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Authentic kolache recipe?

Crazy people all around me (not including my husband, thank goodness!) think that the Kolache Factory turns out good and authentic kolache... ick! I would like to make some authentic kolache for Christmas. Does anyone have any tried and true recipes? Thanks in advance!

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  1. My dad's Croatian and I'll be making a poppy seed filled kolache for him this Christmas. If you google "poppy seed Kolache recipe" you'll find one that sounds good from the St Anthony Croatian Catholic Church -- it's made its way to multiple websites. It's very similar to one I use from an old copy of "The Balkan Cookbook" which my dad pronounced to be just like his mother's. However, my dilemma is that the on-line recipes are for individual kolaches, while my family's tradition is a large breadlike confection rolled up jellyroll style. Are little 1 1/2" kolaches all the rage now? Here in Nashville, few people know what a kolache is, much less do we have a factory for them!

    7 Replies
    1. re: TNExplorer

      You are lucky to *not* have the factory- I don't have a lot of experience with kolaches, (my baby-sitter used to make them when I was younger) but I would imagine that they are a disgrace to the authenticity of them! Thank you for the recommendation- I wasn't sure what to look for in a recipe, I might just have to add them to my Christmas cookie tray!

      1. re: TNExplorer

        There is confusion as to what "kolache" or "kolachky" are... In Chicago, the Czech community called them kolachky, signifying a small size. In my Chicago Rusyn home, we used the word for the same pastry your dad did. That's more correctly called, at least in Croatia and Slovenia, potica or povitica. Kolachy, Kolachky are generic Slavic term for "cakes." The small, pillows of dough with a bit of sweet topping, like lekvar or cheese or apricot, is Czech in origin. I make my mother's jelly-rolled version with a walnut filling.... I haven't made the poppyseed version. Visiting my relatives in my father's village in Slovakia, my cousin's wife now rolls them with a chocolate filling for her grandchildren, along with the traditional poppyseed and walnut versions.

        1. re: gido

          Thanks so much for the clarification. Since he lived in a mixed Slavic farming community in NW PA, I wouldn't be surprised if they exchanged some of the names. Regardless of what it's called, he appreciated the effort when I served up the pastry. Since the poor guy married a Southern girl and has lived south of the Mason-Dixon line for 50 years +, I try to make him an old country dish every now and then. I'll ask him about potica.

          1. re: TNExplorer

            If he's from northwestern PA and used the word kolachky for the poppyseed roll, I'm betting he had some Rusyn blood.... Or maybe he went to a Byzantine Catholic/Greek Catholic parish?

            1. re: TNExplorer

              What is wrong with living south of the Mason-Dixon line? I'm from a long line of Czech culture that started in SW Texas. We dropped off the boats in 1836, from Galveston, and settled the Mid and SW areas of Texas thru the Northern area of Mexico. Thank my German Czech heritage for influencing Tejano music with the accordians. chuckle.

              Any way... While I like Kolache Factory, I agree.. it's not home. I can still taste grandma's fresh kolachky... mrmm. I am BLESSED to have True Czech bakery's in the Houston to Victoria area's. Run by.. yup.. Vacek's... When I cant get to the real placem The factory is like getting coffee at a gas station. While it's filling, it's just not my cappaccino. :)

              We are Moravian decendants and our Kolache/Kolachky family recipes still live on. My Czech boss knew I was truely a Czech raised when I brought in real poppyseed sweet breads. chuckle. I'm also a wine drinker. He splits the country/people by beer drinkers and wine drinkers.

              Now remember.. Slav's spread amoung about 5-6 countries originally. So if you are looking for Slav based foods, you will find an amazing mix of variety that you may or may not believe to be 'authentic'. I would doubt that the chicago foods were influenced more by Hungarian's who seem to think most of our Czech foods were created by them.

              1. re: bjohnson71

                Happy 2009 Hopefully you can help me with a Slav. recipe Growing up with Catholic Polish -Ukraine parents every Xmas Mum would lay on a large feast (Traditional Polish food), Anyway (my pal)Vera's Mum( known as Yugoslavia) would reciprecate in following January (celebrating St Lukes Day) with amazing Walnut & DobosTortes,Slices, Choc.Salami, & my fav."WHEAT"also had confectioners sugar VERY MOREISH.I kno WHEAT was soaked overnite, cooked till soft -after C.sugar added. Dana passed away taking recipes with her DOES anyone know wat I'm talking about?? Managed 2 get few recipes but not this I WILL B ETERNALLY GREATFUL 4 recipe Regards Krystyna

                1. re: bjohnson71

                  Yay Texas! On this particular dish I couldn't care less about "authenticity" - I want my kolaches full of sausage and cheese and jalapenos, which I'm pretty sure is not the way they make 'em in the Old Country. DC seems never to have heard of these delights, so I pack up a dozen every time I go back to Texas to put in my freezer. Not the same as fresh-baked, but a welcome taste of home.

