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Bread Machine Kolache

These wonderful, Eastern European sweet buns are a perennial favorite of ours. Top with your favorite fruit or cream cheese fillings.
Yield 12 -14 buns




  • 3/4 cup milk
  • 1/4 cup water
  • 1/4 cup butter
  • 1 large egg (room temperature)
  • 3 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • Egg wash: 1 egg lightly whisked with 2 teaspoons water (optional)

Prune Orange Filling

  • 3/4 cup prune puree
  • 1/3 cup chopped nuts
  • 1/3 cup orange marmalade
  • 1 teaspoon lemon juice

Cream Cheese Raisin Filling

  • 6 ounces cream cheese
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1/4 cup golden raisins

Apricot Almond Filling

  • 1 cup cooked apricot halves (chopped)
  • 1/3 cup brown sugar
  • 1/3 cup chopped almonds
  • 1/2 teaspoon ground cinnamon

Cream Cheese Filling

  • 4 ounces cream cheese (softened)
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla ( OR 1 teaspoon lemon zest)

Apricot Filling

  • 6 ounces dried apricots
  • 3/4 cup orange juice
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons lemon juice


  • Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, go to next step.
  • For all fillings except Apricot: Combine all ingredients; mix until smooth with mixer or blender.
    For Apricot filling: In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.
  • Preheat oven to 375°F.
  • Punch down dough. Divide dough into 12 to 14 equal pieces. Shape each piece into a smooth ball and place on greased or parchment paper covered cookie sheets. Pat dough balls down to flatten slightly. Let rest 10-15 minutes until slightly puffy. Using 2 fingers, make indentations in the center of each ball. Brush edges lightly with egg wash if desired. Spoon 2 teaspoons of filling into each.
  • Bake for about 15 – 20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or room temperature.


Photo by Yesterfood.

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