• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Sweet Bread

    Published: May 22, 2018 · Modified: Nov 19, 2022 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    The Marvelous Variable Kolache

    Sweet Kolache with pineapple, cream cheese, fig, raspberry fillings

    Kolache, (pronounced ko-lah-chee) the Czech pastry, can be sweet or savory. This blog features the sweet version.  I have updated some of the fillings for a wider variety.  Although poppyseed and prune fillings are traditional, I omitted them because I thought six was truly enough.    The fillings are given in tablespoons since most of the Kolache require a tablespoon or more and the amount needed can be calculated using the yield information if you want to make more than one flavor.

    I suggest you pour yourself a cup of coffee or tea, get a glass of wine or otherwise prepare for this longer than usual blog. But the end result is amazing. The fillings are applicable to other pastries and this dough can be used countless ways. This is actually an easy to make sweet roll that I promise you will make over and over again.

    These are amazing pastries with an easy to make dough that handles well. The fillings can be made days ahead and stored in the refrigerator.  The dough must be made a day ahead.  Assembly is easy and in no time you have Kolache.  They can also be made large or small and freeze well.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    I like a variety of flavors when I make these.  You will find I use lemon juice in several to up the flavor. I also drastically reduce the sugar so the fruit flavor comes through more predominantly.  A bit of the cream cheese filling can be placed under any of the other varieties for more options.

    The dough, with minor changes, is from King Arthur's, Kolaches, Sweet & Savory recipe.  After using the ingredients, I pretty much changed everything else.  The dough must be refrigerated overnight to firm up the large amount of butter in it.  However, as long as it is worked cold, it is very easy to use.

    I tried several other recipes for the dough but they were heavy when baked and didn't last a second day.  I agree yeast goods are best the same day, but eating 20 of these in the same day would be a challenge -  or not if I paced myself!!  Actually, these freeze extremely well and just need to be heated to bring them back to perfection.

    There is an optional crumb topping which I have included.  I like the taste but it obscures the beautiful colors of the fillings so I usually don't use it.  It is your call so I have included it.  It is called Posipka or another spelling of Posypka.  I have no idea which is the correct spelling but I would guess it is the latter.

    Texas has a large settlement of Czechoslavakians.  That is where the Kolache Factory was born.  It is now franchised throughout the Midwest. They feature a lot of savory as well as sweet Kolache.  The name comes from the Czech word kola which means wheel or round, the shape of the pastry.

    As you can tell from my enthusiasm, these are a wonderful addition to my pastry repertoire and I hope to yours.

    Kolache Fillings

    Kolache Fillings for Marvelous Variable Kolache
    Top Left to Right - Fig, Apricot, Raspberry Fillings
    Bottom Left to Right - Pineapple, Cherry, Cream Cheese

    If any of these fillings are to be frozen either before or after baking, use the potato starch as it will not break down when thawed as will the cornstarch.

    All of these fillings can be made up to a week ahead and stored in the refrigerator.

    Cans of Solo filling for Marvelous Variable Kolache

    I also used Raspberry Cake and Pastry Filling from Solo.  It is bake proof, meaning it will not run as jam can when baked.  They also make a decent apricot filling, although I prefer the one below. I wasn't fond of the poppyseed and although they make more pastry fillings, these were the only ones available in my area.

    I buy a lot of dried fruit from Trader Joe's as the quality is high and the price is lower than most places.

    I have found Sunsweet dried fruit to be hit and miss.  If it old, it has a tendency to be dried and no longer moist.  Walmart actually has great dried fruit under their own label.  I have had good luck getting the moist dried fruit here.

    If reconstituting dried fruit in boiling water, do not cover the pan as most recipes advise. Some dried fruit, particularly apricots, are treated with sulfur to keep the bright color.  The unsulfured apricots are generally very dark and not very appetizing looking.  If the pan is left uncovered, the sulfur will dissipate leaving a clean apricot flavor.  If covered, the sulfur is trapped leading to   a harsher taste.

    Any of these fillings are a great addition to Danish pastries or anywhere a filling is needed that won't run during baking.

