Kolache bread is a soft, slightly sweet yeast bread with a well in the center that is filled with fruit, cheese, or poppy seed paste. It comes from Central Europe, specifically the Czech lands, and is a staple in Texas, where Czech immigrants settled in the mid-1800s. The bread is usually served as a breakfast pastry or snack, and it is often enjoyed with coffee. In this article, we will explore the history, ingredients, variations, and how to make and store kolache bread.
What Is Kolache Bread?
Kolache (plural: kolache or kolaches) is a yeast-based pastry that is traditionally filled with sweet fillings like apricot, prune, poppy seed, or sweet cheese. The dough is enriched with butter, eggs, and milk, giving it a tender, brioche-like texture. The filling is placed in a shallow depression in the center of the dough, not wrapped inside, which distinguishes it from other filled pastries. Kolache are typically about 3-4 inches in diameter, and they are often brushed with melted butter after baking to keep the crust soft.
In Texas, a savory version called a “klobasnek� (or sometimes “pig-in-a-blanket�) is also popular, but it is technically a different pastry. The word “kolache� is the plural of “kolach� in Czech, but in American English, it is often used as both singular and plural.
Origin and History
The kolache originated in the Czech lands (now the Czech Republic) as a festive bread served at weddings, christenings, and other celebrations. The name comes from the Czech word “kolo,� meaning “wheel� or “circle,� referring to its round shape. Czech immigrants brought the recipe to the United States in the 19th century, settling in states like Texas, Nebraska, and Wisconsin. In Texas, the town of West (near Waco) is famous for its kolache bakeries, and the pastry has become a state icon. Today, kolache are enjoyed across the U.S., but the Texan version often includes savory fillings like sausage and cheese, which are not traditional in the Czech Republic.
Ingredients and How It’s Made
Kolache bread is made from a sweet yeast dough. The basic ingredients are:
- Flour (all-purpose or bread flour)
- Yeast (active dry or instant)
- Milk (warm, to activate the yeast)
- Butter (softened)
- Sugar
- Eggs
- Salt
The dough is mixed, kneaded, and left to rise until doubled. Then it is shaped into small rounds, and a well is made in the center with your thumb or the back of a spoon. The well is filled with a spoonful of filling, and the pastries are baked until golden. After baking, they are often brushed with melted butter or a simple glaze.
Common Fillings and Variations
Traditional sweet fillings include:
- Apricot, prune, or other fruit preserves
- Sweet cheese (tvaroh, a Czech farmer’s cheese)
- Poppy seed paste (made with ground poppy seeds, milk, and sugar)
- Nut mixtures (walnut or almond)
Savory versions, popular in Texas, are called klobasniky (singular: klobasnek) and are filled with sausage, ham, cheese, or jalapeños. These are often shaped like a log rather than a round. While some people call these “kolache,� purists note that a true kolache is sweet and round. The word “kolache� is sometimes used loosely to refer to any pastry from a Czech bakery.
How to Choose and Buy Kolache
When buying kolache, look for a bakery that makes them fresh. A good kolache should be soft and slightly springy, with a golden-brown top. The filling should be visible in the center, and the dough should not be dry or overly sweet. If you are buying frozen kolache, check the ingredients for preservatives and artificial flavors. You can also find kolache mix at some grocery stores, but making them from scratch is not difficult if you are comfortable with yeast dough.
How to Store and Reheat
Kolache are best eaten the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 2 months. To reheat, place them in a 350°F (175°C) oven for 5-10 minutes, or microwave for 15-20 seconds. Avoid reheating in the microwave for too long, as it can make the dough tough.
Frequently Asked Questions
What is the difference between a kolache and a klobasnek?
A kolache is a sweet pastry with a well in the center filled with fruit, cheese, or poppy seed. A klobasnek is a savory pastry, usually filled with sausage and cheese, and is shaped like a log. In Texas, the word “kolache� is sometimes used for both, but technically they are different.
Can I use bread flour instead of all-purpose flour?
Yes, you can substitute bread flour for all-purpose flour in equal amounts. Bread flour has a higher protein content, which will give the kolache a slightly chewier texture. If you use bread flour, you may need to add a little more milk to get the right consistency.
How do I make a poppy seed filling?
To make poppy seed filling, grind 1 cup (140 g) of poppy seeds (use a coffee grinder or food processor), then simmer them with 1/2 cup (120 ml) of milk, 1/4 cup (50 g) of sugar, and a tablespoon of butter for about 10 minutes, until thick. Let it cool before using.
Can I make kolache ahead of time?
Yes, you can prepare the dough and shape the kolache, then refrigerate them overnight before baking. In the morning, let them come to room temperature and rise for about 30 minutes, then bake as directed. Baked kolache can also be frozen and reheated.
Are kolache the same as Danish pastries?
No. Danish pastries use a laminated dough (with layers of butter), while kolache use a simple enriched dough. Kolache are also usually not glazed like Danish pastries, and they have a more bread-like texture.
Conclusion
Kolache bread is a delicious and versatile pastry that has a rich cultural history. Whether you enjoy a traditional fruit-filled kolache or a savory Texan klobasnek, you are partaking in a beloved tradition that spans continents. Try making them at home with your favorite fillings, and share them with friends and family—just like the Czech immigrants did.
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