Monday, August 9, 2010


If you're digging my plate, there is still a very limited supply available at Home A La Mode in 8" and 12"

Being a native Texan, it's hard to imagine life without kolaches!  For those of you that need to be educated, a kolache is a Czech sweet bun made from yeasted dough and usually having a fruit or poppy seed filling.  They are such a yummy little piece of heaven.  There are some people that will try to give you a "kolache" with sausage inside.  My friends, please hear me when I say, "THAT IS NOT A KOLACHE!!!  IT IS A PIG IN A BLANKET!!!"  There.  I got that out of my system. *Panting*  If you want the actual Tex-Czech name for a 'Pig In A Blanket' it is "klobasnek"  If you want to join my anal-retentive kolache world, here's a pretty good read on the differences.

Anyway, the best place to buy these little goodies is in a small town called West, TX at The Czech Stop.  It is halfway between Dallas and Austin.  It's just a little far for me to drive there to go get one.  =(  But, I have found a recipe that is just about as close as you can get to the ones at The Czech Stop.  *High pitched squeal!*  I found the recipe at The Homesick Texan.  She has such pretty pictures of the finished product too!  Thanks Homesick Texan for sharing! 

The following is the word for word recipe with my pics added in.  I will post a few of my tips at the end.

(adapted from recipes found in Texas Monthly and the HoustonChronicle as found on The Homesick Texan)
Makes 18 rolls

1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much)

and fill with one tablespoon of fruit filling (recipe to follow

and sprinkle with posypka (recipe to follow).

Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
1 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.


1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Mix all ingredients until crumbly.

My tips for this recipe:
  • Dough: I needed closer to 4 cups of flour vs. 3.  Start with 3 cups and if the dough is too sticky to knead, add  flour 1/4 cup at a time.
  • Filling: I did not try the recipe.  I used a cherry fruit spread instead.
  • Posypka: I found that it made way more than needed.  Feel free to cut it in half.  You will still have plenty to spare.  You also may need to add a little bit of butter.

Creations by Kara

MakingThe Girl Creative

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  1. I have never heard of these but they are so cute! I agree with you on your choice of filling...not much in to dried fruit fillings. I am glad that you found a recipe that you like so much! Joni

  2. These look just yummy. They would be a great little breakfast treat.

  3. Ohhh my yummy! I wish I could smell them. They look amazing.

  4. Thank You, Thank You, Thank You!!! I can't find any REAL kolaches around here. I know what I'm going to be doing this weekend...cream cheese and apricot kolaches.

  5. Great job with your Kolaches (and especially knowing what a REAL kolache is)! I use my Grandma's recipe when I make them and it is similar to yours. I haven't made them in a while though. After making 700 of them for appetizers at my wedding I got a little burnt out. LOL! Thanks for sharing these. I might just have gotten my kolache mojo back! Rebecca

  6. Thanks so much for linking up! I've never made kolaches before, but now I'm gonna have to. They look divine! I'm adding this to my SU file. :)

  7. Oh thank you for this recipe, I live in a small town in texas where Kolaches are very prevalent but none of my grandmothers or aunts know how to make them, I am going to try your recipe.

    My favorite is Poppyseed Kolaches.

  8. I grew up on kolaches (and pivo)!! So cool to see West mentioned since I grew up there. My mother makes some mean kolaches as she worked for one of the bakeries in West for several years.

  9. One of the things I miss most about Texas is the food! This Kolaches looks delicious and I'm excited to try it out. What I need to figure out is how to make this preserve so that I can put it in my survival backpack kit ;) Pretty sure I couldn't survive without it!

  10. If you want a treat poke some holes in a can of sweetened condensed milk and drizzle over the Kolache when they come out of the oven. That's how my Great Grandma finished hers off. You did an awesome job on your Kolache.

  11. Wold this work with a homemade apple pie filling?

    1. Absolutely! I did it here...



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