Amazing Cream Cheese Kolache Recipe. The Polish kolache is buttery and flakey dough filled with sweet cream cheese. Easy dessert, or breakfast.
Amazing Cream Cheese Kolache
What an amazing dessert to bake with cream cheese. Almost like a bun but so much better and tastier. They can be sweetened with fruits and these are great snacks or treats for tea or special days like Mother or Fathers Day. Breakfast is a good idea as well.
Can Kolaches be frozen?
Yes, you can freeze these kolacky or kolache, just wrap them up with cling wrap or in sealed containers and defrost when needed.
How long do cream cheese kolaches last?
Store them in an airtight container for up to at least 5 day. They keep frozen for about a month.
Do cream cheese kolaches need to be refrigerated?
Left over kolaches may be stored on the counter at room temperature in a sealed container for up to three days. But the sweetened cheese ones are rather stored in the fridge and then left to come to room temperature before serving.
The ingredients
- flour
- dry yeast
- sugar
- butter
- milk
That’s for the dough, get the rest of the ingredients in the recipe attached.
How To Make
Take all the dry ingredients (as per recipe attached.)
Mix them in a standing mixer and fit the dough hook for the mixing of the dough.
The trick to this dough is to have the butter and cream cheese and eggs at room temperature. The butter should be melted.
Mix the all the wet ingredients together with the room temperature butter.
The eggs should be beaten one at a time into the mixture until all creamy. With the butter mixed in as well (not hot butter)
Next step is to mix the wet ingredients into the dry ingredients. With the mixer speed set to slow, add the wet mix slowly until all is blended.
Scaping all the dry ingredients off the side and mixing thoroughly.
Increase the speed to medium and kneed the dough until all of the dough comes away from the side of the mixer bowl. Kneed until smooth and a little wet.
Transfer the dough to a lightly floured surface and kneed with your hands.
Use your fingertips and gently lift and fold edge of the dough that’s farthest away from you toward the middle. Turn the dough 90 degrees and fold again.
Repeat this process for about 2 minutes. It must form a smooth ball.
Place the ball of dough in a greased bowl or lined with plastic. Covered with plastic wrap and left to rise for about 1 1/2 – 2 hours.
Press down the dough and deflate. Transfer the dough to a lightly floured surface.
Divide the dough into 12 equal pieces (approximately about 2.5 oz each).
Work with 1 piece of dough at a time.
Stretch the dough by using your fingers and pinch the edges together at the bottom to form a smooth dough.
Place the dough seam side down on a lightly floured surface.
Use your hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) drag it in small circles until the dough is round and almost smooth.
Place the round dough seam side down on a rimmed baking pan lined with parchment paper at least 1 inch apart from each other.
Cover loosely with plastic wrap and let them rise until increase by half, approximately 1.5 to 2 hours.
While the dough balls are rising make the cream cheese mixture.
Combine cream cheese, flour, sugar in a mixing bowl of stand mixer fitted with paddle attachment.
On low speed, mix the mixture together until smooth, approximately 1 minute.
Add milk and continue to mix until everything combined. Set aside for later use.
In a small mixing bowl, combine all ingredients and use your fingers to rub everything together until the mixture comes together like wet sand. Set aside for later use.
In another small mixing bowl, whisk together beaten egg and milk.
Pre heat oven to 350F
Lightly grease the bottom of 1/4 measuring cup with flour or melted butter.
Press the cup firmly onto each dough to form a deep hole in the middle of it.
Scoop filling onto each kolache. Then gently brush the edges with egg wash mixture.
Carefully sprinkle streusel on the edges, don’t let them get into the cream cheese filling.
Bake until the edges turn golden brown color, approximately 20 – 25 minutes, remember to rotate the baking pan half way of the process.
When the kolache has been baked, leave to cool on a cooling rack for at least 10 minutes.
Garnish the cream cheese kolache with small tomatoes and rocket.
Recommendations.
(click the highlighted heading for the recipes)
Another polish recipe idea to create —-> Polish Kolaczki Jam Cookies
Cream cheese recipe ideas —-> Lemon Cream Cheese Danish Breakfast and Mini Pavlova Cherries & Cream Cheese
Get some great recipes here —–> 18 Mother’s Day Morning Tea Ideas to spoil your mother and show how you appreciate her.
