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Texas Kolaches

A beloved Texas breakfast staple with Czech origins, these soft, pillowy pastries are filled with savory sausage and cheese. Unlike traditional Czech kolaches which feature fruit fillings, Texas kolaches (sometimes called klobasniky) reflect the cultural fusion that occurred when Czech immigrants settled in central Texas in the 1800s, creating a distinctly Texan breakfast tradition now found in bakeries throughout the Lone Star State.

55 minMediumServes 12290 cal/serving

AmericanBreakfastOvenStandardAlcohol-FreeCorn-Free

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/2 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 12 links smoked sausage links, sliced into 2 inchs
  • 1 cup sharp cheddar cheese, grated
  • 2 jalapeños, seeded and finely diced
  • 1 egg (for egg wash), beaten with 1 tablespoon water
  • 1/4 cup unsalted butter, melted

Instructions

  1. 1

    In a large bowl, combine the 1 cup warmed to 110°F whole milk and 2 1/2 tsp active dry yeast. Let stand for 5 minutes until foamy.

  2. 2

    Add the 1/2 cup granulated sugar, melted 1/2 cup melted and cooled unsalted butter, 2 room temperature large eggs, and 1 tsp salt to the yeast mixture. Stir until well combined.

  3. 3

    Gradually add the 4 cups all-purpose flour, one cup at a time, stirring until a soft dough forms.

  4. 4

    Turn the dough out onto a floured surface and knead for about 5-6 minutes, until smooth and elastic.

  5. 5

    Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

  6. 6

    Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

  7. 7

    Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten into a 3-inch disc.

  8. 8

    Place a piece of 12 links sliced into 2 inchs smoked sausage links in the center of each disc. Top with a tablespoon of 1 cup grated sharp cheddar cheese and a few pieces of 2 seeded and finely diced jalapeños if using.

  9. 9

    Fold the edges of the dough over the filling, pinching to seal. Place seam-side down on the prepared baking sheets, leaving about 2 inches between each kolache.

  10. 10

    Cover the kolaches with a kitchen towel and let rise for another 30 minutes.

  11. 11

    Brush the tops with 1 beaten with 1 tablespoon water egg (for egg wash).

  12. 12

    Bake for 20-25 minutes, or until golden brown.

  13. 13

    Brush the hot kolaches with melted 1/4 cup melted unsalted butter.

  14. 14

    Allow to cool slightly before serving. Texas kolaches are best enjoyed warm.

Questions

Can I make Texas Kolaches dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, warmed to 110°F, 1/2 cup unsalted butter, melted and cooled, 1 cup sharp cheddar cheese, grated, 1/4 cup unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Texas Kolaches gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Texas Kolaches ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Texas Kolaches?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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