These airy pillows of goodness are available in every donut shop along the I-35 corridor here in central Texas and we take them for granted until we're away from the Lone Star State and can't get them anywhere!
These are deliciously authentic and easy enough you can make them right the first time and every time!
Next time try this lemon breakfast braid or these Texas style pecan cinnamon rolls.
Table of Contents
❤️ Why you'll love it
- authentic kolache like you find along the I-35 corridor in Texas - you can't get these just anywhere
- easy to be successful with my tips and tricks
- absolutely delicious
You can read the comments. Reader after reader agrees that theses are absolutely the best, the most authentic!
"I tried several recipes trying to recreate that amazing treat, and the results were pretty mediocre at best. Then I found your recipe. 👌🏻 Perfect. "
🧾 Ingredients
- Active dry yeast in the packets. You can use rapid rise if you want - just make sure to add it with the flour and skip the proofing step.
- Ground ginger doesn't add flavor but it does help activate the yeast.
- Sugar is important because the yeast need it.
- Milk is the liquid of choice - use whole milk and make sure you bring it to a warm temperature as directed in the recipe.
- Unsalted butter gives the dough added richness.
- Bread flour or all-purpose flour - either is fine.
- Kosher salt was used in this recipe. If you use regular table cut the measurement by about ¼.
- Instant potato flakes help to make the dough soft and fluffy.
- Fruit pie filling - either canned or your own. If you are using homemade pie filling make sure that it is very thick.
- Cinnamon for the crumb topping.
🥫 Storage
Texas kolaches are best eaten fresh - as soon as possible after they are made and definitely the day they are made.
You can put them in an airtight container and freeze them for longer storage.
💭 Tips
These soft, sweet rolls are easy to make but here are some tips to ensure success!
Expert Tip: Bread flour isn't necessary, all purpose flour will do. Keep in mind that you'll get a softer, fluffier result with the bread flour, though.
- Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
- Use an insta-read thermometer to ensure your liquids aren't too hot or too cold.
- You can let the dough rise overnight in the refrigerator if you want to.
- Don't put too much flour on your work surface. Using too much flour or overworking the dough will make them tough.
- Homemade kolache are best eaten the same day they are made or frozen.
- You can use all kinds of fillings! Poppy seed filling, lemon filling, walnut filling...
👩🍳 FAQs
Kolache are Czech pastries made of a soft, sweet yeast dough that's filled with a variety of sweet fillings like poppy seed, fruit, or cheese.
Yes you can! Wrap them tightly in plastic wrap, place them in a freezer container and freeze for up to three months.
Sausage kolache are called klobasnek. I think all savory kolaches are actually klobasnek - I have a recipe for jalapeno sausage klobasnek right here!
📚 Related recipes
To me, there isn't anything better for a brunch or weekend breakfast than a sweet roll! Here are some you are sure to love -
- Cream Cheese Kolache are easy to make at home with this vintage recipe. Puffy, soft pillows of buttery dough are filled with a pool of rich, creamy cream cheese filling - honestly these might be my favorite! Sweet crumbles are sprinkled on top.
- Cinnamon Rolls always makes people’s eyes light up, the aroma in the kitchen is amazing, and I happen to think they are the best I have tasted.
- Pecan Sticky Buns are amazing when they are fresh and warm, dripping in buttery caramel with the aroma wafting through the house and making your tummy rumble.
📞 The last word
This authentic Czech kolache recipe is a keeper!
Soft, billowy clouds of buttery, sweet dough are cupped around a sweet, fruit filling.
They're easy to make and even easier to eat! Most people don't know it but these traditional Czech pastries vie with bbq and pecan pie for the title of the most beloved food in Texas.
Texas's Czech Community
Most people don't think of an Eastern European community when they think of Texas.
They picture cowboys, and rich oil men with boots and big hats. You may even imagine someone like JR Ewing of the old show, Dallas.
It may surprise you that we have a huge Czech community here in Central Texas. In fact, thanks to a huge influx of Czech immigrants in the late 1800s it's had a lot of influence on what we eat and drink.
We have huge Oktoberfest celebrations complete with polkas and some of our good Texas beer.
Most of all we have kolaches... and I'll bet there's a different kolache recipe for every family with half a drop of Eastern European blood running through their veins.
To the uninitiated a kolache is nothing but a sweet roll. Once you've bitten into the pillowy, sweet softness of a good kolache you know the truth. It's not a sweet roll at all, it's a little bite of heaven.
