An authentic, bakery-quality recipe for Texas Czech Cream Cheese Kolaches. Make these Texas-style kolaches at home with a rich yeast dough, cream cheese filling, and traditional posypka topping.
"These are the best thing I've ever tasted in my whole life." - My 7 year old
When I think of my culture, including foods and traditions I want to pass down, I consider myself Texan. And kolaches are part of Texan Culture.
While I did not grow up with a Czech grandmother, I've known kolaches all my life. Weikel's and Hruska's were the ones we visited most often. It wasn't until expanding outside of the Central Texas town I grew up in, that I realized the truck stop bakery Czech Pastries were unique to this part of Texas.
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Authentic Texas Czech Kolache
After years of being a food blogger, I realized that it was hard to find a true Texas Czech style kolache recipe on the internet. There is an abundance for donut shop style kolaches.
With this platform, it has been a mission of mine to share an authentic Texas Czech Kolache recipe. This recipe is adapted from a prize winning Halletsville Kolache Fest recipe. I worked this recipe for two years to get familiar with the steps, tips and to write the directions where a general audience could successfully recreate at home.
So today I'm teaching y'all how to bake the tall square kolaches, just like you would pick up at your favorite bakery and gas station in the Czech Belt of Texas!
"We're taking Texas to the country, we're taking Texas to the world" - Gary P. Nunn
Cream cheese kolaches were always my favorite. I intend to add variations to my site, but I think this is a good classic one to start with. This post will remain the primary one for the kolache dough recipe.
Parts of a kolache
There are three components when it comes to making a kolache - the dough, the filling and the posypka (streusel topping).
Kolache Fillings
Traditional fillings include poppyseed, apricot, prune, cottage cheese, and cream cheese. Other common fillings are apple, cherry, blueberry, pineapple, peach and a variety of fruits topped over cream cheese.
Cream Cheese Kolache Filling
Cream cheese filling is usually flavored with a little vanilla, lemon zest or cinnamon. For this recipe I used vanilla. Substitute one of the other flavors if desired.
The recipe makes enough for 1 Tbsp. filling per kolache. If you'd like more filling, double the recipe and add 2 Tbsp. cream cheese filling per kolache.
Posypka
The streusel topping is a simple mixture of flour, butter, sugar and cinnamon. It makes enough for 2-3 batches of kolaches. Extra can be stored in the fridge.
Making the kolache dough
Making kolaches from scratch is a labor of love. The dough is sticky, there are several rises and it takes some practice to get a feel for how the dough and rise should look. I don't say that to discourage you, but rather to be honest and share that once you get it down, it is totally worth it.
While you can make these in a stand mixer, there is just something about making them by hand that ensures the dough turns out just right. I recommend making them by hand until you get a knack for the dough.
After making the dough, below are some pictures of how it will look as you progress through the steps.
1 - Dough in greased bowl before first rise. 2 - Dough after first rise.
3 - Kolache dough shaped into golfball or 2 oz. pieces.4 - Brush kolache dough with melted butter and let rise for 30 minutes.
Tips on making the dough by hand
- Use a hard surface for kneading the dough.
- This YouTube video helped me get the technique for kneading the sticky dough down. Somewhere around the two minute mark it tends to get messy and you will wonder if it's going to work out. After making these several times, I'm here to say that it does.
- Continue to knead the dough by hand for 10-15 minutes, depending on how fast you go. Dough will be sticky and elastic. Place in a greased bowl and let rise.
- After the first rise, the dough should be less sticky and not want to stick to your hands.
Using a stand mixer
- If you use a stand mixer to knead the dough, it takes about 10-12 minutes on low with the dough hook. Scrape sides and dough hook occasionally. Dough should be sticky and elastic.
- Every time I use the stand mixer, it seems to take an additional 1 Tbsp. of flour.
Variations
- Fruit and Cream Cheese: Add 1 tbsp. of high quality preserves on top of the cream cheese filling. Ideas include peach, dewberry, cherry and blueberry. Some people also like to use pie filling.
- Extra Cream Cheese: If you prefer more cream cheese filling, double the filling recipe and add 2 Tbsp. per kolache.
Storage and Serving
- After you remove kolaches from the oven allow them to cool for one hour.
- Store kolaches at room temperature for up to two days. To preserve freshness after that, place in gallon sized ziploc bag and store in the fridge for up to one week.
- Kolaches can be frozen. To freeze, wrap cooled kolaches individually in plastic wrap. Then place them in a freezer gallon bag.
- Serve kolaches warm or room temperature for breakfast, brunch or a sweet treat.
