Kolache
A rich, buttery yeast dough shaped into rounds with a pressed well in the center, filled with fruit or sweetened farmer's cheese before a final rise and baking, so the filling stays visible rather than fully enclosed. Brought by Czech immigrants, mostly from Moravia, who settled Central Texas's "Czech Belt" in the 1800s. A true Czech kolac is always sweet like this; the fully-wrapped, sausage-stuffed pastry Texans commonly call "kolache" is by strict Czech naming a different food called klobasnek, a genuine Texan invention rather than an import.
DessertVegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm milk
- 1/3 cup unsalted butter, melted, plus more for brushing
- 2 large eggs
- 1/2 tsp salt
- 1 cup fruit filling (apricot, prune, or cherry) or sweetened farmer's cheese filling
- 3 tbsp flour, 3 tbsp sugar, and 2 tbsp butter, combined until crumbly, for streusel topping, optional
Steps
- Warm the milk to about 110F and stir in the yeast and a pinch of the sugar. Let sit 5-10 minutes until foamy.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and eggs, and knead into a soft, smooth dough, about 8-10 minutes.
- Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
- Punch down and divide into 12 equal pieces, shape into smooth balls, and place on a baking sheet, spaced apart.
- Cover and let rise again 30-40 minutes until puffy.
- Press a deep well into the center of each round, and fill each well with about 1 tbsp of fruit or cheese filling.
- Sprinkle streusel over the tops if using, and bake at 375F/190C for 15-18 minutes until golden.
- Brush warm kolaches lightly with melted butter before serving.