Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 1 cup (240 ml) warm whole milk; 2 1/4 tsp (7 g) yeast; 1/4 cup (50 g) sugar; 2 large eggs; 6 tbsp (85 g) unsalted butter; 4 cups (480 g) all-purpose flour; 1 tsp fine salt; 1 tsp vanilla.
- Cheese Filling: 12 oz (340 g) farmer’s cheese; 4 oz (113 g) cream cheese; 1/4 cup (50 g) sugar; 1 egg yolk; 1 tsp vanilla; 1 tsp lemon zest; pinch salt.
- Apricot Filling: 8 oz (225 g) dried apricots; 1 cup (240 ml) water or orange juice; 1/4 cup (50 g) sugar; 1 tsp lemon juice; pinch salt.
- OR Cherry Filling: 12 oz (340 g) frozen pitted cherries; 1/3 cup (67 g) sugar; 1 tbsp (12 g) cornstarch; 1 tsp lemon juice; pinch salt; 1/4 tsp almond extract (optional).
- Streusel: 1/2 cup (65 g) flour; 1/3 cup (67 g) sugar; 3 tbsp (42 g) melted butter; pinch salt; 1/4 tsp cinnamon (optional).
- Egg Wash: 1 egg + 1 tbsp milk. Optional Glaze: 1/2 cup (60 g) powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla.
Do This
- 1) Make dough: combine warm milk, yeast, sugar; add eggs, butter, vanilla, salt, flour; knead 8–10 min until smooth. Rise 60–75 min.
- 2) Mix cheese filling; chill.
- 3) Cook apricot or cherry filling until thick; cool fully.
- 4) Make streusel by tossing flour, sugar, salt, cinnamon with melted butter to sandy crumbs.
- 5) Divide dough into 12 balls; rest 10 min. Flatten and dimple centers on parchment-lined pans.
- 6) Brush edges with egg wash; fill each with 1 tbsp cheese + 1 tbsp fruit; top with streusel. Proof 20–30 min.
- 7) Bake at 375°F (190°C) for 16–20 min until golden. Cool 10 min; drizzle optional glaze.
Why You’ll Love This Recipe
- Soft, bakery-style buns with a rich, tender crumb that stays plush for days.
- Classic duo fillings: tangy-sweet farmer’s cheese plus bright apricot or cherry.
- Authentic posypka (buttery streusel) for a delicate crunch and aroma.
- Make-ahead friendly: fillings and dough can be prepared in advance.
Grocery List
- Produce: Lemon (for zest and juice), dried apricots or frozen pitted cherries.
- Dairy: Whole milk, unsalted butter, eggs, farmer’s cheese, cream cheese.
- Pantry: All-purpose flour, granulated sugar, powdered sugar (optional glaze), instant or active dry yeast, salt, vanilla extract, cornstarch (for cherry filling), cinnamon (optional), almond extract (optional).
Full Ingredients
Dough
- 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, very soft
- 1 tsp vanilla extract
- 4 cups (480 g) all-purpose flour, plus a little for dusting
- 1 tsp fine sea salt
Sweet Cheese Filling
- 12 oz (340 g) farmer’s cheese (or well-drained ricotta), crumbled
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Pinch of salt
Apricot Filling (Option A)
- 8 oz (225 g) dried apricots, chopped
- 1 cup (240 ml) water or orange juice
- 1/4 cup (50 g) granulated sugar
- 1 tsp fresh lemon juice
- Pinch of salt
Cherry Filling (Option B)
- 12 oz (340 g) frozen pitted cherries, thawed and well-drained (sour preferred)
- 1/3 cup (67 g) granulated sugar (reduce to 1/4 cup if cherries are sweet)
- 1 tbsp (12 g) cornstarch
- 1 tsp fresh lemon juice
- Pinch of salt
- Optional: 1/4 tsp almond extract
Streusel (Posypka)
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 3 tbsp (42 g) unsalted butter, melted and slightly cooled
- Pinch of fine sea salt
- Optional: 1/4 tsp ground cinnamon or 1 tsp vanilla sugar
To Finish
- Egg wash: 1 egg beaten with 1 tbsp milk
- Optional vanilla glaze: 1/2 cup (60 g) powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla
Step-by-Step Instructions
Step 1: Make the enriched dough
In the bowl of a stand mixer (or a large bowl), whisk warm milk, yeast, and 1 teaspoon of the sugar. Let stand 5–10 minutes until foamy. Add remaining sugar, eggs, butter, vanilla, 3 1/2 cups (420 g) of the flour, and salt. Mix on low until a rough dough forms. Knead on medium speed 8–10 minutes (or by hand 10–12 minutes), adding just enough of the remaining flour to create a soft, slightly tacky dough that clears the sides of the bowl. The dough should feel pillowy and elastic.
