Kolache Recipes

Poppy Seed Kolaches:


2 pkgs. dry yeast
1/2 cup sugar
1/4 cup warm water
2 teaspoons salt
1 tablespoon sugar
5 1/4 cups sifted flour
2 cups milk
2 egg yolks, slightly beaten
1/2 cup butter or oleo
1 cup flour sifted

Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty hot to touch, almost scalding. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk mixture to flour and mix. Mix in egg yolks. Mix in enough of last cup of flour for desired texture. ("So it's workable, not too sticky to take out of bowl and knead.") Most of the time I use the whole cup. Knead on floured board until glossy. Grease bowl. Put dough in bowl, rolling it around to grease dough. Cover and let it rise in warm place until double in bulk. Roll out dough to about 1/2 inch thick and cut into individual kolaches with biscuit cutter. Place on greased pan so not quite touching. Brush with softened butter or oleo and let rise again covered until light to touch. Make indention in each and fill with filling of your choice. Bake in 375 degree oven until brown, about 25 minutes. Remove and brush with softened butter or oleo.

Poppy Seed Filling:

1 1/2 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter or oleo

Heat milk and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling before adding to kolaches dough. Spoon about one teaspoon filling in each kolache

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons oleo
4 tablespoons milk

Combine ingredients. Spoon over kolaches while still warm.

2nd Recipe:

1 cup sour cream
1/2 cup sugar
4 cups flour (maybe more)
2 pkgs. yeast (dry, 1/4 oz. each pkg.)
2 eggs beaten
1 1/2 tsp. Salt
1/2 cup oleo
1/2 cup warm water
Heat sour cream over flame until warm, stir in sugar, salt, oleo and let cool. Sprinkle yeast over warm water, let set until yeast is dissolved. Add to sour cream mixture. Add eggs and all flour there mix well. Does not need kneading. Put in greased bowl, cover and refrigerate over night.
Remove from refrigerator and work dough into balls and place in pan, flatten to 1/2 inch, grease and let rise for about 10 minutes, then make indentions and add fruit, sprinkle with strüsel. Let rise until double in size. Bake in 350 oven until tan. When removed from oven, brush with melted butter.

Dough Recipe:



2 cups of milk
2 teaspoons of salt
4 tablespoons of Crisco
4 tablespoons of sugar.

Scald and set aside.

Step 2:


1/2 cup warm water
2 packages or 2 tablespoons of dry yeast

Set aside to dissolve.

Step 3:

Add 2 eggs, well-beaten, to the cooled milk mixture in Step 1 and the yeast mixture in Step 2. Then add 6-6 1/2 cups of flour.

Step 4:

Mix it together, then work up the dough to a soft, smooth finish. Cover with a cloth and let it rise to about twice the bulk. This usually takes close to an hour. Then, work up the dough again. cover with a cloth and let it rise a second time.

After it rises a second time, roll the dough out onto a flour-covered counter like You would biscuits. Then cut out circles 2 1/2 - 3 inches in diameter. Place the circles on a greased pan and make indention's in the center. Fill with filling, let rise, then bake at 350 for 15-20 minutes or until the kolaches have a light brown finish. Be careful to not bake them too long. Yields about 6 to 7 dozen.

Fillings Recipes:

Cottage Cheese:

Mash a 1 lb. carton of dry cottage cheese; add 3/4 cup sugar, 2 or 3 egg yolks, 3 tablespoons quick cooking cream of wheat, 3 tablespoons melted butter or margarine, grated rind of 1/2 lemon and a few drops of lemon juice or 1/2 tsp. lemon flavoring. Cook over boiling water in double boiler until mixture thickens to a consistency of not too runny. This filling will thicken as it cools. It must be cool before putting it on the dough. Stir often when cooking and if mixture does not want to thicken add more cream of wheat.


2 cups ground poppyseed
2 tbs. Flour
1 cup milk
1 tsp. vanilla or almond flavoring
1 1/2 cups sugar

Heat milk in skillet and when it boils, add sugar, flour and poppyseed; cook until mixture thickens. Add the flavoring. cool before spreading on kolache dough.


Cover an 8 OZ. pkg. of unpitted or pitted prunes with water and bring to a boil, simmer 20 to 25 minutes or until tender. Add 3/4 cup sugar and boil for 3 minutes more. Drain off juice and reserve. If unpitted, let prunes cool, then remove stones and mash prunes to a pulp. (or place in a blender and blend until like mush) If consistency is on the thick side, add some of the reserved juice. If too thin add some flour. Add 2 tsp. melted butter or margarine and flavor with vanilla or cinnamon. Place on Kolaches when cool.

Posipka (Topping):

1/2 cup sugar
1/2 cup flour
1 tsp. ground cinnamon
2 tbs. melted butter

Combine all ingredients and mix with fork until consistency of coarse meal.

Apricot Kolaches:


3 cups milk
¾ cup sugar
1 cup butter
1 tsp. Salt
2 pkg. Dry yeast
3 egg yolks
8 cups flour
¼ cup lukewarm water

Warm the 3 cups milk to lukewarm, add sugar, salt, egg yolks, butter, which was melted over hot water in a double boiler, then add yeast which was soaking in ¼ cup warm water. Pour all together and mix well.

Add flour and knead until elastic or smooth (about 8-10 minutes needed to do this). Let rise about 1 hour or until double in bulk. Then cut out tablespoon sized pieces of dough and roll each into a ball. Let rise for 30 minutes, then punch hole in center and put in filling. Let rise a few more minutes,

Apricot filling

20 oz. (2 cans) apricots
1 ½ cups sugar
2 tbs. sweet cream
1 tsp. cinnamon

drain apricots, be sure they are halved and peeled, and then mash. Add other ingredients, and mix together well. Add 1 tsp of filling I into center of each roll, and then top with Flour Crumbles.

Flour Crumbles

1 cup flour
½ cup sugar
2 tbs. butter

Mix until little crumbles are formed.

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