22 Delicious Kolache Recipes Traditional

Just imagine biting into a warm, fluffy kolache, its sweet or savory filling perfectly complementing the soft, pillowy dough. Whether you’re a seasoned baker or new to the world of these delightful pastries, our roundup of 22 Delicious Kolache Recipes Traditional is sure to inspire your next baking adventure. From classic fruit fillings to inventive twists, there’s a kolache here for every taste. Let’s dive in!

Sweet Cheese Kolache

Craving something sweet yet comforting? I recently stumbled upon the joy of making Sweet Cheese Kolache, a delightful pastry that reminds me of my grandmother’s kitchen. It’s the perfect blend of soft dough and creamy cheese filling, a treat that’s surprisingly simple to whip up for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 package active dry yeast in 1/2 cup warm milk (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, mix 1 cup ricotta cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract in a bowl for the filling.
7. Preheat the oven to 375°F and line a baking sheet with parchment paper.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet.
9. Make an indentation in the center of each dough piece and fill with 1 tbsp of the cheese mixture. Tip: Use the back of a spoon to spread the filling evenly.
10. Bake for 15-18 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.

Sweet Cheese Kolache comes out with a wonderfully soft texture and a subtly sweet, creamy center. Serve them warm with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.

Poppy Seed Kolache

Very few things bring me as much joy as baking on a lazy Sunday morning, and today, I’m sharing my all-time favorite: Poppy Seed Kolache. There’s something about the sweet, nutty filling encased in a soft, pillowy dough that feels like a warm hug.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup poppy seed filling
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F, then let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep the kolache tender.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and flatten slightly.
7. Place 1 tbsp poppy seed filling in the center of each dough round, then fold the edges over the filling, pinching to seal.
8. Arrange the kolache on a baking sheet, cover, and let rise for another 30 minutes. Tip: For a golden finish, brush the tops with a little milk before baking.
9. Preheat the oven to 350°F and bake the kolache for 15-20 minutes until lightly golden.
10. Cool slightly, then dust with 1 tbsp powdered sugar. Tip: Serve warm for the best flavor and texture.

Delightfully soft with a slightly crisp exterior, these kolache are perfect with a cup of coffee. Try drizzling them with honey for an extra touch of sweetness.

Apricot Kolache

Growing up in a small town, the smell of freshly baked kolaches was a weekend staple at our local bakery. I remember sneaking bites of the apricot-filled ones, their sweet and tangy flavor melting in my mouth. Now, I love making them at home, especially when I want to bring a piece of that nostalgia into my kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup apricot preserves
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp salt, and 1 package active dry yeast.
2. Add 1/2 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet.
7. Make an indentation in the center of each dough piece and fill with 1 cup apricot preserves. Tip: Use the back of a spoon to spread the preserves evenly.
8. Bake for 15-20 minutes, until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
9. Let the kolaches cool slightly, then dust with 1 tbsp powdered sugar before serving.

Fresh out of the oven, these apricot kolaches have a soft, pillowy texture with a gooey, fruity center. They’re perfect with a cup of coffee in the morning or as a sweet treat after dinner. For an extra special touch, try serving them warm with a scoop of vanilla ice cream.

Blueberry Kolache

Yesterday, as I was rummaging through my grandmother’s old recipe box, I stumbled upon a handwritten note for Blueberry Kolache. It brought back memories of Sunday mornings when the whole house would smell like sweet dough and fresh berries. I knew right then I had to share this gem with you all.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 1/4 cup powdered sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet.
7. Make an indentation in the center of each ball and fill with a mixture of 1 cup fresh blueberries and 1 tbsp lemon zest.
8. Let the kolaches rise for another 30 minutes. Preheat your oven to 375°F during the last 10 minutes.
9. Bake for 15-20 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Cool slightly, then dust with 1/4 cup powdered sugar before serving. Tip: For extra shine, brush the tops with melted butter right out of the oven.

