Easy Texas Kolaches Recipe - The Anthony Kitchen (2024)

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A Texas donut shop staple is getting a homemade upgrade, and it's going to make your kitchen smell absolutely spectacular. The savory filling for Texas Kolaches may vary, but that fresh-baked, pillowy soft yeast dough encasing them is a must. This is how you make the best kolaches at home -- two ways!

Easy Texas Kolaches Recipe - The Anthony Kitchen (1)

Choose between ham and cheese or sausage kolaches, or better yet...make them both!

They're a freezer-friendly, make-ahead breakfast the kids will love just as much as the adults. If you want to win over any brunch crowd, again, it's kolaches for the win! Nothing beats the smell of freshly baked bread wafting through the house.

Looking for more yummy breakfast recipes to add to your A.M. lineup? Bookmark our easy Cream Cheese Sausage Balls, Breakfast Sausage, and this delicious Grits Breakfast Casserole for next time!

WHAT IS A KOLACHE?

Kolaches (pronounced "koh-lah-chee) is a Czech pastry made with a soft, yeast dough with a divot in the center.

Similar to the center of a danish, it typically houses some sort of sweetened cream cheese, fruit jam (often apricot or prune), and/or poppy seeds.

However, if you were to ask a Texan what a kolache is, you should ready yourself for an entirely different explanation. Before we get into the Texas Kolache, let's first cover a little kolache history.

WHERE DO THEY COME FROM?

Kolaches are a Czech creation and they date back to the 1700s. The name is derived from the word "kola" which translated to wheels. This makes total sense, seeing as how authentic Czech Kolaches are round...like wheels.

CZECHS AND TEXAS

There is a very large Czech population in the state of Texas, mostly due to Pastor Bergmann's arrival to central Texas in the 1800s.

He published a letter that encouraged struggling farming families in Central Europe to make their way to the Lone Star State, a land full of opportunity. They came...and they came in droves. The area they settled in eventually became known as the Texas Czech Belt.

Today, almost one million Texans report some form of Czech Ancestry. It's safe to say, there has been a strong Czech influence on Texas food, and this is precisely where the Texas Kolache comes in.

Easy Texas Kolaches Recipe - The Anthony Kitchen (2)

ABOUT TEXAS KOLACHES

So what is a Texas Kolache? Well, it's actually a Klobasnik (pronounces klo-bah-sneek)...and it's technically not a kolache. Like, at all.

So where did the confusion come in? The dough.

Klobasniky and Kolaches are made from the same, sweet pastry dough. That's right: one dough, two separate things. One's sweet, and the other one is über savory.

Easy Texas Kolaches Recipe - The Anthony Kitchen (3)

Texas Kolaches (as we now know are Klobasniky) are indeed a Texas Czech invention, but they're not round, they're cylindrical. The filling isn't showcased, it's tucked away and hidden inside, somewhat similar to pigs in a blanket. And the best part, they can come stuffed with any number of savory fillings -- sausage, ham and cheese, boudin, and chorizo -- just to name a few.

Love a savory breakfast? Try our Homemade Sausage Gravy!

SOOOO, KLOBASNIK OR KOLACHE?

Speaking from a lifetime of experience in the state of Texas, if you asked a Texan if they wanted a klobasnik, you're more likely to get a tissue and a bless you than a yes or no answer.

In a Texan's eyes, a kolache is savory and meat-filled. Period. The likelihood of them being ever referred to it as anything else is slim-to-none.

ABOUT KOLACHE DOUGH

Even if it's housing a savory filling, kolache dough is sweet. Not necessarily donut sweet, but sweet enough that you know there's sugar in there. It's a yeast dough that bakes up pillowy soft, fluffy, and completely delicious.

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Whether you're making Kolaches or Texas Kolaches, here's a crash-course overview on how to make the dough:

HOW TO MAKE KOLACHE DOUGH

  1. Melt butter and milk together until the milk is warmed through.
  2. Mix together flour, sugar, instant yeast, and salt.
  3. Add the milk mixture to the dry mix and stir to combine.
  4. Knead the dough and transfer to a large oiled bowl.
  5. Allow the dough to rise until doubled in size.
  6. Punch down the dough and divide it into 16 even pieces.
  7. Roll into balls, place on a sheet pan, and allow to rise again.

