Moravian Kolaches

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Moravian Kolaches

The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat – Kolaches!

Well, this was an interesting and incredibly delicious challenge! I hope my photos convey just how glorious these bread treats are – soft, flaky bread with a moist custard-like filling, a plum jam glaze and crunchy streusel topping. Salivating yet?

Now before you go thinking it was all smooth sailing, I have to confess that a few of my little kolaches did suffer some filling leakage – not sure why – I suspect I didn’t seal the dough well enough. It probably wasn’t helped by the fact that I couldn’t source any quark so used mascarpone instead, which apparently has a thinner consistency. But despite this little glitch, the result was still spectacularly delicious and every single one was eaten while still warm (and not just by me!).

I hope you don’t let the long list of ingredients or directions put you off – yes, there are several components to the recipe, but it actually doesn’t take long to make at all. While many kolaches recipes require several proofs, this one proves only once. And if you halve the recipe, as I did, it’s quicker still. And, anyway, I defy you to sink your teeth into that soft pillow of bread, custard, jam and streusel and say it’s not worth every cotton-pickin’ moment’s work!

Moravian Kolaches 2
Moravian Kolaches


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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 30 Small Servings



For dough

  • 4 tsp fresh yeast or 2 packets active dry yeast
  • 1 tsp granulated sugar
  • 4 Tbsp milk, warm
  • 3-2/3 cup all-purpose (plain) flour
  • ¾ cup confectioner’s (icing) sugar
  • 1 cup milk, warm
  • 1/3 cup butter, melted
  • 2 small egg yolks
  • Pinch of salt

For quark filling

  • 3 cups quark (I used mascarpone as a substitute)
  • 1 small egg yolk
  • 4-5 tbsp Confectioner’s (icing sugar to taste)

For plum filling

  • 2/3 cup plum jam
  • Rum or hot water to soften jam if too thick

For streusel topping

  • ¼ cup butter, chilled and diced
  • 1/3 cup plain flour
  • ¼ cup caster (or granulated) sugar


  • For the quark filling: Mix all the quark filling ingredients and place in the fridge until needed.
  • For the plum filling: If your plum jam is overly thick, mix it with a little rum or water to soften it. Set aside until needed.
  • For the streusel topping:  In a saucepan melt the butter, add flour and sugar and mix with fork until crumbly. If the mixture is too wet, add a little flour. Set aside.
  • To activate the yeast: In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons warm milk, mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let rest for 10–15 minutes.
  • To make the dough: In your electric mixer bowl (or a large bowl) mix flour, sugar, milk, butter, egg yolks and salt. Add the activated yeast. Knead with dough hook (or with wooden spoon) on low speed for about 10 minutes. Cover with plastic wrap and let rise for about one hour to double its volume.
  • When the dough has risen turn it onto a lightly floured surface and roll it with rolling pin to a thickness of about 1/4 inch (6mm). Cut dough into circles with 10cm (4 inch) cookie cutter or a glass (if you want small kolaches) or divide the dough into 10 equal pieces (if you want large kolaches). Reroll the scraps and cut out the last remaining circles. Press down gently on each piece with your hands to spread the dough and fill with quark filling (for the small sized kolaches, I used about 1 tablespoon of filling each). Pulling up the sides of the dough, wrap each kolach into a ‘purse’ shape.
    Moravian Kolaches 3
  • Preheat oven to 170°C (340°F). Line 2–3 baking sheets with parchment paper. Put each kolach onto a prepared baking sheet with seam side down. Gently make an indentation in the middle of each kolach with your thumb. Brush the top of the kolach with egg wash and fill the indented holes with a dollop of plum filling. Sprinkle it with streusel topping. Bake for about 20-25 minutes until golden brown.

Storage & Freezing Instructions/Tips:

  • Kolaches are best the first and second day but you can store them in an airtight container in a fridge up to 5 days.


Note: The quark filling, plum filling and streusel topping can all be prepared in advance, or while your dough is proofing.
Keyword Bread, Moravian Kolaches
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. One way to make your own quark is by spooning yogurt into a cheesecloth lined colander and leaving it in the fridge for half a day or overnight. The whey will drip off and you’ll have a nice, firm yogurt cheese (quark).


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