Easy Texas Kolaches Recipe - The Anthony Kitchen (2024)

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A Texas donut shop staple is getting a homemade upgrade, and it's going to make your kitchen smell absolutely spectacular. The savory filling for Texas Kolaches may vary, but that fresh-baked, pillowy soft yeast dough encasing them is a must. This is how you make the best kolaches at home -- two ways!

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Choose between ham and cheese or sausage kolaches, or better yet...make them both!

They're a freezer-friendly, make-ahead breakfast the kids will love just as much as the adults. If you want to win over any brunch crowd, again, it's kolaches for the win! Nothing beats the smell of freshly baked bread wafting through the house.

Looking for more yummy breakfast recipes to add to your A.M. lineup? Bookmark our easy Cream Cheese Sausage Balls, Breakfast Sausage, and this delicious Grits Breakfast Casserole for next time!


Kolaches (pronounced "koh-lah-chee) is a Czech pastry made with a soft, yeast dough with a divot in the center.

Similar to the center of a danish, it typically houses some sort of sweetened cream cheese, fruit jam (often apricot or prune), and/or poppy seeds.

However, if you were to ask a Texan what a kolache is, you should ready yourself for an entirely different explanation. Before we get into the Texas Kolache, let's first cover a little kolache history.


Kolaches are a Czech creation and they date back to the 1700s. The name is derived from the word "kola" which translated to wheels. This makes total sense, seeing as how authentic Czech Kolaches are round...like wheels.


There is a very large Czech population in the state of Texas, mostly due to Pastor Bergmann's arrival to central Texas in the 1800s.

He published a letter that encouraged struggling farming families in Central Europe to make their way to the Lone Star State, a land full of opportunity. They came...and they came in droves. The area they settled in eventually became known as the Texas Czech Belt.

Today, almost one million Texans report some form of Czech Ancestry. It's safe to say, there has been a strong Czech influence on Texas food, and this is precisely where the Texas Kolache comes in.

Easy Texas Kolaches Recipe - The Anthony Kitchen (2)


So what is a Texas Kolache? Well, it's actually a Klobasnik (pronounces klo-bah-sneek)...and it's technically not a kolache. Like, at all.

So where did the confusion come in? The dough.

Klobasniky and Kolaches are made from the same, sweet pastry dough. That's right: one dough, two separate things. One's sweet, and the other one is über savory.

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Texas Kolaches (as we now know are Klobasniky) are indeed a Texas Czech invention, but they're not round, they're cylindrical. The filling isn't showcased, it's tucked away and hidden inside, somewhat similar to pigs in a blanket. And the best part, they can come stuffed with any number of savory fillings -- sausage, ham and cheese, boudin, and chorizo -- just to name a few.

Love a savory breakfast? Try our Homemade Sausage Gravy!


Speaking from a lifetime of experience in the state of Texas, if you asked a Texan if they wanted a klobasnik, you're more likely to get a tissue and a bless you than a yes or no answer.

In a Texan's eyes, a kolache is savory and meat-filled. Period. The likelihood of them being ever referred to it as anything else is slim-to-none.


Even if it's housing a savory filling, kolache dough is sweet. Not necessarily donut sweet, but sweet enough that you know there's sugar in there. It's a yeast dough that bakes up pillowy soft, fluffy, and completely delicious.

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Whether you're making Kolaches or Texas Kolaches, here's a crash-course overview on how to make the dough:


  1. Melt butter and milk together until the milk is warmed through.
  2. Mix together flour, sugar, instant yeast, and salt.
  3. Add the milk mixture to the dry mix and stir to combine.
  4. Knead the dough and transfer to a large oiled bowl.
  5. Allow the dough to rise until doubled in size.
  6. Punch down the dough and divide it into 16 even pieces.
  7. Roll into balls, place on a sheet pan, and allow to rise again.


To turn a kolache into a Texas Kolache, skip the divot and the sweet filling and grab yourself something savory and meaty to stuff inside. Our top picks (and the ones you'll find in just about every donut shop in the Lone Star State) are ham and cheese and sausage.

Whatever you stuff it with, you'll need to make sure the filling is cut down to the right size before you go to work.

You should be able to place your filling in the center of the dough ball and wrap the dough completely around said filling so that it gets tucked in there and stays hidden away.

Then, it goes onto the baking sheet and into a 350°F oven to bake for about 22 to 25 minutes. Once the dough has a beautiful golden sheen to it, pull out the pan and you're done!


Easy Texas Kolaches Recipe - The Anthony Kitchen (5)

For sausage kolaches, Slovacek's Bar-B-Que Seasoned Link Sausage is where it's at.

To cut your sausage down to the perfect size, cut the links into three-inch pieces, and then split each piece lengthwise. Once the sausage is ready, wrap the dough ball around a piece of cut-up sausage until it is fully enclosed and pinch to seal any seams.


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To make ham and cheese kolaches, you'll need thinly sliced deli ham and some good, old-fashioned sliced American cheese.

Cut the American cheese slice in half, then wrap a slice of deli ham around it, enclosing it completely. Then, wrap a dough ball around the ham until it is fully enclosed and pinch to seal any seams.


Store baked and cooled kolaches in an airtight container in the refrigerator. They will stay good for up to 4 days. If you’d like to enjoy them for any length of time beyond this, freeze them! They reheat beautifully in the microwave.