          2. "Authentic" might mean "just the way we like them" so could you please describe the kolachky you are looking for? I have a bunch of recipes in church cookbooks from Chicago's Slavic churches and they vary widely. Some use yeast, some not, and some use melted vanilla ice cream instead of shortening. Imitating what I had bought in Chicago bakeries, I always made kolachkies with a yeast dough done like puff paste (dot with butter, fold, roll, repeat xxxx, then chill). All depends on what result you want. If you can say, I'll be glad to look up recipes and post them.

            10 Replies
            1. re: Querencia

              Well, I don't really know- that's the problem! I vaguely remember them from my childhood, but I'm sure they were authentic because my baby-sitter was of Polish descent. I just know that the ones at the Kolache Factory *cannot* be authentic! I know, I'm no help! :-)

              1. re: Katie Nell

                Was the item you vaguely recall from childhood a kind of a yeasted roll with the filling in a depression on top, or was it a cookie kind of thing with the filling inside? (Or something different from either of those?)

                If the crazy people around you are promoting the Kolache Factory I'm assuming the former (what I know from my trips through TX as "Czech-style") but there are really quite a lot of different things that all get called kolache, each quite authentic to a different cuisine. For instance, TNexplorer's Croatian-style rolled pastry is new to me, and I think that the Chicago style is not what those used to TX kolache are likely to be looking for (Polish style vs. Czech, maybe?)

                1. re: Allstonian

                  A yeasted roll with the filling in a depression on top definitely... that much I remember! It seemed like maybe she made an apricot one and a poppyseed one, maybe raspberry.

                  The ones at the Kolache Factory are that type too, but just bland dough with pie filling in them... really icky! They also have yeast ones with like bacon, egg, and cheese or bbq-ed chicken in the middle... definitely bastardized versions!

                  1. re: Katie Nell

                    Those "bastardized" versions have been around south central Texas at least since I was a little kid, and that was much longer ago than the Kolache Factory. Specifically, a favorite of mine from the Hill Country is kolache dough wrapped around a jalapeno smoked sausage, kind of like a Czech/Mexican version of an English sausage roll. In fact, I have some New Braunfels Smokehouse cheddar-jalapeno sausages in the basement freezer that I'm going to turn into sausage kolaches for the New Years Day open house, now that I think of it...

                    Tell a person from the Hill Country that those aren't "authentic" kolaches and I'm not sure their answer will exactly be full of sweetness and light.

                    1. re: BarmyFotheringayPhipps

                      I'm not so sure I wouldn't mind a bastardized version if it were better quality, but the ones I've had have not been good, period.

                      1. re: BarmyFotheringayPhipps

                        Those aren't authentic kolaches.

                        Kolaches don't have meat. Klobasneks/klobasnikis do.

                        And I'd happily tell "a person" from the Hill Country or anywhere else that very fact. And if "a person" wasn't full of sweetness and light, oh well, the truth hurts.

                        1. re: KM3

                          In tx thats just what we call a kolache (meat,cheese, and sometimes peppers), because frankly that's all we know. And what we grew up to love. If u want the "real deal" more power to you. But tx kolaches rock!

                    2. re: Allstonian

                      Yes, All of the coutnries surrounding the Slav cultures. From Polish, to Czech, Romania, to hungry.. all have different varieties of what they 'feel' are true kolachky.

                      The Texas bakery's revolve mainly around the Czech, either Moravian or Bohemian, and even those can vary a little. Chicago I bet has Polish and Hungarian blends. Ohio probably revolves around Hungarian since my EX-mother-in-law is Hungarian and she called my Czech family recipes knock offs. She pissed me off a lot stating that everythign was always her cultures creations. No wonder the Bohemian - Hungarian wars last so long. :)

                      New York or the Far North Eastern New England states likely have truely blended styles but I would doubt if most of the different cultures blended and I would have no clue as to which cultuures 'authentic' won out the bakers war. :)

                      Remember, bakers used what they could get their hands on. What fruits, fillings, toppings could be gathered in their local area and turned into a pastry for breakfast/lunch/dinner. Ergo.. Authentic? The bread and style of creating is the authentic. What goes in or on the sweet bread is what makes it a taste of 'home'. Are you trying to maintain a cultural heritage, or merely looking to enjoy a kolache/kolachky. Find the fillers you prefer, and you have a taste of home.

                      1. re: bjohnson71

                        Plenty of Czechs immigrated to Ohio (like mine)...and of course the Bohemians who moved to Vienna and influenced baking with their recipes and skill :-)

                        A great cookbook on pastry and the traditions of cafe culture from the Austro-Hungarian empire is Kaffeehaus by Rick Rodgers. It's worth a look for his Dalmatian four-flavor kolacky recipe, which has typical Czech fillings like apricot, prune/plum, poppy seed, and farmer's cheese.

                    3. re: Katie Nell

                      The Kolache Factory's 'faqs' describes them as being Modern varieties of the eastern european bakery techqniques.

