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Home » Texas Czech Kolaches

By Jennifer 6 Comments

Texas Czech Kolaches

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Authentic Homemade Texas Czech Kolaches

Every time I make kolaches, I swear I can still hear that screen door slam behind me—the hinges groaning, the frame rattling, and then that final, satisfying clap that always sent Papaw into a fit. “Y’all quit slamming that dadgum door!” he’d bellow in his thick Czech accent, his words rolling out sharp and heavy like he’d been wrestling English into submission his whole life. He’d shake his head, grumbling under his breath, like the constant racket was proof that us kids were put on this earth just to test his patience.

I’d bolt through that door, past Papaw’s scowl, straight into Grandma’s kitchen—the heart of her home, the warm, butter-scented haven where time seemed to slow down.

The air was thick with the sweet, yeasty aroma of kolache dough rising in a green McCoy #9 bowl on the counter, mingling with the rich scent of something baking in the oven.

Green McCoy #9 bowl

And there she’d be, standing at that well-worn counter, hands dusted in flour, pressing her fingers into that soft, pillowy dough before spooning in a swirl of her homemade apricot filling or a dollop of sweetened homemade cottage cheese filling. I can still picture the cheesecloth bundle hanging from a string in her windowsill, slowly draining over a bowl, transforming into the freshest, creamiest cottage cheese—simple and made with care, just like everything else in her kitchen.

Grandma didn’t just bake—she loved through baking. Every batch of kolaches she made was more than just a treat; it was a piece of her heart, a quiet act of devotion, a way to gather her family close.

Her backyard was her pantry, filled with fresh fruit from her apricot, peach, and pear trees that bent under the weight of summer’s bounty. She’d spend the season preserving that sweetness, stirring big pots of fruit jam on the stovetop, the scent of caramelizing sugar filling the house. Those jars lined her pantry shelves like little treasures, waiting for their turn to be spooned into the soft, buttery embrace of homemade kolaches or spread onto morning toast at breakfast.

This recipe is more than just dough and filling—it’s part of who I am. It’s one of the foundational recipes that sparked my love for cooking and baking. Long before I understood the science behind yeast or the magic of a well-kneaded dough, I already knew something far more important: the joy of creating with my hands, the way food could bridge generations, and the kind of love that needed no words—the kind you felt in the warmth of a busy kitchen, in the laughter that filled the air, and in the quiet moments shared over something homemade.

Grandma’s favorite flavor was poppy seed. Back then, I wouldn’t have touched them with a ten-foot pole—I thought they were weird. But now? They’re one of my favorites, too. Funny how your taste buds change over time. Maybe it just takes a few extra years to appreciate the good stuff.

Papaw never had that problem with his prune-filled kolaches—no one else wanted them. And he liked it that way. While the rest of us went straight for the bright, tangy apricot or sweet summer peach, he’d sit back, waiting patiently, knowing there’d be plenty of prunes left just for him. He liked them thick and sticky, the deep, dark filling nestled into the golden dough like a little pocket of old-world tradition. ‘Y’all don’t know what you’re missing,’ he’d mutter between bites, shaking his head like our avoidance of prunes was some kind of personal failing. We’d laugh, let him have his fill, and he’d nod in satisfaction, knowing he had the best deal in the house—because when it came to kolaches, Papaw never had to fight for his favorites.

Summertime visits to Grandma and Papaw’s house always meant a trip to Taylor, Texas, where we’d stop at the Taylor Meat Company for fresh yeast cakes—Grandma wouldn’t hear of using those dry yeast granules we rely on today—along with freshly ground poppy seeds for kolaches. And while we were there, they’d always grab a few pounds of those bright red Taylor Hot Dogs the whole family loved. The drive back past endless rows of cotton fields, the black land’s fertile dirt stretching for miles, wasn’t just the ride home—it was part of the ritual, as familiar and comforting as the kolaches we’d bake the next morning.

Kolache days were always a full-family affair. My sister and I had our designated jobs, and I took mine very seriously—sprinkling the posypka, that sweet, crumbly streusel topping, over each kolache with the precision of a seasoned baker (or at least, that’s how I saw it). The wait for them to bake was excruciating, but the moment Grandma gave the all-clear, we dove in, barely letting them cool before taking that first, glorious bite.

And the next morning? Even better. Grandma had a method—she’d lay each kolache on a prepared baking sheet, place a little pat of butter on top, wrap them in foil, and warm them in the oven until they were soft, slightly crisp around the edges, and filled the kitchen with their sweet, buttery aroma. We’d gather around the table, passing plates, sipping coffee (or milk, in my case back then), and reaching for our favorites. There was never a single one left.