The kolaches come out with a soft, pillowy texture that contrasts beautifully with the juicy burst of blueberries. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Cream Cheese Kolache

Having just returned from a weekend in Texas, where I was lucky enough to try a variety of kolaches, I knew I had to recreate the cream cheese version at home. There’s something about the soft, sweet dough paired with the tangy cream cheese filling that’s utterly irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine 1/4 cup granulated sugar, yeast, and warmed milk. Let sit for 5 minutes until frothy.
2. Add melted butter, egg, and salt to the yeast mixture, stirring to combine.
3. Gradually mix in flour until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature for a lump-free filling.
7. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and flatten into a disc.
8. Place a tablespoon of cream cheese filling in the center of each disc. Fold the edges over the filling, pinching to seal.
9. Arrange kolaches on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes. Tip: For a golden finish, brush the tops with an egg wash before baking.
10. Preheat oven to 350°F and bake for 15-20 minutes until lightly golden.

Zesty and slightly sweet, these cream cheese kolaches are perfect with a cup of coffee for breakfast or as an afternoon treat. The dough is wonderfully soft, and the cream cheese filling adds a delightful tang that balances the sweetness beautifully.

Strawberry Kolache

Zesty mornings call for something sweet and comforting, and that’s exactly what Strawberry Kolache brings to the table. I remember the first time I tried this Czech-inspired pastry; the soft dough paired with the tangy strawberry filling was a match made in heaven. Now, it’s a staple in my kitchen, especially when I want to impress guests or treat myself to a little baking therapy.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup strawberry jam
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F, then let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep the kolache tender.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces, rolling each into a ball and placing them on the prepared baking sheet. Tip: Space them about 2 inches apart to allow for expansion.
8. Make a deep indentation in the center of each ball and fill with 1 cup strawberry jam.
9. Bake for 15-18 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let cool slightly, then dust with 1 tbsp powdered sugar before serving.

Light and fluffy with a sweet strawberry center, these kolaches are perfect for breakfast or as an afternoon snack. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Cherry Kolache

Just last weekend, I found myself reminiscing about the first time I tasted a Cherry Kolache at a local bakery in Texas. The sweet, tangy filling wrapped in a soft, buttery dough was unforgettable. Now, I’m excited to share my take on this classic, with a few personal tweaks that make it even more special.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup cherry pie filling
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F, then let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid making it too dry.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces, rolling each into a ball and flattening slightly on the baking sheet.
8. Make an indentation in the center of each dough piece and fill with 1 cup cherry pie filling. Tip: Use a spoon to create a deep well for more filling.
9. Bake for 15-18 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the kolaches cool slightly, then dust with 1 tbsp powdered sugar before serving.

Every bite of these Cherry Kolaches offers a delightful contrast between the fluffy dough and the juicy cherry filling. They’re perfect for breakfast or as a sweet snack, and I love serving them warm with a dollop of whipped cream on top.

Peach Kolache

Oh, the joy of biting into a warm, sweet Peach Kolache on a lazy Sunday morning! It’s a recipe that takes me back to my grandma’s kitchen, where the scent of peaches and dough would fill the air. I’ve tweaked her recipe a bit over the years, but the heart of it remains the same—simple, comforting, and utterly delicious.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup peach preserves
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 package active dry yeast in 1/2 cup whole milk warmed to 110°F. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the kolaches tender.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces. Roll each into a ball and place on the prepared baking sheet. Flatten slightly and make a deep indentation in the center of each.
8. Fill each indentation with about 1 tbsp peach preserves. Tip: For extra flavor, sprinkle a little cinnamon over the preserves before baking.
9. Bake for 15-18 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the kolaches cool slightly, then dust with 1 tbsp powdered sugar.

