Jam and Cream Cheese Kolaches

Kolaches filled with jam and cream cheese are a soft pillowy Texas bakery treat that bring back memories of Sunday mornings at my grandma’s kitchen table To this day nothing signals a weekend celebration like a warm tray of these golden rolls wafting sweet smells through the house

These kolaches were my introduction to yeasted sweets When I first tried making them on my own I was surprised by how simple and foolproof they are My family now expects a homemade batch during every holiday brunch

Ingredients

• All purpose flour: adds structure and softness Look for unbleached flour for best texture
• Granulated sugar: brings a touch of sweetness and helps yeast activate Use fresh sugar for best flavor
• Dry active yeast: ensures the dough rises light and airy Always check your yeast expiration date
• Whole or 2 percent milk: provides moisture and tender crumb Use whole milk for extra richness
• Unsalted butter: delivers rich flavor and helps with browning Choose European style for ultimate taste
• Vanilla extract: infuses warmth and depth Opt for pure vanilla if you can find it
• Kosher salt: balances sweetness and helps gluten structure
• Large eggs: enrich the dough and add golden color Fresh eggs make a difference in taste and rise
• Lemon: adds brightness to the fillings Choose a lemon with thin skin for juicier results
• Your favorite jam: for the classic swirl I love using strawberry but peach and apricot are perfect too Use high quality or homemade jam for the best taste
• Cream cheese: forms that luscious soft center Go for full fat for the creamiest result
• Sour cream: gives tang and lightness to the filling
• Poppy seeds: are a classic finishing touch Look for fresh seeds with a deep nutty aroma

Step-by-Step Instructions

Make the yeast base:

Combine a portion of the flour sugar and yeast in a large bowl Warm the milk to just above body temperature and add it Cover and let sit in a cozy spot until puffed and doubled about half an hour This creates the perfect strong base for your dough

Prepare the butter egg mixture:

Melt the butter and let it cool slightly Blend in vanilla and salt Whisk in the egg yolks for extra richness Reserve egg whites in another bowl for later

Mix and knead the dough:

Add the softened butter mixture and remaining flour to the yeast base Use a stand mixer or your hands to mix and knead until the dough is smooth and elastic It should be slightly tacky but not stick to your hands This process builds the structure for that pillowy texture Cover and let rise in a warm spot until doubled in size

Shape and fill the kolaches:

Butter and line a nine inch pie plate Divide the dough into even balls Roll them smooth and nestle them into the dish leaving space between each Press a deep dimple in each one with your finger Cover and proof again until really puffed This gives you a light airy crumb

Prepare the fillings:

Mix lemon juice with your jam of choice for a burst of fruitiness In another bowl blend very soft cream cheese with sugar sour cream vanilla and a touch of salt Pipe this mixture into the dough wells then spoon jam on top If any filling spills widen the wells gently so the dough holds it

Egg wash and sprinkle:

Mix egg whites with a splash of milk and sugar Brush this lightly onto the exposed dough for golden shine Scatter poppy seeds over top for that signature bakery look

Bake and cool:

Bake the kolaches in a preheated oven until a deep golden brown and the inside reads at least one hundred ninety five degrees Use foil if browning too fast Let them cool slightly before serving for the best texture

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My favorite part has always been the cream cheese center I remember my nephew always eating around the edges first then saving that rich creamy bite for last Once we had four flavors at one family brunch and everyone tried to guess which was which blindfolded It was laughter and sticky fingers everywhere

Storage Tips

Kolaches stay soft for days if stored in an airtight container at room temperature Eat within two days for peak flavor Refrigerate if keeping longer and reheat gently in the microwave for just thirty seconds so they taste freshly baked

Ingredient Substitutions

You can swap sour cream for plain Greek yogurt and still get a silky smooth filling Any good quality jam will work I have even used apple butter once in autumn To make these dairy free use a plant based butter and your favorite cream cheese alternative

Serving Suggestions

These pastries are breakfast stars but also pair beautifully with afternoon tea Try serving with fresh berries or a dusting of powdered sugar If you are feeling indulgent offer a pot of honey or extra jam on the side They shine both on holiday buffets and as everyday treats

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Cultural Context

Kolaches originate from Czech immigrants in Texas and became a staple in bakeries across the state Traditionally filled with poppy seed prune or sweet cheese the fruit and cream cheese versions are beloved in homes all over The name itself is a nod to community gatherings and celebration

Recipe FAQs

→ Can I use different fruit jams for the filling?

Absolutely! Apricot, strawberry, peach, or blueberry jams all work well. You can even mix and match for variety.

→ Do I need a stand mixer to prepare the dough?

No, the dough can be made by hand. Just mix in a large bowl and knead until it becomes smooth and elastic.

→ How do I ensure my kolaches turn out soft?

Allow the dough to rise until doubled in size at each proof. Using whole milk and fresh yeast also helps ensure tenderness.

→ Can kolaches be stored and reheated later?

Yes! Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.

→ What is the purpose of lemon juice in the filling?

Lemon juice adds a subtle brightness and balances the sweetness of the jam, enhancing overall flavor.

→ How do I avoid the filling spilling out during baking?

Make sure the dimple in the dough is large enough for both fillings and avoid overfilling each center well.