Quick Recipe Version (TL;DR)
Amish-Style Apricot Kolaches with Sweet Cream Cheese Filling are soft, lightly sweet yeast pastries with creamy centers, sunny apricot preserves, and a delicate vanilla drizzle.
Quick Ingredients
- Dough: 1 cup (240 ml) whole milk, 2 1/4 teaspoons (7 g) active dry yeast, 1/3 cup (67 g) granulated sugar, 2 large eggs, 6 tablespoons (85 g) unsalted butter, 4 cups (480 g) all-purpose flour, and 1 teaspoon (6 g) fine salt.
- For shaping: 1 tablespoon (8 g) all-purpose flour, for lightly dusting the work surface.
- Cream cheese filling: 8 ounces (226 g) full-fat block cream cheese, 1/4 cup (50 g) granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon finely grated lemon zest.
- Fruit filling: 3/4 cup (240 g) thick apricot preserves.
- Egg wash: 1 large egg beaten with 1 tablespoon water.
- Vanilla glaze: 3/4 cup (90 g) powdered sugar, 1 tablespoon (15 ml) whole milk, and 1/2 teaspoon vanilla extract.
Do This
- 1. Warm the dough milk to 105–110°F (41–43°C). Stir in the yeast and 1 teaspoon of the dough sugar; let stand for 5–10 minutes. Mix with the remaining dough ingredients.
- 2. Knead until smooth and slightly tacky, about 8–10 minutes by hand. Cover and let rise until doubled, approximately 65 minutes.
- 3. Beat the cream cheese, filling sugar, egg yolk, vanilla, and lemon zest until smooth. Refrigerate while the dough rises.
- 4. Divide the dough into 16 rounds and arrange on two parchment-lined baking sheets. Cover and let rise for 30 minutes, until puffy.
- 5. Press a 2-inch-wide well into each round. Brush the rims with egg wash, then divide the cream cheese filling and apricot preserves among the centers.
- 6. Bake at 350°F (175°C) for 22–25 minutes, rotating and switching the pans after 15 minutes, until golden and set.
- 7. Cool for 20 minutes. Whisk together the glaze ingredients, drizzle lightly over the pastries, and serve.
Why You’ll Love This Recipe
- Soft, tender dough: Milk, eggs, and butter create fluffy pastries with just enough sweetness.
- A beautifully balanced filling: Tangy cream cheese keeps the bright apricot preserves from tasting overly sweet.
- Easy, approachable shaping: No intricate folding is needed—just round the dough and press a well into the middle.
- A lovely sharing recipe: The batch makes 16 generous pastries for breakfast, brunch, or an afternoon treat.
This home-kitchen interpretation takes inspiration from Central European kolaches and the comforting, from-scratch baking often associated with Amish kitchens. Regional and family versions vary.
Grocery List
- Produce: 1 lemon, for 1 teaspoon finely grated zest.
- Dairy: Whole milk, unsalted butter, full-fat block cream cheese, and 4 large eggs; you will use 3 whole eggs and 1 yolk.
- Pantry: All-purpose flour, active dry yeast, granulated sugar, powdered sugar, fine salt, thick apricot preserves, and vanilla extract.
Full Ingredients
For the Soft Yeast Dough
- 1 cup (240 ml) whole milk, warmed to 105–110°F (41–43°C)
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/3 cup (67 g) granulated sugar, divided
- 2 large eggs, at room temperature
- 6 tablespoons (85 g) unsalted butter, melted and cooled until lukewarm
- 4 cups (480 g) all-purpose flour
- 1 teaspoon (6 g) fine salt
- 1 tablespoon (8 g) all-purpose flour, for dusting the work surface
For the Sweet Cream Cheese Filling
- 8 ounces (226 g) full-fat block cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon finely grated lemon zest
For the Apricot Centers
- 3/4 cup (240 g) thick apricot preserves
For the Egg Wash
- 1 large egg
- 1 tablespoon (15 ml) water
For the Light Vanilla Glaze
- 3/4 cup (90 g) powdered sugar, sifted if lumpy
- 1 tablespoon (15 ml) whole milk
- 1/2 teaspoon (2.5 ml) vanilla extract
Step-by-Step Instructions
Step 1: Wake up the yeast
Pour the warm milk into a large mixing bowl or the bowl of a stand mixer. Check that it is 105–110°F (41–43°C)—warm, but not hot. Stir in the yeast and 1 teaspoon of the measured dough sugar. Let stand for 5–10 minutes, until a foamy layer appears on the surface.
If the mixture remains completely flat, the yeast may be inactive or the milk may have been too hot. Start again with fresh yeast before adding the remaining ingredients.
Step 2: Mix and knead the dough
Add the remaining dough sugar, the 2 whole eggs, and the melted, cooled butter to the yeast mixture. Stir to combine. Add the 4 cups (480 g) flour and the salt, mixing until no dry patches remain.
Knead with a dough hook on low to medium-low speed for 6–8 minutes, or knead by hand for 8–10 minutes on a surface lightly dusted with the reserved tablespoon of flour. The dough should become smooth, elastic, and slightly tacky, not stiff or dry. In a mixer, it may cling slightly to the bottom of the bowl while pulling away from most of the sides.
