchen, these 18 easy kolache recipes are sure to inspire your next baking adventure. From classic fruit-filled to inventive savory twists, there’s a kolache here for every taste. Let’s dive in and discover your new favorite!
Classic Czech Kolache
Venturing into the heart of Central European baking, the Classic Czech Kolache stands as a testament to the simplicity and warmth of traditional pastries. This sweet, pillowy dough cradling a dollop of fruit or cheese filling invites a moment of pause, a gentle reminder of the joys found in slow baking and shared heritage.
Ingredients
– 2 cups all-purpose flour (I find King Arthur flour gives the best texture)
– 1/4 cup granulated sugar (for that subtle sweetness)
– 1/2 cup whole milk, warmed to 110°F (just like my grandma used)
– 1/4 cup unsalted butter, melted and slightly cooled (I prefer European-style butter for its richness)
– 1 large egg, room temperature (it blends smoother)
– 1 packet (2 1/4 tsp) active dry yeast (the backbone of our fluffy dough)
– 1/2 tsp salt (to balance the sweetness)
– 1 cup fruit preserves (apricot or prune are traditional, but feel free to experiment)
– 1 egg yolk, beaten (for that golden shine)
Instructions
1. In a small bowl, dissolve the yeast and a pinch of sugar in the warmed milk. Let it sit for 5 minutes until frothy, signaling the yeast is active.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time, but avoid over-flouring to keep the kolache tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet, spacing them 2 inches apart.
6. Use your thumb to make an indentation in the center of each ball, then fill with a teaspoon of fruit preserves. Tip: Don’t overfill to prevent spills during baking.
7. Cover the kolache with a damp cloth and let rise for another 30 minutes. Preheat your oven to 375°F during the last 10 minutes.
8. Brush the edges of the kolache with beaten egg yolk for a glossy finish. Bake for 12-15 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
The kolache emerge from the oven with a golden hue, their edges slightly crisp against the soft, yielding dough. The fruit filling, now warm and slightly bubbly, offers a sweet contrast to the buttery pastry, perfect alongside a morning coffee or as an afternoon treat.
Sweet Cream Cheese Kolache
Kindly imagine the warmth of a kitchen in the early hours, where the scent of sweet dough and cream cheese fills the air, a comforting embrace before the day begins.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/4 cup granulated sugar (a little more if you have a sweet tooth like me)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 packet active dry yeast (I find the quick-rise variety works wonders here)
- 1/2 cup whole milk, warmed to about 110°F (it should feel like a warm bath)
- 1/4 cup unsalted butter, melted (I let mine cool slightly before using)
- 1 large egg, room temperature (it blends smoother when not cold)
- 8 oz cream cheese, softened (I leave it out for an hour before starting)
- 1/4 cup powdered sugar (for that dreamy cream cheese filling)
- 1 tsp vanilla extract (the real stuff makes all the difference)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, salt, and yeast.
- Add the warmed milk, melted butter, and egg to the dry ingredients, stirring until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, a light dusting of flour helps.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Tip: A hand mixer makes this step a breeze.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Punch down the dough and divide into 12 equal pieces. Roll each into a ball and flatten slightly on the baking sheet.
- Make a deep indentation in the center of each dough round and fill with a spoonful of the cream cheese mixture. Tip: Don’t overfill, or it might leak during baking.
- Bake for 15-18 minutes, until the edges are golden but the tops are still soft.
Perfectly tender with a slight chew, these kolaches offer a delightful contrast between the sweet dough and the tangy cream cheese center. Try them warm, with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.
Apricot Kolache
Dawn breaks softly, and with it comes the thought of something sweet, something tender—like the apricot kolache that reminds me of lazy Sunday mornings. This pastry, with its delicate dough and fruity heart, is a whisper of comfort in every bite.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra lightness)
- 1/4 cup granulated sugar (just enough to sweeten without overpowering the apricot)
- 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the dough)
- 1/2 cup whole milk, warmed to about 110°F (it should feel like a warm bath)
- 1 large egg, room temperature (it blends smoother this way)
- 1 tsp active dry yeast (the magic behind the rise)
- 1/2 tsp salt (to balance the sweetness)
- 1 cup apricot preserves (homemade or your favorite store-bought brand)
- 1 egg yolk, beaten (for that golden shine)
Instructions
- In a small bowl, dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and pour in the yeast-milk mixture and the room temperature egg. Stir until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb to make an indentation in the center of each ball. Fill each indentation with a generous teaspoon of apricot preserves.
