Kolache Recipe

Lydia Faust’s Texas Kolaches

Ingredients

Kolaches:

  • 1 1/2 Tbsp. active dry yeast (from 2 [1/4-oz.] envelopes)
  • 1/2 cup warm water (105°F to 115°F)
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening (such as Crisco)
  • 1 1/2 cups lukewarm whole milk (100°F to 105°F)
  • 6 cups all-purpose flour, divided, plus more for work surface
  • 3/4 cup evaporated milk
  • 1/3 cup granulated sugar
  • 1 Tbsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 5 Tbsp. unsalted butter, melted, divided

Summary

Step 1. Bloom yeast: Bloom yeast in warm water, then add to melted butter, shortening, and lukewarm milk.

Step 2. Make dough: Transfer the yeast mixture to a stand mixer and mix with flour, evaporated milk, sugar, salt, eggs, and an egg yolk until smooth. Add additional flour, and knead until smooth and supple.

Step 3. Let dough rise: Brush dough with melted butter and set aside to double in size. Punch down, and set aside to rise again.

Step 4. For Apricot/Plum Filling: Boil apricots or plums in water until soft, then drain and process with sugar, butter, vanilla, and cinnamon until smooth.

Step 5. For Poppy Seed Filling: Add poppy seeds, sugar, and flour to boiled milk and cook until thick. Stir in butter and vanilla.

Step 6. For Cream Cheese Filling: Beat cream cheese, sugar, egg yolk, and extract until smooth.

Step 7. Cut dough rounds: Roll dough to a 1-inch-thick rectangle, then cut out circles and place onto parchment-lined baking sheets. Brush with butter, and set aside to double in size.

Step 8. Make streusel topping: Mix sugar, flour, butter, and vanilla or cinnamon until uniform.

Step 9. Add filling to dough: Make a small indentation in each circle of dough and fill as desired. Top with streusel and set aside to rise again.

Step 10. Bake: Bake kolaches at 350°F until golden brown, and brush with remaining butter. Cool completely on racks before serving.

Tips for the Best Texas Kolaches

For the best kolaches, keep these tips in mind:

  • Use warm water: Warm water (around 105-115°F) will help the yeast activate, and foam up within the recommended time. Too hot or too cold and yeast movement will be negatively impacted.
  • Smooth dough: Knead the dough until smooth for the best gluten development and final texture.
  • Be patient: Give the dough time to double in size. If in doubt, take a before and after photo for comparison. Note that yeasted dough will rise more slowly in cold weather.
  • Cut dough close together: Cut out the kolaches right next to each other to avoid having to reroll too many scraps (making for a less tender result).
  • Don’t skimp on the streusel: While making the streusel topping might seem like an extra step, the textural contrast and additional sweetness it adds takes these pillowy pastries to the next level.
  • Don’t overfill: It might be tempting to load up the filling for these kolaches, but one tablespoon is more than enough filling, and will keep it from bubbling over the edge of the pastries while baking.
  • Bake until golden: A deep golden brown color is key for the best flavor and texture.

How To Store Kolaches

  • Store kolaches at room temperature in an airtight container or zip-top bag for up to two days, keeping multiple flavors separate for best results. For longer storage, refrigerate the baked kolaches for up to five days, or freeze for up to two months. Bring to room temperature or warm before serving.

Ingredients

  • 1 1/2 Tbsp. active dry yeast (from 2 [1/4-oz.] envelopes)
  • 1/2 cup warm water (105°F to 115°F)
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening (such as Crisco)
  • 1 1/2 cups lukewarm whole milk (100°F to 105°F)
  • 6 cups all-purpose flour, divided, plus more for work surface
  • 3/4 cup evaporated milk
  • 1/3 cup granulated sugar
  • 1 Tbsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 5 Tbsp. unsalted butter, melted, divided


Directions

  • Bloom yeast:

Sprinkle yeast over warm water; stir to combine. Set aside.

Place butter and shortening in a large microwavable bowl, and microwave on HIGH until melted, about 1 minute. Stir to combine.

Whisk in lukewarm whole milk and yeast mixture.


  • Make Dough

Transfer yeast mixture to bowl of a stand mixer fitted with whisk attachment.

Sift 3 cups of the flour over mixture.

Add evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium speed until smooth, about 1 minute.

Remove whisk attachment; replace with dough hook. Gradually add remaining 3 cups flour; beat on medium speed until dough is smooth, about 2 minutes.

Let sit at room temperature 5 minutes; beat on medium-high speed until elastic and very smooth, 10 minutes.

  • Let dough rise:

Brush top of dough with 1 tablespoon of the melted butter.

Cover bowl with plastic wrap; let rise until doubled in size, about 1 hour.

Punch dough down, and re-cover. Let rise until doubled, about 30 more minutes.

  • Prepare filling

Cream Cheese Filling:

  • 2 (8-oz.) pkg. softened cream cheese
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1/4 tsp. vanilla or almond extract

For Cream Cheese Filling: Combine cream cheese, sugar, egg yolk, and vanilla or almond extract in bowl of an electric mixer. Beat on medium speed until completely smooth and combined, about 1 minute, stopping to scrape the sides and bottom of bowl as necessary.

  • Cut dough rounds:

Generously flour a work surface. Gently roll dough out to a 1-inch-thick rectangle (about 18 x 14 inches).

Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment paper-lined baking sheets.

Brush tops with 2 tablespoons of the melted butter.

Let rise in a warm place until almost doubled in bulk, about 20 minutes.

  • Make Streusel Topping:

While dough rises, make the Posypka (Streusel Topping): Use a pastry cutter or your fingers to combine sugar, flour, butter, and vanilla or ground cinnamon to form a crumbly texture. Store in the refrigerator until ready to use.

  • Add Filling to dough:

Use your fingers to make 1 small indentation in center of each dough circle.

Fill each with about 1 tablespoon Filling.

Sprinkle each kolache with 1 to 2 teaspoons Posypka.

Let rise until doubled in size, 20 to 30 minutes.

  • Bake:

Preheat oven to 350°F. Position racks in top third and lower third of oven. Bake until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through the baking time. Remove from oven.

Brush with remaining 2 tablespoons melted butter.

Transfer kolaches to wire racks. Cool completely, about 30 minutes.