West, Texas not west Texas
About halfway between Dallas and Austin on I-35 is a small town named West.
Yep, we have west Texas as well as West, Texas.
Anyway, West is known for it's Czech bakeries and especially kolache. Those kolaches have so many different fillings that it takes longer to decide what kind to get than it does to eat it.
How an old cookbook was the answer to my kolache problems
The hardest thing about making these is to get the rich dough just right. It is super soft and for years I was frustrated because that airy, pillowy interior eluded me.
One day I picked up an old cookbook in a bookstore and the kolache recipe called for a hot oven.
Back in the wood burning stove days they didn't have temperature controls.
The instructions called for a cool oven, or a hot oven or whatever. Old recipes can be confusing unless you happen to know things like a hot oven is 400F to 425F.
Most call for the homemade kolache recipe to be baked in a 375F oven.
Y'all, the first time I nervously put kolache dough in the 425F oven I worried that it would burn.
I watched those kolaches through the door and when they were golden I checked the interior with my insta-read thermometer.
180 degrees which is exactly the temperature the interior of bread products should be when they're done. It only took 10 minutes!
The previous owner of the cookbook liked to make notes. She also wrote on the edge of the recipe "whip the dough to make it light".
So the second time I made these kolaches I kneaded the dough on high speed for a minute at the end of the kneading time. Worked like a charm.
These easy homemade kolaches come out perfectly every single time. The dough is fluffy, soft, and slightly sweet.
Here's my authentic Texas Czech kolaches recipe. I know you're going to love it as much as I do!
Posipka is the correct name for the crumble or streusel topping - it gives them a nice, sweet finish!
We traditionally have these on Christmas morning. SO good!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Homemade Kolache Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 ¼ teaspoons yeast, or 1 packet
- 1 pinch ginger, ground
- 1 teaspoon sugar
- ¾ cup milk, 110F, divided use
- 4 tablespoons butter, cut into small chunks
- 2 ½ cups bread flour, you may need up to 3 ½ cups
- 1 teaspoon kosher salt
- ¼ cup sugar
- ¼ cup instant potato flakes, unflavored
- 1 egg, room temperature
- 1 can fruit pie filling - your choice
Crumb Topping (Posipka)
- ⅓ cup sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon
- 3 tablespoons melted butter
Instructions
- Add the yeast, 1 teaspoon sugar, and ginger to ¼ cup warm milk and set aside.
- Put the remaining milk and butter in a microwave-safe bowl and heat until the butter melts.
- Let cool to 110F. It should feel comfortably warm to when you drop a few drops on your wrist.
- In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
- Add the yeast mixture and the cooled milk mixture and stir until blended.
- Add the egg and blend it in.
- Add another ⅓ cup of flour. The dough will be sticky.
- Switch to the dough hook.
- Add flour a tablespoon or two at a time until the dough doesn’t stick to the sides of the bowl.
- Knead until dough is smooth and elastic, about 5 minutes. It will still be a little sticky especially on the bottom.
- Remove from the mixer bowl and form into a ball.
- Rub the ball with melted butter then place it in a greased bowl.
- Turn the ball over once.
- Cover the bowl loosely with a clean tea towel.
- Let it rise for 1 hour, or until doubled in bulk.
- Punch dough down.
- Divide the dough into 10 equal pieces
- Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
- Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
- Make indentations in the buns and fill with cheese mixture or fruit filling.
- Sprinkle with crumb mixture.
- Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.
Crumb Topping (Posipka)
- Combine sugar, flour, and cinnamon.
- Stir in the melted butter until the mixture forms crumbs.
Notes
- Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
- Use an insta-read thermometer to ensure your liquids aren't too hot or too cold.
- You can let the dough rise overnight in the refrigerator if you want to.
- Using too much flour or overworking the dough will make them tough.
- Homemade kolache are best eaten the same day they are made or frozen.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published September 16, 2016. Last updated August 27, 2021 for readability and user experience.
Sally says
Thanks for sharing, Marye! My good friend is from West, TX, and I lived in Fayette County, TX for a couple of years so I was able to enjoy local kolaches. With my husband's dad's family having Czech heritage (and last name), I started searching for recipes and found yours. I'm looking forward to trying it. When we went to Prague this summer a kolache bakery sold "Czech" kolaches as well as "Texas" kolaches so I naturally had to go check it out. 🙂 Best wishes!