                      They are a franchise, and thus, will never be like a true small family bakery when it comes to 'authentic', but they do create a sweet bread and fill it with a variety of ingredients. Much like our ancestors did. So whose to say that they dont follow in the footsteps of giants?

                      They are not grandma's cooking, but they are tasty when I need a quick fix. :) I cant always spend hours in my kitchen making my own treats. :)

                  2. found one in the 1964 edition of Joy of Cooking; they call it Sour Cream Roills or Kolatchen. Check the library for a newer edition?

                    2 Replies
                    1. re: toodie jane

                      Hhmmm... I wonder what edition my mom has? Guess I better find out!

                      1. re: toodie jane

                        Kolatchen is a Dutch version of the Kolache/Kolachky.

                        Left over from the remnents of the Austrian Empire that spanned eastern europe and spread the culture around.

                      2. For a yeast kolachky "with a depression on top" I have used this recipe for fifty years: Liquify 1 cake yeast with 1 tablespoon sugar. Add 1 egg, 2/3 cup milk at room temp, and 1/4 tsp salt. Add 2 cups flour. Roll dough on floured boar., Divide 3/4 stick butter into 4 parts and dot dough with a quarter of the butter. Fold over like puff paste and roll. Repeat three times. Let rise in refrigerator for 2 hours to 2 days. Roll out. Cut into small circles. Lay close on cookie sheet. Make depression in center with fingers and fill with jam or any desired filling. Brush with a little egg beaten with milk or water. Let rise. Bake @ 400 10-12 minutes or until faintly golden. Dribble with powdered sugar icing. (Best to double or triple recipe.)

                        1 Reply
                        1. re: Querencia

                          Thank you very much... I will try them soon and report back!

                        2. katie.........i just read your request and had to reply. first of all, you will need to know what part of czechoslovzkia you are talking about. and, of course, now it is separated again. my maternal grandparents were from slovakia........bratislava area and came over on the boat around 1910. the kolaches with the thumb print are traditional from the czech or bohemian region, but from slovakia the kolaches are a raised sweet dough rolled out like a jelly roll, filled with either ground nuts(over seas it would be black walnuts) or ground poppy seeds. my grandmother was unfortunately always changing her recipe and it went with her to the grave. i do own a czechoslovak cook book isbn# 0-517-505479. my daughter has my grandmothers cookbook and it just says slovak cookbook, but i must say i haven't googled it. getting back to the rolls, they are baked, cooled and sliced crossways, then sprinkled with powdered sugar for serving. i have found a bakery in sault ste.marie,ontario called Superior Bakery that makes them ONLY at Christmas. they do take orders, but i don't know if they ship.............the problem would be customs and the time.(there is a large Croation population there). hope i was some help.

                          3 Replies
                          1. re: patti

                            Patti, thanks for the information! I had forgotten I even asked this question, Christmas was overwhelming with too many family functions! I have absolutely no clue what area of Czechoslovzkia, but I'm certain that they were the thumbprint variety and not the rolled variety. I think I will just have to test out some of the recipes above and see what I can come up- perhaps on a rainy/ snowy day. Of course, my memory is so foggy that anything will probably be a good result!

                            1. re: patti

                              a correction - "czechoslovakia" does not exist and has not existed since 1993.

                              Also a clarification regarding the disctintion between 'kolace' and 'kolacky' only in so far as far as Czech cuisine is concerned.

                              Kolacky refer to small cakes (about the size of a peppermint patty) made of risen dough and topped with various sweet toppings - prune butter, tvaroh which can be best described as a farmer's cheese that is then flavored with lemon rind and raisins (my favorite), or a sweet poppyseed topping.

                              Kolace are very similar in that they are made from the same dough and use the same toppings as Kolacky - but are much larger in size - almost like the size of an individual-size pizza.

                              1. re: patti

                                tonihatch - Well, if I am not mistaken, the county fair date was changed from summer to autumn, and that is when the ZCBJ ' ers started selling their kolaches.

                                My mother died in 1973 and I know when she made kolaches she also used lard; later in her life she switched over to Crisco because my brother-in-law had trouble digesting lard.

                                I moved to Virginia Beach, VA when my husband was deployed there. Since his ship (the Enterprise) was in the Gulf of Tonkin the last 15 months of the Vietnamese war, i celebrated Christmas by getting up early and making prune kolaches for my neighbors (mostly Navy families) for brunch.

                              2. Try a great cookbook "Cooking with Texas Grandmas". It has kolache recipes with several fillings. Got it at Barnes & Noble, try amazon too.

