Gluten Free Kolache Recipe
These soft, light pastries filled with sweetened cream cheese and jam are just dreamy. Of Czech origin, Texans have put their own spin on these, opening entire bakeries in their honor. This gluten-free recipe brings them home for everyone with dietary restrictions who still craves these delicious pastries.
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Servings: 12
Calories: 267kcal
Equipment
Ingredients
Dough
- ¼ cup milk or non-dairy alternative
- 2 Tablespoons yogurt (like SoDelicious coconut yogurt)
- 2 ¼ (314) cups (grams) + 1 Tablespoon gfJules All-Purpose Gluten Free Flour
- ½ teaspoon salt
- ¼ cup milk powder, dairy or non-dairy like coconut
- ¼ cup + 2 Tablespoons granulated sugar
- 1 Tablespoon quick rise yeast (like Red Star)
- 3 large eggs, room temperature or vegan egg substitute
- 1 teaspoon pure vanilla extract
- 8 Tablespoons butter or non-dairy alternative, very soft but not completely melted (like Miyoko’s plant milk butter)
Filling
- 4 ounces dairy-free cream cheese, soft (like Violife)
- 2 Tablespoons powdered sugar
- 1 (8) Tablespoon (grams) gfJules All-Purpose Gluten Free Flour
- 1 teaspoon pure vanilla extract
- 3 Tablespoons strawberry jam
Toppings
- 1 egg wash (1 mixed egg + 1 tablespoon water)
- Poppyseeds optional
Instructions
- In a small saucepan, heat the milk and yogurt until it reaches 95-110°F.
- While the milk and yogurt are warming, place the gfJules Flour, salt, milk powder, sugar, and yeast in the bowl of a stand mixer. Mix on low with a paddle attachment to combine.
- Add the warm milk/yogurt mixture, eggs, and vanilla. Turn the mixer on low and add the very soft butter. Mix the batter on low for 1-2 minutes. Scrape down the sides of the bowl and continue to mix the dough on medium-low for 2-3 more minutes.
- Once the dough has been mixed, scrape down the sides of the bowl and form the dough into a rough ball in the middle of the bowl.
- Lightly oil an 8x8” glass baking pan with coconut oil or line it with parchment paper.
- Divide the dough into 12 pieces and roll each piece into a smooth bowl. Lightly flour your hands if necessary. Place each dough ball in the pie plate evenly spaced apart. I was able to fit 9 in the 8x8” pan and the other 3 I placed on a baking sheet lined with parchment paper. Press a 1” wide/deep dimple into the center of each ball. Cover and let the rolls rise in a warm location for 30-40 minutes. The rolls should look puffy.
- Preheat the oven to 375°F.
Prepare the Filling
- In a small mixing bowl, beat the cream cheese, powdered sugar, gfJules Flour, and vanilla extract until it is smooth. Transfer the mixture to a piping bag.
- If necessary, re-dimple each roll. Pipe the cream cheese filling into each dimple. Top the cream cheese with about 1 tsp. of jam.
- Brush the exposed dough with the egg wash and sprinkle the rolls with poppyseeds.
- Bake for 30-40 minutes. The center of the dough (not the filling) should reach 195°F. If the rolls are browning too quickly, cover them with aluminum foil until they are done baking.
- Allow the kolaches to cool in the pan for at least 10 minutes before serving.
Nutrition Facts
Gluten Free Kolache Recipe
Serving Size
1
Amount per Serving
Calories
267
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
78
mg
26
%
Sodium
252
mg
11
%
Potassium
157
mg
4
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
351
IU
7
%
Vitamin C
1
mg
1
%
Calcium
61
mg
6
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.