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Kolaches I

"A traditional Czech pastry, it can be filled with a variety of fillings."
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2 h 10 m servings 73 cals
Original recipe yields 72 servings (6 dozen)


  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
  2. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
  3. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
  4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.

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Read all reviews 30
  1. 36 Ratings

Most helpful positive review

My family is Czech, so I make these often. I use softened butter instead of shortening. Using bread flour instead of AP makes for a lighter, flakier kolache. After you put the yeast in with the ...

Most helpful critical review

This is not the kolache I am looking for..this is a batter and the kolaches I enjoy here in Texas are a dough. I made it per recipe and it was not good to me.More of a teacake batter that you ha...

Most helpful
Most positive
Least positive

My family is Czech, so I make these often. I use softened butter instead of shortening. Using bread flour instead of AP makes for a lighter, flakier kolache. After you put the yeast in with the ...

Kolaces (or Kolaches) are big where I live in Central Texas, due to the large Czech population... and they're one of the many reasons we native Texans are glad so many Czechs call Texas home! K...

Awesome kolache recipe...seems like everyone who lives in my area thinks that a kolache is a sausage link wrapped in a not use anything except for a metal pan...i used glass and a...

This recipe rates up there with the best of kolaches. Something I especially like about this one is the suggestion of leaving the kolache flat with a center indention filled with preserves. They...

These turned out so great that my family all say they will never buy a kolache again! The dough was pretty gooey, but, I just added a little extra flour when handling it. I also added about 1/...

Just like my grandma used to make! I was trying to find her recipe but was unable to find it since she passed away. Thank you for this recipe. It has brought many happy memories to my family! I ...

These turned out great! I made them with peach, blueberry, and apricot preserves. The dough was a little sticky, but a bit of flour on my hands fixed this. They were so delicious! Great reci...

Good basic recipe! I substituted butter for the shortening and used lemon and apple pie fillings. I did not flatten them out prior to baking as I wanted a deep "well" for the fillings. They di...

I made these for my sons Czech Republic project at school. They had a nice taste and texture. Not too sweet. I had to add extra flour though to form a ball. I have never had these so I was s...