Authentic Homemade Texas Czech Kolaches

Kolaches weren’t just breakfast at Grandma and Papaw’s—they were Saturday mornings and sleepy-eyed late-night chatter around the kitchen table. That same old farmhouse table now sits in my home, worn at the edges but rich with the memories of hands shaping dough, coffee cups clinking, and stories being shared. Every scratch and dent holds a piece of family history, a quiet reminder that the best things in life—like kolaches—take time, care, and a little patience.

If you’ve never had a real Texas kolache, you don’t just need a recipe—you need a warm kitchen, good company, and the patience to let the dough rise. Because this isn’t just a pastry; it’s a piece of Czech-Texan heritage, meant to be made with care, shared with family, and savored down to the very last crumb. And for me, it’s more than tradition—it’s the very heart of why I fell in love with baking.

The Story Behind Kolaches: A Taste of Czech-Texan Tradition

If you live in Texas, you probably can’t drive down a highway without spotting a sign for kolaches. Whether it’s a small-town bakery with a hand-painted sign or a gas station promising hot, fresh kolaches inside, these pillowy pastries have become a Lone Star staple. But kolaches didn’t start here, and as much as we Texans love to claim them as our own, this sweet pastry's roots run much deeper—straight back to the Czech immigrants who brought them over generations ago.

From Czech Lands to Texas Counters

Kolaches (pronounced koh-lah-cheez if you’re in Texas, though in Czech it’s actually koh-lah-chay) made their way here in the 1800s, carried in the recipe books and memories of Czech immigrants, like my great-grandparents, who settled in places like Granger and Corn Hill, Texas. For these settlers, baking wasn’t just about making something sweet—it was about holding onto a piece of home.

Traditionally, kolaches were made for celebrations—weddings, church gatherings, and special Sunday breakfasts. Families would gather in the kitchen, hands busy shaping the dough, spooning in homemade preserves, and finishing each one with a sprinkle of posypka, that sweet, buttery crumble.

Over time, these little pastries became a central part of Czech-Texan life. Whether at a family gathering or a church picnic, there was always a big tray of kolaches, slightly warm, with fillings glistening like stained glass. And if you ever needed proof of just how deeply kolaches are woven into Texas culture, just take a trip to West, Texas—a town so famous for its Czech bakeries that people plan road trips just to stop for a box of kolaches.

The Texas Twist: How We Made Kolaches Our Own

As with most things in Texas, we couldn’t leave kolaches alone. Somewhere along the way, someone got the idea to swap out fruit filling for smoked sausage, and the klobásník was born. Now, I know a lot of folks call these “sausage kolaches,” but if you ask any Czech grandma, she’ll tell you that’s nonsense—a kolache is sweet, and a sausage-filled pastry is a klobásník. But hey, Texans are known for doing things their own way.

Today, in most donut shops in Texas, you’ll find just about every variation under the sun—cream cheese kolaches, jalapeño, Nutella-filled, and even boudin and barbecue brisket versions. 

While they’re all delicious, the best thing, I think, is a classic fruit or poppy seed kolache. It’s the taste of home, of tradition, of the same recipe being passed down through generations.


Authentic Homemade Texas Czech Kolaches

Why You’ll Love This Recipe

  • Authentic Taste: This recipe stays true to the Czech tradition, passed down through generations.
  • Soft, Buttery Dough: The yeast-raised, enriched dough creates a tender, pillowy texture.
  • Versatile Fillings: From fruit jams to cream cheese to poppy seed, you can customize to your heart’s content.
  • Perfect for Breakfast or Brunch: These kolaches pair beautifully with coffee and make a crowd-pleasing treat.

Equipment You’ll Need

  • Stand Mixer with Dough Hook Attachment – Makes kneading easier, but you can do it by hand.
  • Rolling Pin – Helps roll the dough to the right thickness.
  • Parchment Paper – Prevents sticking and makes for easy cleanup.
  • Baking Sheets – Essential for baking multiple kolaches at once.
  • Small Bowl – For activating the yeast.
  • Pastry Brush – For brushing melted butter on the finished kolaches.

