Kolaches recipe made with soft yeast dough, creamy cheese, and fruit jam, finished with buttery streusel—an classic Czech pastry you can bake at home.

There may be people who’ve never tried a Czech kolache—but no one eats just one. How can you not fall in love?

Kolaches (koláče) are old-style Czech sweet yeast buns, topped with velvety cheese and fruit jam. While savory versions exist in Texas (often filled with sausage), true Czech kolaches remain a sweet pastry at heart. Soft, pillowy, and finished with a crisp streusel bite, they’re beloved breakfast treats that deserve a spot in your kitchen.

Classic Czech kolaches with fruit jam, sweet cheese filling, and buttery streusel topping.

We first tasted classic kolaches in a small town in Texas and instantly knew we had to recreate them at home. No more cross-country trips—our version is direct, accessible, and just as savory.

It’s our go-to kitchen-made kolache recipe: a tender, buttery dough with lightly sweet fillings. While every Czech family has their own spin, ours blends tradition with unfussy steps and direct-to-find ingredients.

Featured Review

Wooww, this Kolache recipe turned out memorable 👏 🤩!
We for sure loved them, and so did our mom, we will definitely be making more to pass around at work!
Thank you so much for sharing this recipe, these Czech Fruit Kolaches have always been a favorite of our family since before we were born, now we don’t have to travel 40 minutes just to enjoy them 😋
Bailey

Key Ingredients Notes

While you’ll find the full list in the recipe card below, here are a few tips on what makes these kolaches truly special:

Cottage cheese + cream cheese: Old-style kolaches in the Czech Republic use farmer’s cheese (tvaroh), which isn’t direct to find elsewhere. After testing different combinations, we discovered that mixing cottage cheese and cream cheese recreates that same rich, creamy texture—close to the real thing!
Fruit jams: Personally, we're obsessed with using apricot and black currant jam for that classic sweet-tart flavor. But honestly, you can use any jam you have on hand—part of the charm of kolaches is how adaptable they are.

Freshly baked kitchen-made Czech kolaches served as a sweet breakfast treat.

How the dish comes together

Making kolaches at home is easier than you might think. Here’s a short overview of the process (full steps in the recipe card below):

Prepare the dough – Mix the yeast dough and knead until soft and elastic. Let it rise until doubled.
Shape the buns – Divide the dough into equal portions and form small balls. Let them rest, then flatten slightly.
Add the filling – Press an indentation in the center of each bun. Spoon in sweetened cheese and a dollop of jam.
Make the streusel topping – Combine flour, sugar, and butter to form a crumbly streusel. Sprinkle over the kolaches before baking.
Bake – Bake until golden brown. Serve warm or at room temperature.

Want to see how it’s done? Watch the video tutorial below!

Watch Kolaches Recipe Video

Yield: 12 pieces
Prep: 25 minutes
Cook: 20 minutes

Ingredients

3 cups all-purpose flour
1/2 cup powdered sugar
2 tsp instant yeast
1 tsp salt
1/3 cup butter, melted
1 cup lukewarm milk
2 egg yolks
Egg wash for brushing

For the cheese filling

4 oz cottage filling
2 oz cream cheese
2 tbsp powdered sugar
1 egg yolk

For the Fruit jam filling

4 Tbsp any fruit jam
2 tsp water

For the streusel topping

2 tbsp flour
2 tbsp sugar
1 tbsp butter, melted
pinch salt

Method

In the bowl of a stand mixer, combine the flour, powdered sugar, yeast, and salt. Add the egg yolks, melted butter, and milk. Stir with a wooden spoon to combine. Attach the dough hook and knead on medium speed for about 5 minutes, or until the dough becomes smooth and elastic.
Transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap (poke a small hole for ventilation) and place a towel over the bowl. Let it rise in a warm place until doubled in volume, about 1 hour.
Punch down the dough to release gas. Shape it into a log and divide into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls on a parchment-lined half sheet pan, spaced slightly apart. Gently flatten each ball with your fingers.
Using the flat bottom of a glass (about 2.5 inches wide) or your knuckles, press down the center of each dough ball to create a well for the filling. Cover with a towel and let rise again until doubled in size, about 30–40 minutes.
Meanwhile, prepare the cheese filling by mixing all filling ingredients in a bowl. Set aside.
To loosen the jam, mix it with water and microwave for 7–10 seconds. Set aside.
For the streusel topping, combine flour, sugar, and salt in a small bowl. Add melted butter and mix with your fingers until fine crumbs form. Set aside.
Preheat the oven to 375°F (190°C). Once the dough has finished its second rise, gently press down the center again with the glass to deepen the indentations (do not deflate the dough). Brush the surface lightly with egg wash.
Fill each kolache with about 1 tablespoon of cheese filling and 2 teaspoons of jam. Sprinkle the streusel generously over the top.
Bake for 18–20 minutes, or until the edges are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Indentation Tip: To make room for the cheese and jam filling, press down the center of each dough ball after it rises. You can gently use your knuckles—or do what we did and use the flat bottom of a small glass to create a clean, even well.

Make-Ahead Tip: You can make the dough the night before and refrigerate it. Bring it back to room temperature before shaping and baking.

Storage: Kolaches are best enjoyed the day they’re made, but they keep well in the fridge for up to 3 days. Reheat in a low oven or microwave for 10 seconds to refresh.

Freezing: Let baked kolaches cool completely, then wrap tightly and freeze for up to 1 month. Thaw at room temperature and rewarm to serve.