Step 3: Let the dough rise and prepare the filling
Shape the dough into a ball and return it to the bowl. Cover with a lid or plastic wrap and leave in a warm, draft-free spot, ideally 75–80°F (24–27°C), until doubled in size, approximately 65 minutes. A cooler kitchen may require more time; the dough’s size matters more than the clock.
Meanwhile, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk, vanilla, and lemon zest just until combined. Cover and refrigerate until needed. Stir the apricot preserves in a separate bowl to loosen them slightly; if they contain large pieces of fruit, chop those pieces so the filling will portion neatly.
Step 4: Shape the rounds and let them rise again
Line two 13-by-18-inch rimmed baking sheets with parchment paper. Gently press down the risen dough to release large air bubbles, then divide it into 16 equal pieces, approximately 62 g each.
Form each piece into a smooth ball by drawing the edges underneath and pinching the seam closed. Place seam-side down on the prepared sheets, arranging 8 rounds per sheet with at least 1 inch between them. Gently flatten each ball into a disk about 2 1/2 inches wide. Cover loosely and let rise for 30 minutes, until noticeably puffy.
While the rounds rise, position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C).
Step 5: Make the wells and add both fillings
Using lightly floured fingertips or the bottom of a small measuring cup, press a well about 2 inches wide into the center of each risen round. Press firmly enough to leave a thin, intact base, with a raised rim around the outside. If the dough springs back, let it rest for 5 minutes, then press again.
Whisk the egg and water together. Brush a thin coating over the exposed dough rims, keeping it out of the wells. Divide the cream cheese filling evenly among the centers, using about 1 heaping tablespoon, or 19 g, per pastry. Spread it within each well without covering the rim.
Spoon 2 1/4 teaspoons (15 g) apricot preserves onto the middle of each cream cheese-filled well. Leave some cream cheese visible around the apricot rather than swirling the two fillings together.
Step 6: Bake until golden and fluffy
Bake both sheets for 22–25 minutes. After 15 minutes, rotate each sheet front to back and switch the upper and lower sheets so the pastries color evenly.
The kolaches are ready when the raised rims are golden brown, the bottoms are lightly browned, and the exposed cream cheese looks set rather than wet. The apricot centers will remain glossy. If one sheet finishes first, remove it and let the other continue baking.
Step 7: Cool and mix the vanilla glaze
Let the kolaches rest on their baking sheets for 5 minutes, then carefully transfer them to wire racks. Cool for another 15 minutes before glazing. The pastries may still be slightly warm, but they should no longer feel hot.
Whisk the powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla together until smooth. The glaze should fall from a spoon in a thin ribbon.
Step 8: Drizzle lightly and serve
Use a spoon to drizzle fine lines of glaze across the raised rims and lightly over the centers. Keep the drizzle delicate so the apricot and cream cheese remain visible. Let the glaze settle for about 5 minutes if you prefer a less sticky finish, or enjoy the kolaches right away.
These pastries are especially lovely slightly warm or at room temperature, alongside coffee, tea, or a cold glass of milk.
Pro Tips
- Weigh the flour if possible: Too much flour makes the pastries heavy. If using cups, fluff the flour, spoon it into the cup, and level it without packing.
- Choose block cream cheese: Spreadable tub cream cheese can contain more moisture and may produce a loose filling.
- Use genuinely thick preserves: Runny fruit syrup can overflow the wells. If necessary, simmer loose preserves in a small saucepan for 3–5 minutes, then cool completely before measuring and using.
- Make the wells wider than you think: The dough expands during baking. A broad, firmly pressed center helps keep the filling in place.
- Watch the rise, not just the timer: The 3-hour total is an estimate. Let the first rise reach double its original size, even if your kitchen is cool and it takes longer.
Variations
- Peach or raspberry: Replace the apricot preserves with the same amount of thick peach preserves or seedless raspberry preserves.
- Orange-apricot: Replace the lemon zest in the filling with 1 teaspoon finely grated orange zest.
- Skip the glaze: For a less sweet finish, leave the pastries unglazed. The glossy apricot centers and golden rims are beautiful on their own.
Storage & Make-Ahead
Refrigerate: Because the filling contains cream cheese and egg, refrigerate the cooled kolaches in an airtight container within 2 hours of baking. Store for up to 4 days. Bring an individual pastry to room temperature for 20–30 minutes before serving, or warm it gently.
Freeze: For the best finish, freeze unglazed, fully cooled kolaches individually on a tray, then transfer to an airtight freezer container for up to 2 months. Thaw overnight in the refrigerator. Warm unglazed pastries at 300°F (150°C) for 8–10 minutes, then cool slightly and add fresh glaze.
Overnight dough: After kneading, place the dough in a large covered container with room to expand and refrigerate for 8–12 hours instead of giving it the warm first rise. It should look expanded and approximately doubled before shaping. Let stand at room temperature for 30 minutes, then divide and shape. Allow 45–60 minutes for the shaped rounds to become puffy before filling and baking.
Prepare the filling ahead: The cream cheese filling can be mixed, covered, and refrigerated up to 2 days in advance. Keep it chilled until you are ready to fill the pastries.
Nutrition (per serving)
Estimated for 1 of 16 kolaches, including the filling and glaze. Values vary with the preserves and other brands used.
Calories: 325 kcal | Carbs: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Fiber: 1g | Sugar: 30g | Sodium: 220mg | Cholesterol: 74mg
