Sourdough kolaches are a delightful breakfast pastry. The dough is enriched with egg yolks and butter for a tender, golden crumb, while the centers are filled with cream cheese and fruit jam. Made with natural sourdough leavening, these kolaches are ideal for brunch, special occasions, or batch-making to freeze for grab-and-go mornings. Try them—you’ll likely make them again and again.
Ingredients in Sourdough Kolache
- Sourdough Starter: Use an active, ripe starter (doubled, bubbly with a mild aroma) to build a stiff sweet levain for enriched doughs.
- Milk: Whole milk makes the kolaches richer; 2% can be substituted. Warm the milk before mixing.
- Egg Yolks: Egg yolks enrich the dough, giving tender crumb and a golden color. Save egg whites for other uses.
- Unsalted Butter: Unsalted butter lets you control the salt level in the dough.
- Sugar: Granulated sugar provides the right balance of sweetness for the dough.
- Bread Flour: Bread flour’s higher protein helps develop gluten for a springy, airy roll.
- Cream Cheese Filling: A simple sweet cream cheese filling is piped around each kolache’s center.
- Fruit Filling: Use your favorite jam or make a fresh berry filling with sugar, cornstarch and lemon juice.
Sample Sourdough Schedule for Sourdough Kolache
A clear schedule helps when baking with sourdough because fermentation takes longer than with commercial yeast. The example below assumes a dough temperature near 78°F. If you prefer to bake everything in one day, skip the cold bulk fermentation and shape and proof the same day (you still need to build the levain the night before).
| Day 1 | Levain |
| 8:00PM – 8:00AM | Build a stiff sweet levain and let it rise overnight. |
| Day 2 | Mixing / Bulk Fermentation / Cold Ferment |
| 8:00 AM | Mix the dough. |
| 8:15 AM | Begin bulk fermentation (target dough temperature: 78–80°F). |
| 12:15 PM | End bulk fermentation. Option 1: Refrigerate the dough for 12–24 hours and shape rolls the next morning. Option 2: Shape and continue with the recipe. |
| 12:15 PM – 7:00 AM | Cold bulk fermentation in the fridge. |
| Day 3 | Shaping / Baking |
| 7:00 AM | Shape dough into rolls. |
| 11:00 AM | Proof in a warm spot (78–80°F) for 3–4 hours until puffed, aerated and risen. Press each ball and fill when properly risen. |
| 11:30 AM | Bake and enjoy. |
What is Kolache?
Kolache originate from the Czech Republic as a simple pastry that holds fruit in a soft, puffy dough. Traditional versions often feature plum or other fruit fillings and sometimes streusel. The American-style kolaches you’ll find in many bakeries use enriched dough filled with cream cheese and jam—perfect as a breakfast pastry or for sharing with guests.
How to Make Sourdough Kolaches
Making a Sweet Stiff Levain
A stiff sweet levain (about 50–65% hydration) tames sourness and adds elasticity to enriched dough. It’s especially useful when the dough contains a lot of egg yolks and butter. To make one: mix ripe 100% hydration starter with flour, water and sugar to form a firm dough ball, knead briefly, then let it rise in a warm spot (76–78°F) until doubled and rounded—about 10–12 hours.
- Use a ripe 100% hydration starter.
- Combine starter with flour, water and sugar to make a stiff levain. Knead into a smooth ball.
- Let the levain sit in a warm place until doubled and peaked—use it at peak for a milder flavor.
Mix the Dough
In a stand mixer fitted with a dough hook (or by hand), combine the ripe levain, warmed milk, sugar, egg yolks, melted butter (not hot), salt and bread flour. Mix on low for a few minutes, then increase speed and knead until the dough is smooth, elastic and somewhat shiny. The dough will be slightly sticky due to the eggs and butter; it should pass the windowpane test when well developed. Transfer to a container for bulk fermentation.
Bulk Fermentation
Bulk fermentation allows the dough to ferment as a single mass. Cover the container and keep it in a warm place (around 78°F) for roughly 4–5 hours. The dough should puff up, become smooth and feel elastic. Adjust timing if your environment is warmer or cooler.
Cold Fermentation
After bulk fermentation, chill the covered dough in the refrigerator for several hours or overnight. Cold fermentation enhances flavor and makes the dough easier to shape. The dough can be kept in the fridge 24–48 hours. When ready to shape, remove the dough and let it rest briefly at room temperature while you prepare baking sheets with parchment.
