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Bohemian Kolaches

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
  • Total Time
    Prep: 30 min. + rising Bake: 10 min.
  • Makes
    about 28 rolls


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup sugar, divided
  • 2 cups warm 2% milk (110° to 115°)
  • 5-3/4 to 6-1/2 cups all-purpose flour
  • 4 large egg yolks, room temperature
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 2 cups canned prune, poppy seed, cherry or lemon pie filling
  • 1 large egg white, beaten


  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.
  • Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour, if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
  • Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.
  • Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts
1 kolache: 164 calories, 3g fat (2g saturated fat), 37mg cholesterol, 116mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 4g protein.
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Average Rating:
  • Peggy
    Feb 18, 2021

    Easy to make but I didn't know how long to let the dough rise after punching it down.

  • Mandy
    Feb 12, 2021

    Both sides of my family are Bohemian, these are just like what my grandmothers made. Gooseberry was our favorite filling and peach preserves as well

  • erinshea1982
    Mar 3, 2020

    This recipe is great! Super soft dough, bakes up so fluffy, and airy!

  • jon.ruth.alumbaugh
    Feb 26, 2020

    This Taste of Home Volunteer Field Editor had a blast making these. I had to put the dough in the fridge before the last rise to retard the rising since I had not time to complete the project. I think I should have left at least 3/4 of a cup of flour out of the dough and underbaked it a bit more to have made it more moist. Otherwise, this is an easy to use recipe, has an excellent dough (I doubled my batch and made a log of dough in my meatloaf plan, split it down the middle and put prune filling in it for a bread offering), and has delighted all who've eaten them. Make sure you make the well deep enough for the filling or it will just overflow into the pan. Just sayin' folks! :)

  • lawndalelady
    Feb 23, 2020

    Does anyone have a recipe for the poppyseed filling? I don't care for the canned stuff. Thank you.

  • Jackie
    Dec 27, 2019

    My maternal grandparents were Czech. Grandma always had these when we visited. Then my mom took over until she got too old. I am giving it a try! Although the poppy seed and prune are probably authentic for the ethnicity, as a child I didn't want those, perhaps because the brown color did not look appetizing! My grandfather loved those however! I wi try cherry and blueberry pie filling and see what happens.

  • Carey
    Dec 18, 2017

    Easy, very good recipe. My grandparents were Bohemian, so this is a traditional (required!) food at our annual reunion for the entire extended family. This is probably the best kolache recipe I have tasted.

  • Naomie
    Mar 25, 2017

    Very similar to what my grandmothers and mom made. Our favorites are poppyseed and prune. I haven't made these in ages. Now I need to hunt down fresh poppyseeds that do not cost an arm and a leg . . . Thanks for sharing, brings back memories!

  • Rosalinda
    Mar 9, 2017

    You instructed "punch the dough down and let rise again" but for how long should I let it rise?

  • furcjkp
    Oct 17, 2015

    My Mothers used to make Kolaches all the time, never liked them when I was little, but I do now. She wrote the recipe down the problem is its hard to know what she is saying, everything she cooked was written in her head. She passed away a year ago at age 94 do miss her. Her recipe calls for 3 egg yolks 1 egg and lard. Let's hope it works, and she mixed the poppy seed with apple sauce.