                                1. to join the discussion, my favorite filling for the center of the roll kolache, is prune. My mother made them, about 3 to 4 inches out of a white yeast, slightly sweet, dough, and in the final proofing, pushed a respectable sized indention in the top and filled it with a stewed prune mixture. Delicious. My aunts used to make various other fillings, peach, apricot, poppy seed, rhubarb, etc. But my favorite was definitely the prunes. I ate some made at the Czech festival held each summer in Wilber, NE and they were made of a dough like a danish, and it totally changed the taste. I didn't care for it at all. Now in my hometown, Caldwell, KS, the ZCBJ lodge always had a Kolache kitchen during the Sumner County Fair, and made thousands of kolaches to sell, and they are made with the yeast dough like my mother used. They are a very popular item during the fair! My father used to help with the baking of them, but my mother had died long before they started doing that. She was the most fantastic cook ever, and her kolaches were heavenly, light and the kind that made you want just one (or three) more. And as for her and daddy's jaternice! Well, I could eat that every day and feel I was in paradise!

                                  6 Replies
                                  1. re: luccia

                                    With my husband's family having Czech (Bratislava, also) and Polish roots, I was introduced to a few different versions of Kolache. Someone mentioned one that was more like a jelly-roll bread, larger then the Czech kolac. That may well be the Polish version, as taught to me by my maternal-grandmother-in-law who was from Poland. The Texas version, as I understand, originated in the Czech communities in Texas and quickly spread throughout the state, taking on new forms and fillings as it became more commercialized. Marketing ploy-ugh! A very good, authentic Czech kolac in Texas can best be had in the town of West near Waco, one of the original Czech settlements with recipes that have been handed down for generations. And while some of their bakeries have gone the way of "modernization of selection", there are a few "purists" who remain faithful to those old recipes. The kolache I have enjoyed with my in-laws have always included sour cream in the recipes, both Czech and Polish, though the breading turns out slightly differently between the two. Both have a mild sweetness to them, the Czech version I am familiar with being lathered in real butter both before baking and immediately upon removal from the oven, while the Polish version was always brushed with a little whipped egg white and the lightly drizzled with a powered sugar/milk glaze immediately out of the oven. Filling for Polish kolache, the family favorites at least, were poppy or nut fillings (nut being either a pecan or walnut paste), and for Czech it was cottage cheese, cherry, blueberry, or sausage. When we lived in Texas, I cheated, using fresh Polish kielbaska sausage in the Czech kolache. But it was delicious.

                                    1. re: luccia

                                      I too grew up with prune kolache, but my mother made hers different. I think she used the same dough as her bread dough. She cut out squares and put prune in the middle and overlapped the opposite corners. Sometimes a little prune peeked out. They were nummy.

                                      1. re: conniemcd

                                        Hi, Do you have the kolache recipe, I am new to this site and never posted or whatever before. The Kolache I remember as a kid was, a yeast dough, it was very flaky, we made squares, put lekvar (prune) apricot, nuts inside. Then we took the corners and folded them over each other on the diagonal with some prune peeking out. However, my dad's family added lemon zest to the dough prior to rolling it out. Have you ever come accross this? and yes they were nummy. where would i find the recipe

                                        1. re: teflondk

                                          Welcome teflondk! Those sound amazing. I hope someone posts the recipe for you because I, too, would love to have it!


                                          1. re: teflondk

                                            Hmm, that sounds like maybe the polish version (kolacz or kolachky) which I think is supposed to be flaky? The czech versions definitely are doughy. I've never made one myself but this dough looks promising:

                                            The way you described making it is how I've seen a few poppy seed kolaches though in TX it's usually done like a roll with poppyseed in the middle instead of the foldover thing.

                                        2. re: luccia

                                          Hey! No Way! Here I am looking for Something similar to Grandma's Kolache recipe (other than the way she told me...put in enough flour (how much?), you know until it's right... And getting recipes made with meat (ick!), or just not the good ol' Bohemian farmwife Kolache...and here you are from my Grandma's town! Yep, straight from Caldwell KS. My mom says that Grandma's original recipe called for lard. She stopped baking about 10 years before she died in 2005. Totally miss them and plan to try to make them soon. And I went to the Sumner County Fair in 1973, but don't remember a Kolache Kitchen. Maybe that was later.

                                        3. As a side note, my mom saw my old baby-sitter the other day whom neither of us have seen since I was probably in 4th grade, and she said I can drop by a kolache anytime! :-)

                                          4 Replies
                                          1. re: Katie Nell

                                            Can you speak and read Czech? I have a cookbook that my late mother brought over from that area, but I can't read or speak the lingo.

                                            If you're from Berwyn, IL or vicinity, you may be able to get a kolache from Vesecky's bakery if they are still in business. It's been a while since I've been back there so I don't know about Vesecky's.

                                            Sixty years ago Czech was the lingua franca of Cermak Road. Now the lingua franca may be Spanglish.

                                            1. re: Katie Nell

                                              Well, Dorothy, I just found out that you're from Kansas. Forget Vesecky's bakery...it's too long a walk from there.

                                              1. re: ChiliDude

                                                Yep, that would be a pretty long walk! I don't know any Czech either, unfortunately.

                                              2. re: Katie Nell

                                                drop by FOR a kolache, drop by FOR a kolache!! Oops!

