Skip to content
recipesvibrant

Sweet Kolache Recipe

Whip up the best homemade kolache with a secret ingredient that makes them irresistibly soft—discover the trick inside.

5.0 · 14 reviewsRecipe card by Steve P.Editorial by recipesvibrant · Updated October 18, 2026
BreadsCheeseFruitVegetableSouthwestern U.S.Czech
Share
Sweet Kolache Recipe — Breads & Bakes recipePin it

Total time

195 min

Servings

1

Calories

1012.9

Category

Breads & Bakes

This sweet kolache recipe is a delightful Czech pastry that combines a soft yeast dough with a variety of fillings, from poppyseed to cabbage. Perfect for large groups or weeknight baking, these versatile treats are kid-friendly and can be prepared in under four hours. Whether you're exploring Southwestern U.S. influences or traditional European flavors, this recipe offers a unique twist on classic yeast breads.

Ingredients

Makes 1 serving

  • 3 dry yeast
  • 1/2 water
  • 1 sugar
  • 1 butter
  • 3/4 sugar
  • 3 milk
  • 2 3/4 flour
  • 7 1/4 salt
  • 3 sugar
  • 1 flour
  • 1/2 cinnamon
  • 1/2 butter
  • 2 poppy seeds
  • 1 1/2 sugar
  • 1 milk
  • 2 butter
  • 2 flour
  • 1 cabbage
  • 3 black pepper
  • 1/8 butter
  • 1 sugar
  • 1/2 salt
  • 1/3 flour
  • 1 dried pitted prunes
  • 12 cinnamon
  • 1/2 sugar
  • 1/2 lemons, rind of
  • 1/2 sugar
  • 1 dry curd cottage cheese
  • 1 1/2 cream cheese
  • 1 salt
  • 1 sugar
  • 1 lemon, zest of
  • 1 lemon juice
  • 1/2 cream cheese
  • 1 sugar
  • 1/2 lemon, rind of
  • 16 vanilla

Method

  1. Prepare Fillings and topping desired and set aside until ready to use.

  2. For Posypka Topping mix all ingredients together until mixture resembles coarse meal.

  3. For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.

  4. Add butter, then flour which has been dissolved in a little bit of water.

  5. Cook, stirring constantly until poppyseed is done, at least 30 minutes.

  6. Allow to cool before use.

  7. Leftover filling can be frozen.

  8. For Cabbage Filling Fry the cabbage in the butter until soft.

  9. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.

  10. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.

  11. Let them sit overnight (or at least 6 hours) to rehydrate.

  12. Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.

  13. Add the cinnamon, sugar, and lemon zest.

  14. Mix thoroughly.

  15. Fills 24 kolaches.

  16. For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.

  17. Do not cover or fruit turns dark.

  18. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.

  19. Filling for about 2 dozen kolaches.

  20. For Cottage Cheese Filling Mix all ingredients together until blended.

  21. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.

  22. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.

  23. If using cottage cheese as a filling, be sure to enclose cheese in the dough.

  24. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.

  25. Place sealed side down on the greased pan and butter the pastry.

  26. Let rise until light, sprinkle with topping and bake.

  27. For cream Cheese Filling Soften the cream cheese.

  28. Beat remaining ingredients together with cream cheese in a medium-sized bowl.

  29. Filling for about 2 dozen kolaches.

  30. To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.

  31. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.

  32. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.

  33. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.

  34. Knead in enough of the remaining flour to make a moderately soft dough.

  35. Continue kneading until smooth and elastic, about 5 minutes.

  36. Place dough in a greased bowl, turn once to grease surface.

  37. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.

  38. Punch dough down and turn out onto lightly floured surface.

  39. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.

  40. Place about 1 inch apart on greased pans.

Cook's notes

  • Ensure your yeast is fresh and the water is warm (about 110°F) to activate properly.
  • Knead the dough until smooth and elastic for the best texture.
  • Let the dough rise in a warm, draft-free place until doubled in size.
  • Cool fillings completely before assembling to prevent soggy dough.
  • Brush baked kolaches with melted butter for a glossy finish.

Easy swaps

  • Instead of poppy seeds, use ground flaxseeds or chia seedsFor a similar texture and nutty flavor
  • Instead of cabbage, use shredded Brussels sprouts or kaleAdjust cooking time as these may cook faster
  • Instead of butter, use vegan butter or coconut oilFor a dairy-free version
  • Instead of all-purpose flour, use bread flourFor a chewier texture

Frequently asked

Can I use active dry yeast instead of dry yeast?

Yes, but activate it in warm water with a pinch of sugar for 5-10 minutes before adding to the dough.

Why did my dough not rise?

Check that your yeast is not expired and that the liquid temperature is not too hot (above 130°F kills yeast).

Can I skip the cabbage filling?

Absolutely! This recipe is versatile; try fruit jams, cream cheese, or nut fillings instead.

How do I prevent the filling from leaking?

Seal the dough edges tightly and place kolaches seam-side down on the baking sheet.

You might also like

More Breads & Bakes →