Kolache Dough

This base dough will work for both your sweet and savory desires. Easy and epically fluffy, you’ll wonder what took you so long to try your hand at this classic Czech-Texan pastry.

5.0 from 2 reviews
Kolache Dough
Makes enough for 12 kolaches or klobasniky
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 2½ teaspoons (7.5 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) instant yeast*
  • ⅛ teaspoon ground nutmeg
  • ¾ cup (180 grams) whole milk
  • ⅓ cup (76 grams) unsalted butter, softened
  • ¼ cup (60 grams) water
  • 2 large eggs (100 grams)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined.
  2. In a medium saucepan, heat milk, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) 4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
*We used Red Star Organic Instant Yeast

Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.


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  1. This is not a true Hungarian kolache dough. Kolaches are made with butter and cream cheese. No yeast or milk or any liquid is used to make the delicate Christmas kolaches with jam or walnut (I prefer pecans) filling for the bite size little purses. Your recipe is more for cinnamon rolls and other sweet rolls.

  2. Sorry to disagree Shelley…sort of…I think you are thinking of kolacky which is a pastry and doesn’t use yeast. KOLACHE is Czech not Hungarian (which is where kolacky comes from). KOLACHES are a sweet yeast dough with a center well, most traditional ly filled with a poppy seed filling. They are EXTREMELY popular in central Texas due to the heavy population of Czech/Polish/German immigrants. I have also made KOLACKY which are also called Hungarian Nut Rolls. I certainly understand how these 2 get confused since the spelling and region are so similar. To further confuse things others mistake KOLACKY for RUGALACH

  3. Thank you for sharing this! I recently moved to LA from Houston and I’d missed Texas kolaches so much. I filled the dough with sausage and cheese and they tasted exactly like the ones back home! Great recipe. 🙂


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