Czech-Style Kolache

Brought to the Midwest by Czech and Bohemian immigrants who settled the prairies of Nebraska, Kansas, and Texas in the 1800s, kolache are soft, pillowy sweet rolls cradling a well of fruit, poppy seed, or cream cheese filling. Czech communities in Wilber, Nebraska and Montgomery, Minnesota still celebrate kolache festivals each year, keeping the tradition vigorously alive.

Serves: 12

Ingredients

Dough

• 480ml (2 cups) whole milk, warmed to 43°C (110°F)
• 14g (2 1/4 tsp / 2 packets) active dry yeast
• 100g (1/2 cup) granulated sugar, divided
• 115g (1/2 cup) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 tsp fine salt
• 1 tsp pure vanilla extract
• 650g (5 1/4 cups) all-purpose flour, plus more for dusting

Prune Filling

• 300g (2 cups) pitted prunes
• 80ml (1/3 cup) water
• 2 tbsp sugar
• 1/2 tsp cinnamon

Cream Cheese Filling

• 225g (8 oz) cream cheese, softened
• 60g (1/4 cup) sugar
• 1 egg yolk
• 1 tsp vanilla

Posypka (crumb topping)

• 60g (1/2 cup) flour
• 55g (1/4 cup) sugar
• 3 tbsp cold butter, cubed

Instructions

1. Dissolve yeast in warm milk with 1 tsp sugar. Let stand 5–10 minutes until foamy.
2. In a stand mixer with a dough hook, combine remaining sugar, melted butter, eggs, salt, and vanilla. Add the yeast mixture. Add flour 1 cup at a time, mixing on medium until a soft, slightly tacky dough forms, about 6–8 minutes. The dough should clear the bowl sides but remain soft.
3. Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
4. Make the prune filling: simmer prunes with water, sugar, and cinnamon over medium heat for 12–15 minutes until very soft. Mash or blend until smooth. Cool completely.
5. Make cream cheese filling: beat all ingredients until smooth. Make posypka by rubbing butter into flour and sugar until crumbly.
6. Punch down dough and divide into 12 equal pieces (about 85g / 3 oz each). Shape into balls, place on parchment-lined baking sheets, and flatten slightly. Cover and let rise 45 minutes.
7. Preheat oven to 190°C (375°F). Use your thumb or the bottom of a glass to press a deep well into each bun. Fill half with prune filling and half with cream cheese filling. Top cream cheese kolache with posypka.
8. Bake 16–20 minutes until golden. Cool 10 minutes before serving.

Cook's Notes: Traditional Czech kolache are modest and not overly sweet — resist making them American-large. Apricot jam or a sweetened poppy seed paste (makovník) are equally traditional fillings. Day-old kolache warm beautifully in a 160°C (325°F) oven for 5 minutes.