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Cream Cheese Kolache
This is the BEST recipe for kolaches ever! Cream cheese kolache are a tradition here in Texas! Lighter than air! Puffy pillows of a buttery, slightly sweet dough are filled with a tangy cream cheese filling and topped with cinnamon crumbles.
Course
Breakfast Bread
Cuisine
European, Texan
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
12
Calories
227
kcal
Author
Marye Audet-White
Equipment
Heavy Duty Stand Mixer
Stand mixer
Baking Sheet
Ingredients
Kolache Dough
2 ¼
teaspoons
yeast
or 1 packet
Pinch of ground ginger
1
teaspoon
sugar
¼
cup
warm milk
110F
½
cup
whole milk
4
tablespoons
unsalted butter
cut into small chunks
2 ½
cups
to 3 ½ all purpose flour
about 3 if using a bread machine
1
teaspoon
kosher salt
¼
cup
sugar
3
tablespoons
instant potato flakes
unflavored
1
large egg
room temperature
Cream Cheese Filling
8
ounces
cream
cheese
¼
cup
sugar
1
egg yolk
½
teaspoon
vanilla
Crumb Topping
⅓
cup
sugar
2
tablespoons
flour
¼
teaspoon
cinnamon
1 ½
tablespoons
melted butter
Instructions
Kolache Dough
Add the yeast, 1 teaspoon sugar, and ginger to the ¼ cup milk and set aside.
Put the ½ cup milk and butter in a microwave-safe bowl and heat until the butter melts.
Let cool to 110F.
It should feel comfortably warm to when you drop a few drops on your wrist.
In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
Add the yeast mixture and the cooled milk mixture and stir until blended.
Add the egg and blend it in.
Add another ⅓ cup of flour. The dough will be sticky.
Switch to the dough hook.
Add flour a tablespoon or two at a time until the dough doesn’t stick to the sides of the bowl.
Knead until dough is smooth and elastic. It should be easy to handle at this point.
Knead on high for about 30 seconds to a minute.
Remove from the mixer bowl and form into a ball.
Rub the ball with melted butter then place it in a greased bowl.
Turn the ball over once.
Cover the bowl loosely with a clean tea towel.
Let it rise for 1 hour 15 minutes, or until doubled in bulk.
Punch down.
Divide the dough into 12 pieces about the size of an egg.
Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
Make indentations in the buns and fill with cheese mixture.
Sprinkle with crumb mixture.
Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.
Cream Cheese Filling
Beat
together
cream
cheese with sugar until smooth.
Add the egg yolk and vanilla.
Beat
until completely incorporated.
Crumb Topping
Combine sugar with flour and cinnamon.
Stir in the melted butter until the mixture forms crumbs.
Notes
Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
Use an insta-read thermometer to ensure your liquids aren’t too hot or too cold.
You can let the dough rise overnight in the refrigerator if you want to.
Using too much flour or overworking the dough will make them tough.
Homemade kolache are best eaten the same day they are made or frozen.
Freeze for up to 3 months.
Nutrition
Calories:
227
kcal
|
Carbohydrates:
23.5
g
|
Protein:
4.1
g
|
Fat:
13.4
g
|
Cholesterol:
64
mg
|
Sodium:
303.9
mg
|
Fiber:
0.8
g
|
Sugar:
16.4
g
|
Vitamin A:
750
IU
|
Vitamin C:
0.8
mg
|
Calcium:
60
mg
|
Iron:
0.7
mg