a tray of baked apricot cream cheese kolaches made with fresh milled flour
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How To Make Irresistible Apricot Kolaches: With Fresh Milled Flour

Making Apricot Kolaches With Fresh Milled Flour is such a rewarding experience, because there is something truly special about biting into a warm, pastry filled with sweet, fruity jam. And when that pastry is made with fresh-milled flour, it takes the experience to a whole new level. Fresh-milled flour is packed with nutrients and flavor, making it the perfect ingredient to elevate your baking game. So if you’re looking to take your apricot kolaches to the next level, look no further. I want show you how to make irresistible fresh-milled flour apricot kolaches that will leave your taste buds dancing with joy.

a tray of baked apricot cream cheese kolaches made with fresh milled flour
To get this beautiful shine, I brushed them with melted Apricot Jam right after they came out of the oven!

What Is A Kolache?

Kolaches are a delicious Czech pastry that is popular around the world. They are made with a yeasted dough and can be made sweet or savory! Today, I am filling these with a little cream cheese filling and some sweet apricot jam. These delicious pastries are quite popular in many areas around Texas. In fact, this is where we first came across them!

If you are interested in my recipe where I make savory Kolaches with Thanksgiving Day Leftovers, you can see that post HERE

South Central Texas is Where It Is At!

A little town in South Central Texas called Ellinger, Texas. There is a little bakery in a little gas station, and it is called Hruska’s. It may not seem like much, but this little place is pretty amazing! They make just about every flavor you could think of. Sweet and Savory, breakfast, lunch, and dessert all in one spot! If you are ever in or around this area, I highly recommend a stop! Also, you can checkout Hruska’s Website, HERE.

Also, I should mention the infamous Buc-ees, right? At one point in time, Buc-ees was only heard of in Texas, but lately they have been popping up in a lot of different areas! This is great, because now you can go and see the assortment of their Kolaches!

My Inspiration

Of course when my family had these, I immediately began thinking about how I could make these with fresh milled flour. And, the recipe experiments began to get the perfect, irresistible Kolache. Once the dough was perfected, I began playing with all sorts of flavors, and I will tell you every single one was delicious and gobbled up by my family. However, the Apricot has a special place in my heart! Apricot is a classic flavor that is often times difficult to find. But, once you find a great filling, that you love, the rest is history!

hand scooping wheat berries getting ready to put them in the flour grain mill to mill flour into a metal bowl
In this photo, I am using Spelt to mill into flour, but I love to use all different kinds!

What is Fresh-Milled Flour?

Fresh-milled flour is flour that is ground from whole grains, right before use. This flour is more nutritious and flavorful than store-bought flour because it retains all the nutrients and oils in the grain. When you use fresh-milled flour in your baking, you’ll notice a significant difference in the flavor and texture of your baked goods. Also, I am willing to bet you will notice an improvement in your health and regularity! *wink

two trays of fresh milled flour apricots being filled, then ready to rise
I have the cream cheese filling in first, then I put the apricot jam on top, and lastly, I finish them off with the streusel topping.

Can I Freeze Kolaches For Later?

Yes! The best way to do it would be make them completely, then let cool. And, resist the urge to eat them. (The hardest part!) Put them on a baking sheet, and put them in the freezer. Freeze the whole pastry for 1-2 hours, or until frozen. Then take them off the sheet, and place in a freezer safe bag or container. The Kolache Pastries will keep in the freezer for up to 6 months. To eat -let the kolaches thaw at room temperature about 1-2 hours before. If you want to eat them warm, you could just pop them in the microwave for 30 seconds. YUM!

Ingredients for Fresh-Milled Flour Apricot Kolaches:

For the Dough:

  • 3.5 cups fresh-milled flour (420g) ( I milled 2&1/4 cup of hard white wheat)
  • 3/4 cup milk
  • 1/3 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2&1/4 tsp instant yeast
  • 1 tsp salt
  • *optional additional egg for egg wash
  • *optional extra apricot preserves

The Cream Cheese Filling:

  • 8oz cream cheese (softened)
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp lemon juice
  • a pinch of salt
  • 1 egg yolk

For the Jam Filling:

  • 1 cup apricot jam/preserves

For The Streusel:

  • 1 TBSP melted butter
  • 2 TBSP sugar
  • 2 TBSP Fresh Milled Flour
  • a pinch of salt
a tray of apricot kolache pastries rising
Here they have risen, and now they are ready to bake!

