Homemade Kolaches: A Texas Tradition

Homemade Kolaches: A Texas Tradition

Have you ever heard of a kolache? I hadn’t until I moved to Houston a few years ago. One morning my father-in-law went to get doughnuts for breakfast he also came home with some ham and cheese kolaches and sausage and cheese kolaches.

I had no idea what to expect but decided to give the ham one a try. It seemed like a strange thing to have for breakfast, but I’ve learned that a lot of things are done differently in Texas. Ever since that first try, though, I always opt for a fresh kolache whenever we go to the doughnut store!


Having never heard of them before, I decided to look up the history of kolaches. Texas had a large community of Czech immigrants settle in the area. These started off as a treat from the European country, and traditional kolaches were made with fruit. Technically, they call the Texan version a Klobásník, but everyone here still just calls it a Kolache (pronounced koh-la-chee).

Homemade Kolaches: A Texas Tradition

For a while now, I’ve been thinking about trying to make my own kolaches at home, but I wasn’t sure what to do. I found this recipe and decided to give it a shot. The recipe was for ham and swiss cheese but we used cheddar cheese instead. We also made a few with breakfast sausage and cheese, but they can be made with almost any filling. I’ve seen them filled with eggs, bacon, potatoes, ranchero, brisket, spinach, chicken, jalapenos, pepperoni… the list goes on and on!

I didn’t realize how much it takes to make the dough for the kolaches. You have to make part of the dough and let it sit overnight in the refrigerator, then work it again in the morning and let it rest for another hour. Then make the kolaches. Overall, it took so much longer than I thought, and won’t be something I make all the time because of it, but it was fun to try, and they tasted very similar to the store-bought ones.

Start by making the “sponge” the night before you want your kolaches. This is made by mixing yeast and flour, then combine that with warm milk, sugar, eggs, and melted butter. Cover the bowl and put it in the refrigerator overnight.

Homemade Kolaches: A Texas Tradition

In the morning, start by gently mixing the sponge and add a bit of salt. Then slowly start adding in flour until it forms a dough that you can work with. When I made it, I used about 3 cups of flour.

Homemade Kolaches: A Texas Tradition

Once you have your dough let it rest for about 20 minutes, then knead it on a floured work surface for about 10 minutes.

Homemade Kolaches: A Texas Tradition

Lightly oil a bowl and place the dough in it, turning to make sure the dough is covered with oil. Cover the bowl and let it rest on the counter for an hour or until the dough has doubled in size.

Homemade Kolaches: A Texas Tradition

Meanwhile, prepare your fillings. We made ours with ham torn into small pieces, breakfast sausage cooked and broken up, and cheddar cheese cut into small squares.

Homemade Kolaches: A Texas Tradition

Homemade Kolaches: A Texas Tradition

Punch down the dough. This isn’t as rough as it sounds, gently use your fist to push the air out of the dough. Divide the dough into 36 pieces.

Homemade Kolaches: A Texas Tradition

Flatten each piece of dough into about a 3″ circle. Add about one tablespoon of your filling on each piece and fold it over until it is completely closed and sealed. Preheat your oven to 375 while letting the kolaches rest for a few more minutes. Brush the dough with melted butter and bake for about 12-15 minutes or until they just start to get golden. If they start to get too brown, the dough will dry out.

Homemade Kolaches: A Texas Tradition

Supposedly you can freeze these after they’ve been cooked, but ours didn’t last long enough to test this out.

Homemade Kolaches: A Texas Tradition

Homemade Kolaches: A Texas Tradition

Homemade Kolaches: A Texas Tradition

Homemade Kolaches: A Texas Tradition


Homemade Kolaches: A Texas Tradition
Print Recipe
5 from 2 votes

Kolaches

Prep Time40 mins
Cook Time15 mins
Resting time1 hr 30 mins
Total Time55 mins
Servings: 32 pieces

Ingredients

Sponge

  • 1 tbsp active dry yeast
  • 2 cups flour
  • 1 cup milk warmed
  • 1/4 cup sugar
  • 2 eggs beaten
  • 1/2 cup butter melted

Dough

  • 3 cups flour
  • 1 tsp salt

Filling

  • 3 links breakfast sausage
  • 4 oz ham
  • 8 oz cheddar cheese

Topping

  • 1/4 cup butter melted

Instructions

Sponge (NIGHT BEFORE)

  • Mix together yeast and flour
  • Add remaining sponge ingredients and mix until combined
  • Cover and refrigerate overnight

Dough (IN THE MORNING)

  • Remove the sponge from refrigerator and gently stir, adding the salt
  • Add flour until it forms a dough
  • NOTE: you may not need all 3 cups of flour, depending on the humidity where you live
  • Once the dough forms a ball, let it rest for 20 minutes
  • Knead the dough on a lightly floured surface for about 10 minutes
  • Lightly oil a bowl and place the dough inside, making sure to coat the dough with oil
  • Cover and let rest for about an hour or until doubled in size

Filling

  • Cook breakfast sausage and crumble into bite-sized pieces
  • Chop or tear ham into small pieces
  • Shred cheddar cheese
  • When dough is ready, gently punch down by using a closed fist to slowly push the extra air out
  • Divide the dough into 32 pieces
  • Flatten the pieces into circles about 3 inches in diameter
  • Add a bit of the filling (either ham and cheese or sausage and cheese) to the dough
  • Fold the sides up to close and pinch together to seal
  • Place seam-side down on a greased cookie sheet or baking stone
  • Continue until all dough has been used

Baking

  • Preheat the oven to 375 while the kolaches rest
  • Brush kolaches with melted butter
  • Bake for about 12-15 minutes until they start to turn golden
  • Don't let them get brown or the dough will start to dry out

Notes

Src: http://www.geniuskitchen.com/recipe/houston-ham-and-cheese-kolaches-229820

Homemade Kolaches: A Texas Tradition

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15 thoughts on “Homemade Kolaches: A Texas Tradition

  1. I have never heard about Kolaches and I am grateful that you share the recipe, so if I ever go to Houston, I will know what to order. I will try to make them too. Thank you for sharing.

  2. I wonder if there is a way you can simply the dough. I love breads that sit over night but it is far too much effort sometimes. kolaches is not something I’ve tried but it looks awesome

  3. Being from Texas myself,…. Kolaches are almost a religion here! haha My very favorite is the boudin kolache!! Boudin is a cajun mix they use instead of sausage and it is amazing!!! Never would I have thought to put boudin in a kolache!!

  4. These look like they would taste absolutely amazing. I love bread items that you make from scratch so I would indulge in this for sure.

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