Just out of the oven, these Peach Kolaches are a dream—soft and pillowy with a sweet, fruity center. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Raspberry Kolache

Every time I stumble upon a batch of fresh raspberries at the market, I’m instantly reminded of my grandmother’s kitchen and the sweet aroma of her homemade kolaches wafting through the air. There’s something incredibly comforting about combining the tartness of raspberries with the soft, pillowy dough of a kolache, making it the perfect treat for any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh raspberries
• 1/4 cup raspberry jam
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F, then let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
7. Make an indentation in the center of each ball and fill with 1 tbsp fresh raspberries and 1 tsp raspberry jam.
8. Cover the kolaches and let them rise for another 30 minutes. Tip: For a shiny finish, brush the kolaches with a little milk before baking.
9. Preheat the oven to 375°F and bake the kolaches for 15-18 minutes until golden brown. Tip: Keep an eye on them after 15 minutes to prevent overbaking.
10. Let the kolaches cool slightly, then dust with 1 tbsp powdered sugar before serving.

Delightfully tender with a burst of raspberry in every bite, these kolaches are best enjoyed warm with a cup of coffee. For an extra special touch, serve them with a dollop of whipped cream or a drizzle of honey.

Apple Kolache

Every time I stumble upon a batch of fresh apples at the market, I’m reminded of my grandmother’s kitchen and the sweet, comforting aroma of apple kolache baking in the oven. It’s a recipe that feels like home, and today, I’m sharing my take on this classic treat that’s perfect for any season.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk
• 1 large egg
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 2 medium apples, peeled and diced
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 cup brown sugar

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, egg, and yeast mixture. Tip: Ensure your milk is warm but not hot to avoid killing the yeast.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
4. While the dough rises, toss the diced apples with lemon juice, cinnamon, and brown sugar in a bowl. Set aside.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet. Tip: Leaving space between each piece allows room for expansion.
7. Make an indentation in the center of each dough piece and fill with the apple mixture. Tip: Don’t overfill to prevent leakage during baking.
8. Bake for 20-25 minutes until the edges are golden brown. Let cool on a wire rack before serving.

Delightfully tender with a sweet apple filling, these kolaches are best enjoyed warm. For an extra touch, drizzle with a simple glaze or serve alongside a scoop of vanilla ice cream for a decadent treat.

Nutella Kolache

Waking up to the smell of freshly baked pastries is one of life’s simple pleasures, and these Nutella Kolaches are no exception. I remember the first time I tried them at a local bakery; the soft, pillowy dough paired with the rich, hazelnut spread was a match made in heaven. Now, I make them at home whenever I need a sweet pick-me-up.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1/2 cup Nutella
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 packet active dry yeast.
2. Add 1/2 cup whole milk, warmed to 110°F, 1/4 cup unsalted butter, melted, 1 large egg, and 1/2 tsp salt to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten slightly.
6. Place 1 tsp Nutella in the center of each dough circle. Fold the edges over the filling, pinching to seal. Tip: Ensure the filling is completely enclosed to prevent leaks.
7. Arrange the kolaches on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
8. Preheat the oven to 350°F. Bake the kolaches for 15-20 minutes, or until golden brown. Tip: For an even bake, rotate the baking sheet halfway through.
9. Remove from the oven and let cool slightly. Dust with 1 tbsp powdered sugar before serving.

Buttery and soft, these Nutella Kolaches are a delightful treat any time of day. The dough is light and fluffy, while the Nutella filling adds a creamy, chocolatey surprise in every bite. Serve them warm with a cup of coffee for the ultimate indulgence.

Pumpkin Kolache

Sometimes, the best recipes come from a blend of cultures and a dash of personal nostalgia. That’s exactly how I stumbled upon this Pumpkin Kolache recipe, a delightful twist on the traditional Czech pastry that’s become a fall staple in my kitchen. The warm spices and creamy pumpkin filling wrapped in a soft, sweet dough is like a hug in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp unsalted butter, for brushing

Instructions

1. In a large bowl, combine 1/4 cup granulated sugar, yeast, and warmed milk. Let sit for 5 minutes until frothy.
2. Add melted butter, egg, and salt to the yeast mixture. Stir to combine.
3. Gradually mix in flour until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger in a bowl. Set aside.
6. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and flatten into a disc. Tip: Use a rolling pin for even thickness.
7. Place a tablespoon of pumpkin filling in the center of each disc. Fold the edges over the filling and pinch to seal. Tip: Wet your fingers slightly to help seal the edges if needed.
8. Place kolaches on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
9. Preheat oven to 375°F. Brush kolaches with melted butter before baking.
10. Bake for 20 minutes or until golden brown. Let cool on a wire rack.

