Easy Raspberry Kolaches

I’ve been making these raspberry kolaches on repeat ever since I perfected this recipe, and I can’t get enough of the sweet-tart raspberry jam nestled in pillowy soft dough. The secret is using really good quality butter (I swear by Kerrygold) and a touch of cardamom that adds this subtle warmth you just can’t quite put your finger on. Trust me, once you try these Czech pastries fresh from your own oven, you’ll never look at store-bought the same way again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 50-60 g
• Fat: 130-150 g
• Carbohydrates: 400-430 g

Ingredients

For the dough:

• 2 1/4 tsp yeast
• 2 tbsp water (lukewarm, between 105°F and 115°F)
• 1 cup milk
• 1/4 cup sugar
• 1 egg (room temperature to help the dough rise)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp salt
• 7 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/8 tsp ground cardamom

For the filling:

• 8 oz cream cheese (I prefer Philadelphia brand)
• 1 egg
• 1/2 cup icing sugar (sifted to remove lumps)
• 1 tsp vanilla
• 1/2 tsp fresh lemon zest

For the topping and garnish:

• 1/2 cup raspberry jam (I use Bonne Maman for best flavor)
• 1 1/2 tbsp icing sugar

Step 1: Activate Yeast and Begin Dough

• 2 1/4 tsp yeast
• 2 tbsp water
• 1 cup milk
• 1/4 cup sugar
• 1 egg
• 1 1/2 cups flour

Combine the yeast with lukewarm water and let it sit for 3-5 minutes until foamy—this confirms the yeast is active and ready to leaven your kolaches.

Once foamy, add the milk, sugar, and room temperature egg, stirring until combined.

This mixture creates the base for a soft, enriched dough.

Stir in 1 1/2 cups of flour until you have a shaggy mixture.

Step 2: Build the Dough Structure

• dough mixture from Step 1
• 3/4 tsp salt
• 7 tbsp butter
• 1 1/2 cups flour
• 1/8 tsp ground cardamom

Add the salt and butter to the mixture from Step 1 and stir until the butter is mostly incorporated into the dough.

The salt enhances flavor while the butter will add richness and tenderness to the final kolaches.

Gradually add the remaining 1 1/2 cups flour, stirring until the dough comes together and is slightly sticky but holds its shape.

I find that the dough texture should feel like it could stick to your hands if you pressed it, but it shouldn't be wet or overly loose.

Step 3: First Rise and Shape

• dough from Step 2

Cover the dough from Step 2 and let it rise in a warm place for about 1 hour, or until it has doubled in size.

On a lightly floured surface, roll the dough to 1/2 inch thickness and cut it into 2 1/2 inch circles using a cookie cutter or glass.

Place the rounds on parchment-lined baking sheets, cover them loosely, and let them rise for 45 minutes.

The dough should become puffy and light—this second rise creates the tender, pillowy texture that makes kolaches special.

Step 4: Prepare the Cheese Filling

• 8 oz cream cheese
• 1 egg
• 1/2 cup icing sugar
• 1 tsp vanilla
• 1/2 tsp fresh lemon zest

While the dough is rising in Step 3, blend together the cream cheese, egg, sifted icing sugar, vanilla, and lemon zest in a bowl until smooth and creamy.

The lemon zest adds a bright note that complements the raspberry beautifully, and sifting the icing sugar prevents lumps that would make the filling grainy.

Set the filling aside until you're ready to fill the kolaches.

Step 5: Preheat Oven and Fill Kolaches

• risen dough rounds from Step 3
• cheese filling from Step 4
• 1/2 cup raspberry jam

Preheat your oven to 375°F while your dough is finishing its second rise.

Once the dough rounds are puffy, gently press a deep well into the center of each one using your thumb or the back of a spoon—be careful not to press through to the bottom.

Spoon about 2 tablespoons of the cheese filling from Step 4 into each well, then add 1-2 teaspoons of raspberry jam on top.

