What exactly is a kolache?

If you were to ask anyone on my moms side of the family (they are czech) they would reply with a bread pastry filled with a fruit topping or cream cheese.  Of course this is the only thing I knew kolaches to be.

Until I moved to Houston I had a group of friends asking if I wanted kolaches for breakfast one morning.  Now don’t tell my mom or anyone in her family that I’m not the biggest fan of fruit on pastry bread.  SHHHH…..  So I politely told my friends that I don’t prefer them.

We went to the store and picked up some “kolaches.”  Boy was I confused when we picked up pigs in the blanket.  Somewhere down the line I think people got confused and just starting calling these delightful treats kolaches instead of klobasnek or pigs in a blanket.

Today I decided to keep everyone happy and call them kolache pigs in the blanket.


Sausage and Cheese Kolache


2 packages active dry yeast
1 cup warm milk
1/4 cup sugar
3/4 tsp salt
3 1/2 cup flour, sifted
1/2 cup melted butter
3 egg yolks
1 lb. Jimmy Dean sausage
pinch of salt
1/2 cup mild cheddar cheese, shredded
2 egg yolks
1 1/2 Tbsp milk
2 Tbsp Melted butter


In large mixing bowl combine the yeast, milk and sugar and let is sit for 10 minutes or until it doubles in size.
Slowly add in the salt, flour, butter and yolks to the yeast mixture.
Using the dough hook mix until well kneaded about 3-4 minutes.
Cover and place in warm place for at least an hour.
Remove the dough from the bowl and place on floured surface.
Cut the dough in half and then divide those pieces into indivdual long strips. (I made about 15 strips)
Roll the strips into balls and then flatten with hand and place on greased sheet or silicone baking mat.
Preheat the oven to 350 degrees.
Let the dough circles rise an additional 15 minutes.
While the dough is rising heat a large saute pan over medium heat.
Add and cook the sausage with salt until brown and remove.
Grab one of the dough circles and create a small dip in the center and fill with the sausage and little bit of the cheese.
Bring all of the ends together and mash together with fingers.
You want a complete ball.
Place back on the baking sheet.
When all balls are created make the egg wash by mixing together the yolks and the milk.
Brush the tops of the kolache with the egg wash.
Cook for 20-22 minutes or until golden brown.
Brush the tops with melted butter before serving.

Adapted the dough recipe from the Houston Chronicle

All images and text ©.


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8 comments on “Sausage and Cheese Kolache”

  1. I’ve never had a kolache, but now I’m pretty sure I need one. These look awesome!!

  2. I have never had kolache before. I think I should definitely try these! Great recipe 🙂

  3. Love savory buns! These must be delicious!

  4. Just made these for lunch, delicious!!

  5. Ahhhh!  Don’t call it a kolache please!  Stop the insanity!! Call it a pig or a klobasnik (also spelled with ek), but NEVER a kolache!  Makes Czech folks crazy to call something of theirs something it’s not!  Kolache is a fruit or sweet cheese filled open pastry, NOT closed up or with meat!

    • Hi Melanie,

      I actually come from Czech decent and I also talk about calling it something different in the post. However, Texas folks call these kolaches and that’s what I went with for the day. I’m pretty sure my czech grandmother doesn’t mind.

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