old fashioned kolache recipe
The Best old fashioned kolache recipe
I have been making old fashioned kolache recipe for years now and it is one of those recipes that just feels like home. My grandmother used to make these for every family gathering and now I carry on that tradition. The smell of sweet dough and fruit filling baking in the oven brings everyone running into the kitchen. My kids love them for breakfast or as an after school snack and they always ask me to make a double batch.
These kolaches are soft and pillowy with a tender crumb that comes from using a yeast based dough. The filling can be anything from apricot or poppy seed to cream cheese or prune. I usually stick with fruit fillings because they are what my family grew up on. The dough is slightly sweet and the filling adds a nice tangy or sweet contrast.
When you bite into one you get that soft dough and then the burst of fruit flavor. The key to getting that light texture is letting the dough rise properly. You need to be patient and give it time to double in size. I usually let it rise in a warm spot in my kitchen for about an hour.
Then after shaping the kolaches you let them rise again before baking. This second rise is what makes them so fluffy. I also brush them with melted butter right when they come out of the oven for a nice shiny finish. These kolaches are not just delicious they also have some health benefits depending on the filling.
Using fruit fillings gives you a bit of fiber and vitamins. The dough itself is simple with flour milk and butter so it is not overly processed. Of course they are a treat but you can feel good about serving them to your family because they are made from scratch with real ingredients. They are perfect for holidays brunches or just a lazy Sunday morning.
My family has been making these for generations and I hope yours will too.
Old Fashioned Kolache Recipe
Soft and fluffy yeast dough filled with sweet fruit filling. These traditional Czech pastries are perfect for breakfast or a snack.
🥘Ingredients
For the Dough
For the Filling
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Kolache Recipe Works
To store these old fashioned kolaches keep them in an airtight container at room temperature for up to 2 days. If you have leftovers you can freeze them for up to 3 months.
To reheat just pop them in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds. They taste almost as good as fresh.
These kolaches are perfect for any occasion from holiday brunches to casual family breakfasts. They are easy to make and everyone loves the soft dough and sweet filling.
I always bring them to potlucks and they disappear quickly. I hope you enjoy making this old fashioned kolache recipe as much as my family does.
❓ Frequently Asked Questions About Old Fashioned Kolache
1. Can I use instant yeast instead of active dry yeast?
Yes you can substitute instant yeast for active dry yeast. Use the same amount and mix it directly with the dry ingredients. You may need to reduce the rising time slightly as instant yeast works faster.
2. How do I store leftover kolaches?
Store leftover kolaches in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. To reheat warm them in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds.
3. Can I make the dough ahead of time?
Yes you can prepare the dough the night before. After the first rise punch it down and cover the bowl tightly with plastic wrap. Refrigerate overnight. The next morning let the dough come to room temperature for about 30 minutes before shaping and proceeding with the recipe.
4. What fillings work best for kolaches?
Traditional fillings include apricot prune poppy seed and cream cheese. You can also use cherry blueberry or apple butter. Just make sure the filling is not too runny or it will soak into the dough. Thick preserves or homemade fillings work best.
5. Why did my kolaches turn out dense?
Dense kolaches usually mean the dough did not rise enough. Make sure your yeast is fresh and the milk is warm but not hot. Also give the dough enough time to double in size during both rises. Kneading the dough properly also helps develop the gluten for a light texture.