Apricot kolache rolls bring a delightful twist to a classic Czech pastry loved across generations. These soft, sweet rolls filled with tangy apricot jam offer the perfect balance of flavors that make every bite irresistible. Whether you’re looking for a comforting breakfast treat or a charming dessert, this recipe delivers.
We love how easy it is to make these kolache rolls from scratch, using simple ingredients that come together quickly. The aroma of freshly baked dough combined with the bright apricot filling fills the kitchen with warmth and nostalgia. Let’s dive into this apricot kolache roll recipe and create a delicious homemade treat that’s sure to impress family and friends.
Ingredients
To create our Apricot Kolache Rolls, we gather a selection of fresh and pantry staples that blend seamlessly to produce soft, flavorful pastries. Below you’ll find everything we need to craft both the tender dough and the luscious filling, plus an optional glaze to finish with a glossy touch.
Dough Ingredients
We start with the foundation of our kolaches—the dough. Each ingredient contributes to the soft, airy texture and subtle sweetness that defines this traditional pastry.
| Ingredient | Amount | Preparation/Notes |
|---|---|---|
| All-purpose flour | 4 cups | Sifted for lightness |
| Granulated sugar | 1/4 cup | |
| Active dry yeast | 2 1/4 teaspoons | About one packet; proofed |
| Whole milk | 1 cup | Warm (110°F) for yeast activation |
| Unsalted butter | 1/4 cup | Melted |
| Large eggs | 2 | At room temperature |
| Salt | 1/2 teaspoon |
Apricot Filling Ingredients
The star of our kolache rolls is the tangy and sweet apricot filling. Using natural apricot preserves or jam delivers vibrant, inviting flavor in every bite.
- 1 cup apricot preserves or jam (preferably with fruit chunks for texture)
- 1 tablespoon lemon juice (to brighten the filling)
- 1 teaspoon vanilla extract (optional for warm complexity)
Optional Glaze Ingredients
To finish our apricot kolaches with a shiny, sweet glaze, we use a simple mixture that enhances both appearance and flavor.
- 1 cup powdered sugar, sifted
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Tip: The glaze should be thick enough to coat the back of a spoon but fluid enough to drizzle smoothly over the warm rolls. Adjust the milk quantity as needed.
Equipment Needed
To ensure our Apricot Kolache Roll Recipe turns out flawlessly, gathering the right equipment is essential. Here is a detailed list of the tools we will need to create perfect rolls with ease:
- Stand mixer with dough hook attachment: Ideal for kneading the dough thoroughly and efficiently. While it is possible to knead by hand, the stand mixer saves time and ensures consistent texture.
- Mixing bowls: Multiple sizes for combining ingredients separately—one for the dough and another for the apricot filling.
- Measuring cups and spoons: Accurate measurement helps us maintain the correct balance in our dough and filling.
- Rolling pin: To roll out the dough evenly before spreading the apricot filling.
- Baking sheet or jelly roll pan: Provides enough space for our rolls to expand while baking evenly.
- Parchment paper or silicone baking mat: Prevents sticking and promotes even browning.
- Small saucepan: For warming milk, melting butter, or preparing the optional glaze.
- Pastry brush: Key for applying melted butter or egg wash to the rolls before baking, yielding a golden crust.
- Spatula or spoon: For mixing apricot filling ingredients smoothly.
- Cooling rack: Allows the baked kolaches to cool evenly, preventing sogginess.
- Sharp knife or dough cutter: To slice the rolled dough into even pieces before baking.
| Equipment | Purpose | Notes |
|---|---|---|
| Stand mixer with dough hook | Kneading and mixing dough | Optional but recommended for ease |
| Mixing bowls | Mixing dough and filling | Use multiple sizes |
| Measuring cups and spoons | Measuring precise ingredient amounts | Essential for baking accuracy |
| Rolling pin | Rolling out dough | Ensure even thickness |
| Baking sheet or jelly roll pan | Baking the rolls | Use parchment or silicone mat |
| Parchment paper or silicone mat | Prevents sticking | Ensures easy cleanup |
| Small saucepan | Warming and melting | For milk, butter, and glaze |
| Pastry brush | Applying egg wash or butter | Creates a golden crust |
| Spatula or spoon | Mixing filling | For smooth apricot spread |
| Cooling rack | Cooling baked rolls | Prevents moisture buildup |
| Sharp knife or dough cutter | Slicing rolled dough | Even portions for uniform baking |
Preparation
Let’s carefully prepare each component for our Apricot Kolache Roll to achieve that perfect balance of soft dough and tangy filling.
Preparing the Dough
- Activate the yeast: In a small bowl, combine 1 cup of warm whole milk (between 100°F and 110°F) with 2 1/4 teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In the bowl of our stand mixer fitted with the dough hook, add 3 1/2 cups of all-purpose flour and 1 teaspoon of salt. Mix briefly to combine.
