"This is a kolache recipe from the Czech Republic." — Allison
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2 (.25 ounce) packages
active dry yeast
warm milk (110 degrees F/45 degrees C)
sifted all-purpose flour
3 1/2 cups
I loved it.. My grandmother (babka) used to make these, but she omitted the raisins and used a single pitted cherry instead.. DELICIOUS!
good old world flavor.
Its very rare that I give something 5 stars, but this one deserves it. I had lots of cottage cheese to use so I made one batch and that was eaten up so i decided to make another- will make again and again and again, also good to put jam on top if you run out of topping.
this recipe is awesome, but time consuming. there was some leftover dough, so i pureed blueberries and blackberries and made them into a filling. delicious!i had some cottage cheese about to go bad, so this recipe was the perfect way to use it. these have become a fast favorite in my house
LOVE this kolache recipe. My husband grew up with his great-grandmother who was full Czech, and he said that these were the closest that he'd ever had! Thank you so much for sharing! I can tell that I'll be making these often!
The dough turned out great and was tasty. I elected to make different toppings (a blueberry and farmer cheese as well as an apricot) The first batch burned badly on the bottom at this high of temperature. The second batch at 405 was slightly burnt in 10 minutes. I saw other comparable recipes that recommended cooking at 375 for 15 minutes. Think I'll try that next time. I ruined two double batches with this high temperature
Family just loved these. It was worth the time and effort. Will be making again.
The dough cooks good, but tastes like cracker bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 58
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