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Boudin Kolaches Recipe

Boudin Kolaches Recipe

Maryse Chevriere


Unless you’re from Texas, chances are you’ve probably never heard of kolaches (pronounced ko-la-cheese), a delectable breakfast snack as common in the Lone Star State as bagels are in New York. A favorite secret food vice of Texas-based food writer Robb Walsh, this homemade version substitutes crescent rolls for fast and easy preparation.


  • 1 large Cajun (not French) boudin sausage link (or any spicy pork sausage)
  • One 8-ounce can crescent rolls
  • 1 jalapeño, sliced
  • 2 slices Cheddar cheese, cut into 1-inch strips


Preheat your oven to 375 degrees.

Cook the sausage in a pan over medium heat until done, about 8 minutes. While the sausage is cooking, open the crescent roll can and separate the pieces (there should be 8) and spread them out over a sheet pan.

Once the sausage is cooked through, cut into 1-inch pieces. To assemble the kolaches, place a slice of jalapeño on the dough, add a piece of sausage, and top with a strip of cheese. Wrap the dough over the ingredients, closing at one end and leave a small opening at the other. Repeat until all the dough has been used.

Bake for 11-13 minutes and serve.

Recipe Summary

  • 2 ½ pounds boneless pork shoulder, cubed
  • 1 pound pork liver, cut into pieces
  • 4 cups water
  • 2 cups uncooked white rice
  • 4 cups water
  • 1 ¼ cups green onions, chopped
  • 1 cup chopped onion
  • ½ cup minced celery
  • 1 red bell pepper, chopped
  • 1 cup chopped fresh parsley
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon minced garlic
  • 4 teaspoons salt
  • 2 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon red pepper flakes
  • 4 feet 1 1/2 inch diameter hog casings

Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.

Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.

Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.

While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.

Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.


  • 1 ½ tablespoons active dry yeast (from 2 [¼-oz.] envelopes)
  • ½ cup warm water (105°F to 115°F)
  • ¼ cup unsalted butter
  • ¼ cup vegetable shortening (such as Crisco)
  • 1 ½ cups lukewarm whole milk (100°F to 105°F)
  • 6 cups all-purpose flour, divided, plus more for work surface
  • ¾ cup evaporated milk
  • ⅓ cup granulated sugar
  • 1 tablespoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 5 tablespoons unsalted butter, melted, divided
  • 12 ounces dried apricots or dried pitted plums (about 2 ¼ cups)
  • 1 cup granulated sugar
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups ground whole poppy seeds
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoons vanilla extract
  • 2 (8-oz.) pkg.s softened cream cheese
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla or almond extract
  • 1 ½ cups granulated sugar
  • 1 cup all-purpose flour
  • ½ cup cold unsalted butter
  • ¼ teaspoon vanilla extract or ground cinnamon

Sprinkle yeast over warm water stir to combine. Set aside. Place butter and shortening in a large microwavable bowl, and microwave on HIGH until melted, about 1 minute. Stir to combine. Whisk in lukewarm whole milk and yeast mixture.

Transfer mixture to bowl of a stand mixer fitted with whisk attachment. Sift 3 cups of the flour over mixture. Add evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium speed until smooth, about 1 minute. Remove whisk attachment replace with dough hook. Gradually add remaining 3 cups flour beat on medium speed until dough is smooth, about 2 minutes. Let sit at room temperature 5 minutes beat on medium-high speed until elastic and very smooth, 10 minutes.

Brush top of dough with 1 tablespoon of the melted butter. Cover bowl with plastic wrap let rise until doubled in size, about 1 hour. Punch dough down, and re-cover. Let rise until doubled, about 30 more minutes.

