Perfectly Pillowy Kolache (Koláče)
Perfectly Pillowy Kolache (Koláče)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon salt
For the Blueberry Filling
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon cornstarch
For the Cherry Filling
- 1/2 cup canned cherry pie filling
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
For the Egg Wash
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Mix briefly.
⏱️ 2 min
- 3
Gradually add the all-purpose flour, mixing on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough rises, prepare the fillings. For the blueberry filling: In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly, about 5-7 minutes. Stir in cornstarch and cook for another minute until thickened. Remove from heat and let cool completely.
⏱️ 15 min
- 6
For the cream cheese filling: In a small bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min
- 7
For the streusel topping: In a small bowl, combine flour and granulated sugar. Cut in the cold butter with your fingertips or a pastry blender until crumbly. Set aside.
⏱️ 5 min
- 8
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and divide it into 8-12 equal pieces (for 4 servings, this yields 2-3 kolaches per person). Roll each piece into a smooth ball.
⏱️ 10 min
- 9
Line two baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the prepared baking sheets. Cover loosely with plastic wrap or a kitchen towel and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 10
Preheat oven to 375°F. Once the kolaches have risen, use the bottom of a glass or your fingers to gently press an indentation into the center of each dough ball, creating a well for the filling. Be careful not to press all the way through.
⏱️ 5 min•🌡️ 375
- 11
Fill the indentations with your desired fillings: blueberry, cherry pie filling, or cream cheese filling. Sprinkle the streusel topping over the filled kolaches.
⏱️ 5 min
- 12
In a small bowl, whisk together the beaten egg and water for the egg wash. Lightly brush the exposed dough (not the filling or streusel) of each kolache with the egg wash.
⏱️ 2 min
- 13
Bake for 15-20 minutes, or until the kolaches are golden brown and puffed. If baking in batches, ensure the oven maintains temperature.
⏱️ 20 min•🌡️ 375
- 14
Remove from oven and transfer to a wire rack to cool slightly before serving. Kolaches are best served warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Perfectly Pillowy Kolache (Koláče)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon salt
For the Blueberry Filling
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon cornstarch
For the Cherry Filling
- 1/2 cup canned cherry pie filling
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
For the Egg Wash
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Mix briefly.
⏱️ 2 min - 3
Gradually add the all-purpose flour, mixing on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough rises, prepare the fillings. For the blueberry filling: In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly, about 5-7 minutes. Stir in cornstarch and cook for another minute until thickened. Remove from heat and let cool completely.
⏱️ 15 min - 6
For the cream cheese filling: In a small bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min - 7
For the streusel topping: In a small bowl, combine flour and granulated sugar. Cut in the cold butter with your fingertips or a pastry blender until crumbly. Set aside.
⏱️ 5 min - 8
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and divide it into 8-12 equal pieces (for 4 servings, this yields 2-3 kolaches per person). Roll each piece into a smooth ball.
⏱️ 10 min - 9
Line two baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the prepared baking sheets. Cover loosely with plastic wrap or a kitchen towel and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min - 10
Preheat oven to 375°F. Once the kolaches have risen, use the bottom of a glass or your fingers to gently press an indentation into the center of each dough ball, creating a well for the filling. Be careful not to press all the way through.
⏱️ 5 min•🌡️ 375 - 11
Fill the indentations with your desired fillings: blueberry, cherry pie filling, or cream cheese filling. Sprinkle the streusel topping over the filled kolaches.
⏱️ 5 min - 12
In a small bowl, whisk together the beaten egg and water for the egg wash. Lightly brush the exposed dough (not the filling or streusel) of each kolache with the egg wash.
⏱️ 2 min - 13
Bake for 15-20 minutes, or until the kolaches are golden brown and puffed. If baking in batches, ensure the oven maintains temperature.
⏱️ 20 min•🌡️ 375 - 14
Remove from oven and transfer to a wire rack to cool slightly before serving. Kolaches are best served warm.
⏱️ 10 min