                                              3. This is the recipe I use. Well, I can't find my recipe at the moment, but I remember it contained just butter, cream cheese and flour -- no sugar or yeast. I also make them into crescents, so this works.

                                                Super simple, esp for me, as I am NOT a baker!


                                                BTW I am Polish. . .but I think this might be a derivative of the recipe off the Solo filling can, which is all we used for filling.

                                                1. Just so you know, I signed up just to reply to this thread!

                                                  I am not Texan, but married into a Texas Czech family in a small Texas Czech community that takes great pride in its heritage. After we got married I decided I needed to learn how to make my husband's favorite comfort food, and I haven't turned back!

                                                  His idea of a kolache (which his family pronounces with a silent e) is what you described you want... the fruit or cheese filled pastries. This is the fabulous recipe that I started with:

                                                  My best advice:
                                                  -use butter
                                                  -use whole milk
                                                  -you can use a stand mixer with a dough hook- it's hard to hand work the dough and underworking the dough will leave you with a less rich dough
                                                  -the flour will vary with humidity level... if it's too sticky you need to add more flour, and if you dont' have to spread down the dough hook with non stick dough too keep it from climbing up the hook you're not done
                                                  -don't skimp on dough.. this recipe makes 48 kolaches- no more no less, and by the time they go in the oven they should have plumped up to almost touching each other (that how the get squarish


                                                  Also a note on "meat kolaches". These aren't actually kolaches at all, but klobasnek (or whatever variation you like to call them). The Czech folks we know use kolach to refer more generally to all pies but never meat filled pastries. It's not a "bastardized" kolache at all- because its' not a kolache at all! They're very very tasty, but the name confusion is the fault of Kolache Factory commercialization.

                                                  4 Replies
                                                  1. re: ktbking

                                                    Thanks for the recipe link. I agree sausage kolaches are not 'bastardized,' they're fusion! No telling who first came up with them but the oldest kolache shop in Houston dates to 1956 and I've been eating them since the mid-70s. A recent kolache cook-off in Caldwell, TX, named a sausage-cheese-jalapeno kolache from a little bakery in Clute, TX, as the best in the state.

                                                    In many of the litttle towns in the Czech belt between Houston and the Hill Country you'll likely encounter at least one bakery specializing in kolaches, sometimes 2 or 3 in a small town. Traditional kolache shops are usually closed by mid-afternoon, Kolache Factory is trying to turn them into all-day noshes using very bad recipes - but what do you expect from a chain? I understand in Czechoslovakia they were a wedding pastry; here, they are mostly a breakfast pastry.

                                                    At Besetney's in Hallettsville I encountered a sausage and sauerkraut kolache which seemed Polish to me until I came across a sausage and sauerkraut klobase at a smokehouse outside El Campo, TX, which claims Armenian heritage.

                                                    1. re: brucesw

                                                      I am so thrilled to read this information about "meat kolaches." I grew up in Houston, and my mother used to make yeasted dough filled with sausage, cheese and green onions. They were AMAZING. She called them kolaches and claimed to have gotten the recipe from our Czech firewood delivery guy. I have been searching for a kolache recipe for years, but always came up with recipes for sweet fillings. Now I know that I was searching for the wrong term. Off to search for klobasnek!

                                                      1. re: brucesw

                                                        It's not "fusion." It's the wrong name. There's a name for it, and it isn't kolache. It's klobasnek, or klobasniki. Klobasneks are a whole hell of a lot easier to make because you really just need to nail the meat, and make sure you don't screw up the bread. Kolaches - actual kolaches - when made correctly are sublime, and there's really nothing quite like them. Very different than danishes, etc. But they're hard to do right, and when they're not done right, they're pretty terrible by comparison.

                                                        That's why the distinction between kolache and klobasnek is important - not because klobasneks aren't delicious, and not because Kolache Factory is evil or inventive for putting funky ingredients into a klobasnek. Those arguments miss the point.

                                                      2. re: ktbking

                                                        Thank you for the reply and thank you for signing up for Chowhound! I hope you'll continue chatting with us- it sounds like you have a lot to add to the conversation! Great tips! My mom has requested some, so I guess I better get on it!

                                                      3. Poppyseed Kolache


                                                        3 C. Flour
                                                        1/2 C. Ground almonds
                                                        1 1/2 tsp. Baking powder
                                                        1/4 tsp. Salt
                                                        1/2 C. Sugar
                                                        1 C. Butter
                                                        1 Egg
                                                        1 Tbs. Lemon juice
                                                        1 tsp. Grated lemon peel
                                                        2 Tbs. Water

                                                        1 C. Poppy seed
                                                        1/2 C. Milk
                                                        1/4 C. Honey
                                                        1/3 C. Chopped dates
                                                        1/3 C. Chopped nuts
                                                        1 dash Cinnamon


                                                        Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly. Combine the egg, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out each part on a floured board until it is 1/4 inch thick, and then cut into 4 inch square. Spoon about 1 tsp. Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes. For Filling: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool and it's ready to use.

