Being March 2.. y’all must be excited for today! Why? Well, it’s Texas Independence Day! It’s been a tradition of mine to celebrate the day, which really just means proclaiming it to the world. And occasionally I’ll bake some Texas-themed things too.

This year I’m proud to share with you this kolache recipe. Kolaches are pillowy pastries of dough wrapped or filled with fruits or some kind of sausage. The ones I’ve had growing up in Houston are almost always savory, but since then my view of kolaches has expanded to include the traditionally sweet Czech version. I’m accepting of the sweet kind, but I’m still quite partial to the savory version.

Just like beignets, I can’t seem to find kolaches readily available in the north outside of the south. And also like the beignets, I decided to take matters into my own hands and make them myself. After reading through several recipes, I chose one that was featured in the Corpus Christi Caller-Times back in 2001. With an article named “Perfect Kolaches” and a recipe called “Grandma Rosie’s Kolaches,” how could I not? Turns out they’re mighty close to the kolaches I’m used to eating back home, and I’m ever grateful for Grandma Rosie for sharing her secret recipe with us. This recipe worked out wonderfully as a savory pastry, and I’m sure it’d be just as great for a sweet kolache too.

Grandma Rosie’s Kolaches
adapted from Rosalie Bohuslav via Corpus Christi Caller-Times

1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 teaspoon salt
1 egg yolk
2 1/3 cups flour
1 tablespoon dry yeast
16 little smokies or cocktail beef franks

1. Place ingredients in stand mixer in the order listed above and mix on medium speed for 10 minutes. The longer you beat it, the nicer the dough.
2. Let rise for 1 hour (or until dough roughly doubles in size).
3. Work dough into 16 balls and place on greased cookie sheet. Let dough balls rise for 15-20 minutes.
4. Using your hand, flatten the dough and wrap each flattened dough ball around 1 little smokie or cocktail beef frank. Place kolaches about 1 inch apart on the cookie sheet and allow to rise again for another 10-15 minutes. At this time, preheat the oven to 400 F degrees.
5. Bake kolaches for 10-15 minutes until tops turn golden brown. Recipe makes 16 kolaches.

6 thoughts on “Kolaches

  1. After my visit to Austin, I have unsuccessfully found kolaches in NYC so this recipe is getting bookmarked.

    Happy independence day! πŸ™‚


    1. There is so much opportunity to be had for southern treats in NYC! I just wish someone had the guts and cash to do something about that! πŸ™‚


      1. Haha..just stumbled upon this. I’m actually opening a kolache shop in Brooklyn in the next two weeks! Check out Brooklyn Kolache Co on Facebook.




      2. That’s so awesome you’re bringing kolaches to NYC! I’m in Queens but will definitely make the trek to come visit you when you open! Best of luck to a fellow Texan! πŸ™‚


  2. It’s a pleasant surprise to see your kolaches recipe. I bought a box of frozen kolaches (what language is it?) from my students’ fundraising last year. It was my first time learning this name and tasted the kolaches. They were so good for lunch. I did not know they are related to Texas then. Now I can try your recipe!


  3. Sitting here in Texas with my mom on Christmas Day and read this article to her. Grandma Rosie as everyone calls my mom, was very pleased you like her recipe. She’s 86 (or sweet sixteen plus seventy as she tells everyone) and still makes the best kolaches! She says the secret is not to be tempted to add too much flour and let the dough be soft and almost sticky. Also let it rise til it looks like cellulite! Yep that’s straight out of her mouth! Enjoy!


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