These homemade cream cheese kolaches are soft, super tasty, and well worth the time it takes to make them from scratch. The original version of kolaches can be found in this streusel strawberry jam bread recipe. They have different flavors but the same texture and baking procedure.
I came across these amazing cream cheese kolaches while living in Austin. Of course, I was very surprised they did not originate from Texas.
These kolaches are from the Czech Republic and are usually filled with fruit such as apricots, prunes, and poppy seeds. They were brought to Texas by Czech immigrants, and their flavors started to evolve from then on.
From pineapple, blueberry, strawberry jam to cream cheese, you can easily find these flavors in any kolaches store. While traditional kolaches have sweet flavor profile, their evolved forms nowadays are usually made from savory ingredients. Those include but not limited to sausages, cheese, and jalapeno.
Homemade cream cheese kolaches
Though this is quite a lengthy process, it is worth your time not only because of the beautiful final products but also because of the improvement in your baking skills.
Here is the breakdown of how-to make these cream cheese kolaches:
- Mixing, kneading the dough for first proof
- Shaping the dough for second proof
- Making the cream cheese filling
- Making the streusel
Mixing & kneading the dough
These kolaches are made from enriched dough, which contains a large amount of fat (unsalted butter), whole milk, eggs, sugar, instant yeast, salt, and all-purpose flour.
The dough first is mixed and kneaded using a stand mixer (I've had my artisan Kitchen Aid stand mixer for years and been loving it since then). Then it is transferred to a lightly floured surface and kneaded by hands for few more minutes.
This dough is wetter than other doughs (such as these raisin cinnamon bread dough, and butter Parker house rolls). However, you will only need a minimum amount of extra flour to work with it.
Like other leavening doughs (honey dinner rolls, fluffy condensed milk bread), these kolaches need time to rest and rise during the proofing process. Since the dough has a lot of fat, it takes quite a lot of time for it to increase at least by half, or better yet double in size.
All you need to do is to be patient and let the dough works it magic. And don't rush the process.
After the first proof, it is then shape into multiple small round balls for a second rise.
How to shape the dough into smooth, round balls?
- First, stretch the dough into an even log and divide it into equal pieces. For these kolaches, I recommend that each piece of dough weigh around 2.3 to 2.5 oz.
- Second, you want to work with one piece of dough at a time, covering the rest with plastic wrap or a damp towel to prevent them from drying out.
- Use your fingers to stretch the dough, pinching the edges together at the bottom to smooth the top.
- Third, place the ball seam side down and use your hand to drag the dough in small circles until it is completely round and smooth.
- The key to accomplishing such a smooth round ball of dough is not to flour your counter during this process.
- You want the dough to stick to the counter to create enough friction between it and the surface.
Making savory cream cheese kolaches filling
The filling includes cream cheese, sugar, all-purpose flour, and milk. There are two ways of making it.
- Mixing it by using a stand mixer fitted with paddle attachment.
- Or you can combine all ingredients in a small pot, whisk and mix them up using a stovetop.
I found the second method is more approachable and easier to accomplish, such as smooth and not lumpy cream cheese filling.
To fill the filling onto each kolache flawlessly, you don't need anything fancy at all but your measuring cup and a spoon.
Gently grease the bottom of a measuring cup with cooking oil or flour. Then, press it firmly into the center of each dough ball until the cup almost touches the bottom.
Then, using a spoon, divide an equal amount of cream cheese filling among each dough. Smooth the top with the back of the spoon if necessary.
Making streusel
Streusel is a crumbly topping make from flour, sugar, and butter. Sometimes extra spices are also added in the mixture like cinnamon or nutmeg.
The streusel in this kolaches recipe is made by rubbing all ingredients together using dry, clean fingers to form a wet, sand-like mixture.
For the streusel to stick to the dough surface, you'll need to gently brush it with the egg wash mixture before sprinkling streusel on top. If possible, try not to sprinkle over the cream cheese filling.
Essential ingredients
All purpose flour - I’m using King Arthur Unbleached Bread Flour for all of my bread-type bake goods. I tried a lot of different flour brands, but only King Arthur flour brought me the most satisfying results.
