Best Kolache Recipe
Pillowy yeast dough kolache with sweet fruit or savory sausage filling and streusel topping — classic Czech-Texan treat.
Ingredients
- Dough:
- 1 cup 240 ml whole milk, warmed (105–110 °F)
- ½ cup 100 g granulated sugar
- 2¼ tsp 7 g instant yeast
- ½ cup 113 g unsalted butter, melted & cooled
- 2 large eggs
- 1 tsp kosher salt
- 4½ –5 cups 585–650 g all-purpose flour
- Posypka: Streusel Topping
- ½ cup 65 g all-purpose flour
- ½ cup 100 g granulated sugar
- ¼ cup 57 g unsalted butter, melted
- ½ tsp cinnamon optional
- Sweet Fillings: choose one or mix
- Apricot: 1½ cups apricot preserves
- Prune: 1½ cups lekvar prune butter
- Cream Cheese: 8 oz cream cheese + ¼ cup sugar + 1 egg yolk + 1 tsp vanilla
- Poppy Seed: 1½ cups prepared poppy seed filling
- Savory Filling Option:
- 12 –18 breakfast sausage links precooked + shredded cheddar
- Egg Wash:
- 1 egg + 1 tbsp milk
Instructions
- Make enriched dough → first rise.
- Shape + fill → second rise.
- Egg wash + posypka → bake 350 °F 18–22 min.
- Serve warm.
Notes
- Overnight dough = better flavor
- Freeze-filled raw → bake anytime
- Texas savory = klobasniky
- Day 2 reheated = still soft
- Cream cheese filling = crowd favorite