While dough rises, prepare desired Filling.
For Apricot/Plum Filling: Place apricots or plums in a heavy saucepan. Cover with water bring to a boil over medium-high. Reduce heat to medium-low, and simmer until the fruit is soft and tender, about 15 minutes. Remove from heat, and let fruit cool completely in liquid, around 15 minutes. Drain and discard liquid place in a food processor. Add sugar, melted butter, vanilla, and cinnamon. Process until smooth, about 30 seconds.
For Poppy Seed Filling: Stir together poppy seeds, sugar, and flour in a medium bowl. Heat milk in a heavy saucepan over medium-high until milk just comes to a boil, 5 minutes. Reduce heat to medium-low add poppy seed mixture to milk. Cook, stirring constantly, until thick, about 1 minute. Remove from heat, and stir in butter and vanilla. Cool completely, about 15 minutes.
For Cream Cheese Filling: Combine cream cheese, sugar, egg yolk, and vanilla or almond extract in bowl of an electric mixer. Beat on medium speed until completely smooth and combined, about 1 minute, stopping to scrape the sides and bottom of bowl as necessary.

Generously flour a work surface. Gently roll dough out to a 1-inch-thick rectangle (about 18 x 14 inches). Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment paper-lined baking sheets. Brush tops with 2 tablespoons of the melted butter. Let rise in a warm place until almost doubled in bulk, about 20 minutes.

While dough rises, make the Posypka (Streusel Topping): Use a pastry cutter or your fingers to combine sugar, flour, butter, and vanilla or ground cinnamon to form a crumbly texture. Store in the refrigerator until ready to use.

Use your fingers to make 1 small indentation in center of each dough circle, and fill each with about 1 tablespoon Filling. Sprinkle each kolache with 1 to 2 teaspoons Posypka. Let rise until doubled in size, 20 to 30 minutes.

Preheat oven to 350°F. Position racks in top third and lower third of oven. Bake until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through the baking time. Remove from oven. Brush with remaining 2 tablespoons melted butter. Transfer kolaches to wire racks. Cool completely, about 30 minutes.


Kolaches (pronounced “koh-lah-chee) is a Czech pastry made with a soft, yeast dough with a divot in the center.

Similar to the center of a danish, it typically houses some sort of sweetened cream cheese, fruit jam (often apricot or prune), and/or poppy seeds.

However, if you were to ask a Texan what a kolache is, you should ready yourself for an entirely different explanation. Before we get into the Texas Kolache, let’s first cover a little kolache history.


Kolaches are a Czech creation and they date back to the 1700s. The name is derived from the word “kola” which translated to wheels. This makes total sense, seeing as how authentic Czech Kolaches are round…like wheels.


There is a very large Czech population in the state of Texas, mostly due to Pastor Bergmann’s arrival to central Texas in the 1800s.

He published a letter that encouraged struggling farming families in Central Europe to make their way to the Lone Star State, a land full of opportunity. They came…and they came in droves. The area they settled in eventually became known as the Texas Czech Belt.

Today, almost one million Texans report some form of Czech Ancestry. It’s safe to say, there has been a strong Czech influence on Texas food, and this is precisely where the Texas Kolache comes in.

Christy's Donuts Introduces a Boudin Kolache

"Hey ma'am, can you help me out with a kolache?" A panhandler crouched on the curb outside Christy's Donuts in Montrose looked at me expectantly. It was the most Houston thing I'd heard in a while, a salvo for a native who feels increasingly out of place in the swarm of new inhabitants flocking to the city day after day. Unfortunately, I had just spent my last bit of cash buying a boudin kolache for myself inside the old donut shop, and I wasn't about to split it—no matter how much his request appealed to my indigenous nature.

Christy's Donuts
1103 W. Gray St.

What I was carrying out to my car in a small, white paper sack appealed more anyway: a new iteration on an old favorite, the boudin kolache at Shipley Do-nuts, specifically the Shipley Do-nuts on N. Main St., where there's a rush on weekend mornings to grab up the last of the spicy boudin kolaches before they're all gone. This fusion of modern Czech klobasnek and old Cajun liver sausage is, itself, innately Houstonian, a creation that couldn't have emerged organically from many other places. Here, we are at the outer eastern edge of the Central Texas Czech empire and the far western outpost of displaced Cajuns, Creoles, and assorted other Louisiana expats, a lucky confluence of cultures.

For years, the Shipley boudin kolache stood on its own as the only member of its species. Sure, Peña's Donut Heaven down in Pearland recently began filling its kolaches with brisket from Killen's BBQ—but it wasn't boudin. Even Mexican bakeries like El Bolillo are now in the kolache game, but theirs are filled with tamer stuff: sausage, cheese, jalapeños. Christy's introduced its own boudin kolache several weeks ago, with absolutely no fanfare aside from the pure fact that its very existence challenges the previously unquestioned supremacy of the Shipley original.