- Brush the edges of the kolaches with the beaten egg yolk for a glossy finish.
- Bake for 15-18 minutes, or until the edges are golden and the preserves are bubbly.
How the kolaches come out of the oven, their edges crisp and the centers soft with molten apricot, is nothing short of magical. Serve them warm, perhaps with a dusting of powdered sugar or a dollop of whipped cream, and watch as they disappear before your eyes.
Poppy Seed Kolache
Dawn breaks softly, and with it comes the thought of something sweet, something comforting. Today, I find myself drawn to the humble yet utterly delightful Poppy Seed Kolache, a pastry that whispers of tradition and the simple joys of baking.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/2 cup granulated sugar (just the right amount to sweeten without overpowering)
- 1/4 cup unsalted butter, softened (room temperature blends so much better)
- 1 large egg (I prefer room temp eggs here, they incorporate more smoothly)
- 1/2 cup warm milk (about 110°F, it should feel just warm to the touch)
- 1 packet active dry yeast (the magic behind the fluff)
- 1/2 cup poppy seed filling (homemade or store-bought, both have their charms)
- 1 tbsp powdered sugar for dusting (because every kolache deserves a little snowcap)
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready.
- In a large mixing bowl, combine the flour and sugar. Add the softened butter and egg, mixing until just combined.
- Pour in the yeast mixture, stirring until a soft dough forms. Tip: If the dough feels too sticky, a sprinkle of flour can save the day.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. It should spring back when poked gently.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly with your palms.
- Place a teaspoon of poppy seed filling in the center of each dough round. Fold the edges over the filling, pinching to seal. Tip: A little water on your fingers can help seal the edges if they’re being stubborn.
- Arrange the kolaches on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
- Preheat your oven to 350°F. Bake the kolaches for 15-20 minutes, until golden brown. Tip: Keep an eye on them after 15 minutes; ovens can vary wildly.
- Let the kolaches cool slightly before dusting with powdered sugar.
Biting into a Poppy Seed Kolache is like uncovering a secret—the soft, pillowy dough giving way to the rich, nutty filling. Serve them warm with a dollop of whipped cream or alongside a cup of strong coffee for a moment of pure bliss.
Blueberry Kolache
Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about the thought of baking. Today, it’s the humble yet vibrant Blueberry Kolache that calls to me, a sweet embrace of dough and fruit that feels like a quiet celebration of the season.
Ingredients
- 2 cups all-purpose flour (I find King Arthur flour gives the best texture)
- 1/4 cup granulated sugar (a little extra for sprinkling never hurts)
- 1/2 tsp salt (sea salt, for its subtle crunch)
- 1 packet (2 1/4 tsp) active dry yeast (proof it in warm milk to ensure it’s alive and kicking)
- 1/2 cup whole milk, warmed to 110°F (just a tad warmer than body temperature)
- 1/2 cup unsalted butter, melted and slightly cooled (I prefer European-style for its richness)
- 2 large eggs, room temperature (they incorporate more smoothly)
- 1 cup fresh blueberries (tossed in a tbsp of flour to prevent sinking)
- 1 tsp vanilla extract (the real deal, please)
Instructions
- In a small bowl, combine the warm milk and yeast, letting it sit for 5 minutes until frothy. This is your cue that the yeast is active.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center.
- Pour the yeast mixture, melted butter, eggs, and vanilla extract into the well. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8 minutes, until smooth and elastic. The dough should spring back when poked.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet, spacing them 2 inches apart.
- Make an indentation in the center of each ball with your thumb. Fill each with a spoonful of blueberries, pressing them gently into the dough.
- Cover and let rise for another 30 minutes. Preheat your oven to 375°F during the last 10 minutes.
- Bake for 15-18 minutes, until golden. A toothpick inserted should come out clean, except for possible blueberry juice.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with sugar while still warm.
