These Kolaches have a soft and tender dough that is perfect for holding your favorite filling. They are delicious warmed and perfect for breakfast, brunch or even dessert.
I didn’t really know too much about Kolaches, except for the fact that they were delicious. I believed that they were a Bohemian or Czech creation. I went looking for a little more information. Wikipedia defined them as “a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough”. They also stated that they originated in “Central Europe”. I think they said that so they didn’t start any Kolache wars. There are several articles from different heritages claiming that they were the originators of this pastry. I am a mix breed with no claim to Kolaches’ origination. I’m just the baker folks. I even combined heritages to come up with my version (gasp). So, I guess this Kolache does come from my heritage (pompous opinion only).
Like I said, I knew they were yummy and not overly sweet. They are often filled with pie filling or jam, whether purchased or homemade. Traditionally the fillings were apricot, cherry, prune, or poppyseed, but could also be meat or a soft farmers cheese.
Back to the Kolache itself. The reason for my quest was the pears sitting on my counter that would soon be self-destructing if I didn’t do something soon. I found a wonderful caramelized pear recipe that I wanted to try. Since it was going to be sweet, I thought the slightly sweet Kolache would be the perfect match. You can use my amazing “Caramelized Pear filling“, or, like I said, you can use a pre-made filling or jam.
- 2 packages 1/4 ounce each active dry yeast
- 1/2 cup sugar divided
- 2 cups warm whole milk 110 – 115 degrees F
- 5 to 6 cups all-purpose flour
- 4 egg yolks room temperature
- 1 teaspoon salt
- 1/4 cup unsalted butter softened, plus more for greasing pans and bowl
- 2 cups of filling
- 1/3 cup all-purpose flour
- 1/4 sugar
- Dash of cinnamon
- 3 tablespoons melted butter
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In a small bowl, dissolve yeast, 1 tablespoon sugar and warm milk. Let rest for 10 minutes
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In a large bowl, combine 2 cups flour, remaining sugar and salt. Whisk to combine. To dry ingredients, add butter, egg yolks and yeast/milk mixture. Add enough remaining flour until no longer too sticky to handle.
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Turn dough out onto a floured surface and knead until smooth and elastic, 7 to 8 minutes. Place dough into a greased bowl, turning once to coat both sides. Cover and let rise in a warm place until doubled in size, 60 to 90 minutes
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Butter (or grease) 3 baking sheets. Cover a kitchen scale with plastic wrap. Punch dough down and tear off 1 1/2 ounce pieces of dough. Shape into smooth round balls with seams on the bottom. Place 12 on each greased baking sheet. Brush with melted butter and allow to double, approximately 60 minutes.
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Using your thumbs, make a depression in each roll large enough to hold 1 to 2 tablespoons of filling. Brush with melted butter again and fill with desired filling. Sprinkle with streusel if desired.
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Bake at 375 degrees F or 350 degrees F for convection for approximately 20 minutes or until lightly browned. Turn and rotate pans halfway through baking.
Prep time includes inactive raising time.
Recipe adapted from Taste of Home
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Wonderful recipe. Dough is easy to work with and they come out delicious. Thank you.
Thank you so much, Elizabeth for letting me know that you made them and that they were a success for you!
Hi, found this recipe a bit late it seems. I the recipe, it calls for whole milk. Is that the 3.5%mf homogenized (spelled it wrong 🙁 ) milk or another kind?
Hi Dody, thank you for visiting Hostess At Heart! You can use any milk marked as whole milk. I just wouldn’t use a reduced fat milk such as skim milk. Does that help? Enjoy your day.
Kolace in Croatian means pastries, in general. All of them. The word brings me memories of my mom in the kitchen, kneading the dough, and baking delicious pastries for us. Thank you for the recipe and for the memories.
Olga, I am so happy to hear that you have a history with these pastries. Isn’t that what food is about? Creating memories with those that we share? Thank you so much for visiting!
Pinning this for later because it looks AMAZING! Thanks for sharing!
They were fun to put together. Thank you for commenting!
I never heard of kolaches. .. They look divine…can’t wait to give it a try. ..
I am Czech and my mother made these from scratch all the time when I was growing up! Hers were the best!! I have wonderful memories of all of her delicious baked goods. Unfortunately I never got her recipe for these … Ah if only I had appreciated the value of recipes such as these then. Now it is to late to get her recipe, but yours looks and sounds wonderful. Now I have a new one! 🙂 Happy FF!