Sharing more delicious dessert ideas —–> 20 Scrumptious Dessert Recipes and other you would love to make —-> 24 Easy Mini Dessert Recipes
Here are more ideas to make a recipe with cream cheese. —-> 21 Cream Cheese Inspired Dessert Recipes and some delicious meal ideas as well. —-> 11 Cream Cheese Inspired Meal Recipes
You will love to get more recipe ideas for buns here —–> 15 Delishes Bun & Rolls Bakes
Great ideas for a Christmas Desserts —–> 20 Pleasing Christmas Dessert Recipes
as well as these ideas —-> 14 Valentine Family Breakfast Ideas
get some more dessert ideas below.—-> Mini Fine Dinning Desserts
Amazing Cream Cheese Kolache
12
servings4
hours25
minutes4
hours25
minutesAmazing Cream Cheese Kolache Recipe. The kolache is buttery and flakey dough filled with sweet cream cheese. Easy dessert, or breakfast.
Ingredients
Kolache dough
1. 3 1/3 Cup of flour
2. 2 tsp of instant yeast
3. 1/2 tsp of Salt
4. 1/3 cup of sugar
5. 1 cup of milk
6. 5 oz of melted butter
7. 2 large eggs
- Cream Cheese Filling
1. 7.5 oz of cream cheese filling (room temperature)
2. 2 Tbsp of sugar
3. 1 Tbsp of flour
4. 1 Cup of milk
- Kolache Streusel
1. 5 Tbsp of flour
2. 2 Tbsp of sugar
3. 0.5 oz of butter(cold and cut into cubes)
- Egg wash
1. 1 egg, Beaten
2. 1 Tbsp of milk
Directions.
FOR KOLACHE DOUGH
- Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
- In a mixing bowl, whisk all wet ingredients together. Make sure melted butter is warm or at room temperature.
If you whisk hot butter into egg and milk mixture, they will solidify. - On slow speed, gradually add wet ingredients to dry ingredients and mix until the dough starts to come together, approximately 2 minutes.
Scrape down the sides of mixing bowl if necessary. - Increase the speed to medium and knead until the dough is smooth and pull away from the mixing dough.
The dough is supposed to be a little bit wet. - Transfer the dough to a lightly floured surface and knead with your hands.
- Use your fingertips and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
Turn the dough 90 degrees and fold again. - Repeat the process of turning and folding the dough until the it forms a smooth round ball, approximately 1 to 2 minutes
- Turn the dough seam side down in a lightly greased or lined with plastic wrap, large mixing bowl.
- Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
- Press down the dough and deflate. Transfer the dough to a lightly floured surface.
Divide the dough into 12 equal pieces (approximately about 2.5 oz each). - Work with 1 piece of dough at a time.
Stretch the dough by using your fingers and pinch the edges together at the bottom to form a smooth dough. - Place the dough seam side down on a lightly floured surface.
Use your hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) drag it in small circles until the dough is round and almost smooth. - Place the round dough seam side down on a rimmed baking pan lined with parchment paper at least 1 inch apart from each other.
- Cover loosely with plastic wrap and let them rise until increase by half, approximately 1.5 to 2 hours.
- For filling
- Combine cream cheese, flour, sugar in a mixing bowl of stand mixer fitted with paddle attachment.
On low speed, mix the mixture together until smooth, approximately 1 minute. - Add milk and continue to mix until everything combined. Set aside for later use.
- For streusel & egg wash
- In a small mixing bowl, combine all ingredients and use your fingers to rub everything together until the mixture comes together like wet sand. Set aside for later use.
In another small mixing bowl, whisk together beaten egg and milk. - For baking kolache
- Pre heat oven to 350F
- Lightly grease the bottom of 1/4 measuring cup with flour or melted butter.
Press the cup firmly onto each dough to form a deep hole in the middle of it. - Scoop filling onto each kolache. Then gently brush the edges with egg wash mixture.
- Carefully sprinkle streusel on the edges, don’t let them get into the cream cheese filling.
Bake until the edges turn golden brown color, approximately 20 – 25 minutes, remember to rotate the baking pan half way of the process. - When kolache done baking, let them cool down for 5 to 10 minutes. Serve warm.
Notes
- You can garnish this kolache with fruit of your preference.
Can you freeze these
Hello
Yes you can freeze these, wrap them individually in cling wrap or a sealed container. Cream cheese freezes well to. OR freeze the buns for adding filling once thawed.
thanks for asking
heather