How to Make Kolache Dough

Kolache is deeply rooted in tradition and culture, offering both savory and sweet varieties. Its origins and specific types showcase the diversity within this popular baked good. The dough is tender and rich and perfect for sweet or savory dishes.

Where did kolache come from?

Originating from Central Europe, specifically the Czech Republic, kolache represents a centuries-old tradition. Initially, these pastries were part of festive occasions, symbolizing good fortune and prosperity. They became widespread in the United States through Czech immigrants in the 19th and 20th centuries.

As communities settled in areas like Texas, the pastry evolved. Traditional fillings like poppy seeds, prune, and apricot were joined by American influences, including sausage and cheese.

Types of Kolache

Kolache can be recognized by its soft, pillowy dough encasing a wide array of fillings. Traditional sweet options often include fruit jams or cheese, maintaining the classic image of this pastry. Sweet versions are typically oval or round, ensuring the filling is the centerpiece.

Savory kolache often contain meats such as sausage or ham combined with cheese or jalapeños. Regardless of the filling, dough texture remains consistent—light and slightly buttery.

Ingredients for Kolache Dough

All purpose flour: The choice of flour is essential in forming the ideal texture for kolache dough. All-purpose flour is commonly used for its balanced protein content that provides enough gluten for structure. Bread flour can also be considered if a chewier texture is preferred, owing to its higher protein levels.

Yeast: Gives the dough its airy texture, transforming simple ingredients into something delightful. Active dry yeast or instant yeast are the typical choices.

Understanding the proper activation of yeast is important. For active dry yeast, rehydration in warm water with a little sugar can ensure it’s alive and ready to work.

Instant yeast may be more convenient and can be added directly to the flour but if you are new to baking, just activate it in liquid first.

Sour cream, eggs, and butter add richness. Cut the butter in cold and then add the remaining liquids. If you are making a savory kolache, leave out the vanilla. That would just be gross.

Note: This dough needs chill time

This particular recipe can be chilled up to 12 hours but needs a minimum of two so plan accordingly. I just didn’t want you to be surprised when you got to the recipe.

Once the dough has chilled, form the balls and make an indention to hold the fillings. Fill then allow them to rise until just puffed, then bake. Keep in mind the weight of the fillings may slow down the puff time a little.

We aren’t looking for them to double, just be a bit bigger than they were to start.

Choosing Fats for Richness

Fats contribute to the richness and tenderness of kolache dough. Unsalted butter is frequently used for its flavor and textural benefits.

Margarine or shortening can be alternatives depending on dietary preferences or texture desired but butter is really best. Salted or unsalted won’t really matter, but if you want to be very exact about it go with unsalted.

Milk, Sugar, and Eggs

These ingredients enhance the flavor and structure of the dough. Whole milk adds moisture and a tender crumb and could be used in place of the water if you choose to. Substitutes like almond or oat milk can also be used for those seeking dairy-free options.

Eggs provide color and strength to the dough’s structure. They need to be at room temperature for smooth integration. Combining these with other ingredients brings a balanced taste and the characteristic golden hue to kolache.

Shaping Kolache Dough

Dividing the Dough

Begin by placing the dough on a lightly floured surface to prevent sticking. Use a sharp knife or a dough scraper to cut the dough into equal portions. The exact size depends on the desired final size of the kolaches, but typically, each piece should weigh around 60 grams for standard sizes.

Ensure that each portion is evenly sized to ensure uniform baking. Using a kitchen scale can help achieve precision. After cutting, let the pieces rest for a few minutes to relax the gluten, making them easier to shape into balls.

Filling Options

Kolache can be customized with a variety of fillings to suit either sweet or savory preferences. While traditional fillings have their charm, modern variations offer a wide array to explore.

Sweet Fillings

Sweet kolache are a delightful treat, often filled with fruit preserves or sweetened cheese. Popular choices include apricot, strawberry, and prune preserves. These fruity fillings provide a touch of natural sweetness that pairs well with the soft dough. Another beloved option is sweet cream cheese, which offers a rich, creamy texture that contrasts nicely with the light dough.