    Pineapple Filling
    1 cup well drained crushed pineapple
    ⅓ cup sugar
    1 teaspoon potato starch or cornstarch
    1 teaspoon lemon juice
    1 tablespoon melted butter

    Whisk together the sugar and potato starch or cornstarch.  Combine all ingredients in a small pan and bring to a boil over medium heat.  Boil for 1 minute.  Cool completely.

    Refrigerate until needed.  Yield:  About 1 cup, 16 tablespoons, 245 grams or 8 ½ ounces

    Apricot Filling
    1 cup dried apricots (about 170 grams or 6 ounces)
    3 to 4 tablespoons sugar
    1 tablespoon butter, melted
    1 teaspoon lemon juice or dark rum.

    Place the dried apricots in a small saucepan and cover with water. Do not cover the pan.  Bring to a simmer or low boil and cook until softened.  Drain well.

    Place all the ingredients in the bowl of a processor and process until smooth.

    Refrigerate until needed. Yield:  About 1 cup, 16 tablespoons, 270 grams or about 9 ½ ounces

    Cream Cheese Filling
    8 ounces cream cheese, room temperature (225 grams)
    ¼ cup sugar (50 grams or 1 ¾ ounces)
    1 teaspoon vanilla
    1 teaspoon lemon zest, optional
    1 egg yolk

    Place all in the bowl of a processor and process until smooth, scraping often.

    Store in the refrigerator.  Yield:  About 1 ¼ cup, 20 tablespoons, 250 grams or 8 ¾ ounces

    Cherry Filling
    5 ounces dark sweet dried cherries (140 grams or about 1 ¼ cups)
    ¼ cup sugar (50 grams or 1 ¾ ounces)
    1 teaspoon lemon juice
    ¼ teaspoon almond extract
    1 tablespoon melted butter

    Place the cherries in a small saucepan and cover with water. Bring to a low boil and cook until softened.  Drain well.

    Place all in the bowl of a food processor and process until smooth. sugar ,Store in the refrigerator.  Yield:  About ⅔ cup, 10 tablespoons, 210 grams or 7 ⅓ ounces

    Fig Filling
    7 ounces dried Mission Figs* (200 grams or approximately 1 ½ cup)
    2 teaspoon lemon juice
    3 tablespoons sugar  (65 grams or 21/4 ounces)
    1 tablespoons melted butter
    2 to 3 tablespoons water

    *There are moist, dried mission figs and really dried mission figs. Try to get the moist ones from Sunsweet or Walmart (where the prices are better).  If you get the really dried ones you will need to cook them, covered with water until somewhat softened.

    Cut the stems off the figs if they have one.  Some do, some don't.  Place the figs, lemon sugar,butter and 2 tablespoons water in the bowl of a food processor.  Process until smooth. If the paste is too dry, add the additional water about a teaspoon at a time.  This should remain thick but moist.

    Store in the Refrigerator.  Yield:  About 1 cup, 16 tablespoons, 260 grams or 9 ⅛ ounces.

    Raspberry
    I Used Solo Dessert and Pastry Filling

    Kolache Crumb Topping (Posipka or Posypka)
    ½ cup sugar (100 grams or 3 ½ ounces)
    ¼ cup flour (35  grams or a bit over an ounce)
    ¾ teaspoon cinnamon, optional
    2 tablespoons butter, melted (30 grams or 1 ounces)

    In a small bowl combine all but the butter.  Mix well.  Add the butter and toss with a fork to make small crumbs.  Sprinkle over the Kolache after applying the egg wash.

    Ingredients for Kolache

    Kolache Dough½ cup butter (1 stick, 114 grams or 4 ounces)
    ½ cup sugar (100 grams or 3 ½ ounces)
    1 teaspoon salt
    1 cup sour cream (225 grams or 8 ounces)
    2 teaspoons instant yeast OR 1 package active dry yeast
    ½ cup lukewarm water
    2 eggs
    4 cups all purpose flour (560 grams or 19 ⅔ ounces)*

    * If you go to King Arthurs website for this recipe you will notice a discrepancy in the amount of flour used.  While most professionals use 140 grams or 5 ounces of all purpose or bread flour as the standard for 1 cup, they use 120 grams, which is technically 1 cup of sifted flour.  Since most recipes do not call for sifting the flour before measuring, I use the 140 grams or 5 ounces per cup measurement.  When I used their flour measurement of 480 grams or 16.84 ounces, the dough was runny.  When I added the additional 80 grams or 2 ¾ ounces of flour used in my measurement it worked.  I am a fan of King Arthur's recipes but not the way they measure flour.  The only reason I mention this is to avoid confusion on your part in case you check out their recipe.