We have an entire town that is Czech. They have a festival and boy can get some amazing food. Many of my grandmothers recipes have been lost. It is very sad.
Of course I love this dough topped with some fruit – they are always good and not too sweet 🙂
And freeze well! I got 29 rolls from this recipe.
Oh wow these look amazing Julie! Do you deliver 😀
I’ll put on the coffee. Just stop by. 🙂
Pear anything always sparks a craving for me! Love, love, love the use of them in kolaches. You brought back a flood of memories for me, as my grandmother always made these. Her recipe is difficult to read, so I’m pinning this for my holiday baking. Thank you!! 😀
Thank you Nancy. I don’t know if your grandmother would like what I did, but they sure taste good and are easy to make.
This looks delicious! I really want to try it soon.
They were fun and yummy. Not one of those recipes that either are successful or a mess. Go for it!
Kolaches are amazing! Grandma made them every time we would visit.
Thanks Nicole! What was the fillings?
Love that you printed the recipe since I just came back from there. They are quite tasty.
You might want to check this: http://www.balticmaid.com/2011/12/romanian-sweet-cheese-and-raisin-pastries/ or this: http://homecookinginmontana.blogspot.com/2009/01/romanian-cozonac-nut-filled.html
Wow, they look amazing! We had something similar in Romania. I’m going to tell you a secret: they go well with wine. Cheers! 🙂
Love, love, love your pictures!
Ha! Some are filled with meat and cheese. These would definitely be wine worthy! 🙂 What did you call them and what were they filled with?
Haha! Wine worthy – I like that. They were filled mainly with cheese, but also with any kind of jam or poppyseed. As for the names – they have different names, but I think the most popular is “pateuri”. (this is the plural)
I will have to look these up.
I’ve never had these before. They look utterly fantastic!
Thanks Sarah! I enjoyed making them, and have some in the freezer for another day.javascript:void(0)
This looks absolutely delicious. Okay, I’m hungry again lol. Love this
Thank you so much. I had a lot of fun making these. There is so many thinks you can fill these with!
How interesting! Look yummy too!
Thank you. They are very good and probably have a different name according to whomever is making them.
Wow, these are gorgeous! I want to try to make these some afternoon when I have some time to experiment. Thanks for sharing!
Thank you so much for stopping by and commenting. I actually made them while making Halloween cookies with my 4 year old neighbor. It worked well because I was busy during raising time.
They look delicious! Am so impressed you made your own (I am a bit of a lousy baker), they look professional! 🙂
Thank you Petra! I love to cook, but love baking more. Professional? Awe thanks.
They are absolutely yummy 🙂
Um…Yum.
Thank you for visiting Mardra!
These look delicious! I think there are many versions of fruit pastries the world over so adapting them a little with your own heritage couldn’t possibly be sacrilege!
I think you are correct. Heck theres a town in Texas that even claimed them :). Thank you so much for stopping. I really look forward to connecting with Our Growing Edge.
These look so yummy! Thanks for sharing this great recipe!
Thanks for stopping by Erin!
Wow, these look great, Julie! I only heard about these on Saturday as I was websurfing, but what a coincidence!
Thanks Dave! We have town around here that actually have festivals where Kolaches are the stars. I know what you mean in coincidences! Seems like as soon as I think of something I want to post it shows up in several places. 🙂
I absolutely loved it! Bookmarking it to try 🙂
Thank you so much!
These remind me of rasberry jam thumb print cookies my step mom and I used to make for the holidays as gifts. They look delicious and I might have to try this recipe 🙂 Thanks for sharing.
Thanks Cynthia! These are about the size of a danish though. If you make them, let me know what you think. Thanks for stopping by!
I’ve never heard of Kolaches, but they look really yummy, gonna have to try these
They are very good if you like slightly sweet breads. Thanks for visiting!
These look amazing Julie….I wonder how it would taste with ready made puff pastry made into pinwheels, with a slight indentation?
I’m thinking “quick” for now, cos I too have some pears that are about to say goodbye 🙂 It looks wonderful!
Oh my gosh these look so good! Thanks for the recipe and history lesson!
Thanks for visiting Kim. Not very reliable history because everyone has their own version! 🙂
Now I just need somebody to come make these for me 😉 I’m not much of a baker… haha!
I’d give you one of mine, but the hubby polished them off! Thanks for stopping!
Added this one to pinterest too! 🙂
Thank you!