                                                        1. Chicago is a Slavic town and its yard sales provide many cookbooks of the type put together by churches and clubs where members contribute recipes then the pages are bound on a spiral and sold as a fundraiser. I have at hand the 1975 book put out by "Narodopisny Krouzek UMS", a Czech organization, which has seven kolach/kolacky recipes. Some use a yeast dough, some a cream cheese-based dough, and others an ice cream-based dough (4 cups flour, 1 lb butter, 1 pint vanilla ice cream, no sugar).

                                                          1. If you would like to cut out part of the work, I found a great bread machine kolache recipe on Allrecipes.com. It tastes like my grandmother's kolaches, and that's a HUGE compliment. Actually, my dad told me he prefers mine! It's here, if you want it: http://allrecipes.com/Recipe/Kolaches...

                                                            Good luck!


                                                            1 Reply
                                                            1. re: bbinabq

                                                              My husband's family (Slovak) calls it Slovak Nut Roll but I have found the names Kolache and Potica. It is rolled up Jelly Roll style and then sliced diagonally. They always used English Walnuts although after investigating, I have heard of other fillings. It is a lot of work but I do it once a year and my husband loves it. I posted about their traditional Christmas Eve Dinner on another topic which has been the same meal, same way for over 80 years.

                                                            2. My grandmother grew up in Chicago (Berwyn, Cicero) with parents who immigrated from western Czech Republic (Bohemia.) She and her older sister would get together once a week when I was young and bake. Kolach to them was the long roll with filling, made with a yeast dough and rolled in jelly-roll style. The most common filling was poppy seed. It was sprinkled with powdered sugar after cooling and before it was cut. They would experiment with using fruit or almond paste fillings as well. Once they made it with a filling made from ripe dark purple grapes from someone's garden. My brother & I snuck into the kitchen and ate half a roll before it cooled and were ill that night! (drunk?)
                                                              The Kolachky were the small (4") round pastries which were made with the same dough as the Kolach: "little kolach" The indentations in the center were filled with mostly poppy seed, apricot or prune filling in our house. When our Chicago relatives visited they would usually bring some kolache from a Chicago bakery. One of our favorites was the cheese-filled one, which we didn't seem to have a good recipe for. They had some crumbs on top which I always thought were powdered sugar which had sat too long, but I guess they were made of flour and butter (reading some posts here.) I didn't like that part of the kolachky. They seemed to me to be a weekend brunch thing or a hostess gift, since that was how they were gifted to us.
                                                              The dough is stiffer than that of a Danish and doesn't taste sweet or have cardamon.
                                                              People use different doughs and our recipe used yeast. Some used the ice cream dough. I once made kolachky for a friend who said she was 1/4 Czech, but she said the dough was completely different from her family's. She did like my homemade fillings.

                                                              A Czech woman living here in Seattle bakes kolache for sale. She calls the jelly-roll style Kolach a strudel. The dough is the kolache dough, though, not a flaky strudel dough. She also makes a sort of coffee cake with blueberries on top that has a taste with which I am familiar. She makes poppy seed, cheese and a fruit kolachky.
                                                              I have had a rolled up poppy seed cake slice at a Russian bakery here, too, a Pierogi place. It is decent, but the poppy seed is sweeter than ours, maybe with honey added.

                                                              I worked with a Czech woman once who would rave about the family plum dumplings. I asked my grandmother about them, but she said they were too much trouble and her mother hadn't made them very often. I'd like to try making them one day. I think you need ripe prune plums, seed them, cover them with dumpling dough, boil them, and serve hot with sugar on top. The plum would squirt out juice and blend with the dough.

                                                              Back to the kolache. I'll look for my recipe and post it here soon.

                                                              3 Replies
                                                              1. re: amber9

                                                                amber9, your post makes me hungry for kolaches! I can't wait to read your recipe!


                                                                1. re: amber9

                                                                  The plum dumplings you describe are also made in Hungary, and are called Szilvas gomboc. My grandmother used to make them for us, and though they were time-consuming, they were always worth it. She would put sugar in the center of the Italian plums where the pit was removed, cover them in the dough, and a sugary-plum syrup would form and squirt out when eaten. There's a great recipe for it on June Meyer's site (google June Meyer plum dumplings).

                                                                2. Wow, I was doing a half-hearted search to find information about Kolaches and stumbled upon this interesting conversation! I grew up in the midwest (WI) and my Mom was from Cicero (Chicago). Her family was Czech, but unfortunately, I don't know the specifics (she's still alive; I'll have to research some more). Anyway, I currently live in GA and my husband has been transferred to Houston, so on a recent visit, I noticed all of the different restaurants and bakeries that offer "Kolaches." I haven't yet visited any of them, but now I will! My memory of Kolaches (which we pronounced Kolachky) is of the small, round cookie with apricot on top...I have a recipe that uses a cream cheese base. I'm not sure of its origin, but again, will ask. So, now my curiousity is picqued due to all of the references of the Czech influence in the Houston area. I'm wondering if someone would mind giving the names of some of those areas as well as "authentic" Kolache/Kolachky bakeries in the Houston area? I can't wait to return!! Thanks.

