Growing up in Texas, Kolaches were always a staple for Adam and I. From local donut shops to the Kolache factory, and our favorite stop the Czech Stop Bakery in West, Texas, we have grown up with the idea of Kolaches being Sausage or Sausage and Cheese in a roll, what others might call a pig in a blanket. It wasn't until recently that we learned Kolaches are actually meant to be the same dough recipe but filled with fruit, chocolate, and more dessert-flavors. Our "traditional kolache" was actually considered a klobasnek, which is when the kolache contains meat and cheese. According to some sources, Kolaches migrated to the U.S. with Czech immigrants, while it is belived that immigrated Czech Texans that created the Klobasnek, or the "sausage kolache", while already in Texas. In some areas of Texas "kolache" is the blanket term for all of them, in other areas it is a point of controversy. In fact, in some areas north of Dallas they are just called "pig in a blanket" to avoid ruffling feathers, while more Central Texas is known for calling them by the regular terms.
With a rich culture and something so close to home, Adam and I have missed the classic klobasneks from Texas and make a point to stop by a donut shop (or the Czech Stop itself) and have been working to make our own. Below is a recipe we tried out this week (our 3rd attempt, and the best one yet!). We really tried to diversify our options by making a deli turkey and garlic cheese option, a BBQ chicken and Gouda cheese option, a Bacon and Cheddar cheese option, a coffee cinnamon option, and a mixed berry option. Check out how to make your own below.
Kolaches and Klobasneks
I am a student affairs professional, an amateur chef, and an adventurer at heart.
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