A Tradition in Family Baking


4.0 from 1 reviews
These wonderful, Eastern European sweet buns are a perennial favorite of ours.

  • ¼ cup Water
  • ¾ cup Milk
  • ¼ cup Butter, room temperature
  • 1 Eggs, room temperature
  • 3+1/2 cups Bread Flour
  • 1 tsp Salt
  • ¼ cup Sugar
  • 2+1/4 tsp Active Dry Yeast

Prune Orange Kolache Filling
  • ¾ cup Prune Puree
  • ⅓ cup Chopped Nuts
  • ⅓ cup Orange Marmalade
  • 1 tsp Lemon Juice

Cream Cheese Raisin Kolache Filling
  • Two 3 oz. packages Cream Cheese
  • 2 TBSP Sugar
  • 1 Egg
  • 1 tsp Lemon Zest
  • ¼ cup Golden Raisins

Apricot Almond Kolache Filling
  • 1 cup Cooked Apricot Halves, chopped
  • ⅓ cup Brown Sugar
  • ⅓ cup Chopped Almonds
  • ½ tsp Cinnamon

  1. Have liquid ingredients at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Rising, Shaping and Baking section. See our Bread Machine section for more helpful tips and information.


  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120º to 130º F.

  2. Hand-Held Mixer Method
  3. Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  4. Stand Mixer Method
  5. Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


  1. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


  1. Choose your filling. Combine all ingredients; mix until smooth with mixer or blender. Use about 2 to 3 teaspoons of filling for each Kolache.


  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half into a 12-inch square. Cut each square into nine 4-inch squares. Spoon desired filling into center of each square. Fold one corner to the center. Moisten corner of dough with water. Fold opposite corner over and seal. Place on greased cookie sheets. Cover; let rise until indentation remains after touching. Brush with melted butter. Bake in preheated 375º F oven for 12 to 15 minutes. Remove from cookie sheets. Serve warm or cold.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

1 Comment
  1. My mom and grandma were both born just outside of Prague. My mom made kolaches for every holiday I can remember. They’re both gone now, and sometimes I miss them so much I can barely stand it. So for this Easter, I had gotten a used Toastmaster bread machine from my daughter-in-law, and for the first time using it, I decided to make kolaches. Mind you….I never have used a machine prior. Always hand made my breads and pastries…just like mom and grandma. They both used Red Star yeast, always. I was born in 1949, so you know how long Red Star has been in my family. I diligently followed the bread machine recipe, and made my first batch of Kolaches, 48 eaten in one afternoon. However, my daughter-in-law bought another brand of yeast to use when I ran out before making them…and although the kolaches were good…there was just something missing….they were “perfect”, just not “excellent”. I scoured every bread machine recipe for kolaches I could find…there aren’t many (some are duplicates from the same “blogger”). I went to the Red Star website to look up information on fast rising yeast, and found your recipe page. I placed “kolaches” in the search block and came up with your bread machine version. Right away I could read the difference! You called for warm milk and butter…not water and plain oil….you called for 2 1/4 teaspoons of yeast…not just 1 tsp! As I said…I have never used a bread machine, so I figured those were legitimate amounts and ingredients. Let me tell you…I set the machine on “dough”, and again, the difference in the dough was so extreme, I thought I might have misread the other recipes! Red Star yeast looked different too…fresher (although the dates on the others were good for the next 6 months)…they rose to perfection…and turned out exactly like mom and grandma’s did years ago. I know it’s the Red Star yeast…and the recipes your staff finds, and maybe perfects. At any rate…the house smells wonderful and full of yeasty goodness. Even your yeast smells outstanding! People always like to rant and complain about products…you don’t read too many that really loved something and decide say so. I am. Wish I could download a photo for you…they truly are excellent…no, make that perfectly outstanding!:) Suzan Wilson

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