Recipe

Healthy Kolache Recipe

Soft whole-grain kolaches with a lightly sweetened, higher-protein filling option. Meal prep friendly, kid approved, and cozy in the best way.

By Matt Campbell

•

4.8

A baking sheet of golden-brown healthy kolaches made with whole wheat dough, some filled with blueberry jam and others with sweet cheese, cooling on a wooden counter

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Kolaches are one of those baked goods that feel like a warm hug and a tiny celebration at the same time. Traditionally, they are pillowy Czech pastries (koláče) filled with fruit or sweet cheese. The classic versions are amazing, but they can lean heavy on refined flour and sugar.

This is my healthy and wholesome kolache recipe for real life. Think: soft whole-grain dough, a touch of honey, a higher-protein filling option, and instructions that do not require a culinary degree or a spiritual retreat. You get that cozy bakery vibe, but with ingredients you can feel good about serving on a weekday morning.

Make a batch, freeze the extras, and you have breakfast that actually feels like you tried. Even if you are still in pajamas.

A close-up of a split kolache showing fluffy whole wheat dough and a creamy cottage cheese filling

Why It Works

Whole-grain friendly dough: A mix of white whole wheat flour and all-purpose keeps the texture soft, not dense.
Lightly sweetened: Honey and a little sugar give you that bakery flavor without the sugar rush.
Higher-protein filling option: Cottage cheese plus Greek yogurt bakes up creamy and satisfying.
Make-ahead built in: Use the overnight dough option, and baked kolaches freeze like champs.
Customizable: Fruit, cheese, or a little of both. Use what you already have.

Pairs Well With

Scrambled Eggs with Spinach
Simple, savory balance for a sweet breakfast.
Honey Vanilla Greek Yogurt Bowl
Extra protein and an easy side.
Fresh Berry Salad
Bright, juicy, and fast.
Cold Brew or Iced Coffee
Because kolaches love caffeine.

Storage Tips

How to Store

Room temperature

Fruit-filled only: Keep in an airtight container for up to 1 day for best quality.

Cheese-filled: Because the cheese filling is lower sugar and dairy-based, it is safest to refrigerate by default.

Refrigerator

Store in an airtight container for up to 4 days (for best quality). Reheat in the microwave for 10 to 20 seconds, or warm in a 300°F oven until soft.

Freezer (best option)

Freeze fully cooled kolaches on a sheet pan until firm, then transfer to a freezer bag. They keep for up to 2 months (best quality).

To reheat: Microwave from frozen for 30 to 45 seconds, or thaw overnight in the fridge and warm briefly.
Pro tip: Wrap individually in parchment before freezing so you can grab one at a time.

Common Questions

FAQ

Are kolaches Czech or Texan?

Kolaches come from Czech baking traditions (Czech koláče). Shapes and fillings vary by region, but the cozy idea is the same: soft dough with a sweet center. In Texas, Czech immigrants helped popularize them, and you will also see savory pastries sold as “kolaches” that are often klobasneks (a common anglicized spelling). This recipe focuses on the classic sweet kolache vibe.

Can I make these 100% whole wheat?

You can, but they will be a bit denser. For the softest texture, use white whole wheat flour for at least half. If you go all whole wheat, add an extra 1 to 2 tablespoons milk as needed to keep the dough supple.

Do I need a stand mixer?

Nope. You can mix with a spoon and knead by hand. It is a little messy, but in a satisfying way.

Can I use jam instead of cooking fruit?

Yes. Use a thick jam or preserves. If yours is runny, simmer 2 to 3 minutes to reduce so it stays put in the oven.

How do I keep the centers from popping up?

Make a wide enough well and re-press it right before filling. Chilling filled kolaches for 10 minutes before baking also helps them hold their shape.

Why honey and sugar in the dough?

The sugar helps with yeast activity and browning (hello, golden edges). If you want to reduce it, you can drop the granulated sugar to 1 tablespoon without breaking the recipe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Whisk
Baking sheet
Parchment paper
Kitchen towel or plastic wrap (for proofing)
Small bowl (for egg wash)
Small saucepan (for fruit filling)
Blender or food processor (optional, for extra-smooth cheese filling)
Optional: stand mixer with dough hook

The first time I made kolaches at home, I thought they would be fussy. Turns out, they are just bread with a confidence problem. Once you give the dough time to rise and you commit to making a proper little well in the center, the rest is easy.