    Sour cream added to butter mixture for Marvelous Variable Kolache

    Cut the butter into pieces and place in a small saucepan along with the sugar and salt.  Heat until the butter is melted.  Remove from the heat and let it sit until it is lukewarm.  When it comes to temperature, add the sour cream.

    Sour cream whisked in for Marvelous Variable Kolache

    Whisk it into the butter mixture.

    Eggs and yeast added for Marvelous Variable Kolache

    Add eggs and yeast Whisk them in.

    Water added for Marvelous Variable Kolache

    Lastly, add the water and whisk it in.

    Transferred to mixer for Marvelouis Variable Kolache

    Transfer to the bowl of a mixer.

    Flour addewd to Marvelous Variable Kolache
    Dough finished for Marvelous Variable Kolache

    Add the flour and, beat until it comes together.  Knead in the machine for 3 minutes, turning after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get beaten.  The dough will be very soft and more of a batter.

    Dough risen for Marvelous Variable Kolache

    Place it in a greased bowl or container, cover with plastic wrap and mark the time on it.  Allow it to rise until doubled, about 2 ½ hours.  It is a slow riser due to the large amount of butter.

    After it has risen, punch it down, re-cover it and refrigerate overnight so the butter can firm up.  It will probably rise again in the refrigerator and that is fine. Some Kolache recipes recommend 5 risings which I find a bit much.

    Yield:  1175 grams or about 41 ¼ ounces

    Shaping and Assembly
    Refrigerated dough
    1 egg, well beaten
    Fillings
    Crumb Topping if using

    Line several baking sheets with parchment.  Set aside.

    Dough divided and shaped for Marvelous Variable Kolache

    Punch the dough down if risen and divide the dough in half (585 grams each or 20 ½ ounces).  Shape each piece into a rectangle.  Wrap each piece in plastic wrap and refrigerate for 10 to 15 minutes.

    Rolling dough or marvelous Varialbe Kolache

    Remove one piece of dough from the refrigerator and roll it out so it is ½ inch thick.  The dough will be very firm.  It is easiest to roll is to press down with your rolling pin in 3 or 4 times.

    Rolling dough for Marvelous Variable Kolahe

    Press down in the opposite direction 3 or 4 times again.

    Then roll out in the normal manner until ½ inch thick.

    Cut out on tray for Marvelous Variable Kolache

    With a 3" plain cookie cutter (or whatever size you want) cut out rounds and place them on the parchment about 1 inch apart.  Repeat with the second piece of dough.  Reroll and cut additional rounds.

    Cover them with tea towels and allow to rise until almost doubled.

    Preheat the oven to 375°F.

    Hole in dough for Marvelous Variable Kolache

    With your fingers, make a deep well in the rounds about ½ inches in from the edge of the dough but do not go through the dough.  Start by making a hole in the center.

    Single well for Marvelous Variable Kiolache
    Wells made for Marvelous Variable Kolache

    Expand the well by pressing the dough down.

    Brush the top edges of the Kolache with the beaten egg.

    Filled Koliche for Marvelous Variable Kolache

    Fill the wells with 1 to 1 ½ tablespoons of filling.  With the exception of the cream cheese filling which is loose, the fillings can be mounded slightly over the top of the dough.  Sprinkle with the crumb topping if using.

    Tray of baked kolache for Marvelous Variable Kolache

    Double Pan.  Bake for about 20 minutes for the 3" size until the top of the dough is well browned.  Reduce the time for small pastries.I was surprised when I baked the first sheet by itself.  The bottoms browned considerably and they were not nearly as soft and good as the next sheet that I doubled panned.

    Bottoms of kolache for The Marvelous Versatile Kolache
    Left, Double Panned. Right, Single Panned

    To Make Ahead:  Completely bake them.  Cool, place on a baking sheet and freeze until completely frozen.  I wrapped my baking sheet in foil but if you don't have room in your freezer, stack them between waxed paper in a container.  When ready to use, preheat the oven to 350°F.  Place them on a parchment lined sheet, enclose the pan in foil and heat for 15 to 20 minutes or until warmed through.  Some of the denser fillings take a bit to thaw.  They will taste just like you pulled them from the oven with nary a hint they were frozen.