Bigger isn't always better.

The lack of fanfare seems to be deliberate, and extends to the provenance of the ingredients themselves. The boudin comes from Christy's wholesaler, the manager told me. "I don't know where they get it," he said. No recipe testing was done, he verified further. "We just wrapped the boudin in our kolache dough and started selling it." And despite the fact that the Christy's iteration of the boudin kolache is twice as big as the Shipley's version, it's the vaguely apathetic attention to these details that proves to be its downfall.

The kolache dough at Christy's isn't as good as Shipley's it's a bit too greasy, too quick to collapse in on itself, and too quick to toughen up if you don't eat it fast enough. At Shipley's, the kolache dough straddles a line between an eggy yeast roll and Sheila Partin's sweet sourdough bread (another Houston original worth seeking out). It's soft and light and doughy, never tough or dense. And wrapped around a slightly spicy, highly livery piece of boudin it's a nearly perfect breakfast food—compact, portable, filling, cheap, and delicious.

This is not to malign Christy's, of course. The more that Montrose takes on the shape and feel of an entirely different neighborhood, the gladder I am that institutions like Christy's and their perpetually long lines remain intact—for now. Anyway, no other donut shop in town, Shipley included, competes with Christy's when it comes to a crispy-edged, heavily-glazed, old fashioned sour cream donut.

Boudain Kolaches (klobasnek)


  • 1 pkg (12 oz) Zummo's Jalapeno Boudain (this is our favorite, but any boudin will work)
  • 1 pkg (8 oz) Crescent Dough Sheet
  • 1 Lg egg
  • 1 Tbsp water
  • 1 Tbsp dried parsley (optional)


Preheat oven to 375 degrees and line baking sheet with parchment paper.

Cook the Boudain according to package directions. (We cook our links in shallow pan with 1" water until internal temp is 160 degrees--casing may burst and it is OK!)

Transfer the Boudain to a bowl and remove casings. Set aside to cool, about 10-15 min.

Roll out crescent dough sheet and cut into 6 even squares (or can make smaller squares if you want them more bite-sized)

With spoon or ice cream scoop, place Boudain mix onto squares, then fold corners towards the middle and gently pinch together until seams are closed and roll is formed.

Place seam-side down onto parchment-lined baking sheet.

Whisk egg and water together and brush on top and sides of rolls. Sprinkle with parsely (if using)

Bake 13-15 min, or until golden brown.

Transfer to serving platter and enjoy!


You can use crescent roll dough as well. With the pre-cut dough, you can mold each triangle around the boudin for snack-size option, or press the pre-cut seams together and make your own cuts!

Boudin kolaches are the epitome of Houston's culinary fusion

A variety of kolaches and other baked goods from Kolache Shoppe.

Brett Coomer/Houston Chronicle

Any Houstonian who&rsquos moved away from home inevitably wakes up one hungry morning to the realization that kolaches, those doughy Czech pastries stuffed with savory fillings like sausage and jalapeño, aren't a thing everywhere.

Doughnuts, bagels, biscuits, English muffins, breakfast tacos &mdash these quick and affordable breakfast staples can be found by the dozen in just about any corner of the U.S.

But kolaches? Their bounty and variety are chiefly Houston-area luxuries. (You can find one or two in New Orleans, but you&rsquoll be disappointed.)

One of the most surprisingly prolific items on kolache shop menus nowadays is the boudin kolache. Boudin (pronounced "BOO-dan&rdquo) is a Cajun sausage loosely stuffed with pork, rice and a variety of herbs and spices. Since many traditional boudin recipes include sauteed organ meat (liver or heart, mostly), boudin breakfast pastries may seem an unlikely trend for the era of avocado toast and paleo pancakes.

In Houston&rsquos melting pot, however, culinary trends are less about virtue and more about a particular brand of vice: bold flavor over bland filler any day, plus spice over price and, at its best, multi-ethnic fusion over safe repetition.

With that in mind, here are my top five spots to snag one of the most quintessentially Houstonian breakfast treats, the boudin kolache.