Ingredients You’ll Need

For the Dough:

  • Active dry yeast
  • Whole milk & evaporated milk
  • Butter
  • King Arthur Bread Flour
  • Granulated sugar
  • Kosher salt
  • Eggs & egg yolk

For the Fillings:

  • Fruit preserves – apricot, peach, cherry
  • Cream cheese mixture
  • Poppyseed filling

For the Posypka (Streusel Topping):

  • Granulated sugar
  • Flour
  • Butter

Step-by-Step Instructions

1. Activate the Yeast

Dissolve the yeast in warm water and let it bloom until foamy.

Mixing yeast and warm milk together in the bowl of a stand mixer

2. Make the Dough

Melt the butter and mix it with the warm milk. In a stand mixer, combine the yeast mixture with flour, sugar, salt, eggs, and evaporated milk. Mix until smooth.

adding the butter to the yeast mixture
Adding the egg yolks
Mixing in half of the flour mixture

3. First and Second Rise

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour. Punch it down, let it rise again for another 30 minutes.

Kolache dough doubled in size.
Doubled Kolache dough with some flour added on top.
Punching down the homemade kolache dough
Punched down kolache dough

4. Shape the Dough

Roll the dough out to about 1 inch thick and cut into rounds using a biscuit cutter. Place them on parchment-lined baking sheets, spacing them 1 inch apart. Let them rise again until puffy.

Floured DoughEZ rolling mat and rolling pin.
Kolache dough on floured DoughEZ rolling mat
Kolache dough rolled out to 1-inch thick
Cutting 2-inch rounds out of the kolache dough
Placing the kolache dough rounds onto a greased baking sheet and brushing them with butter.
The kolache dough rounds have doubled in size.

5. Fill & Assemble

Press an indentation into the center of each round and fill with a spoonful of fruit preserves or cream cheese filling. Sprinkle with streusel if using.

Making wells in each kolache dough round with fingers
Filling kolache dough with fruit fillings.
Filled kolaches ready for baking.
Filled kolaches topped with Posypka ready for baking.

6. Bake

Preheat oven to 350°F and bake for 15-20 minutes until golden brown. Brush with melted butter as soon as they come out and then drizzle with powdered sugar glaze, if desired.

Golden brown freshly baked Authentic Czech Kolaches
Brushing butter onto Golden brown freshly baked Authentic Czech Kolaches
Golden brown freshly baked Authentic Czech Kolaches
Drizzling powdered sugar glaze onto Golden brown freshly baked Authentic Czech Kolaches
Finished Authentic Czech Kolaches

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Chef Secrets & Tips for Perfect Kolaches

Making homemade Texas Czech kolaches isn’t difficult, but there are a few tricks to getting that soft, pillowy dough, rich filling, and perfect golden-brown crust. Here’s where a little expert know-how can take your kolaches from good to bakery-level great.


1. The Secret to Soft, Buttery Kolache Dough

Understanding Dough Hydration & Kneading

Kolache dough is an enriched dough, meaning it contains butter, milk, sugar, and eggs—ingredients that make it soft and tender but also require a little finesse. Unlike a rustic bread dough, kolache dough should be silky and slightly sticky, not dry or stiff.

  • Hydration Matters: If the dough feels too dry, add a teaspoon of warm milk at a time until it’s soft and slightly tacky. If it’s too wet, resist the urge to over-flour—let it knead a little longer and it will often tighten up on its own.
  • Knead Until Smooth & Elastic: If kneading by hand, this takes about 10-12 minutes; with a stand mixer, 6-8 minutes on medium speed with a dough hook. The dough should be supple, sticky, and pass the windowpane test—stretch a small piece between your fingers, and if it forms a thin, translucent sheet without tearing, you’re good to go.

The Best Way to Let Dough Rise

Kolache dough is slow-rising, thanks to all that butter and sugar. Give it time!

  • First Rise (Bulk Fermentation): Let it double in size in a warm place (about 75–80°F) for 60-90 minutes. If your kitchen is chilly, place the dough in a slightly warm (but turned-off) oven with the door cracked or on top of the fridge.
  • Second Rise (After Shaping): After shaping, let the kolaches puff up again before baking—this ensures a light, fluffy texture. If you rush this step, they may turn out too dense.

Pro Tip: For extra depth of flavor, refrigerate the dough overnight for a slow, cold rise. This allows the yeast to develop more complex flavors, just like in high-end bakery pastries.


2. Filling Like a Pro: Avoiding Leaks & Soggy Bottoms

How to Keep Your Kolaches from Leaking

One of the biggest kolache fails? The filling oozes out, leaving behind an empty crater of dough. Here’s how to prevent it:

Use Thick Fillings: The best kolache fillings have a jam-like consistency. If your fruit filling is too runny, simmer it down on the stovetop until thickened or stir in a teaspoon of cornstarch while warm.

