Cream cheese kolache


2/3 cup whole milk

2 teaspoons instant yeast

2 tablespoons sugar

2 cups flour

6 tablespoons butter, melted

2 egg yolks (keep the whites for later)

1/4 teaspoons salt

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

egg wash – beaten egg white from above and a splash of milk

Make the filling by combining the cream cheese, powdered sugar, and vanilla. Mix this until creamy and smooth with no lumps. Set it aside in the refrigerator after mixing fully. You will need this again but in over an hour. 

Warm the milk in a microwave for 30 seconds until warm. I use a Pyrex measuring cup for this.  Measure the temperature of the milk and microwave an additional 10 seconds until the milk reaches 110 degrees.  When it is 110 degrees, add the yeast, sugar, and 2/3 cups of baking flour. Do not add these ingredients if the milk is over 110 degrees. You must wait for it to cool. Once it cools properly, then add them.

Allow this mixture of milk, yeast, sugar, and flour to set in a warm place until it has doubled in size. 

In another large bowl, melt the butter. Allow it to cool. Add in egg yolks and mix fully.  Stir this mixture into the beginning dough mix that has risen.  Slowly add in the remaining flour and salt. Mix well. You do not need to use a mixer for this step.

Knead the dough for a full 10 minutes.  After 10 minutes, the dough should not be sticky.

Divide the dough into 12 equal sized balls. Place each of the 12 balls into a prepared baking dish. Allow this to rise until doubled in size (30-60 minutes). 

Preheat the oven to 375 degrees. 

Indent the dough in the center. Add the filling. Brush the egg was over the dough areas and not the filling. 

Bake for 18-21 minutes or until golden brown. Test the center of the kolache by inserting a tooth pick into the center before removing them from the oven. The toothpick should come out clean. 

The kneaded dough
Add the filling and the egg wash.
After baking. Perfect!


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