Texas Kolaches
Pillowy sweet rolls with a well of fruit or cream-cheese filling — a Central-Texas Czech tradition.
Ingredients
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp salt
- 4–4.5 cups flour
- Filling: fruit preserves (apricot, prune, cherry) or sweetened cream cheese
- Posypka topping: 1/4 cup each flour and sugar + 2 tbsp butter, crumbled
Method
- Bloom the yeast in the warm milk with a pinch of the sugar.
- Mix in the sugar, butter, eggs, salt, and flour to a soft dough; knead, then let rise until doubled, about 1 hour.
- Divide into 24 balls; rest, then flatten each and press a well in the center.
- Fill the wells with preserves or sweetened cream cheese and sprinkle with posypka.
- Rise 20 minutes, then bake at 375°F for 15–18 minutes until golden. (For savory klobasniky, wrap the dough around a sausage link instead.)
A Central-Texas Czech tradition — sweet kolaches or sausage-stuffed klobasniky.