Classic Kolaches

One can of pastry filling is enough for this batch of kolaches but for extra appeal, use several different kinds of filling. Traditionally kolaches are served plain but you can also dust with powdered sugar or drizzle with a powdered sugar icing.

Classic Kolaches


24 kolaches



Prep Time


Bake Time

18 to 23 minutes

Rise Time

2 to 24 hrs plus 60 minutes

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  • 4-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter OR margarine
  • 2 eggs
  • 1 can (12 ounces) pastry filling - raspberry, apricot


  1. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  2. Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Place balls on greased baking sheets 2 inches apart. Cover; let rest 15 minutes. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with a heaping teaspoon of pastry filling. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake in preheated 350°F oven for 18 to 23 minutes or until done. Remove from baking sheets; cool on wire racks.

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