📖 Recipe
Cream Cheese Kolache Recipe
Ingredients
Proof Yeast
- ¼ cup warm water (100-110°F)
- 2 ¼ teaspoons active dry yeast ( 1 packet)
- 1 teaspoon sugar
Dough
- ½ cup sugar
- 1 cup milk
- ¼ cup shortening or unsalted butter, melted
- 1 ½ teaspoons table salt
- 1 egg yolk
- 3 ⅓ cups bread flour, sifted
- 2 Tablespoons unsalted butter, melted (for brushing on dough)
Cream Cheese Filling
- 8 ounces cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Posypka (Streusel Topping)
- ¼ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon table salt
- ⅛ teaspoon cinnamon
- 3 Tablespoons unsalted butter
Instructions
- Activate yeast by combining warm water, yeast and 1 teaspoon of sugar in small bowl. Stir and let sit for 10 minutes. Yeast should be bubbly and have doubled in size.
- In a large bowl, mix together sugar, milk, melted shortening or butter, salt and the egg yolk. Stir in yeast mixture. Add 1 cup of sifted bread flour at a time until 3 cups are added. Stir until a sticky dough starts to form.
- Sprinkle the remaining ⅓ cup bread flour on a hard work surface, turn the dough out onto the surface and knead for 10-12 minutes. Dough will be sticky and elastic. Transfer dough into a lightly greased bowl, cover and let rise for 1 hour.
- Punch dough down. Roll into a log and cut into 12 equal size pieces, approximately the size of golf balls (2 ounces each). Place dough balls in a lightly greased 9 X 13 pan and brush with 1 tbsp. of melted butter. Cover and let rise for 30 minutes.
- Make wells in the center by pressing a lightly floured ¼ cup measuring cup into the center of each dough ball. Fill each dough ball with 1 Tablespoon of cream cheese filling. Brush sides with more melted butter. Sprinkle 1-2 tsp. of posypka (streusel topping) over each kolache. Cover and let rise for 1 - 2 hours.
- Bake kolaches at 350℉ for 28-33 minutes or until golden brown. Remove from oven and allow to cool for about 1 hour before cutting into them.
Cream Cheese Filling
- In a high speed mixer, whisk together cream cheese, sugar, egg yolk and vanilla extract for 1-2 minutes or until creamy.
Streusel Topping
- In a medium bowl, combine flour, sugar, salt, cinnamon. Cut butter into dry mixture until coarse crumbles form.
Notes
Nutrition
FAQ
Can I use butter in the kolache dough? Yes, I have made these many times with melted butter and they turn out great. Feel free to use either melted butter or shortening in the kolache dough.
More recipes you may enjoy:
- Klobasnek - Texas Sausage Kolaches
- Whole Wheat Cinnamon Rolls
- Fruit and Cream Cheese Kolaches
- Cream Cheese Kolache Filling
- Soft Texas Roadhouse Rolls
Delighted to share this authentic Texas Cream Cheese Kolache recipe with y'all!
Alaine
Laura says
Thank you for this recipe:)
I made them and the dough was just as I remembered from the first Kolache I ever tasted.
Victoria says
These were so delicious! My husband and I grew up in Texas and now can’t find them anywhere now that we live out of state. We will definitely make these time and time again!
One question though- ours never seem to brown on top. Are we missing a step?
Alaine says
I'm glad y'all could have a little taste of home!
As far as not browning on top, you could try baking them a little while longer till they get golden brown on top. And be sure to brush the sides with melted butter while they are doing their final rise. Thank you for the review!
Victoria says
Thank you!! I took some to my Washington coworkers and they were all in love with them 🙂
Jamie says
Do you measure out 3 cups of flour THEN sift? And use all of that?
Or do you sift some flour and measure out 3 cups of pre-sifted flour?
Thanks in advance!
Alaine says
Hi Jamie - Measure out 3 cups of flour and then sift it. I use a stainless steel flour sieve and sift it right into the bowl. Some people skip this step, but I think the dough turns out better if you do sift it.
Kristin says
These were delicious!
Courtney says
Yum! This is the 3rd recipe I've tried and the dough came out just like I remember from little town shops in Texas.
Alaine says
Awesome, so glad to hear. Thank you!
Kayla says
Do you have advice for making the dough in a bread machine?
Angie says
What's the extra 2 tbsp butter for in the dough?
Alaine says
It's melted butter for brushing the top of the kolache dough when you shape them and after you fill them. To plainly answer, no extra butter needed in the dough.
Jacob says
Amazing! I just got done with it and my family loves it! Thank you thank you thank you!