- Add wet ingredients: Pour in the yeast mixture along with 2 large eggs (room temperature) and 1/3 cup of melted unsalted butter.
- Knead the dough: Turn the mixer on low speed and knead the dough for about 8-10 minutes. The dough should become smooth, elastic, and slightly sticky but manageable.
- First rise: Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1 1/2 hours until it doubles in size.
Preparing the Apricot Filling
- Combine ingredients: In a medium mixing bowl, stir together 1 cup of apricot preserves or jam, 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of vanilla extract (optional for extra depth of flavor).
- Mix thoroughly: Use a spatula to blend the ingredients until smooth and evenly combined. This mixture will provide the perfect tangy and sweet balance once baked within the kolache rolls.
- Set aside: Cover the filling to keep it fresh and ready for spreading once the dough is rolled out.
| Ingredient | Measurement | Notes |
|---|---|---|
| Warm whole milk | 1 cup | 100°F to 110°F for yeast activation |
| Active dry yeast | 2 1/4 teaspoons | One packet |
| Granulated sugar | 1 tablespoon + 1 teaspoon | 1 tbsp for yeast activation, 1 tsp for dough |
| All-purpose flour | 3 1/2 cups | Sifted |
| Salt | 1 teaspoon | Enhances flavor |
| Large eggs | 2 | Room temperature |
| Unsalted butter | 1/3 cup | Melted, slightly cooled |
| Apricot preserves | 1 cup | Use quality jam |
| Lemon juice | 1 tablespoon | Freshly squeezed recommended |
| Vanilla extract | 1/2 teaspoon (optional) | Adds flavor depth |
By thoroughly preparing our dough and filling with these steps, we ensure our Apricot Kolache Rolls will come out soft, flavorful, and irresistibly delightful.
Directions
Follow these precise steps to create our irresistible Apricot Kolache Rolls. Each stage builds the perfect balance of soft dough and flavorful filling, ensuring delightful results every time.
Making the Dough
- In a small bowl, activate the yeast by combining 2 1/4 teaspoons active dry yeast with 1/4 cup warm whole milk (110°F). Add 1 tablespoon granulated sugar to feed the yeast. Stir gently and let sit for 5-10 minutes until foamy.
- In the mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 teaspoon salt.
- Add the yeast mixture, remaining 3/4 cup warm whole milk, 2 large eggs, and 1/4 cup melted unsalted butter to the bowl.
- Use a stand mixer fitted with a dough hook to knead the dough on medium speed for 8-10 minutes until smooth, elastic, and slightly sticky.
- Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
Rolling Out the Dough
- Once risen, punch down the dough gently to release air.
- Lightly flour a clean surface and your rolling pin.
- Roll the dough into a large rectangle, approximately 12 x 18 inches with about 1/4-inch thickness. This size offers easy shaping and even filling distribution.
Adding the Apricot Filling
- Prepare the apricot filling by mixing:
- 1 cup apricot preserves or jam
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Spread the filling evenly over the rolled dough leaving a 1-inch border on all sides to prevent spillage during rolling.
- Use a spatula or the back of a spoon for smooth, even coverage.
Rolling and Shaping the Kolache
- Starting from the longer side, roll the dough tightly but gently into a log shape.
- Pinch the seam to seal the edge and prevent it from opening during baking.
- Use a sharp knife or dental floss to cut the log into 12 equal slices, each about 1 1/2 inches thick.
- Place the slices cut-side up on a greased or parchment-lined jelly roll pan spaced 2 inches apart to allow room for expansion.
Proofing the Dough
Cover the pan loosely with a clean kitchen towel or plastic wrap. Let the kolache slices proof at room temperature for 45 minutes to 1 hour until they noticeably puff and almost double in size.
Baking Instructions
- Preheat the oven to 350°F (175°C).
- Bake the kolache rolls in the center rack for 20-25 minutes or until they are golden brown on top and the filling is bubbly.
- Remove from the oven and allow the rolls to cool slightly on a wire rack.
| Step | Time | Temperature | Key Tips |
|---|---|---|---|
| Yeast Activation | 5-10 minutes | 110°F warm milk | Milk must be warm, not hot |
| First Rise | 1 to 1 1/2 hours | Room temperature | Dough should double in size |
| Proofing | 45-60 minutes | Room temperature | Rolls puff before baking |
| Baking | 20-25 minutes | 350°F | Bake until golden brown |
Optional Finishing Touches
To elevate our Apricot Kolache Roll experience, a few optional finishing touches can enhance both appearance and flavor. These simple additions add visual appeal and a burst of sweetness, perfect for presenting or enjoying with guests.
Adding the Glaze
A delicate glaze creates a glossy finish and adds a subtle sweetness that complements the tart apricot filling. To prepare the glaze:
- Combine 1 cup powdered sugar, 2 tablespoons milk or heavy cream, and 1/2 teaspoon vanilla extract in a small bowl.
- Whisk until smooth and pourable.
