Texas Style Kolache Recipe (Klobasnek) (2024)

FAQs

What is the difference between a kolache and a Klobasnek? ›

Klobasneks are much more commonly known as kolaches in Texas, but should not be confused with traditional Czech kolaches, which are also popular and are known by the same name. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough.

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.

For the dough

Whisk milk, melted butter, sugar, egg, and egg yolks in a 4-cup measuring cup until sugar has dissolved. Using a dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and now dry flour remains, about 2 minutes, scraping down the sides as needed.

Kolaches are a traditional Czech dessert. The name originates from the Czech word “kolo,” which means “circle.” In Czech, a single one is called a kolache, and more than one is called kolaches – though in America, you may hear them called kolaches.

A Lone Star State native living in Chicago insists that only small pastry squares filled with cooked fruit deserve that name.

Kolaches are arguably one of the most popular pastries in Texas. Brought to the Lone Star State by Czech immigrants, the pastries were a weekly mainstay and snack in local households, made with sweet yeast dough with a center filled with fruits typically available in Eastern Europe.

Verdigre touts itself as "The Kolach Capital of the world". A kolach is a pastry of Czech and Slovak origin, with a fruit center, usually poppy seed, prunes, cherries, or blueberries, somewhat similar to a Danish.

The meat or savory part, often a sausage but not always, is wrapped in kolache dough and not croissant dough. This dish in Texas is most commonly referred to as "kolache", although traditional Czech-style kolaches are a sweet dish, not a savory dish.

Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but sometimes cheese.

The dough must be refrigerated overnight. The kolache can be stored in an airtight container for up to 5 days or frozen for up to 1 month.

Are kolaches healthier than donuts? ›

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.

Kolaches are baked, not fried. They don't contain much added sugar or a sweetened glaze, like many jelly-filled donuts and danishes. The fruit fillings are made from fresh fruit compotes instead of preservatives like jellies or jams.

Pigs-in-the-Blanket (Klobasnikies in Czech) are made by rolling sausage inside a sweet, light dough. Our sausage is a pork and beef link with casing and is about 1/2" in diameter. It is made exclusively for us to complement our dough. The ham variety contains a slice of ham rolled with Pepper Jack cheese.

For sure they are related. The difference as I understand are the fully enclosed buns are buchty and the open faced are kolacky. The words are the plural version of buchta and kolach. Buchta is Czech for "small roll" or "small cake."

I grew up in Central Texas, where sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them.

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.