Sourdough Kolaches

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This recipe is my sourdough version of homemade kolaches — meaning no commercial yeast, just the power of natural yeast from your sourdough starter. The dough is enriched with warm milk, butter, egg yolks, and even a little sour cream, which keeps them pillowy soft. After an overnight ferment, you’ll wake up the next morning to the best dough for shaping. Fill them with cream cheese and your favorite jam, then drizzle with glaze for a bakery-style finish. Make sure to check out our other sourdough recipes here on our blog 🙂

Sweet Sourdough Kolaches with Cream Cheese & Fruit Filling

Ingredients for Sweet Sourdough Kolaches

For the Kolache Dough

• 225 g all-purpose flour (about 1¾ cups, or roughly a cup of flour plus more)
• 1 tsp sea salt (6 g)
• 120 ml whole milk, warmed
• 70 g unsalted butter, melted (5 Tbsp)
• 1 Tbsp sugar (12 g)
• 1 large egg + 1 egg yolk
• 57 g sourdough starter (¼ cup of starter, active or sourdough discard)
• 1 Tbsp sour cream

Sweet Cream Cheese Filling

• 170 g cream cheese, softened (6 oz)
• 50 g sugar (¼ cup)
• 1 tsp vanilla extract
• 1 egg yolk
• 1 Tbsp lemon juice

For the Fruit Layer

• ½ cup of your favorite jam or preserves — apricot, blueberry, cherry, or even apple filling all work beautifully.

Crumble

• 1 tbl melted butter
• 2 tbl sugar
• 2 tbl flour

For the Glaze

• ½ cup powdered sugar
• 2–3 Tbsp heavy cream (or whole milk)
• Splash of vanilla extract

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Step-by-Step Instructions

1. Make the Kolache Dough

1. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook attachment), combine the dry ingredients — flour and salt.
2. In another bowl, whisk the wet ingredients: warm milk, melted butter, sugar, egg, yolk, sour cream, and sourdough starter.
3. Pour the wet mixture into the dry ingredients. Stir until a shaggy dough forms.
4. Knead on low speed in a stand mixer or by hand on a lightly floured surface for 6–8 minutes, until the dough is smooth. You should be able to stretch a piece of dough thin enough to pass the windowpane test.
5. Place in a greased bowl, cover with plastic wrap, and let bulk ferment at room temperature in a warm spot until puffy (5-6 hours). If you can’t make them right away, you can put the dough into the fridge for an overnight ferment.

2. Prepare the Cream Cheese Filling

1. In a medium bowl, beat the cream cheese with a whisk or a hand mixer until smooth.
2. Add sugar, egg yolk, vanilla, and lemon juice. Mix until creamy.

3. Shape the Dough Balls

1. If you did the cold fermentation: The next day, remove the dough from the fridge and let it sit at room temperature for 30 minutes.
2. Divide into equal pieces (8 portions) and roll each into a smooth ball shape using the palm of your hand. Place on a parchment paper-lined baking sheet, spaced apart.
3. Cover lightly with plastic wrap and let them rise in a warm place for about 1-2 hours or until puffy. This is the second rise.

4. Fill the Kolaches

1. Press down in the center of each piece of dough with the bottom of a small glass to create a well. Then brush egg wash over the sourdough kolaches.
2. Spoon a little cream cheese mixture into the well. Top with 1 tbl of jam or fresh fruit.
3. Sprinkle the crumb on top.

5. Bake the Kolaches

1. Preheat your oven to 375°F (190°C).
2. Bake until golden brown, about 15–18 minutes. The sides of the bowl-shaped kolaches should puff beautifully.
3. Cool slightly before glazing.

6. Glaze the Kolaches

1. Whisk together powdered sugar and heavy cream until smooth.
2. Drizzle over the warm kolaches for the perfect shiny finish.

Tips for Perfect Sweet Kolaches

• Too much flour? If your dough feels stiff, add a splash of warm milk. The dough should be soft, tacky, and easy to roll into dough balls.
• Use a kitchen scale: Measuring by weight is more accurate than a cup of flour, especially in enriched doughs.
• Jam vs. fresh fruit: Thick jam or preserves works best, but fresh fruit tossed in a little flour can work too.
• Next time, try variations: Add cinnamon to the cream cheese filling for a flavor similar to cinnamon rolls, or use apple filling for a cozy twist.
• Sourdough geeks: If you love a stronger sourdough flavor, extend the bulk ferment at room temperature before refrigerating.

Storage & Make Ahead

• Room Temp: Store in an airtight container at room temperature for 1 day.
• Fridge: Keeps well for 3 days. Reheat in a warm oven.
• Freezer: Freeze for up to 1 month. Thaw overnight and warm before serving.
• Make Ahead: Shape the dough the next day, fill, and bake fresh in the morning.

FAQ

What is a kolache?
A Czech pastry made with enriched dough, filled with a sweet filling like jam or cream cheese, or with a savory filling like sausage.

Can I use bread flour?
You can, but bread flour absorbs more liquid. You may need to add a little extra milk or sour cream to keep the kolache dough soft.

Can I skip sourdough?
Yes — you can swap in commercial yeast (2 tsp instant yeast). The texture is lovely, but you’ll miss out on that gentle sourdough flavor.

Why is sour cream in the dough?
The spoonful of sour cream makes the dough softer and keeps kolaches from drying out.

Do kolaches remind you of donuts?
A little bit — they’re often sold in donut shops, but kolaches are more like soft rolls than fried pastries.

There’s nothing quite like pulling a tray of sweet sourdough kolaches from the oven. The fluffy kolache dough, the tangy-sweet cream cheese filling, the burst of fruit jam, and that shiny glaze all come together to make one of the most delicious treats you can bake at home.

I love sharing these on my blog and even over on TikTok – make sure you follow me there for behind-the-scenes videos of these pastries coming together. Whether you’re a sourdough geek experimenting with sourdough discard, or just looking for a cozy baking project, this recipe is perfect.

Bake these once and I guarantee you’ll be hooked. They’re bakery-worthy pastries you can make in your own kitchen — and they’ll give you plenty of fond memories of this delicious treat every time you take a bite.