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Cherry Kolaches

 Cherry Kolaches
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 k
72 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 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
  • 2 cans (21 ounces each) cherry pie filling
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • Melted butter


  • 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.

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Cherry Kolaches (continued)

Directions (continued)

  • 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. Yield: about 6 dozen.