Easy Homemade Kolache Recipe with Cream Cheese and Streusel Topping

These homemade Kolache pastries are a delightful combination of soft dough, cream cheese filling, and a sweet streusel topping. Perfect for breakfast, dessert, or an afternoon snack, this recipe is simple and easy to follow.

Kolache is a traditional Czech pastry that has become popular in many parts of the world, especially in areas with Czech heritage like Texas. Originally filled with fruits, they now come in various fillings, with cream cheese being a common choice.

Kolache Ingredients:

For the Kolache Dough:

• 3 1/3 cups all-purpose flour
• 2 tsp instant yeast
  (Instant yeast is best for quicker rise and smoother texture)
• 1/2 tsp salt
• 1/3 cup sugar
• 1 cup milk
  (Make sure it’s lukewarm to activate the yeast)
• 5 oz butter (melted)
  (Use unsalted butter for better control over flavor)
• 2 large eggs

For the Cream Cheese Filling:

• 7.5 oz cream cheese (room temperature)
• 2 tbsp sugar
• 1 tbsp all-purpose flour
• 1 cup milk

For the Streusel Topping:

• 5 tbsp all-purpose flour
• 2 tbsp sugar
• 0.5 oz butter (cold, cut into small cubes)

For the Egg Wash:

• 1 large egg (beaten)
• 1 tbsp milk

Step-by-Step Directions:

For the Kolache Dough:

1. Combine Dry Ingredients: In a stand mixer bowl, combine flour, yeast, salt, and sugar.
2. Mix Wet Ingredients: In a separate bowl, whisk milk, melted butter, and eggs together. Ensure the butter is not too hot to avoid cooking the eggs.
3. Form Dough: Gradually add wet ingredients to the dry ingredients in the mixer. Mix on slow speed until dough begins to come together (about 2 minutes).
4. Knead Dough: Increase speed to medium and knead until dough is smooth but still a bit sticky. This should take about 5 minutes.
5. Proof the Dough: Transfer the dough to a greased bowl, cover, and let it rise for 1.5 to 2 hours until doubled in size.
6. Divide and Shape: Punch down dough, divide it into 12 even pieces, and shape each piece into a smooth ball.
7. Second Proof: Place dough balls on a parchment-lined baking sheet, cover loosely, and let rise for 1.5 to 2 hours.

For the Cream Cheese Filling:

1. Mix Filling: In a stand mixer, combine cream cheese, sugar, and flour. Mix on low speed until smooth, then add milk and mix until fully combined.

For the Streusel Topping:

1. Make Streusel: In a small bowl, combine flour, sugar, and cold butter. Rub together with your fingers until mixture resembles wet sand.

For the Egg Wash:

1. Prepare Egg Wash: Whisk beaten egg and milk together in a small bowl.

Assemble and Bake:

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Form Wells: Lightly grease a 1/4 measuring cup with flour or butter. Press the cup into each dough ball to create a deep well.
3. Fill Kolache: Spoon cream cheese filling into each well. Brush dough edges with egg wash and sprinkle with streusel around the edges.
4. Bake: Bake for 20-25 minutes, rotating the pan halfway through, until edges are golden brown.
5. Cool and Serve: Let Kolache cool for 5-10 minutes before serving. Enjoy them warm!

Practical Tips and Variations:

• Filling Variations: Substitute cream cheese with your favorite fruit filling, like cherries or apricots. For fruit fillings, cook fruit with sugar and cornstarch to thicken.
• Dough Texture: If the dough is too sticky, add a little more flour, but it should still be slightly wet for a soft, tender texture.
• Chilling the Dough: If the dough is too soft to handle, chill it in the fridge for 15-20 minutes for easier shaping.

How to Store and Reheat:

• Storage: Store Kolache in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
• Reheat: To reheat, place Kolache in a preheated oven at 300°F for 5-10 minutes until warm.

Meal Pairing Suggestions:

• Breakfast: Serve with a warm cup of coffee or tea for a delightful breakfast.
• Snack: Enjoy as an afternoon snack with fresh fruit or yogurt.

Frequently Asked Questions (FAQ):

Q: Can I substitute the cream cheese filling with other fillings?
A: Yes, you can use fruit fillings, such as blueberries, strawberries, or peaches. Just cook the fruit with sugar and cornstarch until thickened.

Q: Why does my dough feel too wet?
A: Kolache dough is meant to be a bit wet. This gives it a soft texture and allows the dough to rise nicely. If it’s too sticky, add a small amount of flour.

Q: How do I make my Kolache perfectly round?
A: Use minimal flour on your counter to help the dough grip the surface and form a smooth, round shape.

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