                                                                  1 Reply
                                                                  1. re: ladybugjul

                                                                    Best Kolaches in Houston is Lone Star Kolaches on Westheimer.
                                                                    Don't knock it till you tried it - get the spicy chicken kolache.

                                                                  2. No Knead Refrigerator Kolache

                                                                    4 cup flour 1 pkg. Dry yeast 1 cup cold milk
                                                                    ½ cup shortening ½ cup warm water ¼ cup sugar
                                                                    ½ cup butter 1 tsp. sugar 4 egg yolks
                                                                    1 tsp. Salt

                                                                    3 Tbs. Sugar, 3 Tbs. Flour, 2 Tbs. Butter: mix until crumbly.

                                                                    Measure flour, salt, shortening & butter into bowl. Mix as for pie crust. Dissolve yeast in warm water, add 1 tsp. sugar. Let rise until it comes near top of cup. Put milk in bowl; add ¼ cup sugar and 4 egg yolks. Beat together. Add dissolved yeast mixture to milk mixture. Pour liquid mixture into flour mixture, folding in until all flour is absorbed. Put on floured board and kneed into a ball. Put in a greased bowl; cover and refrigerate overnight or at least 4 hours.
                                                                    Put dough on floured board. Divide into 5 pieces. Make oblong roll and cut into 12 pieces. Roll into ball and put on lightly greased baking pans. Cover and let rise to double. Do the same for the other pieces. When risen, depress centers, brush edges with melted butter, and fill with filling of your choice. Sprinkle with streusel. Let rise. Bake 375 for 10-15 min.

                                                                    Kolache Press

                                                                    To press down kolache, make yourself a cloth depressor. Cut a 7 inch square piece of cloth. Put 2 Tbs of flour in center and twist the ends together to make a tight ball. Tie with string or bread twister around tight right next to compressed flour ball. Use for pressing down centers.

                                                                    1. Go to About.com and search Polish Kolaczki Recipe. Barbara Rolek is the author. These are the apricot- filled cookies where the dough is cut into squares, a dollop of apricot is put in the center and two opposite corners are folded over. Is that what you want? Oh, it uses the cream cheese dough. Funny, being as my ancestors are Hungarian, I always thought these were Hungarian cookies.

                                                                      1 Reply
                                                                      1. 1 cake yeast
                                                                        1/4 c warm water
                                                                        1 c sour cream
                                                                        5 c flour
                                                                        1 tbsp sugar
                                                                        1 lb butter
                                                                        3 beaten egg yolks
                                                                        1 tsp salt
                                                                        1 tsp vanilla

                                                                        dissolve yeast in water. add sugar. add sour cream. Sift flour and salt. cut in butter.
                                                                        add sour cream mixture, egg yolks and vanilla and mix well.
                                                                        shape into 5 balls.
                                                                        Chill overnite.
                                                                        roll out in xxx sugar. Cut into 2 inch squares. fill with 1 tsp preserves (or nut filling).
                                                                        Pinch closed (wet fingers with cornstarch/water)
                                                                        Bake on greased cookie sheet in preheated 350 degree F oven for 18 - 25 minutes.
                                                                        (Bohemian origin)

                                                                        1. Much like the United State of America, the State of Texas is the definition of a 'melting pot', with German, Polish, Czech, Mexican, Spanish, Italian, British, French and even African influences. We don't rely on a recipe, just because it's authentic. For the past 175 years, we've taken the best of all cultures and combined them. That's what makes us the greatest state in the union. We're totally accepting of all other cultures and heritages, because we realize it takes all of us to make the world go round.
                                                                          Therefore, a delicious sour cream yeast roll a la the polish kolach, delicious seasoned sausage, a la our German cousins, a great strong cheddar, and the blessed presence of the jalapeno, per our parent and immediate southern neighbor, Mexico, combine to make just about the greatest food known to man. Delicsious soft yeast rolls, sausage, cheese and jalapenos; are you kidding me here? How dare any American use the word 'bastardization'. All Americans are bastards of the world, and ought, in fact, to be proud of it! We have the ability to take all of the best recipes and ingredients from all over the world; mix them together, and make something that the world has never seen before, but will never forget...
                                                                          I can trace both sides of my family's heritage back to Europe. I also know that both sides came directly from Europe to Texas, and I feel luckier for it. Texas has always been much more understanding and accepting of peoples' differences than other places. So, I don't feel bad about our version of a the kolache being 'bastardized.' Our kolaches are Texan, and if being that makes them bastardized, then honey, so am I; And proud of it!!! God bless Texas.