Instructions For Making Apricot Kolaches With Fresh Milled Flour

  1. Firstly, heat up milk and butter until butter is melted, and then allow to cool to 90*F.
  2. Mill the flour.
  3. In your stand mixer bowl, add the milk/butter mixture, the sugar, salt, and about 3 cups of the flour, and then stir to combine.
  4. Once incorporated, add 2 eggs (one at a time), then add the rest of the flour a little at a time until a sticky dough forms.
  5. Cover and allow the dough to sit for about 10 minutes for the fresh milled flour to absorb the liquids.
  6. Then, add the yeast, and knead the dough until it becomes smooth, elastic, and pillowy. (It also should pass the window pane test.)
  7. Spray the dough with oil, and cover the dough, Let it rise in a warm place for 1-2 hours or until it doubles in size.
  8. While rising, prepare the cream cheese filling, streusel, and jam filling.
  9. After the first rise, take dough to a clean oiled work surface. I also like to lightly oil my hands here too.
  10. Divide dough into about 20 equal pieces.
  11. Shape each ball into a roll shape with some surface tension. (see video) Place them on a parchment paper lined baking sheet.
  12. Cover, and allow the balls to rise for about 30 minutes.

After The First Rise

  1. Using the bottom of an oiled 1/4 cup measuring cup, press down the center of each roll making a well in each one.
  2. *Optional Egg wash- you can egg wash all over the surface of each one.
  3. Fill the well with about 1-2 TBSP of the cream cheese filling, then 1 TBSP of the Apricot jam/preserves.
  4. Lastly sprinkle each Kolache with the Streusel Topping.
  5. Cover and allow these to rise for about 10 minutes while your oven is preheating.
  6. Preheat Oven to 375*F
  7. Bake the kolaches for 18-20 minutes or until golden brown.
  8. *Optional Apricot Jam- You can melt a little apricot jam, and brush it over the top of the dough after baking to give a super shiny finish!
  9. Let the kolaches cool on the baking sheet for a few minutes before serving.

Enjoy your Fresh-Milled Flour Apricot Kolaches!

I just melted some of this apricot preserves to brush over the top to make them shiny & beautiful!

Fresh-milled flour apricot kolaches are a delicious and nutritious twist on the traditional Czech pastry. By using fresh-milled flour, you’ll create a dough that is more flavorful and wholesome than traditional all-purpose flour. With this recipe, you can make irresistible apricot kolaches that are sure to impress your family and friends. So, give this recipe a try and enjoy the deliciousness of fresh-milled flour in your baking!

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a tray of baked apricot cream cheese kolaches made with fresh milled flour

Apricot Kolaches (With Fresh Milled Flour)

Making Apricot Kolaches With Fresh Milled Flour is such a rewarding experience, because there is something truly special about biting into a warm, pastry filled with sweet, fruity jam. And when that pastry is made with fresh-milled flour, it takes the experience to a whole new level. Fresh-milled flour is packed with nutrients and flavor, making it the perfect ingredient to elevate your baking game. So if you're looking to take your apricot kolaches to the next level, look no further. I want show you how to make irresistible fresh-milled flour apricot kolaches that will leave your taste buds dancing with joy.
5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
rise time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Appetizer, Breakfast, Dessert, Side Dish
Cuisine American, czech
Servings 20 kolaches

Ingredients
  

For The Dough

  • 3.5 cups fresh-milled flour 420g ( I milled 2&1/4 cup of hard white wheat)
  • 3/4 cup milk
  • 1/3 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 &1/4 tsp instant yeast
  • 1 tsp salt
  • *optional additional egg for egg wash
  • *optional extra apricot preserves

For The Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp lemon juice
  • a pinch of salt
  • 1 egg yolk

Apricot Jam Filling

  • 1 cup Apricot Jam or Preserves You could make your own or use other flavors as well!