5. Watch out for &ldquoBoudin Season&rdquo at the Kolache Shoppe

Two locations: 3945 Richmond Ave. and 1031 Heights Blvd.

The Original Kolache Shoppe/Yelp

When it comes to kolaches in general, no pace does it better than Kolache Shoppe. Whether you leave with a breakfast-style ranchero, a kielbasa-and-cheese or one of its streusel-topped sweet varieties (my favorite is the cream cheese-filled), you'll get home wishing you&rsquod ordered twice as many.

A foodie friend once visited from New Orleans, took a single bite of a kielbasa-and-cheese with jalapeño, calmly put it down, and then berated me for hours for not ordering a full dozen.

&ldquoThe dough is like crack,&rdquo she said.

The reason Kolache Shoppe is not No. 1 on this list is simple when I drove through the Heights location in early October to order a boudin kolache, the cashier politely informed me that boudin is one of their &ldquoseasonal&rdquo offerings. (What season? I was too speechless to ask. Is there a Holy Month of Boudin I&rsquom not aware of?)

If memory serves, the boudin kolache at Kolache Shoppe is everything you&rsquod want in a savory breakfast. Sourced from Hebert&rsquos Specialty Meats, the boudin has exactly the right meat-to-rice ratio, with a smoky flavor that pairs well with the Kolache Shoppe&rsquos sweet and stretchy dough. Prices can be a bit high, so expect to pay just under $4 per pastry &mdash but know it&rsquos worth every penny.

4. Christy&rsquos Donuts Kolaches

There&rsquos a reason this classic Montrose hole-in-the-wall joint is most famous for its glazed doughnuts, which offer a crisp, vanilla-tinged alternative to Shipley&rsquos. Christy&rsquos kolaches aren&rsquot bad, but its sausage shades more in the direction of a ballpark frank than, say, a smoked barbecue link. Still, Christy&rsquos remains a reliable institution, and its boudin kolaches were going like hotcakes when I braved the crowded parking lot late one Friday morning.

If you&rsquore feeding more than one, consider going the delivery route with a service like GrubHub. At $2.55 each, Christy&rsquos boudin kolache gives the most bang-for-your-buck on this list, but it&rsquos also the most timid in terms of spice. Unlike other shops, Christy&rsquos sadly doesn&rsquot offer a boudin-with-jalapeño option, meaning you&rsquore stuck at mild.

3 & 2. Queen Donut or Bakery Donuts

1806 W. 18th St. and 1203 W. 11th St., respectively

There are few meaningful differences between these two family-owned businesses in the Heights. They both offer a variety of kolaches, including boudin with or without a jalapeño kick.

Service is friendly and efficient. Prices are dirt cheap. As long as you go after the morning rush hour, you&rsquoll likely step into an almost-empty shop and be greeted by a friendly cashier who will treat you like one of the regulars. There&rsquos never a rush to decide, and you&rsquoll likely be talked into adding a sweet doughnut to your order to balance out the spicy boudin (I recommend the blueberry cake).

Coffee is of the watery diner variety, which fits with the nostalgic, small-town vibe that can be hard to find so close to Houston&rsquos downtown metropolis. At either location, I actually prefer the boudin to any other kolache on the menu. It&rsquos a solid option if you&rsquore trying boudin for the first time.

Boudin kolaches at Buc-ee's outside of Texas City.

1. Buc-ee&rsquos

Trust me. When I saw that Buc-ee&rsquos offered boudin kolaches, I was skeptical. The popular gas station chain is known for pushy billboards, clean restrooms, endless gas pumps, walls of beef jerky and something called &ldquoBeaver Nuggets.&rdquo

But boudin kolaches? I decided to stop at the one just outside of Texas City on a day trip to Galveston, and it took me a minute to find the right counter to place my order. The boudin kolache (with jalapeño) was by far the most ample and delicious I&rsquove had since Kolache Shoppe&rsquos boudin went out of season.