Press the Dough Deep Enough: Make sure you create a deep well in the center of each dough round to hold the filling. If it’s too shallow, the filling will spill over.

Fill Just Before Baking: If the filled kolaches sit too long before baking, the moisture in the filling can start seeping into the dough, making it too soft.

Don’t Overfill: About 1 tablespoon of filling is perfect. More than that, and it’ll bubble over the sides.


3. Getting That Bakery-Perfect Golden Crust

Egg Wash vs. Butter Finish

The secret to that shiny, golden-brown crust? It’s all in the egg wash.

  • For a deep golden color: Brush the dough with an egg wash (1 egg + 1 tablespoon of milk or water) right before baking.
  • For a rich, buttery finish: Brush with melted butter immediately after baking for that signature soft texture.
  • Best of Both Worlds: Do both! Egg wash before baking, butter right after.

Pro Tip: Bake kolaches at 350°F for 15-20 minutes—higher temperatures can cause the dough to brown too fast before the inside is fully cooked.


4. Common Kolache Mistakes & How to Fix Them

Dough Didn’t Rise?

Check Your Yeast: If your yeast is old or expired, it won’t activate properly. Test it by blooming in warm water with a pinch of sugar—if it doesn’t foam in 5-10 minutes, it’s dead.

Too Cold? Dough won’t rise well in a cold kitchen. Let it rise in a warm, draft-free spot.

Too Much Flour? If the dough is too dry, it won’t expand properly. Stick to the recipe measurements and add flour gradually.

Kolaches Are Tough & Dense

Don’t Overwork the Dough: Over-kneading can make the dough tough—knead just until smooth and elastic.
Make Sure to Let Them Proof: If kolaches don’t get their second rise, they’ll be dense. They should look slightly puffy before baking.

Soggy or Undercooked Kolaches

Use a Sturdy Baking Sheet: Thin cookie sheets can cause uneven baking. Use a heavy-gauge aluminum sheet with parchment paper. I love these USA Baking Sheets!
Check the Bottom: If the tops look done but the bottoms feel soft, bake for 2 more minutes.
Avoid Overfilling: Too much fruit filling can release excess moisture into the dough.

Storage & Reheating Tips

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerate: Keep in the fridge for up to 5 days.
  • Freeze: Wrap individually and freeze for up to 3 months.
  • Reheat: Warm in the oven at 300°F with a thin pat of butter on each pastry and wrap in foil for 5 to 10 minutes, or microwave (without foil) for 10-15 seconds.

Kolaches aren’t just a recipe—they’re a piece of history, a symbol of love, and a reminder that the best things in life are made from scratch.

So whip up a batch, let the dough rise as you sip a cup of coffee, and enjoy the taste of heritage in every single bite.

Happy baking, and even happier eating!

Authentic Homemade Texas Czech Kolaches

More Old Fashioned Dessert Recipes

If you love kolaches, you’ll appreciate other classic, old-fashioned desserts that bring a taste of nostalgia with every bite. These recipes have been passed down through generations, each with its own special place in Southern and Czech-Texan kitchens.

Czech Apple Strudel Recipe | JenniferCooks.com

Czech Apple Strudel – A flaky, buttery pastry filled with tender spiced apples and raisins, rolled up and baked until golden brown. Serve it warm with a dusting of powdered sugar for an authentic old-world treat.

Peach Fried Pies Recipe | Jennifer Cooks

Peach Fried Pies – Crispy, golden hand pies filled with a thick, homemade peach filling. Just like Grandma used to make, these little pockets of sunshine are fried to perfection and best enjoyed warm.

Homemade German Chocolate Cake

German Chocolate Cake – Rich, moist chocolate cake layered with a luscious coconut-pecan filling and frosting. A true Southern favorite with deep, caramel-like flavors and plenty of texture.

Banana Pudding – A creamy, dreamy classic made with layers of vanilla pudding, sliced bananas, and vanilla wafers, all topped with a billowy cloud of whipped cream. Comfort in a dish.

Texas Sheet Cake | Jennifer Cooks

Texas Sheet Cake – A deep chocolate cake with a fudgy, pour-on frosting, made in a big sheet pan and perfect for feeding a crowd. Rich, moist, and full of that signature chocolate-pecan flavor.

