Coffee-Klatch Kolaches Recipe
Coffee-Klatch Kolaches Recipe photo by Taste of Home

Coffee-Klatch Kolaches Recipe

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These crowd-pleasing Czech pastries are the perfect partner for a cup of joe. They’re easy to make with canned cherry pie filling, but the homemade prune filling is a delicious option, too. —Carol Houdek, Minneapolis, Minnesota
TOTAL TIME: Prep: 45 min. + rising Bake: 10 min. + cooling
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + rising Bake: 10 min. + cooling
MAKES: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • 3 tablespoons butter, melted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 5 teaspoons 2% milk

Nutritional Facts

1 kolache equals 187 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 127 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown.
  5. Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops. Yield: 2 dozen.
Prune Kolaches: For prune filling, in a small saucepan, bring an 18-oz. package of pitted dried plums and 2 cups water to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until plums are tender. Drain. Transfer to blender; add 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Cover and process until pureed; cool. Proceed as directed.
Originally published as Coffee-Klatch Kolaches in Taste of Home April/May 2011, p47

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Reviewed May. 18, 2013

"These were very good with the cherry filling. I would suggest whisking the icing ingredients together; using a fork left lumps in mine that then clogged the decorating tip over and over and over. My husband liked them with more icing than I did. Also, when left out overnight our icing and filling wept, but they still tasted great!"

Reviewed Jul. 15, 2011

"These were absolutely delicious!"

Reviewed Apr. 4, 2011

"I just pulled a batch of these out of the oven and boy, do they smell good! I made the prune filling and it's really delicious, although the recipe makes way too much (that's okay, though -- I'll save it and mix it into oatmeal and other things). I am disappointed that the recipe didn't mention the 3 T butter, but now I know, I will just add that part next time.

Oh, and while it did take a tiny bit longer for them to rise (even when made with quick-rise yeast), I find that using a heating pad underneath the bowl and cookie sheets helps a lot."

Reviewed Apr. 4, 2011

"Took these to a birthday brunch and there was much discussion on who would get to take the leftovers home. Raising time is longer than noted and didn't brush them with butter, but they still tasted great. Will definitely make them again."

Reviewed Mar. 27, 2011

"Make sure that the dough has risen sufficiently in a warm place before proceeding to the next step. The first rising may take up to 2 hours and will make for a lighter and tender kolache. Also let the kolaches cool for a while or completely cool them before drizzling on glaze. Hope this information will be helpful. Carol Houdek"

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