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Cheese-Filled Kolaches
Prep: 20 minutes
Cook: 25 minutes
Proofing Time: 2 hours 30 minutes
Total: 3 hours 15 minutes
Yield: 8
Author: Karie Kirkpatrick
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These kolaches are light, buttery breakfast pastries filled with a smooth cream cheese mixture and optionally a spoonful of fruit preserves. The dough yields tender, slightly sweet rolls topped with a delicate streusel that adds crunch and balance. They make a comforting breakfast or brunch treat and are especially good warm from the oven.
This recipe focuses on simple, reliable ingredients and clear steps to produce consistent results. It works well with store-bought or homemade fruit preserves if you want a fruity variation. The cream cheese filling is lightly sweetened and flavored with a hint of lemon and vanilla for freshness.
This recipe focuses on simple, reliable ingredients and clear steps to produce consistent results. It works well with store-bought or homemade fruit preserves if you want a fruity variation. The cream cheese filling is lightly sweetened and flavored with a hint of lemon and vanilla for freshness.
Equipment
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Stand mixer with dough hook
Ingredients
Kolaches
- 1 cup whole milk
- 10 tablespoons unsalted butter, melted
- 1 egg
- 2 egg yolks
- 3 1/2 cups all purpose flour
- 1/3 cup sugar
- 2 1/4 teaspoons instant yeast, (1 package)
- 1 1/2 teaspoons salt
Cheese Filling
- 8 ounces cream cheese, softened
- 3 tablespoons sugar
- 1 egg yolk
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
Streusel
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, diced and chilled
To finish:
- 1 egg white, beaten
- fruit preserves, optional
Instructions
For the dough:
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Whisk together the whole milk, melted butter, one whole egg, and the two egg yolks in a medium bowl until combined. This mixture adds richness and tenderness to the dough.
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In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast, and salt. Add the milk and egg mixture and mix on low speed just until the ingredients come together into a shaggy dough.
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Increase the mixer speed to medium and knead until the dough consistently clears the sides of the bowl but may still cling slightly to the bottom, about 8 to 12 minutes. The dough will be fairly sticky; that tackiness helps produce a soft crumb.
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Transfer the dough to a large greased bowl, cover with plastic wrap, and place in a warm spot to rise until doubled in size, about 1 hour.
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When risen, prepare two baking sheets lined with parchment paper. Gently turn the dough out onto a lightly floured work surface.
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Divide the dough into four equal portions, then divide each fourth into four pieces to yield 16 equal pieces total. Handle the dough gently to retain its airiness.
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Shape each piece by pulling the edges toward the center, pinching beneath to form a rough ball. Cup each piece in your hand and roll into a smooth round; place on the prepared sheets about 2 inches apart.
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Cover the trays loosely with plastic wrap and let the rolls rise again in a warm place until doubled, about 1 1/2 hours. They should look puffy and soft before assembling.
For the filling:
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While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese until smooth and free of lumps.
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Add the egg yolk to the cream cheese and mix until combined. Stir in the sugar, lemon zest, and vanilla, then beat until the filling is silky and evenly flavored.
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Cover and refrigerate the filling until ready to use. Chilling helps it hold shape when placed into the kolaches.
For the streusel:
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Combine the flour and sugar in a small bowl until evenly mixed.
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Cut the chilled, diced butter into the dry ingredients with your fingertips until the mixture resembles very fine crumbs. Keep the streusel chilled until use so it maintains a crumbly texture when baked.
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Refrigerate the streusel until the kolaches are ready to be assembled.
To assemble kolaches:
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When the second rise is nearly complete, preheat your oven to 350°F (175°C).
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Lightly flour the bottom of a 1/3-cup measuring cup and press it into the center of each dough ball, pressing all the way down to create a deep indentation for the filling.
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Brush the exposed dough with a thin layer of beaten egg white. Spoon the cream cheese filling and, if using, a small amount of fruit preserves into each indentation — about 1 1/2 tablespoons per kolache. Sprinkle the streusel around the outer edges of each indentation, avoiding the filling center.
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Bake until the kolaches are golden brown, rotating the pans halfway through for even browning, about 23 to 27 minutes. Allow them to cool slightly on a rack before serving; they are especially pleasant when served warm.
Notes
Storage: Kolaches can be stored in the refrigerator for about 5 days. Re-warming them briefly in a moderate oven restores their soft texture and brings out the flavors.Variations and tips: You can substitute different fruit preserves to vary the flavor profile. Keep the streusel chilled until assembly so it retains its crumbly character during baking. Handle the dough gently to keep the rolls tender; the dough is intentionally somewhat sticky, which leads to a soft finished pastry. If you prefer a crisper topping, add a touch more sugar to the streusel.Serving suggestions: These kolaches are delightful for breakfast, brunch, or as a sweet snack. Serve warm for the best texture and flavor.
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