{"id":23094,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/bohemian-kolaches\/"},"modified":"2025-02-13T14:06:37","modified_gmt":"2025-02-13T20:06:37","slug":"bohemian-kolaches","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/bohemian-kolaches\/","title":{"rendered":"Kolaches"},"content":{"rendered":"<p>If you\u2019ve been to the Czech Republic or the state of Texas, you\u2019ve most likely sunk your teeth into delicious kolaches, and you&#8217;ve probably been searching for how to make kolaches ever since. We get it! The pillowy, buttery, brioche-like pastries with different baked-in fillings are completely irresistible. Fortunately, our traditional kolache recipe doesn\u2019t just fill the void; it recreates the pastry so perfectly that you\u2019ll be transported back to Czechia or Texas\u2019s Czech Belt.<\/p>\n<h2>What is a kolache?<\/h2>\n<p>A kolache is a Czech pastry with a pillowy, brioche-like dough and some sort of baked-in filling. The most traditional fillings are prune, cream cheese, poppy seed and apricot, but lemon and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cherry-kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/cherry-kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">cherry kolaches<\/a> are also popular (although maybe not as traditional).<\/p>\n<p>Czech kolaches are not the same as Polish <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ice-cream-kolachkes\/\" data-name=\"www.tasteofhome.com\/recipes\/ice-cream-kolachkes\/\" data-module=\"content engagement\" data-position=\"embedded links\">ice cream kolachkes<\/a> (also spelled as &#8220;kolaczki&#8221;), but these pastries are commonly mistaken for one another. Polish kolachkes do not use yeast and are more like cookies with a filling, whereas Czech kolaches are more like brioche buns with a filling. In fact, many European countries claim some variation of these pastries as their own, stuffing them with preserves, cheese fillings and even chocolates.<\/p>\n<h2>What is the pronunciation of kolaches?<\/h2>\n<p>Kolache is pronounced two different ways: <em>koe-lah-chee<\/em> or <em>koe-lah-cha<\/em>, depending on where the speaker was raised. In the Czech language, &#8220;kolache&#8221; is the plural form of the pastry; in America, the plural is commonly referred to as &#8220;kolaches,&#8221; which undoubtedly stems from the plural rules of the English language. &#8220;Kolach&#8221; is the singular form and is pronounced as <em>koh-lach<\/em>, but many Americans refer to the singular form as &#8220;kolache.&#8221;<\/p>\n<h2>Ingredients for Kolaches<\/h2>\n<ul>\n<li><strong>Active dry yeast:<\/strong> We prefer active dry yeast (as opposed to other <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of yeast<\/a>) for this kolache recipe because of its long shelf life and easy activation.<\/li>\n<li><strong>Milk:<\/strong> We don\u2019t recommend using milk with less than 2% fat, as it will negatively affect the texture and taste. However, you can use whole milk instead of 2% milk if you want a richer flavor.<\/li>\n<li><strong>Egg yolks:<\/strong> Room-temperature egg yolks blend more easily into the kolache dough than cold eggs. We use only the yolks for the rich fat they impart, saving just one egg white for the kolache wash.<\/li>\n<li><strong>Canned filling:<\/strong> You can use premade prune, poppy seed, cherry or lemon pie filling for these kolaches. Or, you could make your own filling.<\/li>\n<li><strong>Egg whites:<\/strong> We brush these kolaches with an egg white before putting them in the oven to create a shiny, glossy finish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Activate the yeast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976910\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_1.jpg?fit=700%2C1024\" alt=\"a person pouring warm milk into a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, dissolve the yeast and 1 tablespoon sugar in the warm milk (110-115\u00b0F). Let the yeast mixture stand for about 10 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> After about 10 minutes, the yeast mixture should be foaming and bubbling. If it does not froth, discard it and start over. Make sure your yeast isn\u2019t expired, and use a cooking thermometer to check the milk\u2019s temperature.<\/p>\n<h3>Step 2: Create the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976911\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_2.jpg?fit=700%2C1024\" alt=\"a person mixing flour into milk using spatula in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine 2 cups flour, the remaining sugar, the egg yolks, the salt, the butter and the yeast mixture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976912\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_3.jpg?fit=700%2C1024\" alt=\"a person folding dough in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir everything together until it\u2019s smooth. Add enough remaining flour to make a stiff dough.