Blueberry Kolaches Recipe (2024)

FAQs

What makes a kolache a kolache? ›

Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but sometimes cheese.

In appearance, they resemble a danish, but there is a difference: danish dough is light and flaky whereas a kolache tends to be slightly more dense and sweet with the dough being similar to brioche.

There is much debate about the origin of boudin kolaches, as some stipulate they came out of Louisiana while others attribute the Cambodians that own and operate many of Texas's doughnut shops as the creator of the combination.

These crisp, flaky treats are essential at any Central European celebration or holiday gathering. They can be filled with almond paste, prune butter, stewed apricots, poppy seed filling or jam. The dough must be refrigerated overnight.

Czechia, Slovakia, Poland, Hungary, and Croatia all made their own versions of kolache, with various spellings (and the Russian kulich can be seen as its Orthodox cousin). Bohemians and Moravians paired the pastry with povidla, a kind of plum butter.

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.

Klobasniky (Savory Kolaches)

kolache (plural kolaches) A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.

“In the Moravian area of the Czech Republic, the kolache is much flatter. In Texas, we allow the dough to rise higher, so the kolaches are fluffier.” Pockets for the fillings are shaped by the baker's fingers, and everything—from the dough to the fruit mixtures—is made daily from scratch.

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).

What is ranchero kolache? ›

The #1 seller in our egg offerings. Scrambled eggs mixed with ground ham, picante sauce, cheese and jalapeños will kick start your day in the right direction.

Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet.

Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki. The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel".

Kolaches were brought to Texas by Czech immigrants and now have a cult-like following, for good reason. Almost a Danish pastry, they are made with a brioche-like bread dough instead of laminated layers; their centers filled with creamy sweet cheese and the slightest hint of lemon.

The dough must be made a day ahead. Assembly is easy and in no time you have Kolache. They can also be made large or small and freeze well.

Kolache is the plural form of kolach, which indicates one, single pastry despite many Texans still adding an extra “s” to indicate many “kolaches” (plural).

In some places, particularly Texas, you'll hear the word kolache used for a savory, sausage-based snack called klobasnek. Sometimes a klobasnek is called a sausage kolache. While many people will know what this means, it's not strictly true (and a lot of Czech Americans don't like it!). Kolache are always sweet.

Czech immigrants to Texas and other areas of the midwest made delicious, sweet fruit filled pastries. Real kolaches do not have savory ingredients like sausage and cheese, rather this is something that has come about in recent years. You'd never find a meat-filled kolache in the Czech Republic.

By the early 1900s more than 9,000 Czech people had immigrated to Texas. They brought with them recipes for koláč—hand-sized circles of yeasty baked dough, imbued with fillings like apricot, prune, and sweetened soft cheeses.