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Kolaches I

Kolaches I

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 10 m
Michelle Beard

Michelle Beard

A traditional Czech pastry, it can be filled with a variety of fillings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
  2. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
  3. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
  4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.
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Reviews

nursekris
92

nursekris

4/20/2011

My family is Czech, so I make these often. I use softened butter instead of shortening. Using bread flour instead of AP makes for a lighter, flakier kolache. After you put the yeast in with the milk you need to let it sit atleast 10 minutes until it starts to foam. Also the milk temp should be close to 110 degrees (2 min in the micro is what it takes for me). Too hot and you kill the yeast, not hot enough it will not activate. Add about 3 cups of flour, form a ball, then take it out of the bowl and work the rest of the flour in on the counter. Add additional flour if necessary, but it should still be a little sticky. The reviewer that said this is a batter did something terribly wrong. This is a bread dough type of consistency. Don't "flatten the balls". Instead take your thumb and index fingers on both hands and push the dough out from the center. This will create a deep well with tall sides so that the filling doesn't ooze out. Then I brush mine with melted butter and fill with about a tablespoon or 2 of cherry pie filling (or whatever you like). I am impatient on the 2nd rise, so I place the kolaches in the oven with it on low (170 degrees) for 20 minutes. That will make the second rise go much faster. Then preheat the oven to 375 and bake for about 15 minutes. Should be light golden. I get the best results with an airbake cookie sheet. Dark colored ones will burn the bottoms of the Kolache. This recipe makes about 40 kolaches, not 72. I get 12 per cookie sheet.

LISSAONTHERADIO
65

LISSAONTHERADIO

10/16/2003

Kolaces (or Kolaches) are big where I live in Central Texas, due to the large Czech population... and they're one of the many reasons we native Texans are glad so many Czechs call Texas home! Kolaces are perfect for any occasion - my favorite filling is sweet cream cheese - to DIE for. This is a great basic recipe!

Rachel
37

Rachel

11/23/2006

Awesome kolache recipe...seems like everyone who lives in my area thinks that a kolache is a sausage link wrapped in a bisquit.....do not use anything except for a metal pan...i used glass and a baking stone and it took forever to cook on there....the metal worked the best...if u use the metal pan only bake it for 12 min. otherwise they will burn

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