<\/p>\n<h3>Step 3: Knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976913\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_4.jpg?fit=700%2C1024\" alt=\"a person kneading dough on a floured surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Lightly flour a clean surface and turn the dough out. Knead the dough until it\u2019s smooth and elastic, six to eight minutes. Add additional flour if a lot of sticking happens.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> One way to check if you&#8217;re <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">kneading dough the right way<\/a> is to press it with your finger. If the dough stays indented, keep kneading. If it bounces back to its original shape, you\u2019re good to go.<\/p>\n<h3>Step 4: Proof the dough<\/h3>\n<p>Place the dough in a greased bowl, turning the dough ball once to grease the top. Cover the bowl with a clean towel or paper towels, and let the dough rise in a warm place until it\u2019s doubled in bulk, about one hour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976914\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_5.jpg?fit=700%2C1024\" alt=\"a person kneading dough in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Punch the dough down and allow it to rise again, about 15 minutes.<\/p>\n<h3>Step 5: Cut out the kolaches and let them rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976915\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_6.jpg?fit=700%2C1024\" alt=\"a person rolling dough using a rolling pin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Roll the dough out on a floured surface to a 1\/2-inch thickness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976916\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_7.jpg?fit=700%2C1024\" alt=\"cutting the dough into a round shape with a dough cutter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cut the dough with a large glass or a 2-1\/2-inch dough cutter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976917\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_8.jpg?fit=700%2C1024\" alt=\"small round shaped dough pieces placed on a baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the cut-out dough pieces on greased baking sheets, and let them rise until they have doubled in size, about 45 minutes.<\/p>\n<h3>Step 6: Assemble the kolaches<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976918\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_9.jpg?fit=700%2C1024\" alt=\"adding tablespoon of jelly to small dough pieces\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 350\u00b0. Using your fingers, firmly press an indentation into the center of each piece of dough. Fill each divot with a heaping tablespoon of your choice of filling.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976919\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_10.jpg?fit=700%2C1024\" alt=\"brushing raw Kolaches placed on a baking tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Using a pastry brush or your fingers, brush the edge of the dough with the egg white.<\/p>\n<h3>Step 7: Bake the kolaches<\/h3>\n<p>Bake the pastries until they are light golden brown, 10 to 15 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Once the kolaches are out of the oven, place them on a wire rack. Allow them to cool at room temperature for a bit, and eat them once they\u2019re warm or at room temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976907\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_FT24_3910_ST_0208_1.jpg?fit=700%2C1024\" alt=\"Kolaches on a marble plate and a cup of hot chocolate placed next to it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Kolache Variations<\/h2>\n<ul>\n<li><strong>Whip up a poppy seed filling:<\/strong> Although an acquired taste, poppy seed filling is a traditional kolache filling. See how to make our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/poppy-seed-kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/poppy-seed-kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">poppy seed kolaches recipe<\/a> to try it for yourself.