The Best Homemade Kolache Recipe in Texas

A Kolache (cake) is a sweet Czech and Slovak pastry that holds a significant place in the culinary heritage of Texas. It differs from the Klobasnek, a savory bread (also known as kolache in Texas). Sweet or savory, Kolaches were brought to Texas by Czech immigrants and now have a cult-like following, for good reason. They are almost a Danish pastry made with a brioche-like bread dough instead of laminated layers. The sweet versions have centers filled with creamy sweet cheese and the slightest hint of lemon. Sometimes, the sweet pastries are filled with fruit. While you can find kolaches almost anywhere in the United States, outside of Texas, they remain most popular in areas where Czech immigrants settled, such as Nebraska, Wisconsin, and Oklahoma.

Klobasneks are Kolaches in Texas

Klobasneks are much more commonly known as kolaches in Texas but should not be confused with traditional Czech kolaches, which are also popular and known by the same name. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough. When most Texans refer to a “kolache,” they actually mean a single klobásník or klobasnek, a savory pastry similarly adopted from the Czech community.

The possibilities are endless if one wants to make Klobasneks with our dough. Omit the sugar and use savory fillings such as sausage, cheese, and herbs. These pastries are often dough wrapped around a single hot dog or sausage, much like a pig in a blanket. This recipe gives you the freedom to explore and create your own unique variations.

The Original

Today, we’re focusing on the original Czech sweet version. These are among the most addictive pastries and are surprisingly easy to create. Unlike Danish pastries, there’s no need for complicated lamination (layers of butter). In these pastries, the right flour matters. We use our All-purpose flour because it has the perfect protein content to create a delicate and fluffy texture in the finished product. This recipe makes sixteen three-inch pastries.

The Best Homemade Kolache Recipe in Texas

Yield: 16 3-inch Kolache

For the dough:

1 cup whole milk

8 oz.  butter, melted

2 large eggs

3 ½ cups Panhandle Milling Organic Bread Flour (17.5 ounces) (up to 4 cups)

1/3 cup sugar (2.3 ounces)

2 tsp. instant yeast

1 tsp. salt

For the cheese filling:

8 oz. cream cheese, softened

¼ cup sugar

2 Tbsp.  Panhandle Milling All-Purpose flour

1 tsp. lemon zest, grated

¾ cups sour cream

For the fruit-filling

12 ounces pineapple, blueberries, cherries, or other berries (fresh or frozen)

¼ cup sugar

2 Tbsp. cornstarch

For the streusel topping:

¼ cup Panhandle Milling all-purpose flour

½ cups sugar

¼ cup butter cut into pieces and chilled

For the egg wash:

1 egg

1 tablespoon milk

Directions:

For the dough (makes 16 kolaches):

• Combine milk, butter, and eggs in a measuring cup (it will be lumpy)
• Combine dry ingredients (e.g., flour, sugar, yeast, salt) in the bowl of a standing mixer. Add the milk mixture from step 1 and knead for 2 minutes on low speed.
• Increase speed to medium and continue kneading for 8 to 12 minutes until the dough no longer sticks to the side of the bowl.
• Place dough in an oiled bowl and let rise in a warm place for 1 hour, or refrigerate overnight in a covered bowl.

For the cheese filling (enough for 16):

• Combine all ingredients except sour cream and mix well for about 1 minute.
• Add sour cream and mix for another 30 seconds. Cover and refrigerate until needed.

For the streusel:

• Combine all ingredients and mix with your fingers.
• Cover and refrigerate until needed.

For the fruit filling (enough for 16):

• Combine all ingredients in a microwave-safe bowl and mix well.
• Microwave on high for about 6 to 8 minutes and stir halfway through cooking.

To assemble and bake:

• Line 2 baking sheets with parchment paper.
• Divide dough into 16 equal-sized portions and form balls.
• Arrange on prepared pans, cover with plastic, and allow to rest in a warm place for 1.5 hours.
• Preheat oven to 350 degrees.
• Grease and flour the bottom of a 1/3 cup dry measure or a glass with a 2 1/4-inch diameter and use to make deep indents on top of each ball until the bottom of the measure touches the baking sheet.
• Fill each indentation with about 1 ½ Tbsp of filling (if you are making cheese and fruit filling, you will need only half of each filling recipe).
• Brush the tops of each pastry with egg wash, then sprinkle the sides with streusel.
• Bake for 20 to 25 minutes (do not overbake—you want them very pale in color) and let cool for about 20 minutes.