This healthier version happened after I realized I wanted kolaches more often than “special occasion often.” I wanted something I could hand to a sleepy kid, or eat standing at the counter with coffee, and still feel like my morning was headed in a decent direction. These are that. Soft, lightly sweet, and filled with something creamy or fruity that makes you pause mid-bite and go, okay wow.

Healthy Kolache Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 2 hours 10 minutes

Servings 12 kolaches

Ingredients

Dough

3/4 cup warm milk (about 105°F to 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons honey
2 tablespoons granulated sugar (see note)
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon kosher salt
1 1/2 cups white whole wheat flour (about 180g)
1 1/4 cups all-purpose flour, plus more as needed (about 150g)

Note: Sugar helps yeast activity and browning. You can reduce the granulated sugar to 1 tablespoon if you prefer.

Choose a Filling

Important: Each filling recipe below makes enough for 12 kolaches. Choose one. If you want a mixed batch (like the photos), make half of each filling.

Cheese Filling (higher-protein)

1 cup low-fat cottage cheese
2 tablespoons Greek yogurt (plain)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional but great)
1 tablespoon cornstarch or arrowroot starch

Blueberry Filling

1 1/2 cups blueberries (fresh or frozen)
2 to 3 tablespoons honey or maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

To Finish

1 egg, beaten with 1 tablespoon water (egg wash)
Optional: 1 tablespoon coarse sugar or sliced almonds for topping
Optional: simple glaze (see notes)

Instructions

Wake up the yeast. In a large bowl, whisk warm milk, yeast, honey, and sugar. Let sit 5 to 8 minutes until foamy.
Mix the dough. Whisk in the egg, melted butter, and salt. Add the white whole wheat flour and stir until combined. Add the all-purpose flour and mix until a shaggy dough forms.
Knead. Knead by hand 6 to 8 minutes (or 4 to 5 minutes in a stand mixer) until smooth and elastic. The dough should be soft and slightly tacky, not sticky. Add 1 tablespoon flour at a time only if needed.
First rise. Place dough in a lightly oiled bowl, cover, and let rise 60 to 75 minutes until doubled.
Make the filling you chose.
- Cheese filling: Blend cottage cheese until smooth (a quick blitz makes it bakery-creamy). Stir in yogurt, honey, vanilla, lemon zest, and cornstarch.
- Blueberry filling: Simmer blueberries, honey, and lemon juice in a small pot 5 to 7 minutes until juicy. Stir in cornstarch slurry and cook 30 to 60 seconds until thick. Cool.
Shape. Line a baking sheet with parchment. Punch down dough and divide into 12 pieces. Roll into smooth balls and place on the sheet, spaced apart.
Second rise. Cover and let rise 20 to 30 minutes until puffy. Meanwhile, preheat oven to 375°F and position a rack in the middle.
Make the wells. Using the bottom of a glass or your fingers, press a wide well into the center of each ball, leaving a 1/2-inch rim of dough around the edge. Re-press if the dough springs back.
Fill. Spoon about 1 to 1 1/2 tablespoons filling into each well. Do not overfill, it will bubble over.
Egg wash. Brush the exposed dough edges with egg wash. Add coarse sugar or almonds if using.
Bake. Bake 13 to 16 minutes, rotating the pan halfway, until the edges are golden, the dough is cooked through, and the filling looks bubbly and thick.
Cool and enjoy. Cool 10 minutes before eating so the filling sets. Serve warm, ideally with coffee and zero pressure to be perfect.

Optional glaze: Whisk 1/2 cup powdered sugar with 1 to 2 teaspoons milk or lemon juice, then drizzle lightly over cooled kolaches.

Overnight option

If you want fresh-baked vibes in the morning: after the first rise, punch down the dough, cover tightly, and refrigerate overnight (8 to 18 hours). In the morning, let it sit at room temperature 30 to 60 minutes, then shape, rise, fill, and bake as written.

Freshly baked healthy kolaches on parchment paper with a pastry brush and a small bowl of egg wash on the counter

Nutrition information is estimated.

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