Old-Fashioned Shortbread Sugar Cookies – Buttery, crisp, and melt-in-your-mouth tender, these simple cookies have just the right amount of sweetness. Perfect for dunking in coffee or serving at holiday gatherings.


Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!


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Authentic Homemade Texas Czech Kolaches

Authentic Homemade Texas Czech Kolaches

Soft, pillowy, and buttery, these homemade Texas Czech kolaches are filled with sweet fruit or creamy cheese. Perfect for breakfast or brunch, they’re a taste of tradition made easy in your own kitchen!
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Course: Breads, Breakfast, Dessert
Cuisine: Czech
Keyword: Brunch Recipe, Comfort Food, czech food, czech recipes, Holiday Baking, homemade baked goods, homemade bread
Prep Time: 2 hours hours
Cook Time: 20 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 36
Calories: 266kcal
Author: Jennifer Locklin

Equipment

  • Stand Mixer with dough hook attachment
  • Rolling Pin
  • DoughEZ Rolling Mat optional
  • Small Bowl
  • Whisk
  • Pastry Brush

Ingredients

For the Dough:

  • 1 ½ tablespoon active dry yeast from 2 [¼-oz.] envelopes
  • ½ cup warm water 105°F to 115°F
  • ½ cup salted butter
  • 1 ½ cups lukewarm whole milk 100°F to 105°F
  • 6 cups King Arthur Bread Flour divided, plus more for work surface
  • ¾ cup evaporated milk
  • ½ cup granulated sugar
  • 1 tablespoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 5 tablespoons salted butter melted, divided

Fillings & Streusel Topping

Apricot Filling (Yield: About 2 cups, optional)

  • 16 oz. dried apricots about 2 ½ cups
  • 3 cups water
  • 1 cup granulated sugar
  • 2 tablespoon salted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Cream Cheese Filling (Yield: About 1 ¾ cups, optional)

  • 2 (8-ounce) packages cream cheese softened
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract

Cherry Filling (Yield: About 2 cups, optional)

  • 1 ½ pounds tart cherries pitted (fresh or frozen)
  • ¼ cup water
  • 1 tablespoon lemon juice fresh-squeezed
  • ½ cup granulated sugar
  • 2 tablespoon cornstarch
  • ¼ teaspoon almond extract taste

Prune Filling (Yield: About 2 cups, optional)

  • 1 pound dried pitted prunes
  • 2 cups water
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Poppy Seed Filling (Yield: About 1 ½ cups, optional)

  • ½ cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup poppy seeds
  • ½ cup whole milk
  • 1 teaspoon almond extract

Posypka (Streusel Topping) (Yield: About 2 ½ cups)

  • 1 ½ cups granulated sugar
  • 1 cup King Arthur Bread Flour
  • ½ cup cold unsalted butter
Get Recipe Ingredients

Instructions

Dough Instructions:

    Activate the Yeast

    • In a small bowl, sprinkle the yeast over warm water and stir to combine. Set aside to bloom.
    • In a large microwave-safe bowl, melt butter (about 1 minute on HIGH). Stir to combine.
    • Whisk in the lukewarm whole milk and yeast mixture.

    Make the Dough

    • Transfer the yeast mixture to the bowl of a stand mixer fitted with the whisk attachment.
    • Sift in 3 cups of King Arthur Bread Flour, then add evaporated milk, sugar, salt, eggs, and egg yolk.
    • Beat on medium speed until smooth (about 1 minute).
    • Switch to the dough hook attachment and gradually add the remaining 3 cups of King Arthur Bread Flour.
    • Beat on medium speed until the dough is smooth (about 2 minutes).
    • Let the dough sit at room temperature for 5 minutes, then beat on medium-high speed until elastic and very smooth (about 10 minutes). Dough will be very soft and slightly sticky.

    First and Second Rise

    • Brush the top of the dough with 1 tablespoon of melted butter.
    • Cover with plastic wrap and let rise until doubled in size (about 1 hour).
    • Punch the dough down, re-cover, and let rise again until doubled (about 30 more minutes).

    Shape the Dough

    • Generously flour a work surface and roll the dough into a 1-inch-thick rectangle (about 18×14 inches).
    • Use a 2-inch round cutter to cut circles from the dough, placing them 1 inch apart on parchment-lined baking sheets.
    • Brush tops with 2 tablespoons of melted butter.
    • Let rise in a warm place until almost doubled (about 20 minutes).