First, allow them to cool to room temperature, then wrap each kolache individually with a small sheet of wax paper, and transfer them to an airtight, freezer-safe container or a freezer-safe zip-top, gallon-sized bag.

If using a container, use one that houses them snugly. If using a zip-top bag, be sure to remove as much air as possible before sealing.


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Easy Texas Kolaches Recipe - The Anthony Kitchen (7)


Texas Kolaches

Prep Time

45 mins

Cook Time

22 mins

First and Second Rise Time

2 hrs 30 mins

Total Time

3 hrs 37 mins

The best Texas Kolaches Recipe with an easy, pillowy soft yeast dough, plus recipes for both sausage AND ham and cheese fillings!

Course:Breakfast, Brunch

Cuisine:American, Czech, Texas Food

Keyword:Klobasneks, Kolaches, Texas Kolaches

Servings: 16

Calories: 304 kcal

Author: Kelly Anthony



  • 10tablespoonsunsalted butter
  • 1cupwhole milk
  • 3 ½cupsall-purpose flour
  • cupgranulated sugar
  • 2 ¼teaspoonrapid rise (or instant) yeast
  • 1 ½teaspoonsalt
  • 1egg + 1 egg yolk, slightly beaten



  • 16thinly sliced pieces of deli ham
  • 8slices of American cheese, halved



  1. Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.

  2. Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.

  3. Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.

  4. In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.

  5. Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 ½ hour, until it has doubled in size.

  6. Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.

  7. Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.

  8. Remove both pans and the saucepan from the oven and preheat it to 350°F.


  1. Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.


  1. Place a piece of cheese in the center of a slice of ham and fold over/wrap the ham to enclose the cheese.

  2. Wrap each dough ball around the ham until it is fully enclosed and pinch to seal any seams.


  1. Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!

Nutrition Facts

Texas Kolaches

Amount Per Serving (1 g)

Calories 304Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 739mg32%

Potassium 163mg5%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 5g6%

Protein 12g24%

Vitamin A 357IU7%

Calcium 137mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Easy Texas Kolaches Recipe - The Anthony Kitchen (8)

Easy Texas Kolaches Recipe - The Anthony Kitchen (2024)


What do Texans call kolaches? ›

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.

What is a kolache made of? ›

Kolaches, a Czech pastry, are made of soft brioche dough and centers filled with creamy sweet cheese plus the slightest hint of lemon.

Can kolaches have meat? ›

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.

Why are there so many kolaches in Texas? ›

Kolaches are arguably one of the most popular pastries in Texas. Brought to the Lone Star State by Czech immigrants, the pastries were a weekly mainstay and snack in local households, made with sweet yeast dough with a center filled with fruits typically available in Eastern Europe.

Are kolaches German or Polish? ›

In fact, this staple of Central Texan gastronomy actually hails from Czech Republic, where a koláček (the diminutive form of koláč, pronounced kolach; plural koláčky) is a round yeast pastry with a sweet filling in the center!

What do Texans call pigs in a blanket? ›

The Texanist: Why Do Texans Call a Pig in a Blanket a Kolache? – Texas Monthly.

What is a real kolache? ›

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

What does kolache mean in english? ›

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

How long can kolaches be left out? ›

If kept at room temperature, kolaches should be eaten within 24 hours. Kolaches may be kept frozen and well wrapped for up to 3 weeks.

What is a savory kolache called? ›

Purists call that a klobasnek (plural: klobasniky), a savory version of kolaches that originated in Central Texas.

Why do Texans love kolaches? ›

First, Texas has a strong Czech heritage, and many communities throughout the state still celebrate Czech traditions and culture. Second, kolaches are simply delicious and easy to eat on the move, unlike other breakfast food.

Are kolaches healthier than donuts? ›

Smith said one kolache only contains between 100 and 250 calories, depending on the size and filling. Compared to a plain doughnut, which ranges between 160 and 300 calories before any filling or icing is added, it definitely makes more of a mark in the healthy arena.

What town in Texas is famous for kolaches? ›

These immigrants brought over the Czech language, customs and kolaches. The town of West — Osteen's kolache stop — was one of the state's Czech hubs. The town, approximately 76 miles from Dallas, bills itself dually as: “Czech Heritage Capital Texas” and “Home of the official kolache of the Texas Legislature.”

Who brought kolache to Texas? ›

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.

Are pigs in a blanket the same as kolaches? ›

Most East Texas bakeries have mistakenly named their 'pig in a blanket' as a kolache,” she said. Although I am not of Czech heritage, I still cringe at the inaccuracy each and every time I see a sign proclaiming “Donuts and Kolaches” in front of a business, only to discover that there are no kolaches to be found.

What is another name for kolache? ›

Other spellings, all pronounced the same are kolache, kolachy, kolacs and kalacs. Many call them rolls, bread, cakes, strudel, etc. Hungarian beigli, biegli, bejgli, bejglik.

What are other names for kolaches? ›

What is another word for kolache?
fruit-filled pastryfruit tart
fruit turnoveropen-faced fruit pastry

Are kolaches a Texan thing? ›

Kolaches will likely forever be a Texas staple, thanks to the Czech immigrants who introduced them in the 1800s.

Is kolache a Texas thing? ›

While you can find kolaches almost anywhere in the United States, outside of Texas, they remain most popular in areas where Czech immigrants settled, such as Nebraska, Wisconsin and Oklahoma. But for generations, Texans have flocked to West, and especially to the Czech Stop, to satisfy their kolache cravings.

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