Fruit & Cream Cheese Kolaches (Koláče)

Makes about 18 kolaches

Note: This recipe uses an enriched dough, which requires about 3 hours of total rising time — plan accordingly! It makes about 18 kolaches with three different fillings: 6 blueberry, 6 cherry, and 6 cream cheese. If you want all one flavor, I recommend doubling that filling.

Growing up in Texas, kolaches were part of the culture. Thanks to Czech immigrants who settled in Central Texas in the 1800s, you’ll find them everywhere — from gas stations to bakeries.

Texans often use the term “kolache” for both sweet and savory versions, but technically, only the fruit- or cheese-filled ones are koláče. The sausage-filled kind is called a klobásník.

They might look like danishes, but kolaches are made with a soft, fluffy, brioche-like dough — not laminated pastry. In most shops around the state, they’re made with canned fillings, but here we’re upping the ante with homemade cherry, blueberry, and sweetened cream cheese. Each one is finished with posypka, a buttery cinnamon streusel that adds just the right amount of crunch.

WHAT YOU’LL NEED

INGREDIENTS

Kolache Dough

  • 3 ½ cups all-purpose flour (450 g)

  • 2 tbsp nonfat dry milk powder (14 g)

  • 1 tbsp Diamond Crystal kosher salt (or 1 ½ tsp Morton kosher salt) (9 g)

  • 2 ¾ tsp instant yeast (9 g)

  • ½ cup granulated sugar (100 g)

  • 1 tbsp honey (21 g)

  • 1 cup whole milk, warmed to 100–110°F (225 g)

  • 2 large egg yolks + 1 whole large egg, room temp

  • ½ cup unsalted butter, softened (113 g)

  • For Egg Wash: 1 egg whisked with 1 tsp milk

Cherry Filling (enough for 8-9 kolaches)

  • 2 cups frozen tart (sour) cherries (300 g)

  • 5 tbsp granulated sugar (65 g)

  • 1 tsp lemon juice

  • Pinch kosher salt

  • ⅛ tsp vanilla extract

  • 1 tsp cornstarch + 2 tsp cold water (slurry)

Blueberry Filling (enough for 8-9 kolaches)

  • 2 cups blueberries (fresh or frozen) (300 g)

  • 3 tbsp granulated sugar (40 g)

  • 1 tsp lemon juice

  • Pinch kosher salt

  • ¼ tsp vanilla extract

  • ½ tsp cornstarch + 1 tsp water (optional)

Cream Cheese Filling (enough for 8–9 kolaches)

  • 4 oz cream cheese, completely softened (113 g)

  • 2 tbsp granulated sugar (25 g)

  • ½ large egg yolk

  • ¼ tsp vanilla extract

  • Zest of ¼ lemon

  • Small pinch kosher salt

Posypka Streusel (enough for all kolaches)

  • 3 tbsp unsalted butter, softened (40 g)

  • ¼ cup granulated sugar (50 g)

  • ⅓ cup all-purpose flour (45 g)

  • ¼ tsp ground cinnamon

  • Pinch kosher salt

DIRECTIONS

Make the Dough & First Rise

  1. In a stand mixer bowl, combine all dough ingredients except the butter. Mix with a spatula until a shaggy dough forms.

  2. Using the stand mixer fitted with the dough hook attachment, knead for 8 minutes on low–medium speed until the dough is elastic.

  3. Add softened butter, 2 tablespoons at a time, kneading thoroughly after each addition. Once all the butter is added, knead for 8-10 minutes more, until the dough is very smooth, supple, and starts to pull away from the sides. (The dough will be soft with a slight stickiness — that’s okay.)

  4. Grease your hands, shape the dough into a rough ball, then transfer it to a medium, lightly greased bowl. Cover and let rise in a warm place (75–80°F) for 1 ½ to 2 hours, or until almost doubled in size — it may not fully double, and that’s totally fine for this rich dough. Meanwhile, make the fillings.

    Note: This is an enriched dough, which takes longer to rise. Rise time will vary depending on the temperature of your home. If your kitchen is cool, you can proof the dough in a turned-off oven with the light on, or place a pan of hot water underneath to create a warm, humid environment.

Make the Cherry Filling

  1. In a saucepan, combine cherries, sugar, lemon juice, and salt.

  2. Cook over medium heat for 10–12 minutes, stirring often, until the cherries release their juices and start to break down.

  3. Whisk together the cornstarch and water, then pour it in while stirring constantly. Simmer for 2–5 more minutes until thickened and jammy.

  4. Remove from heat and stir in vanilla extract. Cool completely before using.

Make the Blueberry Filling

  1. Combine berries, sugar, lemon juice, and salt in a saucepan.

  2. Cook over medium heat for 6–8 minutes, stirring often, until juices are released.

  3. If needed, stir in the cornstarch slurry to thicken. Simmer until thick and jammy.

  4. Remove from heat, stir in vanilla, and cool before using.

Make the Cream Cheese Filling

  1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and creamy.

  2. Add sugar, egg yolk, vanilla, lemon zest, and salt. Beat again until glossy and lump-free.

Make the Posypka (Czech Streusel)

  1. In a small bowl, combine butter, sugar, flour, cinnamon, and salt. Use your fingertips or a fork to pinch the butter into the dry ingredients until the mixture is sandy and clumpy.

  2. Chill until ready to use.

Assemble & Second Rise

  1. Line two sheet pans with parchment paper.

  2. Turn out the risen dough onto a lightly floured surface. Divide into 2-ounce portions and smooth into balls, pinching the bottoms to seal. On a clean, unfloured surface, roll each ball to help shape and seal, then transfer to your prepared sheet pans, spacing them evenly. Cover loosely and let rest for 15–20 minutes to allow the gluten to relax.

  3. Lightly grease and flour the bottom of a small glass or measuring cup, and press down on the center of each dough ball to create a deep well (you can also use your fingers).

  4. Fill each with about 1 tablespoon of filling, as desired. Cover loosely and let rise again until puffed up, about 1 hour.

Bake

  1. Preheat oven to 375°F (190°C).

  2. Brush the border of each kolache with egg wash, then top with a generous sprinkle of streusel.

  3. Bake kolaches for 15–18 minutes, or until golden brown and the interior reaches 190°F. Rotate pans halfway through for even color.

RECIPE NOTES & TIPS

  • Kolaches are best enjoyed the day they’re baked but will keep for up to 2–3 days at room temperature.

  • Baked kolaches freeze very well. Let them cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. They can be reheated directly from frozen in a 350°F oven until warmed through.

  • To make ahead, the dough can be prepared and shaped the day before. After shaping and filling, cover tightly and refrigerate overnight. Let them come to room temperature and rise until puffy before baking.

  • An enriched dough contains butter, eggs, milk, and/or sugar. This dough includes all of those. The higher fat and sugar content slows fermentation and gluten development, requiring a longer rise time — so be patient! While I’ve provided time guidelines, rise times will vary based on room temperature.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.