<\/li>\n<li><strong>Indulge in a cream cheese filling:<\/strong> Cream cheese-filled puff <a href=\"https:\/\/www.tasteofhome.com\/recipes\/puff-pastry-danishes\/?srsltid=AfmBOoqeJF9dhClQb04W-Ogqi8R5Q5nCT72KMccpxIqBx7AtH8ln3cAV\" data-name=\"www.tasteofhome.com\/recipes\/puff-pastry-danishes\/?srsltid=AfmBOoqeJF9dhClQb04W-Ogqi8R5Q5nCT72KMccpxIqBx7AtH8ln3cAV\" data-module=\"content engagement\" data-position=\"embedded links\">pastry Danishes<\/a> are delicious, and cream cheese kolaches will be just as irresistible. Interested? Try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon cream cheese kolaches recipe<\/a>.<\/li>\n<li><strong>Use your favorite preserves:<\/strong> Use this kolache recipe as an excuse to buy (or make!) your favorite jar of preserves. We highly recommend using preserves instead of thin jams or jellies. The latter may boil up and overflow onto the pastries in the oven, ruining the look of your precious treats.<\/li>\n<\/ul>\n<h2>How to Store Kolaches<\/h2>\n<p>To store kolaches, allow them to cool completely to room temperature, then place them in an airtight container so they don\u2019t dry out. Keep them at room temperature for up to three days. If your kolaches have a cream cheese filling, place them in the fridge for up to three days,<\/p>\n<h2>Kolache Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976909\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_FT24_3910_ST_0208_3.jpg?fit=700%2C1024\" alt=\"Kolaches served on a small plate with a spoon and a cup of hot chocolate placed next to it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you serve with kolaches?<\/h3>\n<p>A kolache makes an incredible breakfast treat or a lovely snack all on its own, but it\u2019s nice when served with a side of fruit and a cup of coffee or tea.<\/p>\n<h3>What is the origin of kolaches?<\/h3>\n<p>The origins of kolaches wind all the way to the Czech Republic, formerly known as Bohemia, where kolaches are eaten during <em>svacina<\/em> (an afternoon snack). Once Czech settlers made their way to Texas during the mid-1800s, they brought their old-world recipes with them, including the pillowy, soft kolaches. (Hey\u2014not far off from <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-paczki\/\" data-name=\"www.tasteofhome.com\/article\/what-are-paczki\/\" data-module=\"content engagement\" data-position=\"embedded links\">paczki origins<\/a>!)<\/p>\n<p>The love of this pastry continues to thrive in the many Czech American communities now in Texas (known as the Czech Belt). Because of this, kolache fillings have been Americanized with untraditional pineapple, strawberry, blueberry, and out-of-the-box options like PB&#038;J, pumpkin cream cheese, coconut and chocolate-banana, to name a few.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A kolache is a yeasty, soft Czech pastry that,\u00c4\u00f4s topped with a cheese, poppy seed or fruit filling. It&#8217;s somewhere between a doughnut and a Danish.<\/p>\n","protected":false},"author":7955,"featured_media":1962643,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304275,304287,307144,305271,305685,304288,305487,307038,307040,307033,305334,304515,307104,303966,304988,304408,304368,303887,306848,304268,305684,304558,324623,303994,304323,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308295,308300,310190,308988,308481,309216,340251,259620,310796,310080,310081,310079,309337,308880,310155,308495,308935,308813,308745,308478,309603,259483,311074,308910,309177,308528,308315,309434,308476,308975],"coauthors":[342012],"recommended_recipes":[{"post_title":"Apple Kuchen Bars","post_link":"\/recipes\/apple-kuchen-bars\/","post_image":"\/wp-content\/uploads\/2024\/09\/Apple-Kuchen-Bars_EXPS_TOHD24_167500_EricKleinberg_7.jpg"},{"post_title":"23 Old-World Bohemian Dishes","post_link":"\/collection\/bohemian-dishes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3910_FB143426A05_01_2b-1.jpg"},{"post_title":"Polish Kraut and Apples","post_link":"\/recipes\/polish-kraut-and-apples\/","post_image":"\/wp-content\/uploads\/2025\/01\/Polish-Kraut-and-Apples_EXPS_TOHD24_11593_KristinaVanni_5.jpg"},{"post_title":"Greek Ouzo Pork Kabobs ","post_link":"\/recipes\/greek-ouzo-pork-kabobs\/","post_image":"\/wp-content\/uploads\/2022\/04\/Greek-Ouzo-Pork-Kabobs-_EXPS_MMEBZ23_266123_DR_11_29_2b.jpg"},{"post_title":"Ice Cream Kolachkes","post_link":"\/recipes\/ice-cream-kolachkes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ice-Cream-Kolachkes_EXPS_WRSM17_43014_B03_29_1b.jpg"},{"post_title":"Kolacky Cookies","post_link":"\/recipes\/hungarian-walnut-cookies\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_170636_SheriSilver_2.jpg"},{"post_title":"Konigsberger Klopse ","post_link":"\/recipes\/konigsberger-klopse\/","post_image":"\/wp-content\/uploads\/2025\/04\/Konigsberger-Klops-German-Meatballs-and-Gravy-_EXPS_FT25_176882_JR_0206_1.jpg"},{"post_title":"Apple