HOW TO MAKE A TEXAS KOLACHE

To turn a kolache into a Texas Kolache, skip the divot and the sweet filling and grab yourself something savory and meaty to stuff inside. Our top picks (and the ones you'll find in just about every donut shop in the Lone Star State) are ham and cheese and sausage.

Whatever you stuff it with, you'll need to make sure the filling is cut down to the right size before you go to work.

You should be able to place your filling in the center of the dough ball and wrap the dough completely around said filling so that it gets tucked in there and stays hidden away.

Then, it goes onto the baking sheet and into a 350°F oven to bake for about 22 to 25 minutes. Once the dough has a beautiful golden sheen to it, pull out the pan and you're done!

SAUSAGE KOLACHES

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For sausage kolaches, Slovacek's Bar-B-Que Seasoned Link Sausage is where it's at.

To cut your sausage down to the perfect size, cut the links into three-inch pieces, and then split each piece lengthwise. Once the sausage is ready, wrap the dough ball around a piece of cut-up sausage until it is fully enclosed and pinch to seal any seams.

HAM AND CHEESE KOLACHES

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To make ham and cheese kolaches, you'll need thinly sliced deli ham and some good, old-fashioned sliced American cheese.

Cut the American cheese slice in half, then wrap a slice of deli ham around it, enclosing it completely. Then, wrap a dough ball around the ham until it is fully enclosed and pinch to seal any seams.

HOW TO STORE THEM

Store baked and cooled kolaches in an airtight container in the refrigerator. They will stay good for up to 4 days. If you’d like to enjoy them for any length of time beyond this, freeze them! They reheat beautifully in the microwave.

HOW TO FREEZE THEM

First, allow them to cool to room temperature, then wrap each kolache individually with a small sheet of wax paper, and transfer them to an airtight, freezer-safe container or a freezer-safe zip-top, gallon-sized bag.

If using a container, use one that houses them snugly. If using a zip-top bag, be sure to remove as much air as possible before sealing.

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4.35 from 84 votes

Easy Texas Kolaches Recipe - The Anthony Kitchen (7)

Print

Texas Kolaches

Prep Time

45 mins

Cook Time

22 mins

First and Second Rise Time

2 hrs 30 mins

Total Time

3 hrs 37 mins

The best Texas Kolaches Recipe with an easy, pillowy soft yeast dough, plus recipes for both sausage AND ham and cheese fillings!

Course:Breakfast, Brunch

Cuisine:American, Czech, Texas Food

Keyword:Klobasneks, Kolaches, Texas Kolaches

Servings: 16

Calories: 304 kcal

Author: Kelly Anthony

Ingredients

FOR THE DOUGH

  • 10tablespoonsunsalted butter
  • 1cupwhole milk
  • 3 ½cupsall-purpose flour
  • cupgranulated sugar
  • 2 ¼teaspoonrapid rise (or instant) yeast
  • 1 ½teaspoonsalt
  • 1egg + 1 egg yolk, slightly beaten

FOR SAUSAGE KOLACHES:

FOR HAM AND CHEESE KOLACHES:

  • 16thinly sliced pieces of deli ham
  • 8slices of American cheese, halved

Instructions

MAKE THE DOUGH:

  1. Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.

  2. Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.

  3. Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.

  4. In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.

  5. Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 ½ hour, until it has doubled in size.

  6. Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.

  7. Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.

  8. Remove both pans and the saucepan from the oven and preheat it to 350°F.

TO MAKE SAUSAGE KOLACHES:

  1. Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.

TO MAKE HAM AND CHEESE KOLACHES:

  1. Place a piece of cheese in the center of a slice of ham and fold over/wrap the ham to enclose the cheese.

  2. Wrap each dough ball around the ham until it is fully enclosed and pinch to seal any seams.

BAKE:

  1. Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!

