Czech Kolache Recipe - Small Batch with Quark Filling

Soft, buttery dough. Sweet vanilla quark filling. This small batch Czech kolache recipe brings the comforting taste of Central Europe to your table — without making a full tray.

If you’re looking for an authentic yet approachable Czech kolache recipe, this version is just right. With a simple, yeasted dough and rich sweet cheese center, these pastries are perfect for cozy weekends or whenever you want a touch of tradition — even if you’re baking for two.

Dough Ingredients (6–8 kolache)

Ingredient	Metric (EU)	US (Imperial)
All-purpose flour	250 g	2 cups
Lukewarm milk	125 ml	½ cup
Melted unsalted butter	50 g	3½ tablespoons
Granulated sugar	40 g	3 tablespoons
Yeast	15 g of fresh or 3 g of dry yeast	½ oz of fresh or 1½ teaspoons of dry yeast
Egg yolk	1	1
Salt	2.5 g	½ teaspoon
Lemon zest	from ½ lemon	from ½ lemon

Quark Filling

Ingredient	Metric (EU)	US (Imperial)
Full-fat quark	125 g	½ cup
Granulated sugar	30 g	2½ tablespoons
Egg yolk	1	1
Vanilla extract	few drops	a dash

You can substitute quark with well-drained cottage cheese or ricotta if needed.

How to Make the Dough (Fresh vs Dry Yeast)

Crumble yeast into the lukewarm milk, add 1 tsp sugar, and let sit 10–15 minutes until frothy.
In a large bowl, combine flour, sugar, salt, and lemon zest.
Add the egg yolk, melted butter, and the yeast mixture.
Knead until smooth and elastic (about 8–10 minutes).
Cover and let rise for 45–60 minutes, until doubled in size.

Note: Milk should be lukewarm, around 38–40 °C / 100–105 °F. Too hot = dead yeast.

Filling, Shaping & Baking

Once the dough has doubled, divide it into approximately 16 pieces (up to you really which size you prefer). Roll into balls and flatten them slightly on a lined baking tray.
Spoon about 1 tbsp of quark filling into each.
Let them rest again for 15–20 minutes.
Optional: brush the edges with egg yolk + milk for golden color.
Bake at 170–180 °C (340–355 °F) for 20–25 minutes, until golden brown.

Serving This Czech Kolache Recipe

Dust with powdered sugar and enjoy warm.
Great with coffee, tea, or as a breakfast treat.
Store in an airtight container for up to 2 days.
Reheat briefly in the oven or microwave before serving or don’t (I do not).

What Are Kolache?

Kolache (singular koláč) are soft, sweet yeast pastries popular in Czech and Slovak baking. Traditionally filled with sweet cheese, plum jam, poppy seed paste, or fresh fruit, they’re part of everyday life and special occasions alike.

This Czech kolache recipe features a smaller batch and simple quark filling — no raisins, no fuss. Just buttery dough and creamy center.