People ask me all the time if I ever have any kitchen failures. Let’s just LOL at that one. As with anything, particularly a craft that is heavily dependent on time, temperature, ingredients, skill, measurements, and, oh yeah, SCIENCE, baking is one of those things that just comes with a mixed bag of results. Some recipes are a win, an instant classic, while others require a million tries. Anytime I step into the kitchen, I’m expecting (read: hoping and praying for) great results, but there’s absolutely zero guarantees. Baking mishaps are a real thing.
I set out to make these cranberry kolaches after seeing seeing them freckled about the internet over the past few months. For some time, it seemed as if these European-born pastries were on their way to stardom, and I was bound and determined to wrangle a recipe I could be proud to share on this website. It couldn’t be that hard, right? After all, I’ve made babka! Brioche! The 17-try swirl bread! Cranberry kolaches were bound to be a walk in the park, right?
Wrong. After months of cranking out pies and cakes and cookies, my yeasted dough know-how was rusty. I had to revisit this recipe a number of times before I felt like I could make them without the slightest bit of anxiety or kitchen fury, but finally, I landed on something that is really quite delicious. These cranberry kolaches are sweet and tender goodies for the morning hour, and because I logged the man hours on the backend, you get to try these pastries with confidence! Let’s talk about how to make them.
Making the Kolaches
The dough for these cranberry kolaches is adapted from my favorite cinnamon bread. Sweet and rich from the addition of sugar, butter, and egg, the dough comes together with milk, activated yeast, and loads of flour. After some time spent rising, small rounds of dough are pinched down and filled with your choice of fillings. First, a fresh cranberry option, tart and only barely sweet, comes together on the stovetop with cinnamon and barely-burst berries. Second, a cream cheese and egg-based filling that is subtle in flavor but seriously delish. I personally prefer a combination of the two, but you can bake and fill with whichever you prefer. Finally, to finish off the cranberry kolaches, we sprinkle on a simple crumb made from flour and granulated sugar. The mixture bakes on the pastries for an extra hint of sweet and a bit of texture. They’re divine!
As with any of the refined baked good I opt to make, these cranberry kolaches are made with Kerrygold butter. The dough’s intense richness is 100% thanks to the helping of butter found throughout it, and I am incredibly pleased by how much buttery flavor comes through in the finished product. Kerrygold is aways a favorite choice of mine and this recipe is no exception. I hope you’ll give it a try and pick some up for this recipe next time you visit the store!
If you give these cranberry kolaches a try let me know what you think! Many thanks to Kerrygold for sponsoring this post and many thanks to you all for supporting brands that make Wood and Spoon possible. Happy baking!
If you like this cranberry kolaches you should try:Print
These cranberry and cream cheese kolaches are a sweet yeast dough pastry filled with cranberry jam or cream cheese and sprinkled with a crumb topping.
- Prep Time: 45
- Cook Time: 25
- Total Time: 240
- Yield: 24
- Category: Pastry
For the dough:
- 3/4 cup warm milk (not hot or cold)
- 1/2 cup plus 2 teaspoons sugar
- 3 teaspoons active dry yeast
- 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
- 2 eggs
- 1 egg yolk, white reserved
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
For the cranberry filling (will fill approximately 12 kolaches):
- 1–1/2 cups cranberries
- ¼ teaspoon cinnamon
- ¼ cup sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
For the cream cheese filling (Will fill approximately 16 kolaches):
- 4 ounces cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- ½ of a lightly beaten egg, the other half reserved.
- ½ teaspoon vanilla extract
- Pinch of salt
For the streusel:
- ½ cup sugar
- ¼ cup flour
- Pinch of salt
- 2 tablespoons melted butter
To prepare the dough:
- In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
- Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.
To prepare the cranberry filling:
- All of the ingredients in a small saucepan and place over medium low heat. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes. Set aside to cool completely.
To prepare the cream cheese filling:
- Use an electric mixer to combine all of the ingredients. Set aside until ready to use.
To prepare the streusel:
- Combine the sugar, flour, and salt. Stir in the melted butter until combined and sandy in texture. Set aside until ready to use.
To prepare the kolaches:
- Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick. Use a 2” cutter to trim out rounds of dough. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry. Sprinkle the undented edges of the pastries with the streusel generously. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed. Remove from oven to cool slightly prior to consuming.
- The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.
14 thoughts on “Cranberry Kolaches”
My grandmother, who was of German descent used to make these , but she used apricot preserves and topped with powdered sugar. They were my favorite cookies ever! I can’t wait to try your recipe!
Hooray! I’m thrilled to hear this!
Thank you for this recipe! My husband has always told me how much he loves kolaches, and I’d never had one, somehow. We made the dough yesterday and followed the steps through cutting them out, wrapped them on the pans and left them in the fridge until this morning. Much like overnight cinnamon rolls, we let them come to temp while opening presents and then filled and baked them. (They turned out beautifully!) My 3 and 4 year old girls were over the moon, and I think this may become a Christmas morning tradition. A few were filled with lemon curd and the cream cheese mix, and some only sprinkled with cinnamon and sugar for the little ones, but the cranberry was my favorite. Beautiful recipe! Thank you!!
I’m BEYOND THRILLED to hear about this!!! Please tell us more about the lemon curd you used! Was it store-bought? Homemade? I’d love to let readers know about other potential fillings.
Can the dough be made the night before and finished the next morning? thanks!
And why, pray tell, did I not find any of these perfect pastries in your freezer last weekend?
I suppose they were all eaten before I arrived. Ha! Can’t say I blame you. They look scrumptious!
Ha! The kids ate them too fast!
These look amazing, Kate! Thanks for your honesty with baking successes and failures. It helps to know the truth behind every perfect photograph!
As for your dream of becoming an author, go for it. You never know unless you try! I’m a fan!
Thank you Carrie!
I can’t wait to try making these! Would these have to be stored in the refrigerator?
Oh my, how I wish I could reach in and have a few of these, I am very fond of cranberries. Thanks for sharing how much work goes into mastering your craft, I know I do not have your stamina and commitement. In fact, my oven has been out of comission for a while, though I do have a rather large toaster oven. Since I would over indulge, I am content to wistfully admire your output…they look marvelous!
Oh man, get that oven working again!!