Buttery and tender, these kolaches offer a delightful contrast between the soft dough and the burst of juicy blueberries. Serve them warm, with a dollop of clotted cream or a drizzle of honey, to elevate their humble charm.
Cherry Kolache
Today, as the early morning light filters through my kitchen window, I find myself drawn to the comforting process of making Cherry Kolache, a pastry that holds a special place in my heart. The soft dough, the sweet cherry filling, and the gentle warmth of the oven create a moment of peace in the bustling world.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra lightness)
- 1/4 cup granulated sugar (a little extra never hurts)
- 1/2 tsp salt (the fine sea salt is my preference)
- 1 packet (2 1/4 tsp) active dry yeast (proof it in warm milk to ensure it’s alive and kicking)
- 1/2 cup whole milk, warmed to 110°F (just a tad warmer than body temperature)
- 1/4 cup unsalted butter, melted (I always go for European-style for its richness)
- 1 large egg, room temperature (it blends into the dough more smoothly)
- 1 cup cherry pie filling (homemade or store-bought, both work beautifully)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy.
- Add the melted butter and egg to the yeast mixture, stirring to combine.
- Gradually mix the wet ingredients into the dry ingredients until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a ball and place on a baking sheet lined with parchment paper.
- Make a deep indentation in the center of each ball and fill with a tablespoon of cherry pie filling.
- Cover and let rise for another 30 minutes until puffy.
- Preheat the oven to 350°F and bake the kolaches for 15-20 minutes until golden brown.
- Allow to cool slightly on a wire rack before serving.
As you bite into the Cherry Kolache, the tender dough gives way to the juicy, tangy cherry filling, a perfect balance of flavors and textures. Enjoy them warm with a dusting of powdered sugar or alongside a cup of strong coffee for a truly comforting experience.
Raspberry Kolache
Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as comforting as this Raspberry Kolache. It’s a tender pastry that cradles a sweet-tart raspberry filling, a humble treat that feels like a warm hug on a cool morning.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra lightness)
- 1/4 cup granulated sugar (a little extra never hurts)
- 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
- 1/2 cup whole milk, warmed to 110°F (just a tad warmer than body temperature)
- 1 large egg, room temperature (it blends smoother this way)
- 1 tsp active dry yeast (the magic behind the rise)
- 1/2 tsp salt (to balance the sweetness)
- 1 cup raspberry jam (homemade or your favorite store-bought brand)
- 1 tbsp powdered sugar for dusting (because everything’s better with a little snow)
Instructions
- In a small bowl, dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and pour in the yeast-milk mixture and the egg. Stir until a soft dough forms. Tip: If the dough feels too sticky, a sprinkle of flour can help, but don’t overdo it.
- Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb to make a deep indentation in the center of each ball. Fill each indentation with about 1 tbsp of raspberry jam. Tip: Don’t overfill, or the jam will bubble over during baking.
- Bake for 20-25 minutes until the kolaches are golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: Dust with powdered sugar while still slightly warm for it to stick better.
Just out of the oven, these kolaches are a delightful contrast of textures—soft, pillowy dough with a slightly crisp exterior giving way to the gooey, fruity center. Serve them alongside a cup of strong coffee for a morning treat, or as a sweet ending to a leisurely brunch.
Strawberry Kolache
Just like the first light of dawn, this Strawberry Kolache recipe brings a gentle sweetness to your morning, a soft reminder of summer’s fleeting beauty.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that airy texture)
- 1/4 cup granulated sugar (a little extra never hurt)
- 1/2 tsp salt (the fine sea kind, it dissolves better)
- 1 packet (2 1/4 tsp) active dry yeast (proof it in warm water to awaken its magic)
- 1/2 cup whole milk, warmed to 110°F (like a baby’s bath, just warm to the touch)
- 1/4 cup unsalted butter, melted (I let it cool slightly to avoid cooking the eggs)
- 1 large egg, room temperature (it blends smoother this way)
- 1 cup fresh strawberries, diced (the riper, the sweeter)
- 1 tbsp lemon zest (for that bright, sunny note)
- 1/4 cup strawberry jam (homemade or store-bought, both work)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy.
- Add the melted butter, egg, and yeast mixture to the dry ingredients, stirring until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal pieces, rolling each into a ball.
