St. Louis kolache are a beloved local twist on the classic Czech pastry—soft, pillowy yeast dough wrapped around savory fillings like sausage, cheese, and jalapeño, or sweet fillings like fruit and cream cheese. Unlike the traditional Czech version, which is usually sweet, St. Louis kolache are often more like a portable breakfast or lunch, and they have become a regional staple. This guide covers the best places to find them, plus how to make your own at home if you can’t make the trip.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs, room temperature
- For savory filling: 12 cooked breakfast sausage links or 1 lb (450 g) smoked sausage, cut into 12 pieces
- 4 oz (115 g) cheddar cheese, shredded
- 1–2 jalapeños, sliced (optional)
- For sweet filling: 1 cup (240 ml) fruit preserves or pie filling (cherry, apricot, or poppy seed)
- 4 oz (115 g) cream cheese, softened
- 1 egg beaten with 1 tbsp water, for egg wash
Instructions
- In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
- Knead on a floured surface for 8–10 minutes (or use a dough hook for 5–6 minutes) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough. Divide into 12 equal pieces. Shape each into a ball and place on a parchment-lined baking sheet, about 2 inches apart.
- Flatten each ball slightly. For savory kolache, press a well in the center and fill with sausage, cheese, and jalapeño if using. For sweet, mix cream cheese with preserves and spoon into the wells.
- Cover and let rise again for 30 minutes. Meanwhile, preheat oven to 375°F (190°C).
- Brush the dough (not the filling) with egg wash. Bake for 18–20 minutes, until golden brown. For sausage, check that an instant-read thermometer inserted into the sausage reads 160°F (71°C) (USDA FSIS safe minimum for ground meat).
- Let cool on a wire rack for 10 minutes before serving.
Tips
- Use a kitchen scale for flour—too much makes dense kolache. If you don’t have one, spoon flour into the cup and level it.
- Don’t overfill—the dough needs room to puff up. About 1–2 tablespoons of filling per kolache is plenty.
- If you prefer a sweeter dough, increase sugar to 1/3 cup (65 g) and add 1 tsp vanilla extract.
- For a softer crust, brush with melted butter immediately after baking.
Serving Suggestions
Serve warm with a cup of coffee or cold milk. Savory kolache pair well with a side of pickles or a simple green salad. Sweet ones are perfect for brunch or a light dessert. They also freeze beautifully—see storage below.
Variations
- Classic Czech: Use only sweet fillings like prune, poppy seed, or apricot, and top with streusel (flour, butter, sugar) before baking.
- Breakfast Kolache: Add scrambled eggs and cooked bacon or ham to the savory filling.
- Vegan: Substitute plant-based milk, butter, and egg replacer, and use vegan sausage or just vegetables.
- Gluten-Free: Use a 1:1 gluten-free flour blend, but expect a slightly denser texture.
Storage and Reheating
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven for 8–10 minutes (or microwave for 30 seconds) until warmed through. For food safety, refrigerate any leftovers within 2 hours.
Frequently Asked Questions
What is the difference between a kolache and a klobasnek? In Texas, a kolache is typically sweet, while a klobasnek is savory with sausage. In St. Louis, the term “kolache� is often used for both, so you’ll see savory ones called kolache too.
Can I use refrigerated dough instead of making from scratch? Yes, you can use refrigerated biscuit or pizza dough for a shortcut, but the texture will be less tender and more bread-like.
Why did my kolache come out dry? Overbaking or too much flour in the dough. Check at 18 minutes and pull them when just golden. Also, make sure your milk is warm but not hot—if it kills the yeast, the dough won’t rise properly.
Can I make the dough ahead of time? Yes, after the first rise, punch down and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping.
What are the best fillings for sweet kolache? Traditional options include prune, apricot, cherry, and poppy seed. Cream cheese is a modern favorite. You can also use lemon curd or Nutella.
Are kolache served hot or cold? They are best warm, but they are also good at room temperature. If you reheat them, do so gently to avoid drying out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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