Kolaches are soft, enriched dough, yeast-leavened pastries often filled with sweet cheese custard, fruit preserves, or spiced poppy seed paste. They are originally from the Czech Republic but are also a Texas staple and popular in parts of Iowa because of large-scale immigration to these and other areas of the U.S.<\/a> between 1850 and 1920. (The word kolache<\/em> is actually the plural of kolach <\/em>in the Czech language, but in the U.S. adding an s <\/em>to pluralize kolaches is common.)<\/p>\n Ready to bake<\/p>\n<\/div>\n Our recipe for kolaches uses high extraction all purpose flour<\/a> for more flavor and nutrients, but the milk in the recipe is given as a range so that flour substitutions are easy. The sweet cheese filling is relatively standard for American kolaches, but we skipped the sweet fruit preserves and simply added seasonal blueberries for a pop of flavor and juiciness. For a sweeter experience, fruit preserves and posypka<\/em> <\/a>(streusel) are options; and makov\u00e1 n\u00e1pl\u0148<\/a> <\/em>(poppyseed filling) or spiced prune jam<\/a> are neat traditional choices.<\/p>\n![\"kolache](\"https:\/\/breadtopia.com\/wp-content\/uploads\/2026\/08\/kolache-dough-9x16-Copy.jpg\")
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![\"kolache](\"https:\/\/breadtopia.com\/wp-content\/uploads\/2026\/08\/kolache-inside-9x16-Copy-1.jpg\")
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