- Place the balls on a baking sheet, cover, and let rise for another 30 minutes.
- Preheat your oven to 375°F and make an indentation in each ball with your thumb.
- Fill each indentation with diced strawberries and a dollop of strawberry jam.
- Bake for 15-18 minutes until golden brown. Tip: Rotate the pan halfway for even baking.
- Remove from oven and let cool on a wire rack. Tip: Brush with melted butter for extra shine.
- Sprinkle with lemon zest before serving. Tip: Serve warm to enjoy the gooey center.
Velvety soft with pockets of jammy strawberries, these kolaches are a tender embrace in pastry form. Enjoy them with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.
Peach Kolache
Many evenings, when the light slants just so through the kitchen window, I find myself drawn to the comforting ritual of baking. Today, it’s the peach kolache, a tender pastry that cradles the sweetness of summer in every bite.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra lightness)
- 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the pastry)
- 1/4 cup granulated sugar (just enough to sweeten the dough)
- 1/2 tsp salt (to balance the sweetness)
- 1/2 cup whole milk, lukewarm (helps the yeast activate beautifully)
- 1 large egg, room temperature (for a richer dough)
- 1 tsp active dry yeast (the magic behind the rise)
- 1 cup peach preserves (homemade or your favorite store-bought)
- 1 tbsp powdered sugar, for dusting (a whisper of sweetness on top)
Instructions
- In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready.
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and pour in the yeast-milk mixture and the egg. Stir until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb to make an indentation in the center of each ball. Fill each with a teaspoon of peach preserves.
- Bake for 20-25 minutes until the edges are golden brown. Let them cool slightly on the baking sheet before dusting with powdered sugar.
How the kolache emerges from the oven, its edges crisp and golden, the peach preserves glistening like jewels, is a sight to behold. Serve them warm, when the pastry is at its most tender, and the peach filling is just the right amount of sweet and tangy. A dollop of whipped cream on the side wouldn’t hurt, either.
Apple Kolache
Remembering the warmth of my grandmother’s kitchen, the apple kolache brings back a flood of memories, its sweet aroma filling the air as it bakes to golden perfection.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra lightness)
- 1/2 cup unsalted butter, softened (room temperature blends smoother)
- 1/4 cup granulated sugar (just enough to sweeten the dough)
- 1 large egg (room temperature eggs incorporate better)
- 1/2 cup warm milk (about 110°F, to activate the yeast)
- 1 packet active dry yeast (the backbone of our fluffy dough)
- 2 medium apples, peeled and diced (I prefer Granny Smith for a tart contrast)
- 1 tsp ground cinnamon (for that unmistakable warmth)
- 1 tbsp lemon juice (to keep the apples from browning)
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- Gradually add the flour and yeast mixture, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, toss the diced apples with cinnamon and lemon juice in a bowl.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a ball, then flatten and place a spoonful of the apple mixture in the center.
- Fold the edges over the filling, pinching to seal, and place seam-side down on the baking sheet.
- Bake for 20-25 minutes until the kolaches are golden brown.
- Let them cool slightly on a wire rack before serving.
Kolaches emerge from the oven with a tender crumb and a juicy apple center, the cinnamon lending a spicy note that dances on the palate. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.
Pineapple Kolache
Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to the comforting embrace of baking. There’s something about the sweet, tangy aroma of pineapple kolache that feels like a warm hug, a reminder of simpler times and shared smiles.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/2 cup granulated sugar (a little extra never hurt)
- 1/4 cup unsalted butter, softened (room temperature blends so much better)
- 1 large egg (I prefer room temp eggs here)
- 1/2 cup whole milk (warmed slightly to activate the yeast)
- 1 packet active dry yeast (the heart of the dough)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup pineapple preserves (the star of the show, go for the chunky kind)
Instructions
- In a small bowl, dissolve the yeast in warm milk (about 110°F) and let it sit for 5 minutes until frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until fully incorporated, then gently mix in the yeast mixture.
- Gradually add the sifted flour and salt, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces, rolling each into a ball.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Make a deep indentation in the center of each ball and fill with a generous spoonful of pineapple preserves.