    Yield:  Makes about 20 - 3" rolls with re-rolling the dough.

    Mini Kolaches for Marvelous Versatile Kolache

    Remember you can also make these smaller.  Just remember to reduce the time if necessary.

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    Print Friendly, PDF & Email

    More Sweet Bread

    • Pumpkin Dinner Rolls and Breakfast Rolls out of one recipe
      Pumpkin Dinner Rolls Two Ways
    • Yeasts
      Yeast as it Relates to Bread
    • Fig Stuffed Anise Sweet Bread
      Fig Stuffed Anise Sweet Bread
    • Rum Raisin Rolls on a plate with a cup of tea and an iced roll in the background
      Rum Raisin Rolls - A Long Ago Memory

    Reader Interactions

    Comments

    1. Eileen Murphy says

      May 23, 2018 at 5:22 am

      Than you Helen! I have company arriving for the long weekend and was looking for a "snack" to have on hand for the late night arrivals. To echo other comments; tips for savory ones would be wonderful. Thank you for continuing to challenge me to improve my skills. PS: breakfast will feature that lovely NY style
      crumb cake.

      Reply
      • hfletcher says

        May 23, 2018 at 7:50 am

        Hi Eileen - You have some very lucky guests arriving. Remember you can make the Kolache ahead of time and just rewarm....they are just like freshly made.

        Reply
    2. JPoole says

      May 22, 2018 at 6:50 pm

      You are one AMAZING person. I've had the pleasure of meeting you and taking a few of your classes. Your LOVE of the "craft" is infectious. Thank you. Helen, in addition to your lovely pastries is it possible for you to provide more savory recipes??

      Reply
      • hfletcher says

        May 22, 2018 at 8:10 pm

        Previous to this blog I had a blog, The Ardent Cook, which featured mostly savory and very little pastry. It is difficult to work savory into pastry, but I will see what I can do. Thank you so much for your kindness. I do indeed love what I do.

        Reply
    3. Kim says

      May 22, 2018 at 8:10 am

      Your dedication to detail is very much appreciated. I don’t know if I’ll ever make them, but I’m glad I have these instructions if needed, plus I always enjoy learning how things are put together properly even if I never get to use the recipe. Thanks again Helen

      Reply
      • hfletcher says

        May 22, 2018 at 12:36 pm

        Hi Kim - sometimes I worry I am putting too much into the blogs and they are long. But baking and pastry can only become fun and something people want to do if they understand what is going on. Thank you so much for your encouragement.

        Reply
    4. Mari says

      May 22, 2018 at 7:51 am

      Youdidit again, pure. Perfection! Used an old recipe that came from Cedar Raids Czeck lady that made extra money by coming into your home and baking for the day. Everything she made was fantastic . Now I’m happy to try yours. You always come up wth the Best recipes. And oldies, but goodies.

      Reply
      • hfletcher says

        May 22, 2018 at 12:34 pm

        Hi Marilyn - thank you so very much. We had family come over on their way back to Chicago Sunday and I was so happy to have these in the freezer and just pull them out, warm them up and watch them disappear. Happy you're going to make them.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    SEPTEMBER - GETTING READY FOR FALL

    • Five Mexican sweet rolls, Conchas with different toppings.
      Conchas - A Mexican Sweet Bread
    • Finished cut
      Italian Calzones
    • Cinnamon Whiskey Apple Tart
      Cinnamon Whiskey Apple Tart
    • Mincemeat
      Time to Make Mincemeat
    • Apple Cake Doughnuts on a plate with a napkin in the background.
      Apple Cake Doughnuts
    • Stuffed Focaccia

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Strawberry Muffins
      Best of All Strawberry Muffins
    • A slice of chocolate cake, peanut butter mousse glazed in chocolate on a marble plate
      Chocolate Peanut Butter Mousse Cake
    • Individual Meringue
      Meringue Shells
    • A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.
      Tourte Milanese
    • Magic Shell
      Magic Shell for Ice Cream
    • finished-lemon-blueberry-cake.jpeg
      Lemon Blueberry Cake

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO