Our easy kolache recipe produces a soft, tender dough that’s ideal for holding a warm apple filling. These Apple Kolaches feature a cinnamon- and brown sugar–spiced apple filling tucked into pillowy kolache dough. They’re simple to make at home yet taste like they’re from a bakery. This recipe yields 28 rolls, making it perfect for brunch or a company breakfast.
Table of contents
- What is a Kolache?
- Equipment Needed to Make Apple Kolaches
- How to Make Kolaches
- Additions and Substitutions for the Easy Kolache Recipe
- How to Store and Reheat
- Fruit Kolache FAQs
- Tips to Make the Best Apple Kolaches
What is a Kolache?
A kolache is a pastry with a dollop of fruit or other filling nestled inside a soft, puffy dough. The pastry traces roots to Central Europe, though several places in the United States also claim a strong kolache tradition.
Equipment Needed to Make Apple Kolaches
- Baking sheets (half-sheet pans) — useful for baking many rolls at once.
- 2-quart saucepan — for cooking the apple filling.
- Glass mixing bowls — handy for mixing dough and prepping ingredients.
Ingredients to Make the Easy Kolache Recipe
- Instant or quick-rise yeast. Found in packets; different from active dry yeast.
- Sugar. White granulated sugar for the dough and streusel.
- Whole milk. Contributes to a tender, fluffy dough.
- All-purpose flour. Bleached or unbleached works fine.
- Egg yolks. Yolks add richness; reserve whites for an egg wash if desired.
- Salt. For balance and flavor.
- Unsalted butter. Softened for the dough; use salted butter and omit added salt if needed.
Homemade Apple Filling Ingredients
- Granny Smith or Braeburn apples. Good baking varieties; about 4 cups diced.
- Lemon juice. Brightens the filling and prevents browning.
- Brown sugar. Light or dark adds warmth and caramel flavor.
- Water. Helps the apples cook down and form a syrup.
- Cinnamon. For classic apple spice.
- Cornstarch. Thickens the filling so it holds in the kolache.
Streusel Ingredients
- All-purpose flour.
- Cinnamon.
- Sugar. Granulated.
- Melted butter. Binds the streusel and adds flavor.
The printable recipe card contains full ingredient amounts, complete instructions, and nutrition information. The following is an overview.
How to Make Kolaches
Step One: Activate the yeast (optional)
If using instant or quick-rise yeast you can add it directly to the dough. If you prefer to bloom the yeast, dissolve it in warm milk with a little sugar and let it rest for about 10 minutes.
Step Two: Mix the dough
Combine dough ingredients and knead until smooth and elastic, about 7 to 8 minutes. Add additional flour as needed to make the dough manageable.
Step Three: First rise
Place the dough in a greased bowl and let it rise until doubled, about 60 to 90 minutes in a warm spot.
Step Four: Portion and shape
Punch the dough down and divide into about 1½-ounce pieces. Shape into smooth balls with seams on the bottom and place on greased baking sheets. Brush with melted butter.
Step Five: Second rise and prepare for filling
Allow the rolls to double again, about 60 minutes. Make a depression in each roll with your thumb large enough to hold 1–2 tablespoons of filling. Brush the tops with butter or an egg wash, then fill.
Step Six: Make the apple filling
In a 2-quart saucepan, combine diced apples, water, and lemon juice. Cook over medium-high heat, stirring occasionally, about 8 minutes or until the mixture begins to thicken. If needed, add an extra tablespoon of cornstarch to reach the desired consistency. Let cool while the dough rises.
Step Seven: Make the streusel (optional)
Combine flour, sugar, and cinnamon with a pastry cutter, two forks, or your fingers. Drizzle with melted butter and fluff with a fork to form coarse crumbs.
Step Eight: Top and bake
Fill each indentation with 1 to 2 tablespoons of apple filling and sprinkle with streusel if desired. Bake at 350°F (175°C) for about 20 minutes or until the kolaches are lightly browned. Rotate pans halfway through baking for even color.
Additions and Substitutions for the Easy Kolache Recipe
The kolache dough is lightly sweet, so it works well with both sweet and savory fillings. Traditional fruit fillings include apricot, cherry, prune, and poppy seed, and bakeries often pair fruit with a dollop of cream cheese. Savory versions can be filled with sausage or farmer’s cheese. This recipe also pairs beautifully with caramelized pear or other pie-style fillings.