Nutrition Facts

Texas Kolaches

Amount Per Serving (1 g)

Calories 304Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 739mg32%

Potassium 163mg5%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 5g6%

Protein 12g24%

Vitamin A 357IU7%

Calcium 137mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Easy Texas Kolaches Recipe - The Anthony Kitchen (8)

Easy Texas Kolaches Recipe - The Anthony Kitchen (2024)

FAQs

What is kolache dough made of? ›

For the dough

Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk milk, melted butter, sugar, egg, and egg yolks in a 4-cup measuring cup until sugar has dissolved.

What do Texans call kolaches? ›

In Texas, klobasnek are often called kolaches by people not of Czech origin whereas Texans of Czech ancestry refer to the savory doughs as klobasnek.

Can kolaches have meat? ›

One may also find a meat (particularly sausage) option in the bakery case, but mercy on your soul if you call it a kolache. It's generally accepted that any meat-filled pastry of this family is in fact a klobasnek.

Why are there so many kolaches in Texas? ›

Kolaches are arguably one of the most popular pastries in Texas. Brought to the Lone Star State by Czech immigrants, the pastries were a weekly mainstay and snack in local households, made with sweet yeast dough with a center filled with fruits typically available in Eastern Europe.

Are kolaches German or Polish? ›

In fact, this staple of Central Texan gastronomy actually hails from Czech Republic, where a koláček (the diminutive form of koláč, pronounced kolach; plural koláčky) is a round yeast pastry with a sweet filling in the center!

What is a real kolache? ›

Many in the Czech community, however, consider true kolaches to be the yeasty, doughy round pastries filled with various fruit jams, poppyseed, and cream or cottage cheese.

What do Texans call pigs in a blanket? ›

The Texanist: Why Do Texans Call a Pig in a Blanket a Kolache? – Texas Monthly.

How long can kolaches be left out? ›

If kept at room temperature, kolaches should be eaten within 24 hours. Kolaches may be kept frozen and well wrapped for up to 3 weeks.

What is the difference between a kolach and a kolache? ›

And just in case you were wondering: kolach is the singular in the Czech language, whereas kolache is plural. But it's not uncommon to see “kolaches” as the plural term in English language contexts, so that's not wrong (unless you're trying to speak proper Czech).

What is a savory kolache called? ›

Klobasniky (Savory Kolaches)

What is a shipley kolache? ›

Kolache [kuh-lah-chee] noun. (plural kolaches) Try our signature Shipley Yeast Dough stuffed with one of four savory combinations and baked to golden perfection. Our Menu.

What sausage does Shipley use in kolaches? ›

The sausage used is from Earl Campbell Meat Products, Inc. We are the only location in Houston making snack sized kolaches and kolache poppers. We have a gourmet kolache made with Italian sausage and provolone cheese.

Are kolaches healthier than donuts? ›

Smith said one kolache only contains between 100 and 250 calories, depending on the size and filling. Compared to a plain doughnut, which ranges between 160 and 300 calories before any filling or icing is added, it definitely makes more of a mark in the healthy arena.

What town in Texas is known for kolaches? ›

A Czech Immigrant Story

Brought to Central Texas and areas of the Midwest by Czech families in the late 19th century, kolaches seamlessly entered the food culture of rural communities, perhaps the most famous being the small town of West, Texas, in what is today known as the Czech Belt.

Who brought kolache to Texas? ›

Czechs In Texas

Czech immigrants brought with them the koláč, round pastries filled with preserved fruit, nuts, or sweetened soft cheeses.

Are kolaches just pigs in a blanket? ›

While kolaches are a Czechoslovakian creation that arrived here in Texas in the 1800s along with thousands of Czech immigrants, the sausage-filled impostor is unique to Texas, and actually called a klobasnek (pronounced CLOW-boss-neck).

Is a kolache a pastry? ›

However, there's one sweet treat that is just as important along any Texas food tour: a kolache. This doughy, fruit-filled pastry is an iconic breakfast staple in the Lone Star State, and no trip is complete without sinking your teeth into a big, pillowy bite—that is, if you can hit a bakery before they sell out.

Are kolaches made of fruit or meat? ›

The traditional 'big three' flavors are apricot, prune, and cheese. South Texans think of meat fillings when they think of kolaches, but traditionally kolaches are only filled with fruit. Dough filled with meat are klobasnek, wrapped in flakier, more buttery dough than the one used to make kolaches.

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