Knowing I was on my way to dinner, I&rsquod only planned to try a small taste test, but before I realized it, I&rsquod eaten the whole thing. The secret appears to be a little extra fat in the boudin filling to keep the kolache dough from drying out, which means that Buc-ee&rsquos boudin links are probably worth a journey all on their own. Too much rice in the boudin can make the kolache taste like carb-stuffed-carbs, but with the right portion of meat, you&rsquore in Houstonian heaven.

Homemade Kolaches: A Texas Tradition

Kolaches are a delicious combination of a sweet dough filled with breakfast foods that seem to be a tradition in Texas. Have you tried one?

Have you ever heard of kolaches? I hadn’t until I moved to Houston a few years ago. One morning my father-in-law went to get doughnuts for breakfast he also came home with some ham and cheese kolaches and sausage and cheese kolaches.

I had no idea what to expect but decided to give the ham one a try. It seemed like a strange thing to have for breakfast. But I’ve learned that a lot of things are done differently in Texas. Ever since that first try, though, I always opt for a fresh kolache whenever we go to the doughnut store!

Having never heard of them before, I decided to look up the history of kolaches. Texas had a large community of Czech immigrants settle in the area. These started off as a treat from the European country. Traditional kolaches were made with fruit. Technically, they call the Texan version a Klobásník, but everyone here still just calls it a Kolache (pronounced koh-la-chee).

For a while now, I’ve been thinking about trying to make my own kolaches at home, but I wasn’t sure what to do. I found this recipe and decided to give it a shot. The recipe was for ham and swiss cheese but we used cheddar cheese instead. We also made a few with breakfast sausage and cheese, but they can be made with almost any filling. I’ve seen them filled with eggs, bacon, potatoes, ranchero, brisket, spinach, chicken, jalapenos, pepperoni… the list goes on and on!

I didn’t realize how much it takes to make the dough for the kolaches. You have to make part of the dough and let it sit overnight in the refrigerator. Then work it again in the morning and let it rest for another hour. Then make the kolaches. Overall, it took so much longer than I thought, and won’t be something I make all the time because of it. But it was fun to try, and they tasted very similar to the store-bought ones.

Step by Step

Start by making the “sponge” the night before you want your kolaches. In a large mixing bowl, whisk the yeast and flour. Then combine that with warm milk, sugar, eggs, and melted butter. Cover the bowl and put it in the refrigerator overnight.

In the morning, start by gently mixing the sponge and add a bit of salt. Then slowly start adding in flour until it forms a dough that you can work with. When I made it, I used about 3 cups of flour.

Once you have your dough let it rest for about 20 minutes. Then knead it on a floured work surface for about 10 minutes.

Lightly oil a bowl and place the dough in it, turning to make sure the dough is covered with oil. Cover the bowl and let it rest on the counter for an hour or until the dough has doubled in size.

Meanwhile, prepare your fillings. We made ours with ham torn into small pieces, breakfast sausage cooked and broken up, and cheddar cheese cut into small squares.

Punch down the dough. This isn’t as rough as it sounds! Gently use your fist to push the air out of the dough. Divide the dough into 36 pieces.

Flatten each piece of dough into about a 3″ circle.

Add about one tablespoon of your fillings on each piece.

Fold it over until it is completely closed and sealed.

Preheat your oven to 375F while letting the kolaches rest for a few more minutes. Brush the dough with melted butter and bake for about 12-15 minutes or until they just start to get golden. If they start to get too brown, the dough will dry out.

Supposedly you can freeze these after they’ve been cooked, but ours didn’t last long enough to test this out.


Boudin Kolaches Recipe - Recipes

F ollowing is the Kolache recipe for my family.

H ow the written recipe came to be as recounted by Patricia Rektorik

" I n the spring before my wedding, I started collecting things I
thought I would need for my kitchen. One of them was a recipe for
kolaches, of course. I asked my Grandma, Johanna (Jennie) Mrazek
, but she did not have a written recipe. Grandma made her
kolaches without measuring anything! A few months later, she told me
she had found a recipe about like what she did in the Progressive

F rom the recipe in the Progressive Farmer, I developed a "novice's
version" of the recipe for those who are just starting to make

Kolache--A Guide for the Novice by Susan Rektorik Henley

1 Tablespoon sugar
2 Packages of yeast
1/2 Cup warm water (105 - 115 degrees)
2 Cups milk
1/2 Cup plus 2 tablespoons shortening
2 Teaspoons salt
2 Egg yolks
1/2 Cup sugar
6 1/4 Cups flour, sifted
1 1/2 Sticks of melted butter

S prinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.