Streusel Topping

  • 1 TBSP melted butter
  • 2 TBSP sugar
  • 2 TBSP Fresh Milled Flour
  • a pinch of salt

Instructions
 

  • Firstly, heat up milk and butter until butter is melted, and then allow to cool to 90*F.
  • Mill the flour.
  • In your stand mixer bowl, add the milk/butter mixture, the sugar, salt, and about 3 cups of the flour, and then stir to combine.
  • Once incorporated, add 2 eggs (one at a time), then add the rest of the flour a little at a time until a sticky dough forms.
  • Cover and allow the dough to sit for about 10 minutes for the fresh milled flour to absorb the liquids.
  • Then, add the yeast, and knead the dough until it becomes smooth, elastic, and pillowy. (It also should pass the window pane test.)
  • Spray the dough with oil, and cover the dough, Let it rise in a warm place for 1-2 hours or until it doubles in size.
  • While rising, prepare the cream cheese filling, streusel, and jam filling.
  • After the first rise, take dough to a clean oiled work surface. I also like to lightly oil my hands here too.
  • Divide dough into about 20 equal pieces.
  • Shape each ball into a roll shape with some surface tension. (see video) Place them on a parchment paper lined baking sheet.
  • Cover, and allow the balls to rise for about 30 minutes.
  • Using the bottom of an oiled 1/4 cup measuring cup, press down the center of each roll making a well in each one.
  • *Optional Egg wash- you can egg wash all over the surface of each one.
  • Fill the well with about 1-2 TBSP of the cream cheese filling, then 1 TBSP of the Apricot jam/preserves.
  • Lastly sprinkle each Kolache with the Streusel Topping.
  • Cover and allow these to rise for about 10 minutes while your oven is preheating.
  • Preheat Oven to 375*F
  • Bake the kolaches for 18-20 minutes or until golden brown.
  • *Optional Apricot Jam- You can melt a little apricot jam, and brush it over the top of the dough after baking to give a super shiny finish!
  • Let the kolaches cool on the baking sheet for a few minutes before serving.

Video

Notes

How To Store Long Term: The best way to do it would be make them completely, then let cool. And, resist the urge to eat them. (The hardest part!) Put them on a baking sheet, and put them in the freezer. Freeze the whole pastry for 1-2 hours, or until frozen. Then take them off the sheet, and place in a freezer safe bag or container. The Kolache Pastries will keep in the freezer for up to 6 months. To eat -let the kolaches thaw at room temperature about 1-2 hours before. If you want to eat them warm, you could just pop them in the microwave for 30 seconds. YUM!
Keyword apricot, cream cheese, kolaches

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10 Comments

  1. Hello, I’ve recently found your site and have so enjoyed watching and reading your recipes. I was wondering can you make this pastry dough , freezer it for traveling and make fresh after thawing out? Can’t take my mill with me. Thanks

    1. I would say the best way to do it would be make them completely, then let cool. And, resist the urge to eat them. (The hardest part) Put them on a baking sheet, and put them in the freezer. Freeze the whole pastry for 1-2 hours, or until frozen. Then take them off the sheet, and place in a freezer safe bag. Keep in the freezer until your trip. Then let thaw at room temperature about 1-2 hours before you want to eat them. If you want them warm, you could just pop them in the microwave for 30 seconds. YUM!

  2. I’m stalking your page a little and watching your videos like crazy! Such a wealth of information. I CANT WAIT TO MAKE THESE! My husband loves sweet bread like this with his coffee in the morning and it’s hard to find anything other than cinnamon rolls with fresh milled flour. He’ll be so excited for something like this!

    1. Hi there
      I love the savoury one you showed on the video. I would like to know if the dough of the Kolaches is a sweet dough? Thanks in advance 🤗

      1. It is very subtly sweet, but not as sweet as like a cinnamon roll. I use that same dough for the savory ones, and they are so good! My family asks for them often!

    1. You could knead it in the bread maker, but it may take 2 kneading cycles. Just check the stretchiness after the first kneading cycle. (every bread machine is different.) Hope that helps!

  3. 5 stars
    Disclosure: I halved this recipe, which may have messed up any of my results. Overall, this turned out nicely. The one thing, I had a really difficult time telling when my dough was sufficiently risen. Again, I did half the recipe, so that may have have something to do with it. In spite of that, these tasted good and had a nice texture. I will be making these again as a full recipe.

    1. I am glad you enjoyed these! I like to let them rise the first time for 1-2 hours, depending on how warm they are in the house, and humidity. I look for the dough to be about double in size. Then, for the second rise, I let them rise for about 35-50 minutes, until they look puffy. There is no exact answer, as the time differs for everyone. You can try the poke test after the second rise. If you gently poke the dough with a wet or oiled finger, if it springs right back quickly it still needs to rise. If the dough comes back slowly, it is ready to bake. (It is ok if the dough doesn’t come all the way back, you are looking for the spring back speed rather than how much it springs back.) I hope that makes sense! Happy Baking!

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