This traditional kolache dough is the foundation of a beloved Central European pastry. Enriched with shortening, egg yolks, and evaporated milk, the dough yields an incredibly tender, slightly sweet crumb that holds up beautifully to baking. It has a soft, pillowy texture that contrasts perfectly with tangy fruit or savory cheese fillings. Ideal for Sunday brunches, holiday gatherings, or as a special treat, this dough is versatile enough to be shaped into squares, horns, or traditional rounds. The overnight refrigeration step ensures the dough is easy to roll and handle, resulting in professional-quality pastries at home. Serve warm, dusted with powdered sugar, for a comforting, homemade dessert experience.
Kolache Dough
Description
This traditional kolache dough is the foundation of a beloved Central European pastry. Enriched with shortening, egg yolks, and evaporated milk, the dough yields an incredibly tender, slightly sweet crumb that holds up beautifully to baking. It has a soft, pillowy texture that contrasts perfectly with tangy fruit or savory cheese fillings. Ideal for Sunday brunches, holiday gatherings, or as a special treat, this dough is versatile enough to be shaped into squares, horns, or traditional rounds. The overnight refrigeration step ensures the dough is easy to roll and handle, resulting in professional-quality pastries at home. Serve warm, dusted with powdered sugar, for a comforting, homemade dessert experience.Ingredients
Directions
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In a large mixing bowl, cut the shortening into 5 cups of flour using a pastry blender or two knives until the mixture resembles coarse crumbs.
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Dissolve the yeast in 1/4 cup of warm water and let stand for 5 minutes until foamy.
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Make a well in the center of the flour and shortening mixture.
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Add the egg yolks, evaporated milk, vanilla, and dissolved yeast mixture into the well.
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Mix until a smooth dough forms and it begins to pull away from the sides of the bowl; add remaining flour if the dough is too sticky.
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Knead the dough briefly on a floured surface until smooth.
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Divide the dough into large balls, each sized appropriately for rolling out in one session.
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Wrap each ball tightly in plastic wrap or wax paper and refrigerate overnight.
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Remove one dough ball from the refrigerator and let sit at room temperature for 10 minutes to soften slightly.
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On a surface dusted with powdered sugar, roll the dough out to approximately 1/4-inch thickness.
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Cut the dough into 2-inch or 3-inch squares.
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Place 1 teaspoon of your chosen filling (fruit, cheese, or custard) in the center of each square.
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Fold the dough over the filling to form a triangle, pinch edges to seal, or roll into a horn shape.
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Place the shaped kolaches on an ungreased baking sheet.
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Bake in a preheated 350&# 194;°F (175ðC) oven for 12 to 15 minutes, or until lightly golden brown.
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Cool slightly on a wire rack and sprinkle generously with powdered sugar before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2651.4kcal
- % Daily Value *
- Total Fat 145.5g224%
- Saturated Fat 54.9g275%
- Cholesterol 75.0mg25%
- Sodium 279.1mg12%
- Total Carbohydrate 282.0g94%
- Dietary Fiber 8.9g36%
- Sugars 34.1g
- Protein 54.9g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough can be stored in the refrigerator for up to 3 days. For longer storage, wrap the dough balls tightly and freeze for up to 1 month; thaw overnight in the refrigerator before rolling.
Traditional kolache fillings include sour cherry, prune, apricot, or a mixture of farmer's cheese (tvorog) with eggs and sugar. Ensure fruit fillings are not too wet to prevent soggy dough.
If the dough is difficult to roll after refrigeration, let it sit at room temperature for an additional 15-20 minutes. Avoid overworking the dough once rolled to maintain tenderness.
For a richer flavor, you can substitute butter for the shortening, though the texture may be slightly less tender.