[The Betty Crocker Cookbook states that the water used to dissolve
granular yeast should be 105 to 115 degrees. Use a thermometer or
test drop on the inside of the wrist (the water should feel very warm
but not hot).]

H eat the milk in a small saucepan add the shortening to dissolve. Allow to cool to lukewarm then add salt, slightly-beaten egg yolks,
and sugar.

[It is only necessary to heat the milk until the shortening melts. Any additional heating just requires more cooling time. Butter may be substituted for the shortening. Butter not only adds a more rich flavor but also melts at a lower temperature so it does not take as long to melt. Use a thermometer to gauge when the milk is cool enough to add to the yeast mixture without killing the culture. May chill in refrigerator if closely watched and frequently stirred.]

C ombine milk-egg mixture and yeast mixture. Add flour gradually and
work dough by hand or with a mixer until glossy. Keep it a little sticky, if at all possible.

[Use bread flour if at all possible. Bread flour creates a much more airy result than all-purpose flour. About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough
together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting
a slightly thicker coat on hands and surface. Continue to knead until
the dough acquires a sheen.]

C over, place in a warm, draft-free place, and let rise until double
in bulk, about 45 minutes to an hour.

[You can tell if the dough has doubled by pushing two floured fingers
into the top of the dough about 1/2 inch deep. If the impressions
remain, the dough has doubled.]

A fter the dough has risen, punch down the dough, and lightly knead.
Divide into egg-sized portions with a spoon and form balls. Place in
well oiled baking pans about an inch apart and butter well half
margarine may be substituted, but some butter is essential for the

[One may also "pinch off" the large egg-sized portions from the dough
mass. It is best if the "raw" edges are kept to just one or two. Work
the portion into a ball shape by pushing the raw ends down and under.
Pinch any openings together and roll the ball between your hands to
shape and smooth.]

L et rise (about 15 minutes), then make indentions in the dough balls
for the fruit filling. Fill each indention with a large teaspoon full
of fruit filling.

[Use your thumb and forefinger to spread the dough and make a deep,
round hole. The indention must be firm and deep or the filling
will "pop out" while rising or when in the oven.]

B utter each kolachewell. Over the fruit filling, generously sprinkle
the Popsika.

P lace pans of kolache in a warm, draft free place, and allow to
double in bulk again, about 45 minutes to one hour.

P lace in an oven preheated to 375 degrees. Bake until golden brown.

[Some recipes say that the kolaches will brown in 20 to 40 minutes.
Browning time can vary by the type of pan used. It is best to avoid
dark pans. Check the bottoms of the kolaches to ensure they do not

R emove the kolaches from the oven and slather with melted butter.
Cool slightly, remove from pans, and cool on wire racks. Recipe makes
3 to 4 dozen.

Linda Conrad's Prune Filling

1 large package of dried prunes (the pitted ones cost more but are
easier to use.)
1 Teaspoon cinnamon
1 Teaspoon vanilla
3/4 Cup sugar

C over the prunes with water in a medium-sized saucepan and simmer
until tender. Drain the liquid. Mash the prunes until smooth if the
pitted type is used. If using prunes with the pits still in them,
remove the pits with your fingers. then add the cinnamon, vanilla,
and sugar. This recipe makes enough filling for one batch of
kolaches, 3 to 4 dozen.

A variety of fruit fillings can be used for one batch of kolaches.
Common fruit used are apple, apricot, peach, and prune. The following
recipe works well for most fruits. if using dried fruit.

1 1/2 Cup of dried fruit
1/2 to 3/4 Cup Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla

N ote: Some cooks prefer to use almond extract instead of vanilla
extract. It is all a matter of taste.

P lace the dried fruit in a medium saucepan and cover with water until
the fruit is covered by about an inch of water. about 2 inches if
using dried apples. Bring to a boil, reduce to a simmer, and cook
until tender (about 35 - 45 minutes or until the fruit falls away
freely when skewered and raised on a dinner folk.