Now, these Pumpkin Kolaches are a perfect balance of sweet and spicy, with a tender crumb that’s irresistible warm or at room temperature. I love serving them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Chocolate Kolache

Waking up to the smell of freshly baked pastries is one of life’s simple pleasures, and today, I’m sharing my go-to recipe for Chocolate Kolache that never fails to bring a smile to my face. It’s a delightful twist on the classic, with a rich chocolate filling that’s perfectly balanced by the soft, sweet dough.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup chocolate chips
• 1 tbsp powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp salt, and 1 packet active dry yeast.
2. Add 1/2 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces, roll each into a ball, and place on the prepared baking sheet. Flatten each ball slightly with your palm.
7. Press 1 cup chocolate chips into the center of each dough round, then fold the edges over the chocolate, sealing it inside. Tip: Wet your fingers slightly to help seal the dough if needed.
8. Bake for 15-20 minutes, until the kolaches are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool slightly before dusting with 1 tbsp powdered sugar.

Zesty and rich, these Chocolate Kolaches are a perfect blend of soft dough and molten chocolate. Serve them warm with a cup of coffee for an indulgent breakfast or as a sweet treat any time of day.

Lemon Kolache

Today, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen—Lemon Kolache. The tangy lemon filling paired with the soft, pillowy dough is a match made in heaven, perfect for those who love a sweet yet refreshing treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup lemon curd
• 1 tbsp powdered sugar (for dusting)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup warm milk (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces, roll each into a ball, and place on the baking sheet. Flatten each ball slightly and make a deep indentation in the center.
8. Fill each indentation with 1 tbsp lemon curd. Tip: Don’t overfill to prevent leaking during baking.
9. Bake for 15-18 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
10. Let the kolaches cool on a wire rack, then dust with 1 tbsp powdered sugar before serving.

Rich in flavor with a soft, fluffy texture, these Lemon Kolaches are a delightful treat. Serve them with a cup of tea for a cozy afternoon snack or as a sweet ending to your meal.

Cinnamon Kolache

Zesty mornings call for something sweet and comforting, and nothing hits the spot quite like a warm Cinnamon Kolache. I remember stumbling upon this recipe during a chilly autumn visit to a tiny bakery in Texas, and it’s been a staple in my kitchen ever since. The blend of soft dough and spicy cinnamon filling is simply irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened

Instructions

1. In a large bowl, combine 1/4 cup granulated sugar, yeast, and warm milk. Let sit for 5 minutes until frothy.
2. Add melted butter, egg, and salt to the yeast mixture. Stir until well combined.
3. Gradually mix in flour until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix brown sugar and cinnamon in a small bowl for the filling.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten into a disk.
7. Spread 1/2 tsp softened butter on each disk, then sprinkle with cinnamon sugar mixture. Tip: Leave a small border around the edges to prevent filling from leaking.
8. Fold the edges over the filling, pinching to seal. Place seam side down on a baking sheet lined with parchment paper.
9. Cover and let rise for 30 minutes. Preheat oven to 350°F during the last 10 minutes of rising.
10. Bake for 15-20 minutes until golden brown. Tip: For an extra shine, brush the tops with melted butter right after baking.

Out of the oven, these kolaches boast a fluffy interior with a sweet, cinnamon-packed center. Serve them warm with a drizzle of icing or alongside your morning coffee for a truly indulgent treat.

