A traditional Czech yeast roll topped with a tart cherry or sweet peach filling.
Kolaches
The word kolache is derived from the Czech word kola, meaning “wheels” or “rounds,” referring to the shape of the pastry. Czech immigrants brought these to the U.S. Traditional fillings are fruits such as apricot or peach, prune or cherry. They are also filled with a poppy seed or cream cheese filling. Some savory fillings, like cheese and sausage have also evolved in some Czech settlements. Here in my Midwestern state, we have several Czech settlements and have several bakeries that make these famous treats.
About this Recipe
This recipe uses the Master Dough recipe for the base dough, which is a recipe that dates to the 1950’s. There are two different options for the fruit filling – cherry and peach. The fillings can be made in advance, making for an easy assembly. See tips below for making and storing these rolls.
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Master Dough: Kolaches
Ingredients
For the Kolache Dough
- 1 1/4 oz pkg dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp. + 1/2 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 1/2 + 1/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 – 5 + cups all-purpose flour, plus more for rolling surface
For the Cherry Filling
- 2 cups fresh or frozen pitted cherries, thawed if using frozen
- 1/3 cup granulated sugar
- 2 1/2 – 3 tbsp cornstarch, increase to 3 tbsp if using frozen cherries
- 1/2 tsp almond extract
- 1 tbsp fresh lemon juice
- pinch of salt
For the Peach Filling
- 3 cups fresh or frozen sliced peaches, thawed if using frozen
- 1/2 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- pinch of salt
Instructions
For the Kolache Dough
- Combine yeast and 1 tsp. sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ c. softened butter, remaining sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
- Split dough in to 2 even portions. On a floured surface, roll each portion of dough out to a large rectangle about 1/2 inch thick.
- Using a 2 1/2" round cutter, cut circles of dough from rectangle. Re-roll scraps and cut remaining circles. Repeat with 2nd portion of dough.
- Place cut-out dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover and allow to rise to double in size, about 1 hour. Prepare filling in the meantime.
For the fruit fillings
- For each fruit filling, combine all ingredients in a medium sized saucepan.
- On medium heat, stir until the sugar has completely dissolved. Reduce heat and simmer until fruit has softened and filling has thickened, about 3-4 minutes for the cherry filling and 4-5 minutes for the peach filling.
- Remove from heat and use to fill kolaches or chill for later use.
To Assemble the Kolaches
- After the 2nd rise, use the back of a table spoon to make an indent in each dough circle.
- Fill the center of each dough circle with the fruit filling, careful not to over fill or the fruit filling will bake over the side of the roll.
- Bake at 375°f for 12-15 minutes, or until the edges of the Kolaches are golden brown.
Notes
- Filling can be made in advance, up to 72 hours. Refrigerate if not using.
- To make dough in advance, place in refrigerator prior to 2nd rise. Allow to sit at room temperature minimum of 1 hour before filling and baking.
- You can freeze the dough before the 2nd rise (they will keep in freezer up to 4 weeks).
- To use from frozen, allow to thaw in refrigerator and then let sit at room temperature in a warm area until doubled in size. Then fill and bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed well.
- Store baked rolls in an airtight container, up to 72 hours.