Step 2: First rise
Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes (aim for volume, not just time).
Step 3: Mix the sweet cheese filling
In a medium bowl, mash together farmer’s cheese and cream cheese until mostly smooth (a few small curds are fine). Stir in sugar, egg yolk, vanilla, lemon zest, and a pinch of salt until creamy. Cover and refrigerate until needed.
Step 4: Cook the fruit filling (choose one)
Apricot: Combine dried apricots, water (or orange juice), sugar, lemon juice, and salt in a small saucepan. Simmer over medium-low, stirring occasionally, until apricots are very soft and most liquid is absorbed, 12–15 minutes. Blend or mash to a thick, spoonable paste. Cool completely.
Cherry: In a small saucepan, whisk sugar and cornstarch. Add cherries (and any juices), lemon juice, salt, and almond extract if using. Cook over medium, stirring, until glossy and thick bubbles form, 4–6 minutes. Transfer to a shallow dish to cool completely.
Step 5: Make the streusel (posypka)
Stir flour, sugar, salt, and cinnamon (if using). Drizzle in melted butter and toss with a fork until the mixture forms damp, sandy crumbs with a few pea-sized bits. Refrigerate to firm up while you shape the buns.
Step 6: Portion, round, and dimple
Line two baking sheets with parchment. Gently deflate risen dough and divide into 12 equal pieces (about 75 g each). Round each into a tight ball, cover, and rest 10 minutes to relax the gluten. Flatten each ball into a 3 to 3 1/4-inch round and arrange 6 per sheet, spaced apart. Using the bottom of a floured 1/3-cup measuring cup or your fingertips, press a deep well in the center of each round, leaving a 1/2-inch rim.
Step 7: Fill, streusel, and final proof
Brush exposed dough with egg wash. Spoon about 1 tablespoon cheese filling into each well, then top with about 1 tablespoon apricot or cherry filling (or swirl the two together with a toothpick). Generously sprinkle streusel over the exposed dough and a little over the filling. Loosely cover and proof until puffy, 20–30 minutes. Meanwhile, preheat oven to 375°F (190°C) with racks in the top and lower-middle positions.
Step 8: Bake and finish
Bake 16–20 minutes, rotating pans halfway, until the kolaches are deeply golden at the edges and the centers are set (195°F/90°C internal in the dough). Cool on the sheets 10 minutes, then transfer to a rack. Drizzle with optional vanilla glaze once just warm. Serve slightly warm or at room temperature.
Pro Tips
- For neat centers, press wells deeply; shallow dimples can spring back and push out the filling.
- The fruit filling must be fully cool and thick; warm or runny filling will leak.
- Use a light hand with flour when kneading—this dough should stay soft and slightly tacky for the plushest crumb.
- Chill streusel for 10 minutes before sprinkling so it bakes into distinct, buttery crumbs.
- For extra shine, brush the exposed dough with egg wash twice: once before filling and again just before baking.
Variations
- Poppy Seed: Replace fruit with 3/4 cup prepared poppy seed filling; keep the cheese layer underneath.
- Prune Lekvar: Use 3/4 cup thick prune butter in place of apricot/cherry for a classic Czech flavor.
- Blueberry-Lemon: Swap cherries for 12 oz blueberries; add 1 tsp lemon zest to the fruit and reduce sugar slightly.
Storage & Make-Ahead
Store cooled kolaches in an airtight container at room temperature for 1 day or in the refrigerator up to 3 days. Rewarm at 300°F (150°C) for 6–8 minutes. Freeze baked kolaches (without glaze) up to 2 months; thaw at room temperature and refresh in a 300°F oven for 8–10 minutes. Make-ahead: Dough can be refrigerated after the first rise for up to 24 hours; punch down, shape, and proceed. Cheese and fruit fillings can be made up to 3 days ahead and refrigerated.
Nutrition (per serving)
Approximate per kolach (1 of 12) with cherry filling and streusel, no glaze: 400–420 calories; 16–18 g fat; 55–58 g carbohydrates; 8–10 g protein; 300–340 mg sodium; 20–24 g sugars. Apricot filling tends toward the higher end of the range.