Walnut Kolache

Zesty mornings call for something sweet and comforting, and that’s exactly what this Walnut Kolache brings to the table. I remember my grandmother making these on chilly weekends, the aroma filling the house and promising a day of warmth and indulgence.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk, warmed to 110°F
• 1 large egg
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 cup walnuts, finely chopped
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup softened unsalted butter, 1/2 cup warmed milk, 1 large egg, 1 tsp active dry yeast, and 1/2 tsp salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid making it too dry.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, mix 1 cup finely chopped walnuts, 1/4 cup brown sugar, and 1 tsp ground cinnamon in a small bowl for the filling.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet.
7. Make an indentation in the center of each dough piece and fill with the walnut mixture. Brush the edges with 1 tbsp melted unsalted butter.
8. Bake for 20 minutes, or until golden brown. Tip: For an even golden color, rotate the baking sheet halfway through baking.
9. Let cool on a wire rack for 10 minutes before serving. Tip: These kolaches are best enjoyed warm, with the walnut filling slightly gooey and the edges crisp.

The Walnut Kolache offers a delightful contrast of textures, from the soft, pillowy dough to the crunchy, sweet walnut filling. Serve them alongside a cup of strong coffee for a truly indulgent breakfast or as a sweet treat any time of day.

Almond Kolache

Zesty mornings call for something sweet and comforting, and that’s exactly what these Almond Kolaches bring to the table. I remember the first time I tried them at a local bakery; the soft dough and rich almond filling instantly won me over, and I knew I had to recreate them at home.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup almond paste
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp almond extract

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 package active dry yeast in 1/2 cup warm milk (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, mix 1/2 cup almond paste, 1/4 cup powdered sugar, 1 tbsp milk, and 1/2 tsp almond extract in a bowl until smooth.
7. Preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet.
9. Make an indentation in the center of each dough piece and fill with 1 tbsp of the almond mixture. Tip: Use the back of a spoon to spread the filling evenly.
10. Bake for 15-20 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Buttery and soft with a delightful almond crunch, these kolaches are perfect with a cup of coffee. For an extra touch, dust them with powdered sugar right before serving.

Honey Kolache

Waking up to the sweet aroma of honey kolache baking in the oven is one of my favorite weekend rituals. There’s something incredibly comforting about these soft, pillowy pastries filled with a gooey honey center that just melts in your mouth. I remember the first time I tried making them at home, and now, they’ve become a staple in my kitchen, especially when I want to impress my brunch guests.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup honey
• 1 tbsp unsalted butter, for brushing

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup whole milk warmed to 110°F, and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the kolache soft.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
7. Make a deep indentation in the center of each ball and fill with 1/2 cup honey. Tip: Warm the honey slightly for easier pouring.
8. Cover and let the kolache rise for another 30 minutes. Preheat the oven to 350°F during the last 10 minutes.
9. Bake for 15-20 minutes until golden brown. Tip: Brush the tops with 1 tbsp melted unsalted butter right after baking for a shiny finish.

Velvety soft with a sweet honey center, these kolache are perfect with a cup of coffee or as a sweet afternoon treat. For an extra touch, drizzle a little more honey on top before serving to enhance the flavor and presentation.

Maple Kolache

Every time I stumble upon a recipe that combines the comfort of traditional baking with a twist of sweetness, I can’t help but dive right in. That’s exactly how I felt when I first tried making Maple Kolache, a delightful pastry that’s perfect for those cozy weekend mornings or as a sweet treat to brighten up your day.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup pure maple syrup
• 1/2 cup cream cheese, softened
• 1 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 packet active dry yeast in 1/2 cup warm milk (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 350°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces and shape each into a ball. Place them on the prepared baking sheet.
8. Make an indentation in the center of each ball and fill with a mixture of 1/2 cup pure maple syrup, 1/2 cup softened cream cheese, and 1 tbsp powdered sugar.
9. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the kolaches cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Drizzle with extra maple syrup for added sweetness.

