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Cheese-Filled Kolaches with Homemade Fruit Preserves


  • 1 cup whole milk
  • 10 tbsp unsalted butter melted
  • 1 egg
  • 2 egg yolks
  • 3 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/4 tsp (1 pkg) instant yeast
  • 1 1/2 tsp salt

Cheese filling

  • 8 ounces cream cheese softened
  • 3 tbsp sugar
  • 1 egg yolk
  • 1 tsp lemon zest
  • 1 tsp vanilla


  • 3 tbsp flour
  • 3 tbsp sugar
  • 1 tbsp unsalted butter diced and chilled

To finish:

  • 1 egg white beaten
  • fruit preserves optional

For the dough:

1. Whisk together milk, melted butter, egg, and yolks.

2. In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. Add in milk mixture and blend on low speed until combined.

3. Increase speed to medium and knead until dough consistently clears the sides of the bowl but still sticks to the bottom, about 8-12 minutes. Dough will be fairly sticky.

4. Transfer dough to a large greased bowl and cover with plastic wrap. Set in a warm place to rise until dough doubles, about 1 hour.

5. When dough is ready, prepare two baking sheets with parchment paper.

6. Dump dough out onto lightly floured counter and divide into quarters. Divide again into quarters to make 16 pieces.

7. Pull down edges of dough and pinch at bottom to make a rough ball. Cup each ball between your palm and fingers and roll into a smooth ball.

8. Place 8 dough balls on each prepared baking sheet, cover loosely with plastic, and allow to rise again in a warm place until doubled, about 1 1/2 hours.

For the filling:

Meanwhile, make the cheese filling.

1. In a medium bowl, beat the cream cheese until completely smooth.

2. Add egg yolk and mix completely. Add sugar, lemon zest, and vanilla and beat again until smooth.

3. Refrigerate until ready to use.

For the streusel:

1. In a small bowl, combine flour and sugar.

2. Cut cold butter in with your fingers until mixture resembles very fine crumbs.

3. Refrigerate until ready to use.

To assemble:

1. When dough is almost ready, preheat oven to 350 F.

2. Dip bottom of 1/3 cup measuring cup in flour. Press cup into the center of each dough ball, pressing all the way down to make a deep indentation.

3. Brush each kolache with a thin layer of egg white. Fill with cheese filling and/or fruit as desired, about 1 1/2 tbsp per kolache. Sprinkle streusel on outsides of dough, avoiding filling.

4. Bake until golden brown, rotating pans halfway through, about 23-27 minutes. Allow to cool slightly and serve warm if possible.

Kolaches can be kept in the refrigerator for about 5 days. Best if re-warmed in the oven for several minutes.

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