This Traditional Texas-Czech Kolaches recipe yields sweet bread pastries filled with cream cheese and jam and topped with posipka (streusel) or sweet lemon glaze.
I grew up in south-central Texas, home to many Czech, Polish and German immigrants. When they emigrated, they brought their recipes along to the Lone Star State. Kolaches, sweet filled pastries, quickly became a staple for Texans.
I married into a Texas-Czech family, where kolaches are an even bigger deal. They frequently have kolache-making parties where everyone pitches in to roll dough balls and swap recipes for favorite fillings, making dozens at a time. Kolaches are a staple at every family gathering, especially country weddings.
Traditional Texas-Czech Kolaches recipe
I adapted this iteration from my Texas-Czech husband’s family’s treasured recipes, while adding a few modern techniques, such as the addition of a tangzhong paste. As soon as you bite into a fresh kolache, you’ll understand why they hold such a special place in so many hearts in my family and community.
Here’s what you’ll need:
- flour
- milk
- instant yeast
- sugar
- oil
- butter
- eggs
- cream cheese
- vanilla
- apricot jam, homemade or store-bought
- raspberry jam, homemade or store-bought
- powdered sugar
- lemon juice
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Traditional Texas-Czech Kolaches filling ideas
Kolaches can be filled with everything from dairy products to fruits. A traditional filling is poppy seed, which is my husband’s favorite. Here are some kolache filling ideas:
- Poppy seed
- Apricot jam
- Raspberry jam
- Blueberry jam
- Lemon curd
- Cherry jam
- Cottage cheese
- Cream cheese
- Cream cheese & fruit (my favorite is cream cheese & raspberry)
- Cinnamon
- Pumpkin (really looking forward to trying this in the fall)
How to make kolaches
Kolaches are made by combining flour, yeast, sugar, salt, fat and eggs into a dough. While the dough rises until doubled, fillings and toppings can be prepared. Fillings such as cream cheese and fruit jams are traditional, as well as poppy seed. Toppings are typically posipka, or streusel topping, which is made from cutting butter into flour and sugar to make a crumb.
After proofing, the dough is divided into egg-size portions and rolled into balls that are placed on a greased baking sheet to rise again for 30 minutes. Then depressions are made in the center for fillings. After filling, they rise again for a final 20 minutes before baking.
Lastly, melted butter is brushed around the edges and any kolaches without posipka can be left plain or glazed.
Tips for kolaches
To roll the balls faster, place them on a countertop and place a greased hand lightly on top just barely making contact, moving your hand in a circular motion, maintaining contact with the countertop the entire time. Here’s a video tutorial.
Store in an airtight container for 3-4 days or freeze for a few months.
📖 Recipe
Traditional Texas-Czech Kolaches
Ingredients
Tangzhong
- 2 tablespoon flour (20g)
- 2 tablespoon water (27g)
- 4 tablespoon whole milk (60g)
Dough
- 5 cup flour (600g)
- 1 tablespoon instant yeast
- ½ cup granulated sugar (100g)
- ½ teaspoon salt
- ¼ teaspoon diastatic malt powder optional
- 1 ½ cups milk
- ¼ cup oil
- ¼ cup butter room temperature
- 1 egg room temperature
Posipka (streusel topping)
- ¼ cup flour (30g)
- ¼ cup granulated sugar (50g)
- 2 tablespoon butter
- ¼ teaspoon salt
Cream cheese filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg beaten
- 1 teaspoon vanilla
Other fillings
- Apricot jam homemade or store-bought
- Raspberry jam homemade or store-bought
Lemon glaze
- 1 cup powdered sugar
- 2 tablespoon fresh lemon juice
Instructions
Prep the tangzhong
- Combine the tangzhong ingredients in a small saucepan over medium heat. Whisk and heat until it becomes a thick paste. Set aside.
Start the dough
- In the bowl of a stand mixer, thoroughly whisk together 2 cups of the flour (240g), instant yeast, sugar and salt.
- Warm milk to 100-110°F.
- Add the paddle attachment to the mixer and stream in the warm milk while mixing on the lowest setting. When combined, turn the mixer off and let sit for 5-10 minutes to activate the yeast.
- Add the tangzhong, oil and egg and the rest of the flour (3 cups or 360g). Switch to the dough hook. Slowly add the softened butter 1 tablespoon at a time until incorporated.
- Continue mixing. If the dough looks too wet, add more flour a little at a time.
Knead the dough
- Mix with the dough hook on medium speed for 6-8 minutes. When the dough starts looking smooth, conduct the windowpane test. Pinch off a small bit of dough. Slowly pull the dough out from the center with your fingers. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not ready yet. Beat for 1 more minute, and test again.
- When the dough passes the test, transfer to a large greased bowl and cover. Let rise until doubled, about 1 hour.
Make the posipka (streusel topping)
- Whisk together flour, sugar and salt. Cut butter into dry whisked ingredients. You want a fine crumb. Set aside.
Make the cream cheese filling
- Beat the cream cheese and sugar until light and fluffy. Add egg and vanilla, beating until combined. Set aside.
Shape the kolaches
- Pinch off egg size sections of dough (about 40g each), roll into a ball and place on a greased baking sheet. Cover and let rise for about 30 minutes.
- Preheat the oven to 375°F.
- Press down centers with thumbs or a tamper. Fill with cream cheese and/or jams. Top with posipka or leave bare to glaze later. Rise 20 minutes before baking 15-18 minutes or until lightly golden.
- Brush edges with melted butter.
