Homemade Kolaches
Servings: 8
Calories: 636kcal
Nothing conjures memories of special times with family more than when I'm making a batch of Grandma's Homemade Kolaches. They take a little TLC, but they are so worth it. Make sure to let the dough double in size once in a lightly oiled bowl, and then again once the pastries have been formed. Pastry perfection.
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Ingredients
Kolach Dough
- 1 cup whole milk lukewarm, 105° - 120°F
- ½ cup sugar
- 5 tablespoon unsalted butter melted and then cooled
- 3 large eggs room temperature
- 2¼ teaspoon active dry yeast or Instant Yeast (aka: Rapid Rise)
- 5 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon unsalted butter melted, for brushing the uncooked kolaches
Cream Cheese Topping
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Blueberry Topping
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- 2 cups fresh blueberries
- 2 tablespoon fresh lemon juice
Cherry Topping
- ¼ cup granulated sugar
- 2 tablespoon cornstarch
- 1 15 oz can pitted sour cherries (Drain, but save the juice)
Poppy Seed Topping
- ⅓ cup poppyseeds
- ¼ cup sugar
- 1 tablespoon all-purpose flour
- ¼ cup whole milk
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Streusel Topping
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter chilled, cubed
- ¼ teaspoon cinnamon ground
Instructions
Prepare the Dough
- Add the lukewarm milk, sugar, cooled butter, eggs, and yeast to the bowl of a stand mixer. Mix everything together using the paddle attachment.1 cup whole milk, ½ cup sugar, 5 tablespoon unsalted butter, 3 large eggs, 2¼ teaspoon active dry yeast
- Add 4½ cups of flour and salt to the mixture. Mix on low just until the dough starts to come together. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and is starting to pull away from the bowl, adding another ¼ to ½ cup of flour as needed.5 cups all-purpose flour, 1 teaspoon salt
- Remove the dough from the bowl and smooth it into a ball with your hands. The dough will be quite sticky. This is normal. Spray a large bowl with cooking spray and place the dough in the bowl. Turn the dough over to coat it with oil all over. If desired, brush melted butter over the top of the dough. Cover with plastic wrap and place in a warm, non-drafty area until it has doubled in size, usually about 2 hours. Or, place in the refrigerator for overnight or up to 12 hours.
- On a floured work surface, roll out the dough to ½-inch thickness.
- Using a 2½-inch cookie cutter, an inverted metal can, or an inverted glass, cut rounds from the dough. Re-roll the scraps, and cut more rounds.
- Place each round on a parchment paper-lined baking sheet, about 1 inch apart from each other, cover with a damp towel, and let rise at room temperature until nearly doubled in size, about 45 minutes to 2 hours.
- Preheat oven to 350°F.
- Using your thumb, press 1 large indentation into the center of each round, leaving a ½-inch wide rim. Spoon about 1 tablespoon of topping into the indentations. Liberally sprinkle the streusel over the tops of the kolaches. Brush the melted butter all over the edges of the kolaches.2 tablespoon unsalted butter
- Bake until golden brown, about 15 to 25 minutes (depending on the size of the kolaches).
- Transfer to a wire rack and let cool
Cream Cheese Topping
- Place all of the cream cheese topping ingredients in a food processor and process until smooth. Or, mix with a hand mixer.8 oz cream cheese, softened, ¼ cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract
Blueberry Topping
- In a medium saucepan, combine the sugar, cornstarch, and cinnamon.½ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon ground cinnamon
- Add the blueberries and lemon juice and cook over medium heat, stirring, until the sugar dissolves.2 cups fresh blueberries, 2 tablespoon fresh lemon juice
- Reduce the heat to low and simmer until thickened, about 8 minutes. Let cool.
Cherry Topping
- In a medium saucepan, combine the sugar and cornstarch.¼ cup granulated sugar, 2 tablespoon cornstarch
- Stir in the reserved cherry juices and cook, stirring often, over medium heat, until the mixture thickens, about 8 minutes.1 15 oz can pitted sour cherries
- Remove from the heat and stir in the cherries. Let cool.
Poppy Seed Topping
- In a medium-sized bowl, mix together the poppy seeds, sugar, and flour.⅓ cup poppyseeds, ¼ cup sugar, 1 tablespoon all-purpose flour
- Heat the milk in a medium saucepan over medium heat. Once it starts to simmer, add the poppy seed mixture and stir constantly until slightly thickened. Remove from the heat and stir in the butter and vanilla. Let it rest for at least 15 minutes (it will thicken as it cools off).¼ cup whole milk, 1 tablespoon unsalted butter, ½ teaspoon vanilla extract
Streusel Topping
- In a medium-sized bowl, add all of the ingredients. Use a pastry cutter, two forks, or your fingers to create a crumbly texture. Set aside.¾ cup sugar, ½ cup all-purpose flour, ¼ cup unsalted butter, ¼ teaspoon cinnamon
Video
Notes
See the video near the top of the post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The fillings can be made several days in advance.
The kolaches will keep in an air-tight container on the counter for 4 to 5 days. They'll keep in the fridge for up to a week. They can be frozen for up to 2 months.
Nutrition
Calories: 636kcal | Carbohydrates: 120g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 46mg | Potassium: 189mg | Fiber: 3g | Sugar: 52g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg