Classic Fruit Kolaches are a delicious traditional pastry that originated in Central Europe, particularly in Czech and Slovak cuisines. These sweet and fruity treats are made with a soft dough filled with raspberry and/or apricot filling, and topped with a sweet icing. They are often served as a breakfast pastry or enjoyed as a snack with a cup of coffee or tea. Let’s dive into the history, story, and step-by-step instructions to make these delightful treats.

Kolaches have a rich history dating back to the 1700s when Czech immigrants settled in Central Texas. They brought with them the recipe for these delectable pastries, which quickly became a beloved part of the local cuisine. Over the years, kolaches have gained popularity beyond the Czech and Slovak communities and have become a staple in many bakeries and households across the United States.

PREP: 35 MIN. + RISING

BAKE: 15 MIN./BATCH

MAKES: 2½ DOZEN

INGREDIENTS

• 6 to 7 cups all-purpose flour
• ¼ cup sugar
• 2 packages (¼ ounce each) active dry yeast
• 2 teaspoons salt
• 2 cups 2% milk
• ½ cup butter, cubed
• ½ cup water
• 6 egg yolks
• ¼ cup butter, melted
• 1 can (12 ounces) raspberry and/or apricot cake and pastry filling

INSTRUCTIONS

1. Combine 3 cups all-purpose flour, ¼ cup sugar, 2 packages active dry yeast, and 2 teaspoons salt in a large bowl.
2. In a large saucepan, heat 2 cups of 2% milk, ½ cup cubed butter, and ½ cup water until the temperature reaches 120°-130°F.
3. Pour the milk mixture into the dry ingredients and beat until just moistened. Add 6 egg yolks and continue beating until the mixture is smooth.
4. Gradually stir in enough remaining all-purpose flour to form a soft and slightly sticky dough. Avoid kneading the dough. Cover the bowl and let it rise until doubled in size, approximately 45 minutes.
5. Transfer the dough onto a floured surface and roll it out to a thickness of ½ inch. Use a floured 2½-inch biscuit cutter to cut out rounds from the dough. Place the rounds 2 inches apart on lightly greased baking sheets. Brush the tops with melted butter. Cover and let them rise in a warm place until doubled in size, approximately 30 minutes.
6. Press the back of a spoon into the center of each roll, creating an indentation. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation.
7. Preheat the oven to 350°F. Bake the kolaches for 15-20 minutes or until they turn golden brown. Once baked, remove them from the pans and place them on wire racks to cool.
8. In a bowl, combine 3 cups confectioners’ sugar, ¼ cup softened butter, 2 teaspoons vanilla extract, ½ teaspoon salt, and enough 2% milk (4 to 6 tablespoons) to achieve the desired consistency. Stir well until smooth. Drizzle the icing over the cooled rolls.

Enjoy your homemade Classic Fruit Kolaches with their sweet fruity filling and delicious icing!

TIPS:

• To ensure a light and fluffy texture, it’s important not to overmix the dough. When combining the wet and dry ingredients, mix just until they are moistened and then add the egg yolks and continue beating until smooth. Overmixing can result in a tougher dough.
• When making the indentations in the rolls to add the fruit filling, use the back of a spoon rather than your fingers. Press gently to create a shallow well in the center of each roll. This will help prevent the dough from tearing or becoming misshapen. Additionally, be sure to use a heaping teaspoonful of filling to ensure a flavorful and satisfying bite.