These sourdough raspberry and cream cheese kolaches are soft, pillowy pastries filled with tangy cream cheese and sweet raspberry jam—perfect for breakfast, brunch, or a special treat.
If you’ve never had a sourdough raspberry and cream cheese kolache, you’re in for such a treat. These are one of my favorite things to bake when I want something that feels fancy but is actually super doable. The dough is soft and fluffy with just a hint of tang from the sourdough, and the filling—sweet raspberry jam and creamy, slightly tangy cream cheese—it’s the perfect combo. It’s like a little pocket of happiness you can hold in your hand. This recipe is a go-to in our house and I can’t wait for you to try it.
Kolaches (pronounced kuh·laa·cheez) come from Czech heritage and have been around for generations. Czech immigrants brought them to the U.S., and they really caught on in Texas, where kolache bakeries are still a big deal. Traditionally, they were made for special occasions and filled with fruit preserves or sweetened cheese. Over the years, they’ve evolved, but that classic fruit-and-cheese version has stuck around for a reason—it’s simple, comforting, and just plain delicious.
So what is a kolache, exactly? It’s a soft, sweet, bread-like pastry with a little well in the middle for the filling. Think more along the lines of a fluffy roll than a flaky pastry. People often confuse them with Danish pastries, but they’re actually very different. A Danish is made with laminated dough—like croissant dough—so it’s buttery and crisp with layers. Kolaches, on the other hand, are tender, light, and more like a sweet bread roll. Totally different texture, but just as special.
If you’ve ever mixed up the two, you’re not alone—but once you taste a freshly baked sourdough kolache, you’ll get why they deserve their own spotlight. They’re perfect for sharing, easy to make ahead, and a really fun way to use your sourdough starter in something sweet. Keep scrolling for the full recipe—I promise it’s one you’ll come back to again and again.
Make your sweet, stiff levain
Yes, you can substitute active starter, but this sweet, stiff levain is going to give your bread such a light and airy texture and keep it tasting more sweet and less tangy.
To make your sweet stiff levain you’re going to take your active sourdough starter and mix it with granulated sugar, flour and water. And because this is a stiff levain, you’re going to notice it doesn’t stir very easily. So mix it as best as you can with your spoon or dough whisk and then dump it on the counter and knead it until it forms a cohesive ball. It’s going to look like a little ball of dough.
Place that sweet stiff levain into a clean jar or bowl, cover it and place it somewhere warm. It’s going to be active and ready for you to use in about 10-12 hours.
You’re levain is ready to use when it has doubled in size, has air bubbles scattered throughout and has a domed top.
NOTE: you can substitute active sourdough start, but just know that you'll probably need to add a little extra flour when your mixing. Then you'll need to watch your dough carefully because it can overproof easier.
Shaping your kolaches
Shaping these kolaches are pretty simple, but it does take a little time. But trust me, it’s worth the time. Start by splitting your dough into 6 to 8 even portions. If you divide into 6 they will be really big. When I’m making these for customers, I do 6 portions. When I’m making them for our family, I split the dough into 8 (sometimes 10) to make smaller kolaches that are easier for my kids to eat.
Start by rolling your dough into a ball – just like you would if you were making bagels, rolls or English muffins. Then you’ll want to gently press the ball and flatten it until it forms a large circle that’s about 1/2 inch thick.
Then you’ll cover your dough discs for their second proof – let them raise until they are almost doubled in size.
Once the second proof is complete, take a small piece of plastic wrap and place it on the bottom of a glass cup. Then gently use the cup to create a well in the center of each of your dough discs – this is where your filling will go.
Filling your kolaches
When it comes to filling your kolaches, I like to use a small cookie scoop (about 1 heaping tablespoon). Scoop the cream cheese mixture and place it in the center of the well you just made. Don’t spread it, just place it in the center and leave it.
Carefully spoon your cooled raspberry jam filling on top of the cream cheese mixture. Usually it takes 2 spoon fulls to cover the cream cheese.
Don’t want to make your own raspberry filling – your favorite store-bought jam will also work. And it doesn’t have to just be raspberry. The sky is the limit: strawberry, blueberry, blackberry, lemon … there are so many great flavor options you could choose from.