Kolaches","post_link":"\/recipes\/apple-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/04\/Apple-Kolaches_EXPS_FBMZ18_49249_B05_09_7b.jpg"},{"post_title":"Kofta Kabobs","post_link":"\/recipes\/kofta-kabobs\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_277575_SoniaBozzo_social.jpg"},{"post_title":"Poppy Seed Kolaches","post_link":"\/recipes\/poppy-seed-kolaches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Bohemian Beef Dinner","post_link":"\/recipes\/bohemian-beef-dinner\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bohemian-Beef-Dinner_exps1439_W101973175D07_06_4b_RMS.jpg"},{"post_title":"Lemon Kolaches","post_link":"\/recipes\/lemon-kolaches\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Kolaches_exps5449_HFG2661989A05_23_4b_RMS.jpg"},{"post_title":"Cherry Kolaches","post_link":"\/recipes\/cherry-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22792__TH10523D51A.jpg"},{"post_title":"Apricot Kolaches","post_link":"\/recipes\/apricot-kolaches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Bohemian Pot Roast","post_link":"\/recipes\/bohemian-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bohemian-Pot-Roast_exps4161_RDS1872338D01_04_3bc_RMS.jpg"},{"post_title":"Swiss Ham Kabobs","post_link":"\/recipes\/swiss-ham-kabobs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Swiss-Ham-Kabobs_exps36560_SD143204B12_10_1bC_RMS.jpg"},{"post_title":"Kolaches","post_link":"\/recipes\/kolaches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Fruit-Filled Kolaches","post_link":"\/recipes\/fruit-filled-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10059_QC10034C33.jpg"},{"post_title":"Classic Fruit Kolaches","post_link":"\/recipes\/classic-fruit-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Fruit-Kolaches_exps50853_CWCA2230450A11_12_1bC_RMS-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Bohemian-Kolaches_EXPS_FT24_3910_ST_0208_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/bohemian-kolaches\/","name":"Kolaches","datePublished":"2018-01-01","dateModified":"2024-04-25","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Bohemian-Kolaches_EXPS_FT24_3910_ST_0208_2.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Desserts","Snacks"],"description":"A kolache is a yeasty, soft Czech pastry that\u2019s topped with a cheese, poppy seed or fruit filling. It's somewhere between a doughnut and a Danish.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1\/2 cup sugar, divided","2 cups warm 2% milk (110&deg; to 115&deg;)","5-3\/4 to 6-1\/2 cups all-purpose flour","4 large egg yolks, room temperature","1 teaspoon salt","1\/4 cup butter, softened","2 cups canned prune, poppy seed, cherry or lemon pie filling","1 large egg white, beaten"],"recipeInstructions":[{"@type":"HowToStep","name":"Activate the yeast","text":"In a small bowl, dissolve the yeast and 1 tablespoon sugar in the warm milk (110-115\u00b0F). Let the yeast mixture stand for about 10 minutes. Editor\u2019s Tip: After about 10 minutes, the yeast mixture should be foaming and bubbling. If it does not froth, discard it and start over. Make sure your yeast isn\u2019t expired, and use a cooking thermometer to check the milk\u2019s temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the dough","text":"In a large bowl, combine 2 cups flour, the remaining sugar, the egg yolks, the salt, the butter and the yeast mixture. Stir everything together until it\u2019s smooth. Add enough remaining flour to make a stiff dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Lightly flour a clean surface and turn the dough out. Knead the dough until it\u2019s smooth and elastic, six to eight minutes. Add additional flour if a lot of sticking happens. Editor\u2019s Tip: One way to check if you're kneading dough the right way is to press it with your finger. If the dough stays indented, keep kneading. If it bounces back to its original shape, you\u2019re good to go.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Proof the dough","text":"Place the dough in a greased bowl, turning the dough ball once to grease the top. Cover the bowl with a clean towel or paper towels, and let the dough rise in a warm place until it\u2019s doubled in bulk, about one hour. Punch the dough down and allow it to rise again, about 15 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut out the kolaches and let them rise","text":"Roll the dough out on a floured surface to a 1\/2-inch thickness. Cut the dough with a large glass or a 2-1\/2-inch dough cutter. Place the cut-out dough pieces on greased baking sheets, and let them rise until they have doubled in size, about 45 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the kolaches","text":"Preheat your oven to 350\u00b0. Using your fingers, firmly press an indentation into the center of each piece of dough. Fill each divot with a heaping tablespoon of your choice of filling. Using a pastry brush or your fingers, brush the edge of the dough with the egg white.