The jam sits on the cheese filling so it stays in place during baking and creates a beautiful jewel-like appearance.

Step 6: Bake and Cool

• filled kolaches from Step 5
• 1 egg
• 1 1/2 tbsp icing sugar

Brush the edges of each kolache with a beaten egg wash to give them a golden appearance, then bake at 375°F for 11-14 minutes until the edges are lightly golden and the cheese filling is set.

The kolaches are done when the edges are set but still tender—they shouldn't be dark brown.

Remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack.

Once completely cooled, dust lightly with sifted icing sugar for a delicate, finished look.

I like to serve these slightly warm with a cup of coffee for the best texture and flavor.

Easy Raspberry Kolaches

Delicious Easy Raspberry Kolaches recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings: 18 pieces

Calories: 3100

Ingredients Method

Ingredients

  

For the dough

• 2 1/4 tsp yeast
• 2 tbsp water (lukewarm, between 105°F and 115°F)
• 1 cup milk
• 1/4 cup sugar
• 1 egg (room temperature to help the dough rise)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp salt
• 7 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/8 tsp ground cardamom

For the filling

• 8 oz cream cheese (I prefer Philadelphia brand)
• 1 egg
• 1/2 cup icing sugar (sifted to remove lumps)
• 1 tsp vanilla
• 1/2 tsp fresh lemon zest

For the topping and garnish

• 1/2 cup raspberry jam (I use Bonne Maman for best flavor)
• 1 1/2 tbsp icing sugar

Method

 

1. Combine the yeast with lukewarm water and let it sit for 3-5 minutes until foamy—this confirms the yeast is active and ready to leaven your kolaches. Once foamy, add the milk, sugar, and room temperature egg, stirring until combined. This mixture creates the base for a soft, enriched dough. Stir in 1 1/2 cups of flour until you have a shaggy mixture.
2. Add the salt and butter to the mixture from Step 1 and stir until the butter is mostly incorporated into the dough. The salt enhances flavor while the butter will add richness and tenderness to the final kolaches. Gradually add the remaining 1 1/2 cups flour, stirring until the dough comes together and is slightly sticky but holds its shape. I find that the dough texture should feel like it could stick to your hands if you pressed it, but it shouldn't be wet or overly loose.
3. Cover the dough from Step 2 and let it rise in a warm place for about 1 hour, or until it has doubled in size. On a lightly floured surface, roll the dough to 1/2 inch thickness and cut it into 2 1/2 inch circles using a cookie cutter or glass. Place the rounds on parchment-lined baking sheets, cover them loosely, and let them rise for 45 minutes. The dough should become puffy and light—this second rise creates the tender, pillowy texture that makes kolaches special.
4. While the dough is rising in Step 3, blend together the cream cheese, egg, sifted icing sugar, vanilla, and lemon zest in a bowl until smooth and creamy. The lemon zest adds a bright note that complements the raspberry beautifully, and sifting the icing sugar prevents lumps that would make the filling grainy. Set the filling aside until you're ready to fill the kolaches.
5. Preheat your oven to 375°F while your dough is finishing its second rise. Once the dough rounds are puffy, gently press a deep well into the center of each one using your thumb or the back of a spoon—be careful not to press through to the bottom. Spoon about 2 tablespoons of the cheese filling from Step 4 into each well, then add 1-2 teaspoons of raspberry jam on top. The jam sits on the cheese filling so it stays in place during baking and creates a beautiful jewel-like appearance.
6. Brush the edges of each kolache with a beaten egg wash to give them a golden appearance, then bake at 375°F for 11-14 minutes until the edges are lightly golden and the cheese filling is set. The kolaches are done when the edges are set but still tender—they shouldn't be dark brown. Remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack. Once completely cooled, dust lightly with sifted icing sugar for a delicate, finished look. I like to serve these slightly warm with a cup of coffee for the best texture and flavor.