This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
For the Bread:
For the Filling:
For the Topping:

Directions

Instructions Checklist
  • Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.

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  • While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.

  • When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.

  • In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.

  • Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.

  • Bake until the tops are lightly browned, 14 to 16 minutes.

Editor's Note:

You may mix the dough in a stand mixer, if desired. Use the dough hook and mix on low speed for 12 to 15 minutes, or until the dough is well developed. Transfer the dough to a lightly floured surface and shape the dough into a round. Place the dough in an oiled bowl, turning it to coat, cover the bowl with plastic wrap, and let rise until doubled in bulk, about 90 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

229.2 calories; 4 g protein; 48 g carbohydrates; 15.4 mg cholesterol; 139.1 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2003
After you fill the Kolaches with the prune mixture please allow them to raise for about 20 minute. Then add the topping before you put the Kolaches in the oven. This was not included when the recipe was published. Read More
(30)

Most helpful critical review

Rating: 3 stars
04/22/2019
I think this recipe calls for too much yeast. Most of my rolls looked like volcanoes. Either the oven temperature should be 375 or the baking time increased to 22-25 minutes. I didn t use the streusel topping for a cleaner presentation and I used Bosc pear filling instead of prune. It was fun to prepare. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2003
After you fill the Kolaches with the prune mixture please allow them to raise for about 20 minute. Then add the topping before you put the Kolaches in the oven. This was not included when the recipe was published. Read More
(30)
Rating: 5 stars
10/27/2003
After you fill the Kolaches with the prune mixture please allow them to raise for about 20 minute. Then add the topping before you put the Kolaches in the oven. This was not included when the recipe was published. Read More
(30)
Rating: 4 stars
02/10/2005
This is a tasty recipe and the whole family liked it. If I made it again however I would make a couple changes: I would make 3/4 the amount of prune filling as they were VERY pruney. I would use a greased 13x9 pan rather than a cookie sheet to contain the large amount of streusel. I would let the dough rise 20 min before adding the filling (I missed that addition below when I made them). And I'd bake them longer -- I'd try 20-30 min as they were a bit doughey with the current recommended time. I would still recommend this recipe though. Definitely a yummy way to eat prunes! Read More
(15)
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Rating: 5 stars
08/24/2008
I have never made or heard of Kolaches before even though my first job was in a Jewish/American bakery. I have tried all kinds of prune danish buns and rolls. These little things are awesome! The filling is absolutely spectacular. I was afraid it was going to be too spicy as it cooked on the stove- but once blended WOW! I had leftover so I am saving it for a spread on my morning bagel- It is SO good. I had some troubel getting the dough out of my bread machine- it was really sticky so i had to flour my work surface and hands and i dumped the dough out and ended up cutting my "eggs" with a knife molding them on the pan. The dough came out fine. I made some on a metal pan (smaller- cooked 5 minutes longer than recommeded) and some in a casserole dish as another reviewer recommended (big ones- 10 minutes longer than recommended). Make these- they are very good. Read More
(13)
Rating: 5 stars
04/13/2009
wow who would have thought i could make such pastries? this recipe made it simple. mine came out sweet and sticky! i made the filling ahead of time and let it set in the fridge. i'm thankful for the update - good to know when/how long to let them rise! Read More
(10)
Rating: 5 stars
10/08/2010
I have made this simular recipe many times as I grew up with these, the difference is before baking we top it with coconut instead of the streusel,then after it cools we sprinkle powdered sugar on it. My mother made the dough by hand, and I too use the bread machine. For the prune filling, I don't follow a recipe since I learned from watching my mother but is pretty much the same, I never used lime juice before but I think that may be something I will try. My daughter loves them and I HAVE to make them every year for her birthday which is in a few days . I just picked up the ingrediants this morning for them, and I always make extra for my husband and me. Read More
(10)
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Rating: 5 stars
07/19/2010
I made this and used apricot jam instead of prunes for the filling. It is wonderful! I had a lot of the topping left over not sure how I could have used all of it. When I was done I did go ahead and put a vanilla drizzly glaze over them which I liked a lot.:) Read More
(8)
Rating: 5 stars
11/28/2011
My Polish/Slavic mother-in-law taught me how to make these but her's was more of a cookie and used cream cheese butter and flour for the cookie. She used Solo canned prune fruit filling which is almost impossible to find. I'll use her recipe for the cookie but I'm excited to try your filling. Read More
(6)
Rating: 5 stars
02/03/2014
My Czech great-grandmother made prune kolaches so I grew up eating them and these taste the closest to hers. Thank you for this recipe! Read More
(5)
Rating: 3 stars
04/21/2019
I think this recipe calls for too much yeast. Most of my rolls looked like volcanoes. Either the oven temperature should be 375 or the baking time increased to 22-25 minutes. I didn t use the streusel topping for a cleaner presentation and I used Bosc pear filling instead of prune. It was fun to prepare. Read More