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Kolaches Made With Pudding Mix

by on January 11, 2014 · 5 comments

Today’s sweet treat is an heirloom recipe for homemade kolaches made with cook and serve pudding mix. Thanks to Wendy and her family for sharing!

Pudding Mix Kolaches

I am posting the recipe as it appears in Wendy’s family collection, but I’ve included my notes since a few things have changed in the past 50 years. One change is that as far as I know, pudding doesn’t come in a 4 oz box. To make up for the missing sweetness I used a 3 oz box of pudding and threw in an extra 2 tablespoons of sugar. Another work-around would be to buy a 5 oz box of pudding and weigh out 4 oz. Also, Wendy’s family recipe suggests cherry filling. I’m hooked on cream cheese, so I used my usual crumb topping and cheese mixture from the sour cream kolache recipe. And finally, I used bread flour. Enjoy the recipe!

Kalches or Pudding Mix Kolaches
Prep time
Cook time
Total time
“KALCHES” aka Kolaches -- an heirloom kolache recipe that calls for pudding.
Recipe type: Breakfast
Cuisine: American
Serves: 30
  • 1 4-oz package vanilla pudding or 1 3-oz box and 2 tablespoons of sugar
  • 1 1/2 cups milk
  • 1/2 cup butter, I used unsalted
  • 2 envelopes yeast
  • 1/2 cup warm water
  • 2 eggs
  • 2 tsp salt
  • 5 to 5 1/2 cups flour, I used bread flour
  1. Make cooked pudding according to package directions using 1 1/2 cups milk. Remove from heat. Stir in butter and cool to lukewarm, stirring occasionally.
  2. Dissolve yeast in warm water and stir into pudding. Beat in eggs and salt. Add enough flour to make moderately soft dough.
  3. Turn out onto floured surface and knead 5 to 10 minutes, then place in greased bowl, turn once to grease surface. Cover and let rise in warm place until double. Punch down.
  4. Form dough balls the size of a walnut and arrange on greased cookie sheet 1 ½ inches apart. Punch down center of dough ball and fill hollow with cherry pie filling. Let rise until almost double.
  5. Bake at 375 for 15 minutes.
I wasn't able to find a 4 oz box of boxed cook and serve pudding, so I used a 4 serving size box (3 oz) and added 2 tablespoons granulated sugar.

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Published on January 11, 2014

{ 5 comments… read them below or add one }

Carolyn January 11, 2014 at 3:32 pm

Just wondering – do we use an Instant pudding or a cooked pudding mix – recipe instructions indicate a cooked putting, but your notes indicate instant pudding. Not sure if it matters?

Anna January 11, 2014 at 4:03 pm

Hi Carolyn, it’s definitely cook and serve. I was associating boxed pudding with instant when I added that note, but the pudding is boxed cook and serve.

Darlene January 11, 2014 at 5:45 pm

I’ve never heard of Kolaches until your recent posts. They all look delicious and I imagine I’d love one with cream cheese filling (unless I could use a combination and top the cream cheese with cherry filling). Would anyone be able to tell me what they are similar to in taste and texture?

Anna January 12, 2014 at 7:54 am

Darlene, mine have a texture somewhere between a yeast raised glazed doughnut and a hamburger bun. They’re lighter than your typical cinnamon roll and the dough is sweeter. Does that help?

Darlene January 12, 2014 at 6:41 pm

Perfect. Sounds heavenly!

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