For those looking to experiment, consider adding nuts like walnuts or pecans for a bit of crunch. A sprinkle of cinnamon or powdered sugar can enhance the overall flavor. Poppy seed filling also offers a unique taste, lending a nutty flavor that’s both exotic and intriguing.

The problem with jams

During testing we ran in to multiple issues with our jam filled kolache. The jam kept baking out and rolling off our kolache in the oven. We tried varying amounts, made multiple batches of kolache, tried chilling first and not chilling and nothing helped much.

But they still tasted really good so don’t be too frustrated if your jam oozes and runs. I like the sweet cheese filling better because it’s stays put and that’s why I included the recipe for you here. It’s just more reliable.

Savory Fillings

Savory kolache are versatile and satisfying, often filled with meats and cheeses. This particular dough is versatile enough for sweet or savory preparations.

Popular options include sausage, ham, and ground beef, which provide a hearty, satisfying taste. Adding cheese like cheddar or Swiss can elevate the flavor profile, creating a delicious, melty interior.

For a vegetarian option, consider spinach, mushrooms, or peppers. These ingredients add depth and earthiness to the kolache. Including herbs and spices like basil, oregano, or paprika can further enhance the flavors, offering a gourmet touch to this classic treat.

Finishing Touches

Elevating kolache dough involves careful consideration of glazes, toppings, and serving suggestions. These elements enhance both the appearance and flavor, making the final product more pleasing.

Glazes and Toppings

A well-chosen glaze adds shine and flavor to kolache. Egg wash, made from whisked egg and milk, is popular for a golden finish. Brush it on before baking for a glossy, appetizing look.

Consider a powdered sugar glaze for a sweet touch. Mix powdered sugar with milk or lemon juice until smooth. Drizzle over the cooled kolache for added sweetness.

Toppings like poppy seeds, streusel, or fresh fruits enhance flavor and texture. Streusel, made of sugar, butter, and flour, adds a crumbly texture and sweet contrast. Poppy seeds provide a subtle crunch without overpowering other flavors.

Serving Suggestions

Kolaches pair well with various beverages and sides, making them versatile. Serve with coffee, tea, or a cold glass of milk. These beverages complement the sweet or savory flavor.

Consider serving kolaches with fresh fruit like berries or grapes, bringing a refreshing element to the plate.

For savory kolaches, pair with soup or a salad to create a more substantial meal. The warm, pillowy dough contrasts beautifully with a crisp side salad.

These pairings allow the flavors of the kolache to stand out while providing a balanced and satisfying eating experience.

Storing and Preservation

Ensuring that kolache dough retains its freshness and quality is crucial. Proper storage techniques will help maintain its texture and flavor, whether keeping it for a short period or freezing it for future use.

Short-term Storage

When storing kolache dough for short periods, refrigeration is key. Wrap the dough tightly in plastic wrap to prevent it from drying out. Place it in an airtight container for an extra layer of protection. This method allows the dough to stay fresh in the refrigerator for up to 2 days.

If the dough has already been shaped into rolls or filled kolaches, arrange them on a baking tray covered with a damp cloth. This prevents any skin from forming on the dough. Ensure the tray is kept in a cool place or inside a refrigerator.

Check the dough’s condition after 24 hours by gently pressing it. If it springs back slightly, it’s still viable for baking. If not, it’s best to start a new batch.

Freezing and Reheating

To extend the lifespan of kolache dough, freezing is an effective method. Begin by shaping the dough into rolls or filled kolaches. Place them on a baking sheet lined with parchment paper and freeze until solid.

Once frozen, transfer them to a zip-lock bag or airtight container. Label with the date for reference. Stored this way, the dough can last for up to 3 months.

For reheating, thaw the dough overnight in the refrigerator. Before baking, let it come to room temperature for best results. This ensures even cooking and maintains the dough’s soft texture.

Looking for more sweet bread treats? Try these

• Cinnamon Swirl Bread
• Apple Cinnamon Coffee Cake
• Cinnamon Air Fryer Biscuit Donuts