Czech Kolace or Kolache

Skip Davis


This recipe for kolaches is from Ann Beran, Rita Varilek and Brenda Underberg who demonstrate the art of baking these Czech sweet rolls at Czech Days in Tabor, S.D. This celebration is held in June every year to keep alive the heritage of the early Czechs who founded this little South Dakota town in 1869. Czech Days is so well attended, AAA lists it as one of the Top 20 June attractions in the nation.

CZECH KOLACHES, also spelled Kolace and Kolachy are yeast-risen rounds of dough topped with fruit filling and, sometimes, a crumb or streusel topping. A type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough.

These are not to be confused with Polish kolaczki


★★★★☆ 3 votes

3 dozen
30 Min
20 Min


  • 2 pkg
    (4-1/2 teaspoons) active dry yeast
  • 1 tsp
  • 3/4 c
    lukewarm water (100 degrees f.)
  • 2 c
    lukewarm milk
  • 3/4 c
    instant potato flakes
  • 1 Tbsp
  • 3/4 c
  • 2 large
  • 1/2 c
    canola oil
  • 4 to 5 c
    all purpose flour

  • 1/2 c
    all purpose flour
  • 1/4 c
    butter, room temperature (2 ounces)
  • 1/2 c
  • 1/2 c
    finely chopped coconut (optional)

How to Make Czech Kolace or Kolache


  1. To make the dough: In a small bowl, dissolve yeast and sugar in 3/4 cup warm water, blending with a fork. Set aside.
  2. In a blender or food processor, place warm milk, potato flakes, salt, 3/4 cup sugar, eggs and oil. Blend until well mixed.
  3. Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix. Add yeast and up to 1 additional cup of flour if dough is too sticky. Mix until the dough is smooth.
    It should be a LITTLE sticky. Cover with greased plastic wrap and let rise until doubled.
  4. Using a medium cookie scoop, portion out equal-sized pieces of dough, and roll into a ball. Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
  5. Meanwhile, make the streusel topping. In a medium bowl, cut 1/4 cup butter into flour that has been mixed with sugar and coconut (if using) until coarse crumbs result. Set aside. Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the Kolace and dollop with your favorite filling. Add streusel on top and bake for 10 to 12 minutes.
  6. Remove from oven and brush sides of Kolace with a mixture of 3 Tablespoons hot water mixed with 1 Tablespoon sugar, or melted butter. These will freeze well but, because they don't contain preservatives, they will stale quickly at room temperature or when refrigerated, but try microwaving them briefly to warm them for a just-baked taste.
  7. In some parts of the United States today, particularly in TEXAS, Kolace have become savory affairs stuffed with ham and cheese, and other fillings.

    This recipe calls for instant potato flakes, which hardly seems traditional, but many early recipes call for mashed potatoes in the dough, so this is just a modern concession. As is the use of a blender to speed things up!

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