Alaine says
Happy to hear, you are very welcome!
Kiersten says
Absolutely fabulous! I've made them once and decided that they will be a staple. We live in NW San Antonio and I haven't found anything in town that rival what I remember 25 years ago when we first moved to the Austin area.
Question for you: Any advice for making the dough ahead of time? We've got several kids and their families coming for Christmas and I'd like to make a big batch, ready for breakfast (but not having to get up at 0300). Can I refrigerate or freeze the dough ahead of time? I have a feeling I can, but wanted your thoughts.
Alaine says
As far as making them in advance, I've done a few different things and they have all turned out. I think it depends on how much prep work you would want to do in the morning. The following ways have all worked out for me.
I have refrigerated the dough after the first rise for as long as two days and it still tasted fresh.
I've also made the dough balls placed in a pan and refrigerated at that step.
And finally, when I wanted kolaches for early breakfast, I went ahead and filled them with the cream cheese and then refrigerated them for 9 hours. If you do this method, I would wait to put the popyska topping on until before you bake.
Mark C says
These came out PERFECT! Ok, I might have over cooked them by a minute or so, but that was my bad. They were delicious anyway. But the recipe is on point.
I made them the night before and got them filled. They spent about 6 hours in the fridge. Took them out this morning and let them sit for about 30-40 minutes then brushed them again with butter and added the popyska and baked. New favorite recipe unlocked! Thanks
Alaine says
Thank you! Happy to hear this, Mark! Store bought kolaches will never taste the same, now that you've got this recipe down.
Rebecca says
Have you ever made the dough ahead of time and either refrigerated or frozen it? It seems like maybe you could make a batch an and freeze the entire thing, cream cheese and all. Thanks
Alaine says
I've never tried freezing the dough or unbaked kolaches. They freeze well baked. I do often put the dough in the fridge, I have kept it in there for about 2 days and they turned out.
Mary Ann says
My family loved them.
Kaila says
So my husband works for shiply Donuts here In South Carolina and they use actual kolache flour. Will that work for this recipe?
Alaine says
Hi Kaila - If it is just a bread flour with some dough conditioners added I think it would work. I couldn't find ingredients for their kolaches listed online so I would recommend having your husband check the flour label. Hope that helps, Thanks!
Cassidy says
This is my favorite kolache recipe I’ve tried!
Can you prepare the kolaches the day before and refrigerate overnight to bake in the morning? I’m assuming you would need to extend the rise time the next morning if so.
Alaine says
Yes, you absolutely can! The only difference is to wait to put the streusel topping on until just before you bake them. If you refrigerate them overnight, just set them out at room temp for about 1 hour before baking. Thank you!
Jennifer says
Czech American approved! Growing up in the kolache town of West, I never found something like the Village Bakery. Living around the Austin area, there is nothing that remotely comes close. I was able to make this recipe and it tasted and smelt like home! Thank you!!!
Alaine says
Thank you, Jennifer! That means a lot to me coming from someone from West! I have a relative who married someone from there and I'll never forget all the homemade baked goods at the reception, it was amazing.
Linda Clark says
Where and at what temperature do you let the dough rise?
Alaine says
Hi Linda - The best temperature to let it rise is around 75-78F. I usually just leave it on my counter at room temp to rise for both.
If it is chilly out, I will hit "warm" (170F) on the oven for a few minutes, turn the oven off, and put the dough in there for the first rise. Just want to make sure the oven isn't too hot. Sometimes putting the bowl of dough on my dryer while it's on is enough to get to that temperature too.
Once the kolaches are filled, I just let them do the second rise on the counter. Hope that helps!
Nicole says
Made the filling and used it in a different dough recipe. Turned out amazing. Baking should be done by weight so I didn't use the dough recipe. I'm going to convert this and see how they turn out tonight.
Jennifer says
Is there a difference in the dough when using butter instead of shortening?
Alaine says
Very minor. When you make the dough with shortening, I think it tastes most similar to what you get from a kolache shop. I make them with butter all the time and they turn out just fine.
Savitri Dalkan says
Would like to try this recipe. Bought this in Texas on my last visit.
Can I knead the dough in my kitchen aid mixer?
Alaine says
Yes you can knead it in the mixer. It takes a little bit longer. For the most authentic kolache, I do recommend kneading the dough by hand.
Lenka says
The Czech word for streusel topping is posypka, not popyska.
Alaine says
Half way spelled right through the post, half way spelled wrong. Anyways, thanks for noticing that, I corrected it.
