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Home Recipes Cooking Style Baking

Cherry Kolaches

Name: Cherry Kolaches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 6 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 2-1/2 cups warm 2% milk (110° to 115°); 3/4 cup sugar; 3/4 cup butter, softened; 2 teaspoons salt; 4 eggs; 11 to 11-1/2 cups all-purpose flour; FILLING:; 2 cans (21 ounces each) cherry pie filling; 1/2 cup sugar; 2 tablespoons cornstarch; 2 tablespoons cold water; TOPPING:; 1 package (8 ounces) cream cheese, softened; 2/3 cup sugar; 1 egg yolk; Melted butter

2 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. + rising Bake: 10 min.

Makes

about 6 dozen

Updated: Sep. 30, 2022

I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, I’ve enjoyed baking. But it wasn’t until we retired from farming and moved to town that I started making large quantities of kolaches. The Cherry Kolaches recipe I’m sharing reflects my filling preference. But I also make apricot, apple, pineapple, prune and poppy seed kolaches. I make my fillings from scratch, but you can easily use canned filling instead.

Cherry Kolaches Recipe photo by Taste of Home

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2-1/2 cups warm 2% milk (110° to 115°)
3/4 cup sugar
3/4 cup butter, softened
2 teaspoons salt
4 eggs
11 to 11-1/2 cups all-purpose flour
FILLING:
2 cans (21 ounces each) cherry pie filling
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
TOPPING:
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 egg yolk
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.

Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.