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Regular jam cannot be used for kolache as it soaks into the dough and boils over during baking.

In Europe, Czechs used a form of the Teutonic quark for the cheese topping and, in 19th century America, substituted drained clabber; more recently, cream cheese and/or farmer cheese emerged as the principal cheese.

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Then, around the 15 century with the arrival in Eastern Europe of yeast breads enriched with butter, eggs, and sugar (the first light cakes in the region), the name kolo was applied to round sweetened yeast loaves enjoyed for celebrations from the Balkans to the Baltic Sea, including the Polish kolacz (pronounced kowatch), Russian kulich, Ukrainian kolač, Serbo-Croatian kolač, Hungarian kalacs, and Yiddish koyletch (an early synonym for egg challah, considered a cake by Sephardic Jews).

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Although most quickly adopted American fare, they tended to continue to enjoy certain traditional foods, in particular kolache.

In Europe, home ovens were exceedingly rare, whereas in America they were commonplace, facilitating home baking.

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