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freshly baked Czech kolache sweet buns

Czech Kolache Sweet Buns (Fruit Stuffed)

Soft, sweet Czech kolache buns filled with fruity jam or cream cheese. Fluffy, buttery dough with a glossy, flavorful filling makes these pastries perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Rise time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 medium kolache
Course: Breakfast
Cuisine: Czech
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet 2 1/4 tsp active dry yeast
  • 1/2 cup warm milk 110°F / 43°C
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Filling:
  • Apricot jam
  • Cherry preserves
  • Blueberry filling
  • Apple cinnamon mixture
Optional Topping:
  • Powdered sugar for dusting

Method
 

Activate the Yeast:
  1. Dissolve yeast in warm milk with 1 tsp sugar. Let it sit 5–10 minutes until foamy.
Make the Dough:
  1. In a large bowl, combine flour, remaining sugar, and salt. Add butter, eggs, vanilla, and activated yeast. Mix until dough forms.
Knead the Dough:
  1. Turn dough onto a floured surface. Knead 8–10 minutes until smooth and elastic.
First Rise:
  1. Place dough in a greased bowl, cover with a towel, and let it rise 1–2 hours or until doubled.
Shape the Kolache:
  1. Punch down dough. Divide into 12 equal pieces. Roll into balls and press an indentation in the center for filling.
Add the Filling:
  1. Spoon 1–2 tablespoons of your chosen fruit or cheese filling into the center of each dough ball.
Second Rise:
  1. Place filled kolache on a parchment-lined baking sheet. Cover lightly and let rise 30–45 minutes.
Bake:
  1. Preheat oven to 375°F (190°C). Bake 15–20 minutes until lightly golden.
Finish:
  1. Let cool slightly, then dust with powdered sugar if desired. Serve warm.

Notes

  • Use room temperature eggs and butter for easier mixing.
  • Don’t overfill the buns; it prevents filling from spilling while baking.
  • Store kolache in an airtight container at room temperature for 2–3 days. Freeze for longer storage.
  • Feel free to experiment with seasonal fruits like peach or raspberry.