Miranda Vasquez says
Over baked the first time. So I’m making them again. Do you think I could add a little bit of honey to the dough to sweeten it a little bit? Also I put my yeast mixture in a one cup measuring cup and it started over flowing within 5 minutes. Is this okay? I used platinum superior baking yeast.
Alaine says
Hi Miranda - If you want sweeter dough, I would recommend increasing sugar by a couple tablespoons versus adding honey. If you add honey, you would need to increase the flour a little bit as it has more moisture. Sounds like you are in an environment where things rise fast, I would just transfer the yeast to the mixing bowl sooner and it overflowing shouldn't be a problem. For the rises, I would go by the look of the dough rather than time. If the kolaches are browning too quickly, You can cover them with foil. Best of luck in your baking!
Marsha says
Can I use regular flour instead of bread flour
Alaine says
I recommend using bread flour for best results. But if regular flour is all you have, it will still work, the texture may be a little different.
Emily says
Thanks for sharing! I wanted to compare other peoples recipes to my grandma's. They're about the same except we don't use eggs and we do add dry milk as well. Can't wait to try yours!
Alaine says
So neat you have a recipe from your grandmother. Seems no two family recipes are the same. Hope you enjoy!
Keely says
So good and identical to the fruit kolaches I’m used to from Czech Stop and donuts shops in New Braunfels. Make these now!
Stuart Smith says
Hi Alaine, I have two questions. First, if I wanted the dough to be a bit more buttery, how would you change the recipe? Secondly, when I make sausage kolache, after it’s cooked, the bottom and top of the kolache is very thin. How do I fix that so the dough is more or less even all the way around?
Thanks!
Alaine says
Hi - to add more butter flavor to kolaches, the things I could think of would be to add a little bit of butter flavoring to the dough or to very liberally brush butter on it after each of the steps.
The dough will be a little thinner on the bottom, I pinch the seam together at the bottom while still trying to leave the majority on the top. I have some pictures of the steps on the klobasnek post if that helps. From my experience, this was something you just get better with time. With the final rise you should be able to see the shape take form. If it is a really high fat sausage, sometimes the extra grease can cause them to be thin at the bottom - I see this at donut shops with hot dogs. Hope this helps, thanks!
Eileen says
I grew up in Central TX but now live in MD, so when I'm craving food from home I have to make it myself. Weikel's cream cheese kolache are my gold standard, and this recipe is perfect! I tried it today, kneaded in the stand mixer and it worked wonderfully. This will be my go to forevermore. Thank you for helping me get a little taste of home.
Alaine says
You are so welcome! I love Weikel's too, so I did base my cream cheese filling to try and taste like theirs.
Amye says
Just made today…
Let me tell you they turned out fantastic.
Shelby says
I’m a very amateur baker so I’m still fighting to make the bread. But I’ve attempted it 3 times in about 4 days and they keep getting better. I think the 3rd time I was so so close. (my own bread making errors) And omg did these hit a spot. I moved abroad after university and hadn’t had one since. The cream cheese filling is right on the money! They’ve disappeared at lightening speed from the break room at work. Thank you so much for giving me a little taste of home.
Alaine says
That is exciting - I bet you'll get it perfected soon. Glad you got to have a little taste of home and share it with your coworkers too! Thank you for writing in.
Debra says
Made these last night and my husband & I were *thrilled* with the results. Much better than the recipe I tried last month. I did tinker with it ever so slightly, but that's just what I do and likely changed the result very little. I grew up in D/FW and kolaches were the preferred bakery treat in our home. When we would drive through West, there was always a stop for kolaches or sausage rolls. This recipe perfectly satisfied our nostalgic memories and will take a regular place in our baking.
Alaine says
Love this! Glad you found the recipe 😉
Sherie says
This is absolutely the best Kolache recipe! I have tried so many online recipes over the years. I have my mother’s recipe which was passed down from my grandmother. My great grandparents were from Moravia and came to Texas in the 1800s. The recipe used Oleo and flour, no distinction on the type of flour. I have always used AP flour but this time I used bread flour. I also made a slurry with 3 Tbs of flour and 1/2 of the milk in a pan and added it to wet ingredients once it cooled down. This time they came out so light and perfect! Thank you so much!
Alaine says
Sherie, that is amazing and I truly loved reading your comment, thank you! I really appreciate it and I am always so happy when I can help someone recreate these at home. So glad you found my recipe, Merry Christmas!
Sherie says
I forgot to say that your steps were so well written and helpful. It was easy to follow.
Sandy says
If I use the stand mixer for kneading, do i need to add that last 1/3 cup of flour?
Alaine says
Yes, I do recommend adding that final 1/3 cup.