How to Store and Reheat our Easy Kolache Recipe
How to Best Store Kolaches
Store leftover kolaches in an airtight container at room temperature or in the refrigerator for 3–5 days.
How to Freeze and Thaw
You can freeze kolaches before baking or after baking. For freezing raw, shape the rolls and make the indentations, then freeze individually on a tray before transferring to a container. When ready, fill and bake as directed. For baked rolls, freeze individually in airtight containers for up to three months; this is the easiest method for quick reheating.
How to Reheat Leftover Apple Kolaches
Reheat in the microwave for 10–30 seconds, depending on wattage, until warmed through. For a crisper top, reheat briefly in a 325°F oven.
Fruit Kolache FAQs
kuh·laa·chee
A soft enriched dough filled with apple pie-style filling. The dough includes flour, sugar, yeast, milk, egg yolks, butter, and salt. The filling is made with apples, sugar, cornstarch, cinnamon, lemon juice, and water; streusel is optional.
A soft, pillowy roll filled with fruit, cheese, or savory filling and baked until golden.
Their exact origin is debated; they have roots in Central Europe and strong regional traditions in parts of the United States.
Follow the step-by-step instructions above: mix, knead, let rise, shape, fill, and bake.
Yes. Freeze baked kolaches for up to three months in airtight containers, or freeze shaped raw rolls and bake later.
Tips to Make the Best Apple Kolaches Recipe
- Make the rolls roughly the same size so they bake evenly; exact weights aren’t necessary.
- When creating the indentation, don’t press through the bottom of the roll or the filling will leak out.
- Dice fruit small so it fits well inside the pastry; avoid overfilling, which can bubble over while baking.
- Instant or quick-rise yeast can be added directly without blooming.
- Allow kolaches to cool slightly before serving to avoid burning from hot filling.
If you try this recipe, please leave a comment and a five-star review if you enjoyed it.
Don’t forget to stop back and let me know how your kolaches turned out!
Easy Apple Kolaches Recipe – Made At Home
Equipment
-
Baking sheets (half sheet pan)
-
2-quart saucepan
Ingredients
Dough
- ½ oz Yeast (or 2 packages)
- 1/4 cup sugar
- 2 cups whole milk, warmed to 110–115°F
- 5 cups all-purpose flour (may need up to 1 additional cup)
- 4 egg yolks
- 1 tsp salt
- 1/4 cup unsalted butter, softened
Apple Filling (optional)
- 4 apples (about 4 cups diced)
- 1 lemon, juiced
- 1 cup brown sugar
- 1/4 tsp water
- 2 tsp cinnamon
- 2 tbsp cornstarch
Streusel (optional)
- 1/3 cup all-purpose flour
- 1/8 tsp cinnamon
- 1/4 cup sugar
- 3 tbsp melted butter
Instructions
Dough
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In a small bowl, dissolve yeast, 1 tablespoon sugar, and warm milk. Let rest 10 minutes if blooming yeast.
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In a large bowl, combine 2 cups flour, sugar, and salt. Add butter, egg yolks, and the yeast/milk mixture. Add remaining flour until dough is no longer sticky.
-
Turn dough onto a floured surface and knead 7–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, 60–90 minutes.
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Butter three baking sheets. Punch down dough and divide into 1½-ounce pieces. Shape into smooth balls, place 12 per pan, brush with melted butter, and allow to double, about 60 minutes.
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Make a depression in each roll with your thumb, brush with melted butter or an egg wash, fill with 1–2 tablespoons of filling, and sprinkle with streusel if desired.
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Bake at 350°F for approximately 20 minutes or until lightly browned, rotating pans halfway through baking.
Dutch Apple Filling
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Combine diced apples, water, and lemon juice in a 2-quart saucepan. Cook over medium-high, stirring occasionally, for about 8 minutes until it begins to thicken. Remove from heat and cool. Add an extra tablespoon of cornstarch if needed.
Streusel (optional)
-
Cut together flour, sugar, and cinnamon, then drizzle with melted butter and fluff with a fork to form crumbs.
Notes
- Instant or quick-rise yeast can be added directly without blooming.
- Recipe adapted from Taste of Home.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using the specific brands and measurements used in this version of the recipe. If you modify ingredients or quantities, nutritional values will change. Use the values as a guide.
This recipe was originally published on July 10, 2019. The post has been updated with additional photos and instructions; the recipe itself remains unchanged.
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