Czech Sourdough Kolache Recipe

Authentic sourdough kolaches with poppyseed filling. Nostalgic Czech recipe, easy to bake at home. Perfect for a sweet, traditional treat!

Kolaches are a traditional favorite in the Czech Republic. Growing up, every kid loved getting these delicious treats at the local bakery or from their czech babicka . And I was no different; I have many fond memories of this delicious treat. Yearning for childhood nostalgia, I converted the traditional kolache dough recipe into a sourdough version and added some touches to make it taste just like it used to when I was a little girl. These homemade sourdough kolaches are unique yet easy to make.  The poppyseed filling makes them taste extra authentic. 

Ingredients

Sourdough Starter – use active sourdough starter, that has been fed no more than 6 hours ago, doubled in size and is bubbly. Here is my simple step by step guide on how to make your own sourdough starter

Milk – Use whole milk (or raw milk like me). This adds just the right amount of creaminess, ensuring our glaze drizzles perfectly.

Granulated sugar – Use simple, white granulated sugar

Vanilla extract – opt for real vanilla extract, or make your own!

Lemon Zest – infuses the dough with a bright, citrusy spark, cutting through the richness and enhancing the vanilla’s warmth.

Flour – my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too. 

Salt – unrefined sea salt is best

Egg Yolks  – use 2 large egg to bind all the ingredients together.

Vegetable Oil – ensures a tender, moist crumb, providing a neutral base that lets the spiced filling shine. I recommend using virgin olive oil or melted coconut oil.

Butter – use room temperature, softened butter. This will mix into the dough easily and create a beautiful, silky texture.

Ground Poppy Seeds – deliver a nutty, earthy depth, with a slightly crunchy texture that pairs perfectly with the soft dough. You can buy ground poppy seeds or buy them whole and grind at home.

Plum Jam – adds a sweet-tart fruitiness, balancing the poppy seeds’ richness with its deep, jammy flavor. If you don’t have plum jam, use any jam of choice.

Ground Cloves – brings a warm, aromatic kick to the filling, complementing the cinnamon and adding a subtle spiced complexity.

Cinnamon – Use Ground Cinnamon for a warm spicy taste. 

Powdered Sugar –  The silky smooth base, transforming into a sweet, glossy filling.

Rum – introduces a bold, boozy note, enriching the filling with a hint of caramel-like warmth and sophistication. You can skip if you prefer.

** Head to the recipe card at the bottom of the page for exact measurements.

Supplies

• Mixing Bowls
• Wood Spoon & Spatula
• Kitchen Aid (Stand Mixer)
• Kitchen Scale
• Baking Parchment
• Pastry Brush

Baker’s Schedule #1 – Same-Day Bake

Goal: Kolaches ready by evening

DAY 1

8:00 AM – Feed starter (let rise 4–6 hours)

12:00 PM – Mix dough and knead in butter

12:15 PM – Bulk ferment (5–8 hours, until doubled)

5:30 PM – Shape and let rise again (1–2 hours)

7:30 PM – Fill and bake

8:00 PM – Cool and enjoy by 9–10 PM

Baker’s Schedule #2 – Overnight Rise

Goal: Kolaches ready for breakfast

DAY 1

10:00 PM – Feed starter and rest overnight

DAY 2

8:00 AM – Mix dough and knead in butter

8:15 AM – Bulk ferment (5–8 hours, until doubled)

3:30 PM – Shape and refrigerate overnight

DAY 3

7:00 AM – Bring to room temp, fill, and bake

8:00 AM – Cool and enjoy by breakfast

Instructions

1. In a large bowl, mix the dry ingredients: flour with salt. Set aside. 
2. In a smaller bowl, combine the egg yolks with sugar, oil and active sourdough starter. Mix until well incorporated. 
3. Pour the wet ingredients into the dry and mix until well incorporated.
4. Add the softened butter, and continue working until you have a soft, pliable dough. You can do this by hand or use a standing mixer with the dough hook attachment on low speed.
5. Allow the kolache dough to bulk ferment for 5-8hours, until roughly doubled in size in a warm place. The exact time will depend on the temperature of your kitchen.
6. Once the dough had doubled, turn it out onto a lightly floured surface and make into roughly 24 balls. Use a kitchen scale to make sure they are roughly equal in size. 
7. Then, using the bottom part of a glass, press down a little bit on each piece of dough to flatten it out and make a circle shaped dent in the center of each kolache.
8. Arrange on a parchment paper lined cookie sheet and allow to rise for another 1-2 hours until nice and puffy. 
9. While your dough is rising, make the poppy seed filling. 
10. In a small saucepan, mix the milk with ground poppy seeds and bring to a light boil on medium-low heat.
11. Stir constantly and briefly cook the mixture once it boils.
12. Add vanilla extractr, 1 tablespoon of plum jam, and a pinch each of ground cloves and ground cinnamon.
13. Sweeten to taste with powdered sugar 
14. Remove from heat, let it cool, and then stir in 50 ml of rum (optional)
15. Top each sourdough kolaches with the poppy seed filling and brush the edges with egg wash.
16. Preheat your oven to 350F (180C) and allow the sourdough kolaches to rise more while your oven is heating up
17. Bake for 25mins, or until the edges start turning golden brown. 
18. Take out of the oven, and brush the edges with melted butter & rum (or just butter). 

Tips

• Sourdough Starter Strength: Ensure your sourdough starter is active and bubbly before using it. Feed it 6-8 hours prior to mixing the dough to guarantee a good rise. A sluggish starter can lead to dense kolaches. Read this post on how to strengthen your starter
• Dough Consistency: Spelt flour absorbs liquid differently than wheat flour. If the dough feels too sticky, add flour sparingly (1-2 tablespoons at a time). Aim for a soft, slightly tacky texture that holds its shape.
• Room Temperature Matters: The dough rise time (5-8 hours) depends on your kitchen’s warmth. For faster results, place the dough in a warm spot (75-80°F/24-27°C). In cooler kitchens, consider using a proofing box or placing the bowl near a warm oven.
• Poppy Seed Filling Texture: Grind poppy seeds fresh for the best flavor and texture. Alternatively, you can buy pre-ground poppy seeds. If the filling thickens too much while cooling, thin it with a splash of milk before spreading it on the kolaches.
• Jam Variations: While plum jam is traditional, apricot or cherry jam also pairs beautifully with poppy seeds. Experiment with small batches to find your favorite.
• Egg Wash Shine: For a glossy finish, mix the egg wash with a teaspoon of water or milk. Brush lightly to avoid pooling around the filling.
• Even Sizing: Weighing the dough balls (around 40-50g each for 24 kolaches) ensures uniform baking. Uneven sizes can lead to some sourdough kolaches over- or under-baking.

Storage 

FAQs

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