Yeast – I use instant rise yeast from SAF gold instant yeast. It is the world’s top-selling instant yeast. They also have the red version of instant yeast. You can read more about the difference between SAF red instant yeast and SAF gold instant yeast; and how to store yeast HERE.
Unsalted butter—Always opt for unsalted butter when cooking or baking. This helps you control the amount of salt in your baked goods more easily.
Salt – I always use Kosher salt for every single recipe on this blog and this savory cream cheese kolaches recipe is not excluded.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Savory Cream Cheese Kolaches
Ingredients
For the dough
- 3 ⅓ c unbleached AP flour
- 2 tsp instant yeast prefer SAF gold instant yeast, see Notes.
- ½ tsp Kosher salt
- 1 c whole milk room temperature
- 5 oz unsalted butter melted, room temperature
- ⅓ c sugar
- 2 large eggs room temperature
For cream cheese filling
- 7.5 oz cream cheese
- 2 tbsp sugar
- 1 tbsp unbleached all purpose flour
- 1 c whole milk
For streusel
- 6 tbsp unbleached all purpose flour
- 3 tbsp sugar
- 0.5 oz unsalted butter chilled, cut into small cubes
Topping
- arugula as needed
- basil leaves as needed
- cherry tomatoes
Instructions
For cream cheese filling
- In a medium saucepan, combine all the cream cheese filling ingredients over medium heat. Whisk until the cream cheese is completely melted, and everything is incorporated.
- The cream cheese mixture should be a little bit lumpy. Remove the saucepan from heat and set aside.
For streusel
- In a small mixing bowl, combine all streusel ingredients and rub everything together until the mixture comes together like wet sand. Set aside for later use.
For kolaches dough
- Combine all dry ingredients in a mixing bowl of stand mixer fitted with a dough hook.
- In a mixing bowl, whisk all wet ingredients together. Make sure the melted butter is warm or at room temperature. They will solidify if you whisk hot butter into the egg and milk mixture. If so, discard the mixture and start over
- At a 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 the mixing bowl if necessary.
- Increase the speed to medium and knead until the dough is smooth and pull away from the mixing dough.
- Transfer the dough to a lightly floured surface and knead with your hands.
- Use your fingertips to gently lift and fold the edge of the dough that's farthest away from you toward the middle. Then, turn the dough 90 degrees and fold again.
- Repeat turning and folding the dough until it forms a smooth round ball, approximately 1 to 2 minutes.
- Turn the dough seam side down in a lightly greased large mixing bowl. Cover tightly and let it proof until the size increases almost by 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 2.3 to 2.5 oz each).
- Work with one piece of dough at a time. Cover the rest with plastic wrap or a damp towel to prevent them from drying out.
- Stretch the dough using your fingers and pinch the edges together at the bottom to form a smooth dough.
- Place the dough seam-side down on a clean, dry surface (no extra flour should be added at this point—see notes).
- Use your hand to drag the dough in small circles until it is completely round and smooth.
- Place the smooth dough seam side down on a baking pan lined with parchment paper at least 1 inch apart from each other.
- Cover loosely with plastic wrap and let them rise until they increase by half, approximately 1.5 to 2 hours.
Baking process
- Pre heat oven to 350F.
- Gently grease the bottom of a measuring cup with cooking oil or flour. Then, press it firmly into the center of each dough round until the cup almost touches the bottom.
- Then, using a spoon, divide an equal amount of cream cheese filling among each dough. Smooth the top with the back of the spoon if necessary.
- Carefully sprinkle streusel on the edges; don't let them get into the cream cheese filling.
- Bake until the edges turn golden brown, approximately 20 - 25 minutes. Remember to rotate the baking pan halfway through the process.
- When the kolaches are done baking, let them cool for 5 to 10 minutes. Serve warm with arugula, basil leaves, and cherry tomatoes.
Notes
- The key to accomplishing such a smooth round ball of dough is not to flour your counter during this process. You want the dough to stick to the counter to create enough friction between it and the surface
- I use instant rise yeast from SAF gold instant yeast. It is the world’s top-selling instant yeast. They also have the red version of instant yeast. You can read more about the difference between SAF red instant yeast and SAF gold instant yeast and how to store yeast HERE.
Nutrition
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Leave a Reply