                                                                          2 Replies
                                                                          1. re: lauranash

                                                                            It's not about the filling... it's about them tasting terrible... at least in my experience at the Kolache Factory.

                                                                            1. re: Katie Nell

                                                                              A portion of my ancestry goes back three generations ago to Albania. They were run out of Albania, and settled in Basilicata, southern Italy. Pronounced "gool-yatch" (like 'Scotch'), the bread was yeast dough fragrant with fennel. Supposedly, black fennel seeds, wich are no longer available were prefered. The loaf was braided from three baguette-sized pieces of dough. Egg wash was used befor baking. As a kid, it was fantastic right from the oven. This was almost 50 years ago, and I've never seen anything close to it.

                                                                          2. My father grew up in Cicero and was Bohemian/Czech. I have his grandmother's recipe. Like another respondent, we called them "Kolatchkys" but the spelling is just as you have it... Anyway, my recipe calls for lard, yeast, 1/2 & 1/2, flour and eggs. It rests in the refrigerator overnight. Then it is rolled on a towel covered in sugar. We cut them in squares, put preserves in the middle, fold up the corners and pinch in the middle. I was looking for some help with my recipe which is what brought me to this page... The dough can be difficult, after you roll it in the sugar, the first cutting comes out great, but if you re-roll the scraps, the dough does not bake as well and kind of melts all over the place. I think it is the interaction between the sugar and yeast... Here is the recipe, enjoy!:
                                                                            1 lb lard
                                                                            1 1/2 tsp dry yeast
                                                                            1/2 cup 1/2 & 1/2 or heavy cream
                                                                            5 cups flour
                                                                            1 1/2 tsp salt
                                                                            1 egg
                                                                            3 egg yolks

                                                                            Soften and blend lard in mixer.
                                                                            Warm cream to 100-110 degrees
                                                                            add yeast and stir to dissolve
                                                                            add mixture to lard
                                                                            add flour, salt and eggs
                                                                            Refrigerate overnight
                                                                            Roll on a tea towel covered with sugar. cut into 2 1/2 - 3" squares. Place preserves in center and form into bundles. Bake @ 375 for 15 minutes.

                                                                            4 Replies
                                                                            1. re: carolholda

                                                                              Hi Carol
                                                                              A lot like my recipe. Thanks for posting. Reassures me that someone else thinks of Kolaches similiar to mine. There is really nothing else that comes close.

                                                                              1. re: calisandra123

                                                                                I can never reroll the dough scraps either. One time rolled in the powdered sugar is all she wrote. My biggest dilemma is keeping the kolaches from unfolding in the oven. I have tried egg white wash, cornstarch, flour, water only; it doesn't matter. Same results. I think it has to do with the yeast causing the dough to unravel as it rises. I could use suggestions to get my kolaches to stick together.

                                                                                1. re: calisandra123

                                                                                  I know. I just baked some today and half of them unraveled. I was also hoping for some tips to keep them pinched together at the top. You use powdered sugar- that's different... The original recipe I had also called for cake yeast. We can't get it in Florida, so, I did some research to figure out how to use dry yeast and make it work... I'd like to try your recipe with butter, but you are right, our recipes are very similar.

                                                                                  1. re: carolholda

                                                                                    Try pinching them back together when they are piping hot. As the preserves cool and solidify , the kolaches sort of get cemented together. Careful about your fingers though.

                                                                            2. http://homesicktexan.blogspot.com/200...

                                                                              i like to make half of them with fruit and the other half rolled around cheese and pickled jalapenos (and sausage if you're into that).

                                                                              1. For those of you wanting the jellyroll or bread type recipes, I've done a bit of searching and came up with Potica. I found a nice site with different variations of it at: http://www.poticarecipes.com
                                                                                Hope this helps. They look good regardelss of whether it's what you're actually looking for or not!

                                                                                1. I was lucky enough to grow up with kolaches served in my school cafeteria. My husband's Aunt Wilma was a school cook and we all waited for her kolaches. They were so tall that we would spoon the hot fruit out of the center before digging into the sweet dough. The dough was a soft, yeasty dough and had a sugar glaze. I have used a dough for cinnamon rolls that worked fairly well but not perfect. When we lived in Fredericksburg, VA we had a place called Kolached House that had good ones and yummy klabasnicky, which freeze well.

                                                                                    1. These are not authentic in any way but they are a delicious homemade version of the Texas style kolaches. You can vary the filling to your taste.

                                                                                      3 Replies
                                                                                      1. re: meerastvargo

                                                                                        Actually the dough is completely authentic. The strawberry cream cheese isn't traditional by any means, but it's also completely common now, and also completely delicious.

                                                                                        1. re: ktbking

                                                                                          Yes, I've started using that dough as my standard.

                                                                                          1. re: ktbking

                                                                                            Yes, I meant the filling was not traditional. But delicious! I am thinking of trying with sour cherry and cream cheese now that it is sour cherry season.