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Shilpa

Cream Cheese Kolaches

Soft and chewy cream cheese kolaches with a rich vanilla filling- a classic Czech pastry that’s perfect for breakfast or snacking.
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Prep Time 30 minutes
Cook Time 22 minutes
Proofing time 1 hour 45 minutes
Total Time 2 hours 37 minutes
Servings: 20 buns
Course: Breakfast, Dessert, Snack
Cuisine: czech
Ingredients Method Notes

Ingredients
  

Dough
  • 1 tsp active dry yeast ¾ tsp instant yeast
  • 50 g warm water (to activate yeast) 3 tbsp + 1 tsp
  • 30 g sugar 2 ½ tbsp
  • 100 g warm milk ⅖ cup
  • 50 g warm water 3 tbsp + 1 tsp
  • ¼ tsp salt ¼ tsp
  • 1 egg room temperature – 1 large
  • 50 g Unsalted Butter (softened) ¼ cup
  • 354 g all-purpose flour 2 ¾ cups
Filling
  • 200 g Cream Cheese(room temperature) 1 cup
  • 2 tsp vanilla extract
  • 45 g sugar 3 ½ tbsp
  • 1 Eggs (room temperature)

Method
 

Activate the Yeast
  1. In a small bowl, combine 50g warm water (about 38–40°C / 100–105°F), sugar, and active dry yeast. Stir gently and let sit for 10 minutes or until frothy. This step confirms your yeast is alive. (If using instant yeast, skip this step and add yeast directly to the flour.)
Make the Dough
  1. In a large mixing bowl, add warm milk, warm water, salt, the yeast mixture, and 1 egg. Stir until well combined. Add softened unsalted butter and all-purpose flour. Mix with a spatula until no dry flour remains.
  2. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook for 6–7 minutes.)
First Rise
  1. Place dough in a greased bowl, cover with cling wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size. In colder climates, place it in an oven with the light on.
  2. Gently punch down the dough to release air. On a floured surface, roll it into a sheet about ¼ inch thick. Cut out circles using a 2.5 cm cookie cutter dipped in flour.
Second Rise
  1. Place the dough circles on a parchment-lined baking tray, leaving 1–2 inches between them. Loosely cover with cling wrap and let rise for 45 minutes until puffy.
Make the Filling
  1. In a medium bowl, whisk cream cheese, vanilla extract, and sugar until smooth. Add the egg and whisk again until combined.
  2. Using the bottom of a small glass dipped in flour, press down the center of each dough circle to create a well. Spoon or pipe cream cheese filling into each indentation.
Bake
  1. Preheat oven to 180°C / 350°F. Bake for 18–20 minutes or until the edges are golden.
  2. Let kolaches cool on the tray for 20 minutes before serving warm or at room temperature.

Notes

Storage Instructions

  • Room Temperature – up to 1 day. 
  • Fridge – up to 3 days. 
  • Freezer –up to 1 month. Thaw at room temperature and warm in oven before serving.