- Bake for 20-25 minutes until golden brown and the filling is bubbly.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Unwrapping the layers of flavor in these kolaches reveals a tender, buttery dough that gives way to the vibrant, juicy pineapple center. Perfect for a quiet morning treat or as a sweet offering at your next gathering, they’re a little nod to tradition with every bite.
Lemon Kolache
Beneath the soft glow of the morning light, there’s something profoundly comforting about the delicate crumb of a lemon kolache, its citrusy whisper a gentle nudge to awaken the senses. This recipe, a tender nod to tradition, weaves simplicity with the bright, tangy embrace of lemon, creating a pastry that feels like a quiet moment of joy.
Ingredients
– 2 cups all-purpose flour (I always sift mine for that airy texture)
– 1/2 cup granulated sugar (a little extra for sprinkling never hurts)
– 1/4 cup unsalted butter, softened (room temp blends so much smoother)
– 1 large egg (I prefer room temp eggs here for even mixing)
– 1/2 cup whole milk (warmed just enough to take the chill off)
– 1 tbsp active dry yeast (proofing it first ensures a happy rise)
– Zest of 1 lemon (the brighter, the better for that sunny flavor)
– 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
1. In a small bowl, dissolve the yeast in warmed milk with a pinch of sugar, letting it sit for 5 minutes until frothy.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and lemon zest until fully incorporated.
4. Gradually add the flour and salt, alternating with the yeast mixture, mixing until a soft dough forms.
5. Turn the dough onto a floured surface and knead gently for about 5 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
7. Preheat your oven to 350°F and line a baking sheet with parchment paper.
8. Punch down the dough and divide into 12 equal pieces, shaping each into a ball and placing them on the prepared sheet.
9. Let the kolache rise again for 30 minutes, then bake for 15-20 minutes until golden.
10. Cool slightly on a wire rack before serving, dusted with a little extra sugar if desired.
Fluffy and tender, these lemon kolaches carry the perfect balance of sweet and tart, with a texture that melts delicately on the tongue. Serve them warm with a dollop of lemon curd or alongside a cup of earl grey tea for a truly serene breakfast moment.
Cinnamon Sugar Kolache
Comfort comes in many forms, and today, it arrives in the shape of a cinnamon sugar kolache, a tender pastry that wraps you in warmth with every bite. This recipe is a humble nod to tradition, yet it carries the simplicity of home baking that feels just right for a quiet morning.
Ingredients
- 2 cups all-purpose flour (I always sift mine for extra lightness)
- 1/4 cup granulated sugar (a little extra for sprinkling never hurt)
- 1 packet (2 1/4 tsp) active dry yeast (the heart of the dough’s rise)
- 1/2 cup whole milk, warmed to 110°F (just like a baby’s bath, warm but not hot)
- 1/4 cup unsalted butter, melted (I let it cool slightly to avoid cooking the yeast)
- 1 large egg, room temperature (it blends more smoothly this way)
- 1/2 tsp salt (the silent flavor enhancer)
- 1 tbsp ground cinnamon (the star of the show)
- 1/4 cup brown sugar (for that deep, molasses kiss)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, yeast, and salt.
- Add the warmed milk, melted butter, and egg to the dry ingredients. Stir until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, a light dusting of flour on your hands helps.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet.
- Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 350°F.
- Mix the cinnamon and brown sugar in a small bowl. Press your thumb into the center of each dough ball to make a well, then fill with the cinnamon sugar mixture.
- Bake for 15-18 minutes, until golden. Tip: Rotate the pan halfway through for even browning.
- Let cool slightly on a wire rack before serving. Tip: They’re best enjoyed warm, when the sugar is still a bit gooey.
Golden and inviting, these kolaches offer a soft, pillowy bite with a sweet, spiced center. Try serving them alongside a sharp espresso to balance the sweetness, or simply enjoy them as they are, a simple pleasure in the quiet of the morning.