Perfectly soft with a slightly chewy texture, these Maple Kolaches are a dream come true for anyone with a sweet tooth. The combination of creamy filling and maple syrup creates a flavor that’s irresistibly delicious. Serve them warm with a cup of coffee for the ultimate breakfast experience.

Vanilla Kolache

Unbelievably soft and subtly sweet, vanilla kolaches have become my go-to comfort pastry, especially on lazy Sunday mornings. I remember the first time I tried making them at home, the kitchen filled with the warm, inviting aroma of vanilla—it was love at first bite.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 packet active dry yeast.
2. Add 1/2 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, 1 large egg, 1 tsp pure vanilla extract, and 1/2 tsp salt to the dry ingredients. Mix until a dough forms.
3. Tip: Ensure your milk is at the correct temperature to activate the yeast without killing it.
4. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
6. Tip: If your kitchen is cool, let the dough rise in the oven with the light on for a consistent temperature.
7. Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place on a baking sheet lined with parchment paper.
8. Cover and let rise for another 30 minutes.
9. Preheat your oven to 350°F.
10. Bake the kolaches for 15-20 minutes, or until golden brown.
11. Tip: For an extra shine, brush the tops with melted butter right after baking.

Warm from the oven, these vanilla kolaches are delightfully fluffy with a tender crumb and a hint of vanilla that’s not too overpowering. Serve them with a dollop of jam or a sprinkle of powdered sugar for an extra special touch.

Caramel Kolache

Zesty mornings call for something sweet and comforting, and that’s exactly what these Caramel Kolaches bring to the table. I remember the first time I tried them at a local bakery; the soft dough paired with the gooey caramel center was a game-changer for my breakfast routine.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk (110°F)
• 1 large egg
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup caramel sauce
• 1 tbsp powdered sugar for dusting

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and egg.
3. Mix until a soft dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces, roll each into a ball, and place them on the prepared baking sheet.
7. Make an indentation in the center of each ball and fill with 1 tsp of caramel sauce.
8. Bake for 15-20 minutes until golden brown. Let them cool slightly before dusting with powdered sugar.

Out of the oven, these kolaches are a delightful mix of fluffy and chewy, with the caramel center adding a rich, buttery sweetness. Serve them warm with a drizzle of extra caramel sauce for an indulgent treat that’s perfect with your morning coffee.

Banana Kolache

First introduced to me by a dear friend from Texas, Banana Kolache quickly became a weekend staple in my kitchen. There’s something incredibly comforting about the sweet, soft dough paired with the creamy banana filling—it’s like a hug in pastry form.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 2 ripe bananas, mashed
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, for brushing

Instructions

1. In a large bowl, combine 1/4 cup warm milk (110°F) with 1 packet of active dry yeast and 1 tsp of granulated sugar. Let sit for 5 minutes until frothy.
2. Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Mix well.
3. Gradually add 2 cups of all-purpose flour, mixing until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, but be careful not to overmix.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix 2 mashed bananas, 1/4 cup brown sugar, and 1 tsp vanilla extract in a bowl for the filling.
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten slightly on the baking sheet.
8. Place a spoonful of banana filling in the center of each dough round. Fold the edges over the filling, pinching to seal. Tip: Ensure the edges are well sealed to prevent the filling from leaking.
9. Brush the tops with melted butter and bake for 20-25 minutes until golden brown. Tip: For an extra glossy finish, brush with more butter right after baking.

Zesty and sweet, these Banana Kolaches are perfect with a cup of coffee for breakfast or as an afternoon snack. The dough is wonderfully soft, while the banana filling adds a delightful sweetness that’s not overpowering. Try serving them warm with a drizzle of caramel sauce for an extra indulgent treat.

Conclusion

Savory or sweet, these 22 kolache recipes offer a delightful taste of tradition that’s sure to inspire your next baking adventure. Whether you’re a seasoned baker or trying kolaches for the first time, there’s a recipe here for everyone. Don’t forget to share which one you loved most in the comments and pin your favorites to Pinterest so others can discover these delicious treats too. Happy baking!

Bella Bacinos