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_PS_TOHVS24_3910_DF_02_01_Kolaches_9.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the kolaches","text":"Bake the pastries until they are light golden brown, 10 to 15 minutes. Editor's Tip: Once the kolaches are out of the oven, place them on a wire rack. Allow them to cool at room temperature for a bit, and eat them once they\u2019re warm or at room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Kolaches_FT24_3910_ST_0208_1.jpg?fit=700,1024"}],"recipeYield":"28 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 164 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"37mg cholesterol","sodiumContent":"116mg sodium","carbohydrateContent":"29g carbohydrate (9g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. <b>Diabetic Exchanges<\/b>: 2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":15,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe","video":{"@type":"VideoObject","name":"Bohemian Kolaches","description":"Check out this video for how to make Bohemian Kolaches","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/NqSuK5Oi\/poster.jpg?width=720"],"uploadDate":"2020-11-11 23:11:24","duration":"P0DT0H2M13S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/NqSuK5Oi-gTFJI986.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"We loved these kolaches. I used 5 different pie fillings and they were all good. They were even better the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveStrawberry"},"reviewBody":"My grandma back in Iowa used to make these for us kids when we visited the farm during the holidays.  My dad continued making them after she passed on and I have since taken over making them for our family.  My sisters always ask me to make them every Christmas and this season was no exception.  \n\nPro tip: set the eggs whites aside in step 1 because you\u2019ll need them in step 4.  I always toss them down the drain right away and kick myself for not saving them for the final step.  I end up wasting two more eggs as a result.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"historygirl"},"reviewBody":"<p>Delish! These stayed fresh for about two days. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRaindrop"},"reviewBody":"Easy to make but I didn't know how long to let the dough rise after punching it down.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBottle"},"reviewBody":"Does anyone have a recipe for the poppyseed filling?  I don't  care for the canned stuff.  Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"Very similar to what my grandmothers and mom made.  Our favorites are poppyseed and prune.  I haven't made these in ages.  Now I need to hunt down fresh poppyseeds that do not cost an arm and a leg . . . Thanks for sharing, brings back memories!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCocktail"},"reviewBody":"Easy, very good recipe.  My grandparents were Bohemian, so this is a traditional (required!) food at our annual reunion for the entire extended family.  This is probably the best kolache recipe I have tasted.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRing"},"reviewBody":"Both sides of my family are Bohemian, these are just like what my grandmothers made. Gooseberry was our favorite filling and peach preserves as well","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenClover"},"reviewBody":"My maternal grandparents were Czech.  Grandma always had these when we visited.  Then my mom took over until she got too old.  I am giving it a try!  Although the poppy seed and prune are probably authentic for the ethnicity, as a child I didn't want those,  perhaps because the brown color did not look appetizing!  My grandfather loved those however! I wi try cherry and blueberry pie filling and see what happens.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBottle"},"reviewBody":"My Grandma was a full-blooded Bohemian and she used to make kolaches when I was little. Unfortunately, I didn't get her recipe, but I was thinking of her the other day and wanted to give my kids a taste of our heritage. They turned out great! The bread is so soft, sweet, and golden in color. I used canned apricot and poppyseed filling, as well as a homemade cream cheese filling. I liked them all, but my kids' favorite was the cream cheese with apricot second. They didn't like the poppyseed. I think my grandma also used to make prune and cottage cheese fillings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChilli"},"reviewBody":"My Mothers used to make Kolaches all the time, never liked them when I was little, but I do now. She wrote the recipe down the problem is its hard to know what she is saying, everything she cooked was written in her head. She passed away a year ago at age 94 do miss her.  