Nutella Kolache
Remembering the first time I stumbled upon the idea of Nutella Kolache, it was a chilly morning, much like today, when the thought of warm, sweet bread filled with creamy Nutella seemed like the perfect comfort. The process of making them became a quiet meditation, a way to slow down and savor the moment.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/4 cup granulated sugar (a little extra never hurt)
- 1 packet (2 1/4 tsp) active dry yeast (proofing it first ensures it’s alive and kicking)
- 1/2 cup warm milk (110°F, just like a baby’s bath)
- 1/4 cup unsalted butter, melted (I let it cool slightly to avoid cooking the eggs)
- 2 large eggs (room temperature blends better, trust me)
- 1/2 tsp salt (the unsung hero of baking)
- 1/2 cup Nutella (because more is more)
Instructions
- In a small bowl, combine warm milk and yeast, let sit for 5 minutes until frothy.
- In a large bowl, whisk together flour, sugar, and salt.
- Make a well in the center of the dry ingredients, add the yeast mixture, melted butter, and eggs. Stir until a dough forms.
- Turn dough onto a floured surface, knead for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough, divide into 12 equal pieces, roll each into a ball.
- Flatten each ball into a 3-inch circle, place 1 tsp Nutella in the center, fold edges over, pinch to seal.
- Place kolache on a parchment-lined baking sheet, cover, let rise for 30 minutes.
- Preheat oven to 350°F, bake kolache for 15-18 minutes until golden brown.
- Cool on a wire rack for at least 10 minutes before serving.
The texture of these kolache is wonderfully soft with a slight chew, the Nutella inside melting just enough to surprise you with each bite. Try serving them slightly warm with a dusting of powdered sugar for that extra touch of sweetness, or alongside a cup of strong coffee to balance the richness.
Chocolate Kolache
Gently, the aroma of chocolate and warm dough fills the kitchen, a comforting reminder of the simple joys in life. This Chocolate Kolache, with its soft embrace and sweet heart, is a testament to the beauty of baking—where patience and love transform humble ingredients into something extraordinary.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that extra lightness)
- 1/4 cup granulated sugar (a little extra never hurt)
- 1/2 cup unsalted butter, softened (room temperature blends so much better)
- 1/2 cup warm milk (about 110°F, just warm to the touch)
- 1 large egg (room temperature eggs mix in smoothly)
- 1 packet active dry yeast (the magic behind the fluff)
- 1/2 cup chocolate chips (because more chocolate is always the answer)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Scrape the bowl sides to ensure everything is evenly mixed.
- Beat in the egg and vanilla extract until well combined. The mixture should look smooth and slightly glossy.
- Gradually add the flour to the wet ingredients, mixing until a soft dough forms. Tip: If the dough feels too sticky, a little more flour can be your friend.
- Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. This kneading is what gives the kolache its tender texture.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size. Patience here pays off in fluffiness.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
- Make a deep indentation in the center of each ball and fill with chocolate chips. The more, the merrier, I say.
- Cover the kolaches and let them rise again for 30 minutes. Meanwhile, preheat your oven to 350°F.
- Bake for 15-20 minutes until golden brown. Tip: They’re done when they sound hollow if tapped lightly.
Rich in flavor and pillowy in texture, these Chocolate Kolaches are a delightful paradox of simplicity and indulgence. Serve them warm, with the chocolate still gooey, for a moment of pure bliss.
Vanilla Custard Kolache
Perhaps there’s no better way to embrace the quiet of the morning than with the delicate sweetness of a vanilla custard kolache, a pastry that whispers of comfort and tradition.
Ingredients
- 2 cups all-purpose flour (I always sift mine for that airy texture)
- 1/2 cup granulated sugar (a little extra never hurt)
- 1/4 cup unsalted butter, softened (room temp blends so much smoother)
- 1 large egg (I prefer room temp eggs here)
- 1/2 cup whole milk (the richer, the better)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 packet active dry yeast (the magic behind the rise)
- 1/2 cup vanilla custard (homemade or store-bought, both work)
Instructions
- In a small bowl, warm the milk to 110°F and dissolve the yeast with a pinch of sugar. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
- Beat the egg lightly and add it to the yeast mixture along with the vanilla extract. Pour this into the dry ingredients and knead into a smooth dough. Tip: If the dough feels sticky, a little extra flour helps.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 350°F. Punch down the dough and divide it into 12 equal pieces. Roll each into a ball and flatten slightly on a baking sheet.
- Make a small well in the center of each dough piece and fill with a tablespoon of vanilla custard. Tip: Don’t overfill to avoid spills.
