Easy Kolache Recipe for a Sweet OR Savory Treat! (2024)

FAQs

What are sweet kolaches called? ›

A klobasnek (Czech klobásník /ˌkloʊˈbæsnɪk/, plural klobásníky, meaning "a roll made of sweet, spun dough known as koláč made and often filled with klobása or other fillings") is a chiefly American Czech savory finger food.

Kolaches come in two main forms, sweet and savory. The savory kind is technically called klobasniky, but who has time for technicalities these days?

A kolach, from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie") is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough. Common filling flavors include tvaroh (a type of cottage cheese), fruit jam, poppy seeds, or povidla (prune jam).

Kolache is the plural form of kolach, which indicates one, single pastry despite many Texans still adding an extra “s” to indicate many “kolaches” (plural).

This kolache recipe is one I cobbled together to make what I think is the perfect sausage kolache. I grew up in Central Texas, where sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them.

In fact, this staple of Central Texan gastronomy actually hails from Czech Republic, where a koláček (the diminutive form of koláč, pronounced kolach; plural koláčky) is a round yeast pastry with a sweet filling in the center!

First, Texas has a strong Czech heritage, and many communities throughout the state still celebrate Czech traditions and culture. Second, kolaches are simply delicious and easy to eat on the move, unlike other breakfast food.

While kolaches are a Czechoslovakian creation that arrived here in Texas in the 1800s along with thousands of Czech immigrants, the sausage-filled impostor is unique to Texas, and actually called a klobasnek (pronounced CLOW-boss-neck).

Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki. The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel".

Smith said one kolache only contains between 100 and 250 calories, depending on the size and filling. Compared to a plain doughnut, which ranges between 160 and 300 calories before any filling or icing is added, it definitely makes more of a mark in the healthy arena.

Are kolaches just a Texas thing? ›

A Klobosnick, is a pastry wrapped around some form of meat, sausage, bacon, and such but often added is cheese and or jalapeños. These were developed by Eastern Europeans after they arrivied in Texas. Most people in Texas generally refer to both as Kolaches despite improperly referring to the latter as a kolache.

One may also find a meat (particularly sausage) option in the bakery case, but mercy on your soul if you call it a kolache. It's generally accepted that any meat-filled pastry of this family is in fact a klobasnek.

The Texanist: Why Do Texans Call a Pig in a Blanket a Kolache? – Texas Monthly.

Storing your kolaches in the refrigerator may extend their shelf life. I recommend warming them in the microwave for a few seconds when stored cold.

The most common flavors are: prune, poppy seed, cream cheese, and apricot. I've also seen blueberry, cherry, and lemon. I'm willing to talk about savory kolaches with eggs, bacon and sausage, but honestly, I didn't grow up on those.

There'd be apple kolaches, apricot kolaches, blueberry kolaches, cherry kolaches, and strawberry kolaches, as well as kolaches filled with cottage cheese, cream cheese, poppy seeds, prunes, and wild combinations of all of the above. Have you ever had an apricot–cream cheese–prune kolache?

While the term has long been accepted in the Texas lexicon as all-encompassing for the Czech pastries both sweet and savory, much of what you're calling a kolache is actually a klobasnek.

In appearance, they resemble a danish, but there is a difference: danish dough is light and flaky whereas a kolache tends to be slightly more dense and sweet with the dough being similar to brioche.