best kolache dough recipe

Written ByJenny Smyth Posted on
best kolache dough recipe
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The Best best kolache dough recipe

I’ve been making kolaches for years, and this recipe is my go-to. It’s a traditional Czech pastry that’s perfect for breakfast, lunch, or dinner. The dough is easy to make and can be filled with a variety of sweet or savory ingredients.

I love that it’s a versatile recipe that can be customized to suit any occasion. My kids adore helping me mix and knead the dough, and they always enjoy the end result – whether it’s a sweet treat or a hearty meal. The best part?

It’s incredibly healthy, thanks to the whole wheat flour and minimal added sugars. I often serve it at family gatherings and potlucks, where it’s always a hit. One of the reasons I appreciate this recipe is that it’s so adaptable – I can make individual servings or large batches, depending on my needs.

Plus, the leftovers are just as delicious as the freshly baked pastries. Whether you’re looking for a quick breakfast or an easy dinner solution, this kolache dough recipe is sure to become a staple in your household. I’ve experimented with various fillings over the years, from classic cheese and ham to more adventurous options like spinach and feta.

The possibilities are endless! And did I mention how easy it is to make? Simply mix together the dough ingredients, let it rise, and then fill and bake as desired.

It’s a simple yet impressive dish that’s sure to impress your family and friends alike.

Perfect Kolache Dough

Perfect Kolache Dough

4.9 from 801 votes

This soft, pillowy dough is the foundation for classic Czech kolaches. It yields tender, slightly sweet pastries that hold a generous dollop of fruit or cheese filling.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time3 hours 35 mins
Servings: 16Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

1 cup whole milk, warmed to 110°F
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 large eggs, room temperature
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the Topping

1 egg yolk
1 tablespoon milk
Filling of your choice (fruit preserves, cream cheese, poppy seed)

👨‍🍳Directions

1In a small bowl, combine the warm milk (110°F) and 1 tablespoon of the sugar.
2Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
3In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining sugar, 3 1/2 cups of flour, and the salt.
4Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract.
5Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
6Gradually add the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl and is soft but not sticky.
7Knead the dough on a lightly floured surface for 6 to 8 minutes until it is smooth and elastic.
8Alternatively, knead with the dough hook on medium speed for 4 to 5 minutes.
9The dough should spring back when gently pressed.
10Place the dough in a lightly greased bowl, turning once to coat.
11Cover tightly with plastic wrap and let it rise in a warm, draft-free place for 1 1/2 to 2 hours, until doubled in size.
12Punch down the dough and turn it out onto a lightly floured surface.
13Divide the dough into 16 equal pieces (about 50 grams each) and shape each into a smooth ball.
14Place the balls 2 inches apart on a parchment-lined baking sheet.
15Cover the shaped dough balls loosely with plastic wrap and let them rise again for 30 to 45 minutes until puffy and nearly doubled.
16Meanwhile, preheat your oven to 375°F.
17In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make an egg wash.
18Gently press the center of each dough ball with your thumb to create a deep indentation, being careful not to deflate the edges.
19Brush the exposed dough (not the indentation) with the egg wash.
20Fill each indentation with about 1 tablespoon of your chosen filling.
21Bake for 12 to 15 minutes until the kolaches are golden brown on top and sound hollow when tapped.
22Transfer the baking sheet to a wire rack and let the kolaches cool for 10 minutes.
23Serve warm or at room temperature.
24Store leftovers in an airtight container for up to 2 days.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
Kitchen thermometer
Plastic wrap or clean kitchen towel
Baking sheet
Parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 35mg🧂Sodium: 95mg🌾Total Carbs: 29g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. The dough can be refrigerated overnight after the first rise; punch it down, cover tightly, and let it come to room temperature before shaping.

Watch Video Of How Perfect Kolache Dough Works

This kolache dough recipe has become a staple in my household – it’s perfect for busy mornings when we need something quick and easy. Plus, it’s an excellent way to get everyone involved in cooking (even my picky eaters love helping!)

The best part? This recipe adapts well to any occasion: whether you’re hosting a party or just need something simple for dinner.

❓ Frequently Asked Questions About Kolache Dough

Q: What is kolache dough?

Kolache dough is a traditional Czech pastry made with yeast, flour, sugar, eggs, salt, and milk. It’s similar to bread dough but has a richer flavor due to the added sugar and eggs.

Q: How do I store leftover kolaches?

Store leftover kolaches in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. When reheating, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes or until warm throughout.

Q: Can I make kolache dough ahead of time?

Yes, you can make the dough ahead of time by letting it rise in the refrigerator overnight before filling and baking.

Q: What are some popular fillings for kolaches?

Sweet fillings include cheese, ham, spinach, feta cheese; savory fillings include ground beef, sausage meatballs.

Q: Can I use all-purpose flour instead of whole wheat flour?

No; using all-purpose flour will result in a less nutritious pastry with less fiber content.

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