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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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Light, buttery breakfast pastries filled with smooth cream cheese and optional fruit preserves. Kolaches are a delightful morning treat—soft, slightly sweet, and perfect warm from the oven.
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
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Instructions
For the dough:
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Whisk together the milk, melted butter, whole egg, and egg yolks until well combined.
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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 mixture and mix on low until incorporated.
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Increase the speed to medium and knead until the dough clears the sides of the bowl but still sticks slightly to the bottom, about 8–12 minutes. The dough will be fairly sticky.
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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, about 1 hour.
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When the dough has risen, prepare two baking sheets with parchment paper.
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Turn the dough out onto a lightly floured surface and divide it into quarters, then divide each quarter into four pieces to make 16 pieces total.
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Fold the edges of each piece toward the bottom and pinch to form a rough ball. Cup each ball in your hand and roll it into a smooth, tight ball.
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Place eight dough balls on each prepared sheet, cover loosely with plastic, and let rise in a warm place until doubled, about 1½ hours.
For the filling:
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While the dough rises, prepare the cream cheese filling. Beat the softened cream cheese in a medium bowl until smooth.
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Add the egg yolk and mix until combined, then add the sugar, lemon zest, and vanilla. Beat until very smooth.
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Cover and refrigerate the filling until ready to use.
For the streusel:
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Combine the flour and sugar in a small bowl.
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Work the cold, diced butter into the dry ingredients with your fingers until the mixture resembles very fine crumbs.
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Refrigerate the streusel until you’re ready to use it.
To assemble kolaches:
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When the second rise is nearly complete, preheat the oven to 350°F (175°C).
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Lightly flour the bottom of a 1/3-cup measuring cup. Press the cup down into the center of each dough ball to create a deep indentation for the filling.
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Brush each kolache with a thin layer of beaten egg white. Spoon about 1½ tablespoons of the cream cheese filling into each indentation; add a small dollop of fruit preserves if desired. Sprinkle the streusel around the outer edge of each kolache, keeping it away from the filling.
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Bake until golden brown, rotating the pans halfway through for even color, about 23–27 minutes. Allow the kolaches to cool slightly and serve warm for best results.
Notes
Store kolaches in the refrigerator for up to five days. Reheat briefly in a warm oven to restore their soft texture and flavor.
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