R emove the pits, if present. Mash the fruit until smooth. Add the
cinnamon and vanilla. Add 1/2 cup of sugar and taste. More sugar may
be added, if desired.

Virginia Atkinson's Cottage Cheese Filling

1 (24 ounce) container cottage cheese, drained 1 Cup sugar 1 Teaspoon vanilla 1/2 Teaspoon Almond Extract 3 egg yolks

M ix all ingredients together well.

1/2 Cup Sugar
1/4 Cup flour
1 Teaspoon cinnamon
2 Tablespoons of melted butter

C ombine all ingredients until the mixture resembles a course meal. A
fork and then fingers are useful in breaking up clumps.

O riginal recipe: Kolace. Progressive Farmer, December 1963.

R emember that this a forgiving dough. It is easy to work and

T he scents and texture are glorious to me.
Have fun baking!

Polish Sausage Kolaches Recipe

Sausage Kolaches are the savory version of the usually sweet kolaches so popular in Poland. The Polish words for sausage kolaches are “boudin klobasneks”. Whatever you call them, they are absolutely delicious, and a wonderful comfort food.

(Photo Attributed to Author: Sylvar)

Sausage Kolaches Recipe-

  • 1 cup whole milk
  • 8 tbsp. unsalted butter
  • 1 packet (1 tbsp) active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tbsp. vegetable oil
  • 2 egg yolks
  • 2 whole pickled jalapeños peppers, cut into 16 slices (optional)
  • 1 lb. ground pork sausage
  • 3 tbsp. smoked sausage seasoning
  1. Whisk together the yeast, sugar, salt, and 1-1/2 cups of the flour in a large mixing bowl.
  2. Pour the warm milk mixture into the bowl and stir until you have a sticky dough. Cover the bowl and allow it to rest for half an hour.
  3. While the dough sets, beat the oil and egg yolks together. Pour the egg/oil mixture into the flour mixture and blend until thoroughly incorporated. Gradually stir in enough of the remaining 2 to 2-1/2 cups of flour until the dough comes together. It should be soft, but not sticky.
  4. Place the dough onto a floured surface and knead until it is smooth – about 10 minutes should do it.
  5. Put the kneaded dough in a lightly oiled bowl and cover the bowl. Let it set and rise until doubled in size – about 1 hour should do it.
  6. As the dough rises, cook the sausage. Use your hands to work the smoked seasoning into the meat thoroughly and evenly, then place the meat in a skillet over medium heat. Break the sausage up as you put it in the skillet, so there are no large clumps. Sauté until golden brown, but not cooked well done – it will cook all the way through during the baking.
  7. When the sausage is nicely browned, remove it from the skillet and set it aside in a bowl for now.
  8. Line a baking sheet with parchment paper. (You can also just grease the sheet, if you don’t have parchment paper)
  9. Once the dough has risen, punch it down and divide it into 8 pieces of equal size. Using your hands, roll the pieces of dough into balls, and then use a lightly floured rolling pin to flatten them into disks, 4 inches in diameter.
  10. In the center of each disk, place 2 oz. of sausage (about 2 tablespoons) and, if you are including jalapeño, 2 slices on top of the sausage.
  11. Fold one side of the dough over the filling and rollthe disk until it is a cylinder, encapsulating the filling. Pinch the seam together well to create a seal.
  12. Place the kolaches on the baking sheet, spaced 1 inch apart, with the seam side down. Cover with a kitchen cloth, and allow to rise for another 45 minutes.
  13. During this last rising time, preheat your oven to 375° Fahrenheit.
  14. In a small saucepan over medium low heat, melt the remaining 4 tablespoons of butter. Brush the tops of the kolaches with half of the melted butter.
  15. Place the sheet into the oven, middle rack, and bake, uncovered, for 15 to 18 minutes, or until you see them achieving a nice golden brown color.
  16. Remove them from the oven, and brush each kolache with the remaining melted butter.
  17. You can freeze your kolaches, and you can also keep them for up to 2 days, tightly wrapped, and then reheated ro serve. However, your sausage kolaches are best served right away, while fresh out of the oven and still nice and warm.

Note: For more delicious, traditional and authentic dishes from Poland, click here.

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