Sample Same-Day Baking Schedule
| Day 1: 8 p.m. | Mix up your sweet stiff levain. Cover and place in a warm spot overnight. |
| Day 2: 8 a.m. | Mix up your dough. Cover and let proof. |
| 8:30 a.m. | Make your raspberry filling and cream cheese mixture – place in fridge until ready to use. |
| 1 p.m. | Cut your dough into 8 even portions. Roll into a ball and then flatten slightly. You’re looking for a nice round disc shape. Cover and let proof until almost doubled – usually around 3-4 hours. |
| 4 to 5 p.m. | Place some plastic wrap on a glass cup. Gently press cup into the center of each dough disc to form a small well. Fill with cream cheese and top with raspberry filling |
| 5:30 p.m. | Bake your kolaches |
| 6:30 p.m. | Let cool slightly and then drizzle with icing. Enjoy! |
Sample Baking Schedule with Overnight Proof
| Day 1: 8 p.m. | Mix up your sweet stiff levain. Cover and place in a warm spot overnight. |
| Day 2: 8 a.m. | Mix up your dough. Cover and let proof. |
| 1 p.m. | Cut your dough into 8 even portions. Roll into a ball and then flatten slightly. You’re looking for a nice round disc shape. |
| 2 p.m. | Cover and let raise until puffed and half way to doubled in size (around 3-4hours depending on temperature). Place in fridge for the night. |
| 2 p.m. | Make your raspberry filling and cream cheese mixture – place in fridge until ready to use. |
| Day 3: 7 a.m. | Remove from fridge. Place some plastic wrap on a glass cup. Gently press cup into the center of each dough disc to form a small well. Fill with cream cheese and top with raspberry filling |
| 7:30 a.m. | Bake your kolaches |
| 8:30 a.m. | Let cool slightly and then drizzle with icing. Enjoy! |
Sourdough Raspberry Kolaches
Equipment
- Digital Kitchen Scale
- Mixer or large bowl
- Sheet pan with a lid
- Measuring cups & spoons
- Medium size sauce pan
- Cookie scoop, 1 tablespoon
Ingredients
Sweet Stiff Levain
- 15 grams active sourdough start
- 15 grams granulated sugar
- 60 grams all purpose flour
- 30 grams water
Dough
- All the sweet stiff levain about 120 grams
- 225 grams milk warm (whole milk or 2% milk is best)
- 60 grams granulated sugar
- 5 grams salt
- 1/2 stick unsalted butter melted (about 60 grams)
- 1 egg
- 475 grams bread flour
Cream Cheese Filling
- 8 ounce block cream cheese softened
- 50 grams sugar 1/4 cup
Raspberry Filling
- 200 grams raspberries
- 50 grams sugar 1/4 cup
- 1-2 teaspoons corn starch to thicken
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk) more as needed to thin to desired consistency
Instructions
- About 10-12 hours before you want to make your kolaches, mix your sweet stiff levain. Remember this is a stiff start, so it's going to have a similar texture to dough. Don't be afraid to dump it onto your counter and knead it for a minute to get everything nice and mixed. Cover and place somewhere warm.
- Combine levain, warm milk, melted butter, sugar, salt, egg and about 400 grams of flour into a stand mixer. Mix until just combined. Scrape down the sides and add remaining flour.
- Your dough will be slightly tacky, but should not be sticky. If your dough is too sticky, add an additional 25 grams of flour until it’s easier to manage. Be careful not to add too much flour, or your rolls will be dry.
- Cover and let proof. This usually takes about 4 hours, assuming your dough is 75-78 °F. If your dough is cooler, it will take longer. You’ll know the dough is finished proofing when it feels light and airy and has risen at least 50% – about 4 hours.
- Make your raspberry filling by combining raspberries, sugar and 1 teaspoon of corn starch in a small sauce pan. Cook over medium heat until raspberries break down and a jam forms. If the jam is too thin, create a slurry with corn starch and water, adding a little at a time until you reach your desired consistency. Transfer filling into a bowl, let cool and then place in the fridge.
- Make your cream cheese filling. In the bowl of a stand mixer (or use your hand mixer) add softened block of cream cheese and 1/4 cup sugar. Whip until sugar is incorporated and cream cheese is fluffy. Place in fridge until you’re ready to use.
- Once your dough is finished with its first proof, divide into 6 even portions. Roll each portion into a ball, then gently flatten into a round disc and place on a greased sheet pan. Cover and let raise until the discs have puffed up and are nearly doubled – usually 3-4 hours.
- Use a glass cup and some plastic wrap to create a “well” in the center of each of your dough discs. Place the plastic wrap on the bottom of your cup, place the cup in the center, and then press down. The plastic wrap keeps the glass from sticking to your dough. Repeat on each of your dough discs.
- Using a 1 tablespoon cookie scoop, place one heaping scoop of cream cheese mixture in the center of each of the “wells.” Then top cream cheese with a couple spoons of your cooled, raspberry filling.
- Bake at 350 °F for 20-25 minutes until kolaches are golden brown.
- Now it’s time to make your glaze. Simply mix 1 cup of powdered sugar with 1-2 tablespoons of milk until a thin glaze forms. You can add a small splash of vanilla for more flavor if you want, but it’s not necessary. Add milk slowly until you reach your desired glaze consistency.
- Let kolaches cool for at least 30 minutes before adding glaze. Once slightly cooled, drizzle glaze over the top and enjoy warm!
- Store any leftover in the fridge in an air-tight container. These are best fresh from the oven, but will stay good in the fridge for up to three days.
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