Recipe: Kolaches
Kolaches are one of Texas’ most beloved pastries. The soft, lightly sweet yeasted roll with Czech roots has a devoted following across the state. By the early 1900s, Czech immigrants had brought koláče to Texas, and their influence still shapes the counters of bakeries that line highways from Dallas to the Hill Country. Traditional fillings range from poppy seed and prune to apricot and cream cheese, though modern spins — such as brisket or boudin — reflect the flavors of Texas today.
Coming from a large family that includes distant relatives such as the Danish, the kolache is unique but versatile. The savory version, a klobasnek (plural: klobasniky), is stuffed with sausage, cheese, and sometimes jalapeño. Sweet versions often include a streusel topping called posypka.
For many Texas-Czech families, kolache-making is a collective ritual, with generations gathering to roll dough and trade recipes for filling. Whether you grew up stopping in the “Czech Heritage Capital of Texas” in West or are tasting them for the first time, kolaches offer a warm, nostalgic bite of Lone Star State history — and they’re surprisingly simple to make at home. We like to sink into this variation on a recipe by Lisa Fain, James Beard Award-winning writer and seventh-generation Texan.
Serves 18–20
Ingredients
For the Dough
- 1 package active dry yeast
- 1 cup warm whole milk
- 1/4 cup sugar
- 3 cups all-purpose flour
- 2 large eggs
- 3/4 cup unsalted butter, melted (divided use)
- 1 teaspoon kosher salt
For the Filling
- 1/2-pound dried fruit (apricots or prunes)
- 2 tablespoons sugar
- 1/4 teaspoon of cinnamon (optional)
- 1 teaspoon fresh lemon zest (optional)
For the Posypka
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 4 tablespoons butter, room temperature, cubed
- 1/4 teaspoon cinnamon (optional)
Method
Step 1
In a large bowl, combine yeast, warm milk, sugar, and 1 cup of flour. Cover and let it rest until doubled in size (about 45 minutes).
Step 2
Beat together eggs, 1/2 cup of melted butter (reserve the rest for brushing over the pastries), and salt. Add egg mixture to yeast mixture and blend.
Step 3
Stir in the remaining flour, 1/2 cup at a time. The dough should be soft, moist, and malleable. Knead for about 10 minutes on a floured surface. Place dough in a greased bowl and let rise, covered with a cloth, until doubled in size (about an hour).
Step 4
Once the dough has risen, punch it down and pull off egg-size pieces. Using your hands, roll pieces into balls, and then flatten on a greased baking sheet. (They should be about 3 inches in diameter.) Brush with half the remaining melted butter. Cover and let rise for another 30 minutes.
Step 5
Meanwhile, place the fruit in a pan, cover with water, bring to a boil, and cook on low for 15 minutes, adding sugar to taste, and cinnamon and lemon zest (optional). Mash with a potato masher to create a puree. (Alternately, you may choose to fill with premade lemon curd, cream cheese, fruit jams, etc.)
Step 6
To make the posypka: Crumble together flour, sugar, butter, and cinnamon (optional) until sandy in texture.
Step 7
After the dough’s final rise, use your finger to gently make an indentation in the center of each dough ball. (Be careful not to flatten it too much.) Fill with 1 tablespoon of filling and sprinkle with posypka. (Alternately, to make klobasniky, wrap the dough around a length of sausage — maybe jalapeño-cheese.)
Step 8
Bake in an oven preheated to 375 F for 12–15 minutes. Brush with remaining melted butter once out of the oven. Serve warm.
Tip: To roll the balls, place them on a countertop and set a greased hand lightly on top, just barely making contact. Move your palm in a circular motion, maintaining contact with the countertop throughout.
Store in an airtight container for 3-4 days or freeze for 2 months.
If you’d rather pick up a dozen instead of baking them yourself, Czech Stop is worth the stop.
