Introduction

Easy Apple Kolaches are soft, sweet rolls filled with a warm, spiced apple filling and topped with a buttery streusel. Perfect for breakfast or a cozy snack, these delightful pastries bring a touch of homemade comfort to any occasion.

A round, golden-brown bun with a slightly shiny, smooth surface sits centered on a white plate, topped with a crumbly light brown streusel-like topping in the middle. The bun's edges are soft and fluffy, showing a slight rise and light browning. In the background, there are more similar buns lined up on a baking tray, all uniformly golden and topped with the same crumbly topping. To the right, two green apples rest on the white marbled surface. A green cloth is draped casually beside the plate on the left side. The overall setting is warm and inviting, showing fresh-baked bread on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ oz yeast (or 2 packages)
¼ cup sugar
2 cups whole milk (warmed to 110–115°F)
5 cups all-purpose flour (may need up to an additional cup)
4 egg yolks (room temperature)
1 tsp salt
¼ cup unsalted butter (softened)
4 apples (Granny Smith or Braeburn, about 4 cups diced)
1 lemon (juiced)
1 cup brown sugar
¼ tsp water
2 tsp cinnamon
2 tbsp corn starch
⅓ cup all-purpose flour (for streusel)
⅛ tsp cinnamon (for streusel)
¼ cup sugar (for streusel)
3 tablespoons melted butter (for dough and streusel)

Instructions

Step 1: In a small bowl, dissolve the yeast, 1 tablespoon sugar, and warm milk. Let it rest for 10 minutes until foamy.
Step 2: In a large bowl, whisk together 2 cups flour, remaining sugar, and salt. Add the softened butter, egg yolks, and the yeast-milk mixture. Gradually add more flour until the dough is manageable and not too sticky.
Step 3: Turn the dough onto a floured surface and knead for 7 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, turn to coat, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
Step 4: Meanwhile, prepare the filling: In a 2-quart saucepan, combine diced apples, water, and lemon juice. Cook over medium-high heat for 8 minutes, stirring occasionally, until it begins to thicken. Remove from heat and cool. Add more cornstarch if needed to thicken.
Step 5: Prepare the streusel by cutting together flour, sugar, and cinnamon using a pastry cutter or fork. Drizzle melted butter over the mixture and fluff with a fork to form crumbly pieces.
Step 6: Punch down the risen dough. On a floured surface, tear off 1½ ounce pieces and shape into smooth balls with seams on the bottom. Place 12 balls on each greased baking sheet. Brush with melted butter and let rise again until doubled, about 60 minutes.
Step 7: Using your thumbs, create a depression in each roll large enough to hold 1 to 2 tablespoons of filling without pressing through. Brush with melted butter or egg wash from leftover whites. Fill each with apple filling and sprinkle streusel on top if desired.
Step 8: Bake at 350°F for about 20 minutes, until lightly browned. Rotate pans halfway through baking for even cooking.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweetness and firm texture.
Add a pinch of nutmeg or cloves to the apple filling for extra warmth.
For a richer glaze, brush the kolaches with melted butter immediately after baking.
Substitute whole milk with buttermilk for a slight tang and softer crumb.

Storage

Store apple kolaches in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a warm oven or microwave to restore softness before serving.

How to Serve

The image shows a close-up of round pastries with a golden-brown crust arranged on a baking tray, each pastry having a center filled with a crumbly, brown topping. One pastry is placed alone on a white plate, showing off its smooth, shiny surface and crumbly center. Next to the tray are bright green apples resting on a white marbled surface with a green cloth nearby, adding a fresh, natural touch. The overall colors are warm and inviting, highlighting the texture of the baked pastries and the crisp apples. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 25% less than the active dry yeast amount and mix it directly into the flour to save time.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Pressing it gently with a finger should leave a slight indentation that fills back slowly.