Her recipe calls for 3 egg yolks   1 egg and lard. Let's hope it works, and she mixed the poppy seed with apple sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveToast"},"reviewBody":"This Taste Recipes Volunteer Field Editor had a blast making these.  I had to put the dough in the fridge before the last rise to retard the rising since I had not time to complete the project.  I think I should have left at least 3\/4 of a cup of flour out of the dough and underbaked it a bit more to have made it more moist.  Otherwise, this is an easy to use recipe, has an excellent dough (I doubled my batch and made a log of dough in my meatloaf plan, split it down the middle and put prune filling in it for a bread offering), and has delighted all who've eaten them.  Make sure you make the well deep enough for the filling or it will just overflow into the pan.  Just sayin' folks!  :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBucket"},"reviewBody":"This recipe is great! Super soft dough, bakes up so fluffy, and airy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFries"},"reviewBody":"These are absolutely wonderful.  I plan on using the dough for dinner rolls sometime.  DELIeious S","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanApple"},"reviewBody":"I am Bohemian and grew up on these,these are the real deal","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bohemian Kolaches","description":"Check out this video for how to make Bohemian Kolaches","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/11\/BohemianKolaches_DIYD_3910_092820_H.mp4","duration":"133","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/11\/exps3910_FB143426A05_01_2b-1.jpg","advertising":true,"jw_id":"NqSuK5Oi","jw_url":"http:\/\/content.jwplatform.com\/videos\/NqSuK5Oi-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/NqSuK5Oi\/poster.jpg?width=720","jw_publish_date":"11\/12\/2020"},"rms_legacy_id":"3910","romance_copy_dek":"A kolache is a yeasty, soft Czech pastry that\u2019s topped with a cheese, poppy seed or fruit filling. It's somewhere between a doughnut and a Danish.","enhanced_recipe_title":"Bohemian Kolaches","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (1\/4 ounce each) active dry yeast","IngredientText":"2 packages (1\/4 ounce each) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar, divided","IngredientText":"1\/2 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups warm 2% milk (110&deg; to 115&deg;)","IngredientText":"2 cups warm 2% milk (110&deg; to 115&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5-3\/4 to 6-1\/2 cups all-purpose flour","IngredientText":"5-3\/4 to 6-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large egg yolks, room temperature","IngredientText":"4 large egg yolks, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, softened","IngredientText":"1\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups canned prune, poppy seed, cherry or lemon pie filling","IngredientText":"2 cups canned prune, poppy seed, cherry or lemon pie filling"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg white, beaten","IngredientText":"1 large egg white, beaten"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Bohemian-Kolaches_EXPS_FT24_3910_ST_0208_2.jpg","RecipeId":3910,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Bohemian Kolaches Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"40467\"]","RecipeAttachmentFileName":"Bohemian-Kolaches_EXPS_FT24_3910_ST_0208_2.jpg","ContributorId":null,"Firstname":"Maxine","Lastname":"Hron","City":"Quincy","StateDescription":"Illinois","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. + rising Bake: 10 min.","MinimumServingQuantity":28,"MaximumServingQuantity":28,"Yield":"28 servings.","DigitalTitle":"Bohemian Kolaches","SubmittedTitle":"Bohemian Kolaches","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_3910_ST_0208_3.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":10,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Bohemian Kolaches","OriginalSourceProject":"Bohemian Kolaches","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"This kolache recipe was given to me by my mother-in-law, who received it from <I>her<\/I> mother! 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