- Drizzle evenly over the cooled kolache rolls.
- Allow the glaze to set for 10 minutes before serving for a beautiful sheen that enhances every bite.
This quick glaze not only boosts flavor but also helps lock in moisture, keeping the rolls soft longer.
Serving Suggestions
Our Apricot Kolache Roll shines as a versatile treat. Consider these serving ideas to delight all palates:
| Occasion | Serving Idea | Beverage Pairing |
|---|---|---|
| Breakfast or Brunch | Serve warm with a smear of butter | Freshly brewed coffee or tea |
| Dessert | Accompany with a dollop of whipped cream | Sweet Riesling or Moscato |
| Snack | Enjoy plain for a quick, satisfying bite | Milk or sparkling water |
By customizing the glaze and pairing these rolls thoughtfully, we create a memorable food experience that celebrates the rich tradition and irresistible flavor of Apricot Kolache Rolls.
Make-Ahead and Storage Tips
To enjoy Apricot Kolache Rolls anytime, we recommend these practical make-ahead and storage strategies to preserve freshness and flavor while saving time.
Make-Ahead Tips
- Prepare the dough and filling a day in advance. After shaping the rolls, place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate overnight. This slow proofing enhances the dough’s flavor complexity.
- Before baking, allow refrigerated rolls to rest at room temperature for 30 to 45 minutes. This step revives the yeast activity and ensures even rising.
- Alternatively, bake the rolls fully, cool completely, then freeze them in an airtight container or freezer bag for up to 2 months.
Storage Guidelines
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Store in an airtight container or wrap tightly in foil |
| Refrigeration | Up to 1 week | Wrap rolls individually or store in sealed container |
| Freezing | Up to 2 months | Cool completely; freeze in airtight container or freezer bags |
Reheating Instructions
- Frozen rolls: Thaw overnight in the refrigerator. Warm in a 325°F oven for 10 to 15 minutes until soft and fragrant.
- Refrigerated rolls: Warm gently in the microwave for 15 to 20 seconds or in a 300°F oven for 5 to 7 minutes.
Pro Tip:
“For best texture, avoid microwaving for too long or at too high heat to prevent dryness.”
Quick Refresh Option
To revive leftover rolls without reheating, spread a small amount of butter or apricot preserves on top. The moisture will soften the dough and enhance the flavor profile.
By applying these make-ahead and storage tips we can extend the enjoyment of our freshly baked Apricot Kolache Rolls while maintaining their signature soft texture and rich, fruity filling.
Conclusion
Apricot kolache rolls bring a perfect blend of soft dough and tangy fruit that brightens any table. With straightforward ingredients and clear steps, making these pastries at home becomes an enjoyable experience for us all.
Whether served fresh or saved for later, these rolls offer a comforting taste that’s hard to beat. They’re versatile enough for breakfast, dessert, or a simple snack whenever the craving hits.
We encourage you to try this recipe and make it your own, adding those little touches that turn baking into a cherished tradition. Enjoy every bite of these delightful apricot kolache rolls!
Frequently Asked Questions
What are apricot kolache rolls?
Apricot kolache rolls are a soft, sweet Czech pastry filled with tangy apricot jam. They’re enjoyed as a breakfast treat or dessert and offer a delightful balance of flavors in a warm, nostalgic roll.
What ingredients do I need to make apricot kolache?
You’ll need all-purpose flour, sugar, active dry yeast, warm whole milk, unsalted butter, eggs, salt, apricot preserves or jam, lemon juice, and optionally vanilla extract and powdered sugar for glaze.
How long does it take to prepare apricot kolache rolls?
Preparation including dough rising typically takes about 2 to 3 hours. The active hands-on time is roughly 30 to 40 minutes, plus baking time of 15 to 20 minutes.
Can I make apricot kolache rolls ahead of time?
Yes, you can prepare the dough and filling a day ahead. Store dough covered in the fridge and use within 24 hours. Finished rolls can also be frozen and reheated later.
What equipment do I need to bake apricot kolache rolls?
Essential tools include a stand mixer with a dough hook, mixing bowls, measuring cups and spoons, a rolling pin, and a baking sheet or jelly roll pan.
How do I store leftover kolache rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze the rolls and thaw before reheating.
What’s the best way to reheat apricot kolache rolls?
Reheat in a 350°F oven for 5 to 10 minutes until warm. Avoid microwaving as it may make the rolls soggy or tough.
Can I add a glaze to apricot kolache rolls?
Yes, a simple glaze made from powdered sugar, milk or cream, and vanilla extract enhances appearance and flavor—drizzle once the rolls have cooled.
Are apricot kolache rolls suitable for breakfast?
Absolutely! These rolls are perfect for breakfast, especially served warm with butter, but can also be enjoyed as a snack or dessert.
Can I substitute apricot jam with other fillings?
Yes, you can use other fruit preserves like raspberry, cherry, or prune to make different variations of kolache rolls with similar delicious results.