Shaping and Proofing Sourdough Kolache Dough
Divide the dough into 24 pieces (about 85 g each). Form each piece into a tight ball by pinching the sides up and rolling with a cupped hand to build surface tension. Place 12 balls on each parchment-lined baking sheet, cover, and proof in a warm spot until the balls are puffed and airy—this can take 3–4 hours depending on temperature.
Filling Sourdough Kolache
While the kolaches proof, prepare the fillings. Whip the cream cheese filling until smooth and transfer to a piping bag. Put jam in a separate bag or spoon. When the rolls are properly risen, press an indentation into the center of each ball with the bottom of a jar or measuring cup. Pipe a ring of cream cheese around the indentation and add a teaspoon or two of jam in the center.
Fruit Filling Recipe: Mash 2 cups berries and simmer with 1/2 cup sugar, 2 tbsp cornstarch, a pinch of salt and 1 tbsp lemon juice over medium-low heat until thickened (about 15–20 minutes). Cool before using.
Baking Sourdough Kolache
Preheat the oven to 375°F. Brush egg wash on the edges of each kolache and bake for 18–20 minutes until lightly browned and bubbly. Let cool slightly and serve warm.
If you love these Sourdough Kolache, you will also love
- Sourdough Cinnamon Rolls
- Sourdough Sticky Pecan Rolls
- Kolache without sourdough
- Sourdough Star Bread
- Flaky Sourdough Biscuits
Frequently Asked Questions
Because these kolaches contain cream cheese, refrigerate leftovers. Keep them in the fridge up to 24 hours, then freeze for longer storage.
Underproofing is the most common cause. Let the dough balls rise longer before filling next time. Temperature plays a major role in fermentation and rise time.
Yes. This dough works well for filled pastries—adjust the filling amount and proofing to suit your preferred style.
Excess oozing often indicates the dough was underproofed or you used too much filling. Let the dough rise until properly puffed and consider reducing the filling amount.
Sourdough Kolache
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Equipment
- Mixer
- 2 baking sheets
- Parchment paper
- Piping bag
Ingredients
Stiff Sweet Levain (ready in ~10–12 hours at 78°F)
- 20 g ripe starter
- 20 g granulated sugar
- 100 g all-purpose flour
- 50 g water
Sourdough Kolache Dough
- 180 g stiff sweet levain
- 430 g whole milk, warmed (2% OK)
- 115 g granulated sugar
- 6 large egg yolks
- 226 g unsalted butter, melted
- 16 g salt
- 1000 g bread flour (about 7 1/4 cups)
Cream Cheese Filling
- 226 g cream cheese
- 60 g powdered sugar
- 1 egg yolk
- 10 g all-purpose flour
- 2 g vanilla extract
Fruit Filling
- 200 g favorite jam (about 1/2–3/4 cup)
Instructions
Sweet Stiff Levain
- Mix starter, flour, sugar and water into a firm dough. Knead briefly, place in a covered container and let rise 10–12 hours at 78°F until doubled and peaked.
Sourdough Kolache
- Warm the milk to 90–100°F. In a mixer bowl, combine ripe levain, warmed milk, sugar, melted butter, egg yolks, salt and bread flour.
- Knead with a dough hook 10–15 minutes until the dough is smooth, shiny and slightly sticky. It should pass the windowpane test.
- Bulk ferment: cover and keep at 76–80°F for 4–5 hours until the dough is puffed and elastic.
- Cold bulk ferment: refrigerate the covered dough overnight or up to 48 hours for better flavor and easier shaping.
- Shape and proof: divide into 24 pieces (~85 g each). Form tight balls, place 12 per sheet, cover and proof in a warm spot 3–4 hours until puffy and airy.
- Make cream cheese filling: beat cream cheese, powdered sugar, egg yolk, flour and vanilla until thick, then transfer to a piping bag.
- Prepare jam or fruit filling and place in a piping bag or spoon.
- Indent centers: press with the bottom of a jar to form a well. Pipe a ring of cream cheese and add 1–2 teaspoons of jam in the center for each kolache.
- Bake: preheat oven to 375°F. Brush with egg wash and bake 18 minutes until golden and bubbly. Serve warm.
Notes
Milk: 2% milk is an acceptable substitute.
Jam: Each kolache uses roughly 5–10 g jam (1–2 tsp). Mix and match flavors for variety.
Nutrition
Carbohydrates: 47 g,
Protein: 7 g,
Fat: 13 g
Nutrition information is an approximation.
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