Kolachky Yeast Dough

Kolachky (or kolacky, or kolache, depending on which family’s spelling won) are the small Czech and Slovak filled pastries that show up on holiday cookie trays across the American Midwest. This is a yeast version, richer and more tender than the cream cheese variation, with the unusual twist of being rolled out on powdered sugar instead of flour.

The powdered-sugar surface is the move that defines this style. As the dough rolls and folds, it picks up just enough sugar to glaze the outside, and a final dusting after baking gives the classic snow-white finish. Using flour for rolling makes the pastries floury and dry instead.

The overnight chill is structural. Eight to ten hours in the fridge lets the yeast develop slow flavor and firms the shortening so the dough rolls without tearing. Skip the chill and the dough turns to soup at room temperature.

Classic fillings include prune butter, apricot jam, poppy seed paste, sweet farmer’s cheese, or cream cheese sweetened with sugar and lemon zest. Use any thick, sticky filling that won’t leak during baking.

Pro Tips

• Don’t overfill. A teaspoon is plenty. Anything more leaks out and burns on the pan.
• Pinch the seams firmly. Wet your fingers slightly if needed to make the dough stick.
• Cool completely before the second dusting of powdered sugar. Warm pastries melt the sugar and turn it sticky.

Variations

• Shape the dough into small horns rolled around a tube of filling instead of the folded-square style.
• Add a teaspoon of lemon zest to the dough for a brighter, more aromatic version.
• Brush with egg wash before baking for a glossier, deeper golden finish.