Go Back
–+ servings
one cream cheese kolaches

Savory Cream Cheese Kolaches

These homemade savory cream cheese kolaches are soft and super tasty. A must try to make at home from scratch.
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing time: 4 hours
Total Time: 5 hours
Servings: 12 kolaches
Calories per serving: 381kcal
Author: Tu

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

Serving: 1kolachesCalories: 381kcalCarbohydrates: 44gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 82mgSodium: 183mgPotassium: 160mgFiber: 2gSugar: 13gVitamin A: 674IUVitamin C: 0.01mgCalcium: 82mgIron: 2mg