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These peach and cheese kolaches combine a tender sweet dough with a creamy cheese filling, peach topping, and a buttery crumble for a satisfying treat.
What are Kolaches?
Kolaches originated in Central Europe, specifically in the Czech Republic, where they are known as “koláče” (singular: “koláč”). Traditionally, kolaches are small, round pastries made from a yeasted, slightly sweet dough, filled with fruit, poppy seeds, or sweet cheese, and often topped with a crumble. Kolaches have grown in popularity across the United States, celebrated for their versatile fillings and the soft, pillowy dough that makes them a delightful treat for both breakfast and dessert.
Kolaches and Texas
When Czech immigrants came to Texas in the mid-19th century, they brought their kolache-making traditions with them. Over generations, kolaches became a beloved Texan specialty, especially in towns with Czech communities like West, Texas, which celebrates with an annual Kolache Festival. In Texas, the traditional fruit and cheese kolache fillings were joined by new flavors. Texas kolaches evolved to include savory fillings, like sausage and cheese, though purists in Czech communities still argue these should be called “klobasniky” instead.
Peach and cheese Kolaches
This is just a variation of the traditional Kolaches. The soft and sweet dough is filled with sweetened cream cheese and then I use fresh peaches that I cook until soft and thick before using them as the topping.
Peach and Cheese Kolaches
Ingredients
For the dough:
- 408 g all-purpose flour
- 60 g sugar
- 7 g instant yeast
- 113 g unsalted butter melted
- 50 g egg 1 large egg
- 20 g egg yolk yolk from 1 large egg
- 1 ½ tsp baking powder
- 1 tsp kosher salt
Cheese filling:
- 113 g cream cheese
- 23 g powdered sugar
- 20 g egg yolk yolk from 1 large egg
- 1 tsp lemon zest
Peach topping:
- 400 g fresh peaches stoned and diced
- 50 g sugar
- 2 tsp cornstarch
Egg wash:
- 1 large egg beaten
Crumbles:
- 26 g all-purpose flour
- 20 g brown sugar
- 13 g granulated sugar
- Pinch of kosher salt
- 17 g unsalted butter melted
- ½ tsp ground cinnamon
Instructions
- Line two large baking pans with parchment paper. We will put 6 doughs on each pan later
Prepare the dough:
- Put all ingredients for the dough in a bowl of a stand mixer and use the dough hook to stir everything first so the dry ingredients won't fly all over when you start the machine.
- Start mixing on the lowest speed for about 2-3 minutes and then turn the speed up a notch and knead for another 3-4 minutes. Stop the machine and scrape the sides of the bowl and start the machine again, one speed higher than before and mix for another 5-8 minutes until the dough is smooth and elastic. It will clear the sides of the bowl but still stick to the bottom of the bowl. This dough is meant to be sticky and soft. Please don't be tempted to add more flour. You may need to scrape the sides of the bowl several times throughout the kneading process
- Lightly oil the bowl and your hands and form the dough into a ball and place it back into the mixing bowl or move to a different container (oil them to prevent sticking)
First proofing:
- Cover the dough and let it rise at a warm place until the dough is doubled in volume. It may take 1 1/2 – 2 hours depending on temperature. When you press with your finger, the indentation stays and the dough does not deflate
Prepare the filling, topping, and crumbles: (can be prepared few days before and kept in the fridge)
- Place the diced peaches, sugar, cornstarch in a saucepan and let them sit for 5 minutes. The sugar will draw out some liquid from the peaches. Turn on the heat on medium and let them cook until bubbly and thickens, about 10 minutes. Stir the mixture every now and then to prevent burning at the bottom of the pot. Let it cool down completely
- Combine softened cream cheese, powdered sugar, egg yolk, and lemon zest in a small bowl. Mix to combine. Cover and set aside
- Melt some butter and let it cool down. Combine flour, ground cinnamon, brown sugar, granulated sugar and pinch of salt in a small bowl. Add the melted butter and use a fork to stir them. The reason we use fork is to prevent overmixing the crumbles. If you overmix too much, the mixture turn into a paste. There will be small and big clumps. Cover and keep them chilled in the fridge while you work on other things
Back to the dough:
- Once the dough has doubled in volume, deflate the dough by folding the edge towards the center several times. Divide into 12 equal pieces. Roll each one into a round dough ball
Final proofing:
- Place 6 dough on each pan, about 2-3 inches apart. Cover with a lightly oiled cling wrap and let the dough rise again at a warm place, this can take about 45 minutes to 1 hour. The dough should feel light and puffy
- 10 minutes before the end of proofing, preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
- Position the oven racks, 3rd from the top and 3rd from the bottom
Assembling:
- Use the flat bottom of a 1/4-cup measuring cup to create a deep indentation on the dough. Flour the bottom of the cup and then press it on top of the dough, all the way down to the bottom. The cup should touch the bottom of the baking pan. Repeat with each dough
- Brush the sides of the dough with egg wash.
- Divide the cream cheese filling into each cavity.
- Put the peach topping on top of the cream cheese.
- Sprinkle the crumbles on the side of the dough, and some on the peaches
Baking:
- Place the baking pan in the positioned racks. Bake for 10 minutes and then rotate the pan top to bottom, front to back so they bake evenly. Continue baking for another 10 minutes until the kolaches are just lightly golden brown. Do not overbake them
Cooling:
- Remove from the oven and let them cool on the pan for about 5 minutes and then move to a cooling rack to let them cool down to warm
Serving:
- Kolaches are best served warm on the same day they are made
Storage:
- You can store leftovers in an air-tight container for 2-3 days. Just make sure they have cooled down completely before you do that. When ready to serve, you can heat it up slightly in microwave. Cover with a damp paper towel and heat on high for 10 seconds or until heated through to your preference
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Avoid Overbaking: Kolaches are best when lightly golden, so check them at the 18-minute mark.
2. Ensure Soft Dough: Knead just enough to achieve a soft, slightly sticky dough.
3. Cool Completely: Let the kolaches cool slightly before serving so the filling can set.
Variations
1. Fruit Swaps: Substitute peaches with apricots, cherries, or plums for a different flavor.
2. Jam or Preserves: Use a spoonful of fruit jam instead of fresh fruit for a quicker version.
3. Savory Kolaches: Try a savory twist with fillings like sausage and cheese or jalapeño and cream cheese.