    Fill and Assemble the Kolaches

    • Use your fingers to press a small indentation in the center of each dough round.
    • Fill each with about 1 tablespoon of your chosen filling.
    • Sprinkle 1 to 2 teaspoons of Posypka (streusel topping) over each.
    • Let rise until doubled in size (20 to 30 minutes).

    Bake the Kolaches

    • Preheat oven to 350°F. Position racks in the top and bottom thirds of the oven.
    • Bake until golden brown (about 15 to 20 minutes), rotating baking sheets halfway through baking.
    • Remove from oven and brush with remaining 2 tablespoons of melted butter.
    • Transfer to wire racks and cool completely (about 30 minutes).

    Fillings & Streusel Topping Instructions

      Apricot Filling Instructions:

      • In a heavy saucepan, bring apricots and water to a boil over medium-high heat.
      • Reduce heat to medium-low and simmer until the apricots are soft and tender (about 15 minutes).
      • Let cool completely in the liquid (about 15 minutes), then drain excess liquid.
      • Add sugar, melted butter, vanilla, and cinnamon. Puree using an immersion blender or food processor.

      Cream Cheese Filling Instructions:

      • In a mixing bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth (about 1 minute).
      • Scrape down the sides as needed.

      Cherry Filling Instructions:

      • In a medium saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
      • Bring to a boil, stirring frequently.
      • Reduce heat to low and cook, stirring often, for 5–10 minutes, until the filling thickens and deepens in color.
      • Remove from heat and stir in almond extract.
      • Let cool completely before using.

      Prune Filling Instructions:

      • In a saucepan, simmer prunes and water until soft (about 20 minutes).
      • Drain excess liquid, then stir in sugar, lemon juice, zest, and vanilla.
      • Puree with an immersion blender or finely chop by hand.

      Poppy Seed Filling Instructions:

      • Mix sugar and cornstarch in a small bowl.
      • Grind poppy seeds in a food processor with half of the milk.
      • In a saucepan, bring the poppy seed mixture and remaining milk to a boil over medium-high heat.
      • Stir in sugar-cornstarch mixture and simmer, stirring often, until thick (about 10 minutes).
      • Stir in almond extract and remove from heat.

      Posypka (Streusel Topping) Instructions:

      • Combine sugar, King Arthur Bread Flour, and butter using a pastry cutter or fingers until crumbly.
      • Store in the refrigerator until ready to use.

      Notes

      Flour: You may substitute all-purpose flour if you don't have bread flour, however I like the tender crumb I get with bread flour.
      •Yeast: Instant yeast can be used instead of active dry yeast; reduce rise times slightly.
      •Fillings: Store-bought fruit preserves or canned pie filling can be used as a shortcut, however, homemade fillings are definitely tastier. 

      Nutrition

      Serving: 1 apricot kolache | Calories: 266kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 210mg | Fiber: 2g | Sugar: 24g | Vitamin A: 730IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

      *Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

      Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!

      Filed Under: Breads, Breads & Rolls, Breakfast & Brunch, Sweet Breads Tagged With: breakfast, Comfort Food, dessert

      About Jennifer

      I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

      Reader Interactions

      Comments

      1. Staci Barnett says

        February 17, 2025 at 10:22 am

        Morning Jennifer,
        I enjoy receiving your recipes, but I’m very annoyed by the ads that are within the recipe margins. Is it possible to just keep the ads outside of this perimeter? Can I get rid of these specific ads? Thank you

        Reply
        • Jennifer says

          February 17, 2025 at 12:51 pm

          Hi Staci, I totally get the frustration with ads—I wish there were a way to control exactly where they appear, but they help keep my recipes free to access. That said, if you’re looking for an ad-free experience, I’ve teamed up with Spillt, where you can access all my recipes without ads! Plus, it helps with meal planning and grocery lists. You can try it for free here: https://www.spillt.co/p/blogs/jennifercooks —it’s a total game-changer! Thanks for being here and for your support!

          Reply
      2. Amanda Jakubec says

        May 9, 2025 at 10:22 am

        How many does this recipe yield? From your pictures, I’m guessing 20.

        Reply
        • Jennifer says

          May 9, 2025 at 10:49 am

          Hi Amanda! This recipe makes about 36 kolaches.

          Reply
          • Amanda says

            May 9, 2025 at 3:33 pm

            Thank you, so much! I have 5 dozen to make this evening

            Reply
            • Jennifer says

              May 9, 2025 at 3:34 pm

              You’re welcome! They’re our family’s favorite!

              Reply

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      Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

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