Czech-Texan Kolache
Pillowy sweet yeast buns with a dimpled center filled with fruit preserves or sweet cheese, baked golden.
- Prep
- 150 min
- Cook
- 20 min
- Total
- 170 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Stand mixer
- •Baking sheets
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7
- carbs
- 34
- protein
- 5
- calories
- 220
Instructions
- 1
Warm the milk to about 110°F. Stir in the yeast and a pinch of the sugar, then let it foam 5–10 minutes.
- 2
Mix the flour, remaining sugar, and salt in a stand mixer. Add the yeast mixture, melted butter, and egg yolks until a soft dough forms.
- 3
Knead 6–8 minutes until smooth and slightly tacky. Put into an oiled bowl, cover, and let rise 1 hour until doubled.
- 4
Divide the dough into 16 balls on parchment-lined sheet pans. Cover and let rise 30 minutes.
- 5
Press a deep hollow into the center of each bun. Fill with a spoonful of preserves or cheese filling.
- 6
Sprinkle with streusel if using. Bake at 375°F for 15–18 minutes until golden.
- 7
Cool on a wire rack for at least 10 minutes before serving.
Chef's tips
Do not add too much flour. Kolache dough should stay soft and slightly tacky so the buns bake up tender.
Storage
Store in an airtight container at room temperature for 2 days, or freeze baked kolache up to 2 months.
Reheating
Warm briefly in a 300°F oven for a few minutes to restore softness.
Common mistakes to avoid
- •Letting the dough rise too long, which makes the buns collapse in the oven.
- •Adding too much filling, which makes it overflow and burn.
- •Skipping the egg wash, leaving the baked buns pale and dull.
Serving suggestions
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