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


  • In stand mixer bowl, add 1 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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.


Get Bread Machine Method here.
Photo by Yesterfood.

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Review & Comments

Suzan Wilson | Reply

4 stars
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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