- Bake for 20-25 minutes, or until the edges are golden brown. Tip: A toothpick inserted should come out clean for perfect doneness.
Soft, pillowy dough cradling a creamy, vanilla-speckled custard makes each bite a little celebration. Serve these kolaches warm, with a dusting of powdered sugar or a side of fresh berries for a contrast in textures.
Honey Walnut Kolache
Lingering in the quiet of the morning, the thought of baking something sweet and comforting takes hold. Honey walnut kolache, with its tender dough and rich filling, seems like the perfect companion to a reflective day.
Ingredients
- 2 cups all-purpose flour (I find that sifting it makes the dough lighter)
- 1/4 cup granulated sugar (just the right amount to sweeten without overpowering)
- 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the pastry)
- 1/2 cup whole milk, warmed to about 110°F (it should feel just warm to the touch)
- 1 large egg, room temperature (it blends smoother when not cold)
- 1 packet (2 1/4 tsp) active dry yeast (the magic behind the rise)
- 1/2 tsp salt (to balance the sweetness)
- 1/2 cup honey (I love using local honey for its floral notes)
- 1 cup walnuts, finely chopped (toasted lightly for extra crunch)
Instructions
- In a small bowl, dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture and pour in the yeast mixture and the egg. Stir until a dough forms.
- Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Divide the dough into 12 equal pieces and shape each into a ball. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb, make an indentation in the center of each ball. Fill each with a teaspoon of honey and a sprinkle of chopped walnuts.
- Bake for 20-25 minutes until the kolaches are golden brown and the filling is bubbly.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Mmm, the kolaches emerge from the oven with a golden hue, the honey glistening like morning dew. The walnuts add a satisfying crunch, contrasting the soft, pillowy dough. Serve them warm with a drizzle of extra honey for a touch of indulgence, or alongside a cup of strong coffee to start the day on a sweet note.
Savory Sausage Kolache
Remembering the first time I bit into a warm, savory sausage kolache takes me back to a quiet morning in a small Texas bakery, where the air was thick with the promise of comfort and the subtle spice of smoked sausage.
Ingredients
- 1 cup warm milk (about 110°F, it should feel like a warm bath)
- 1/4 cup granulated sugar (I like to use organic cane sugar for its slight molasses hint)
- 1 packet active dry yeast (check the expiration date to ensure it’s lively)
- 3 1/2 cups all-purpose flour (plus extra for dusting, I always keep a little mound nearby)
- 1/2 cup unsalted butter, melted (let it cool slightly so it doesn’t cook the eggs)
- 2 large eggs (room temperature eggs blend more smoothly into the dough)
- 1 tsp salt (I prefer sea salt for its clean, sharp taste)
- 12 smoked sausage links (about 1 inch in diameter, the smokier the better in my book)
Instructions
- In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy, a sign your yeast is awake and ready.
- Stir in the melted butter, eggs, and salt into the yeast mixture. The butter should be warm, not hot, to avoid scrambling the eggs.
- Gradually add the flour, mixing until a soft dough forms. Tip: If the dough sticks to your hands, it’s perfectly fine to add a bit more flour, but do so sparingly to keep the dough tender.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. The dough should feel like a soft pillow under your hands.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. A sunny spot on the counter works wonders.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.
- Place a sausage link in the center of each circle and wrap the dough around it, pinching the seams to seal. Tip: Make sure the seams are well sealed to prevent the sausages from peeking out during baking.
- Arrange the kolaches seam side down on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- Preheat your oven to 375°F. Bake the kolaches for 15-18 minutes until golden brown. Tip: For an extra glossy finish, brush the tops with melted butter right after they come out of the oven.
Golden and slightly crisp on the outside, these kolaches reveal a soft, pillowy interior that hugs the smoky sausage perfectly. Serve them with a side of spicy mustard or, for a sweet contrast, a dab of apricot jam.
Conclusion
Craving something sweet or savory? Our roundup of 18 delicious kolache recipes offers a treasure trove of flavors to explore. Perfect for home cooks looking to bake something special, these recipes promise ease and delight. Don’t forget to try your favorites, leave a comment sharing your baking adventures, and spread the joy by pinning this article on Pinterest. Happy baking!
