Saturday, March 14, 2015


Every self-respecting Texan knows that it's impossible to make the drive from Dallas to Austin without stopping in West, Texas at the Czech Stop. For as long as I can remember, my family has always stopped in West to buy dozens of kolaches.

I have to clarify something for y'all: kolaches are sweet bread with fruit, cream cheese, or ricotta cheese filling-- NOT sausage in a roll.

Let's review-- Pigs in a blanket (while still SO delicious, definitely not a kolache):


Delicious, buttery rolls with a raspberry cream cheese filling and crumble topping-- yum. I adapted this recipe from Saveur Magazine. 


Yields: 16 kolaches

For the Dough
1/2 cup warm water
1 tbsp active dry yeast (1/4 oz. package)
3 tbsp + 1 tsp sugar
4 tbsp butter, softened
1/2 tsp salt
1 egg yolk
3 1/2 cups flour
3/4 cup warm milk

For the Crumble
1 tbsp butter, melted
1/4 cup flour
1/4 cup sugar

1. Combine water, yeast, and 1 tsp sugar. Let sit for 5 minutes until activated. 

2. Beat butter and remaining 3 tbsp sugar together. Add the egg yolk and salt. Then, add the yeast mixture, flour, and milk. Combine and knead until no longer really sticky. 

3. Grease a bowl and add the dough. Cover and let rise in a warm place for 30 minutes, or until doubled. I turned on my oven for 3 minutes, then I turned it off and let the dough rise in there. It was about 140 degrees. 

4. Preheat oven to 375. Line a baking sheet with parchment or a silpat. 

5. Divide the dough into 16 pieces. Pinch them into round mounds, and place them 1/2" apart on the prepared pan. Brush with 1 tbsp of melted butter. Cover and let rise for 30 minutes. 

6. Prepare the filling (see below) and the crumble. (To make the crumble, combine the three ingredients until it's crumbly). When the kolaches have risen, press the center of each one down with your fingers. Put 1 tbsp of filling into each and sprinkle the crumble topping on each one. 

7. Bake at 375 degrees fahrenheit for 25-30 minutes. 

Kolache Filling
6 oz cream cheese, softened
1/4 tsp lemon juice
3 tbsp sugar
1 egg yolk

1. Combine all of the ingredients together until completely smooth.

For fruit filling, use jam. I used raspberry jam. 


  1. Check out the Nebraska version in Wilber Ne

    1. Where do I find it? I am from.nebraska and would love to get more NE recipes

  2. Made these today and they are delicious! Turned out just like the picture. Will definitely make them again

  3. These look much better than the ones at the bakery.

  4. Your rolls look delicious. I am from Czech heritage and grew up with these. My grandmother and mother made them quite often, however they did not bake theirs with the sides touching like cinnamon rolls, rather farther apart as individual rolls. The authentic rolls use farmers cheese not cream cheese as it was not available. I made a batch recently using the farmers cheese, teaspoon of vanilla, 1/4 cup of powdered sugar and an egg yolk. Delicious!

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  6. Hello! Your recipe looks fabulous! Any issues or changes to be made when doubling this recipe? Thanks!!!

  7. I'm not giving up. I've failed twice today. :( Not sure what the deal is, but they're more of a pretzel texture than fluffy bread. Fingers crossed!

  8. Made some this morning! We too would stop in West, TX on our way to Temple. Taste just like I remembered! Perfection!
    I would post a picture if I could.

  9. I always knew sausage rolls as chubbies or spicy hot chubbies.

  10. Can instant yeast be used? And if so how much? Looks amazing!

  11. Where is the recipe for the crumble?

  12. My grandmother was Czech ... &, I grew up on Kolaches ! A funny thing, my other grandmother was of German background & made killer Kolaches !!! Even up to her 90’s ! Her secret was a potato in the dough. It made them so light & tender! The fillings were awesome...prune being Yum ! Poppyseed, apricot, dewberry!
    Also, those who are driving on IH-10 in east Schulenberg, go north on Texas 77 to La Grange..Wycles Bakery make the closest to homemade I’ve Ever had !!! I promise!!!

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