Thomas Ruffino says
I would assume that if I used this dough for the klabosniks instead of the sweet kolaches that after the first rise would simply put the meat in roll it up and let that rise until it reached the size i prefer. Correct??
Thanks
Tommy
Marye says
I answered your email as well. Instead of using this recipe use the actual recipe - https://www.restlesschipotle.com/jalapeno-sausage-kolaches/ I think the dough will work better.
Paige says
These didn't taste anything like the kolaches I remember in West, but oh, these were pillow-soft and delicious! I will try your dough in my next batch of cinnamon rolls! I'm still on the hunt for the right kolaches dough- perhaps more eggy/brioche-like? But with egg prices today.... Yours was amazing!
Marye says
I'm glad you liked them! I suppose maybe it depends on where you get them, too.
Debbie says
My first taste of kolaches was not in Texas, but in East Nashville at a wildly successful little bakery owned by a couple of Texas expats. I tried several recipes trying to recreate that amazing treat, and the results were pretty mediocre at best. Then I found your recipe. 👌🏻 Perfect. The ginger and the potato flakes are the unique ingredients. It must be the same recipe they use at the bakery. I love it so much. I use my home canned peach, blueberry and apple pie fillings. Thank you for sharing.
Jeanette T says
I have potato flour but no flakes. Do you know how I can use the flour in place of the flakes? Thanks so much
Marye says
I haven't used potato flour. I'm sorry.
ilse whisner says
I don't have a paddle attachment on my stand mixer, can I use the regular mixer blades?
Marye says
Yes but watch that the dough isn't too much for them.
Tammy says
Hi - why does this recipe have potato flakes and the sausage one doesn't? Also, when do you "whip" the dough which you say makes them light and fluffy?
Marye Audet says
You whip it at the beginning of the process... also this has potato flakes because it's a completely different recipe than the other.
Professor Lassen says
These days it's not necessary to proof the yeast. Just mix all the dry ingredients together and the wet ingredients. Melt the butter and add. Beat the egg before incorporating.
Marye Audet says
I always suggest proofing the yeast to ensure the batch is fresh and incorporating ingredients as I have written. 🙂 It doesn't take that much longer and I prefer the results.
Heather says
These look amazing, reading over your blog, the baking is similar to what I just did with the eclaires I made, started in a hot oven and finish in a cooler one, they take 10 minutes and have to puff up on the inside too. Just made my first batch ever this week and if I do say so myself they weren't bad for being done without a professional pipping bag...lol. I have a question though, the potato flakes, what do they give or take from the recipe. I have horrible memories of instant potatoes from childhood and have always avoided them and recipes that use them, but I have recently fell in LOVE with your blog and personality, also tried out your English Muffin Bread and was wonderfully surprised by the yummyness! I wasn't surprised at the great recipe should I need to clarify but my lacking skills when it comes to baking, lol. Cooking yes! Baking other than cake or cupcakes, not so much.It is something I always wanted to be good at, so as I have more time and the kids get older, I love to play in the kitchen. Thank you for any help with the question, it's much appreciated! God Bless and have a wonderful day!
Marye Audet says
Oh I hate instant potatoes, too... BUT in baked goods they are magic. It softens the crumb of the bread and also allows it to rise higher and lighter. Some people use mashed potatoes but I've found that it causes the bread to be too dense for my liking. 🙂 thanks for reading!
Kaleigh @ Lively Table says
I'm so glad I came across this recipe for kolaches, they really are the best! Living in west Texas, I'm a long way from West, Texas, so it's great to know I can make these gems at home!
Marye Audet says
🙂 Let me know what you think, Kaleigh! (your comment got lost in spam file. Just found it. )
Pamela @ Brooklyn Farm Girl says
Before this I never even heard of Kolaches but now it's all I want to try! Looks delicious!
Marye Audet says
You should! They are amazing! And you can use whatever you like for fillings. 🙂
Maria says
So happy to know other families still make these! 🙂
Marye Audet says
It's such a yummy tradition!
Taylor Kiser says
These kolaches look so delicious! They would be a perfect sweet treat to enjoy after dinner!
Marye Audet says
Thanks Taylor! They're very popular around here. 🙂
Diana Irwin says
Marye,
Love having this recipe for the sweet Kolaches. There used to be a store that sold both sweet and savory. They were unable to make it when the market crashed.
My question (more than comment) is: Do you have a recipe for savory Kolaches?
Marye Audet says
Yes I do Diana. I'll try to get it posted in the next couple of weeks. 🙂