Texas Kolaches Recipe

If you’ve ever craved something that brings together the utter pillowy goodness of golden pastry and the savory delight of smoky sausages, you’re in for a treat with Texas Kolaches. These iconic buns, a beloved staple at bakeries throughout the Lone Star State, take their roots from Czech tradition but feature that irresistible Texan twist: plump smoked sausages enveloped in tender, buttery dough. Whether for breakfast, brunch, or a grab-and-go snack, making Texas Kolaches at home is not only doable—it’s downright joyful. With each bite, you’ll taste why these are treasured, family-friendly crowd-pleasers!

Ingredients You’ll Need

There’s no need for fancy ingredients—each item in this Texas Kolaches recipe plays a purposeful role in building classic flavor and that addictively soft texture. Let’s give the basics a little love, because together, they create pure magic!

• Unsalted Butter: This amps up richness and ensures the kolache dough bakes up meltingly tender every single time.
• Whole Milk: Adds moisture and a touch of sweetness, helping to achieve that unmistakably soft bite.
• All-purpose Flour: The structural backbone—use a kitchen scale for best results and fluff your flour before measuring.
• Granulated Sugar: A little sweetness enhances both the dough and the deeply savory sausage filling.
• Rapid Rise (or Instant) Yeast: Speeds up proofing and produces light, airy rolls with minimal fuss.
• Salt: Balances flavors and emphasizes that homey, bakery-style profile.
• Egg + Egg Yolk: Enriches and colors the dough, making kolaches tender, light, and beautifully golden.
• Smoked Sausage Links: The heart of Texas Kolaches—pick your favorite brand or variety for a smoky, juicy interior.

How to Make Texas Kolaches

Step 1: Melt Butter & Warm Milk

Start by gently melting the butter in a small saucepan over medium heat. Be careful not to let it brown—you want a smooth, creamy base. Once melted, add the whole milk and stir until everything is combined, then set aside. This warm mixture will make your dough extra supple and easy to work with!

Step 2: Combine Dry Ingredients

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Let these dry friends mingle together on low speed using the paddle attachment, making sure everything is well-blended before any wet ingredients join the party.

Step 3: Make and Knead the Dough

Swap the paddle for the dough hook on your stand mixer, then pour in the warm milk-butter mixture, along with the beaten egg and yolk. Start slow for a minute so your flour doesn’t fly, then increase speed to medium and knead for a full 8 minutes. Your dough should be soft, slightly sticky, but smooth—this is where that pillowy kolache texture begins!

Step 4: Proof the Dough with Steam

While the mixer works its magic, bring about 3 cups of water to a boil in a saucepan. Grease a large bowl for the dough and position your oven racks so a pot of boiling water sits on the oven floor, with a rack above it. The greased bowl with dough will go on the rack—don’t worry, no need for an oven-safe bowl. The steam will help your dough rise beautifully without ever drying out.

Step 5: First Dough Rise

Once kneading is done, use floured hands to shape the dough into a plump ball, then pop it into your greased bowl. Place the bowl in the warm oven (above the steaming saucepan), close the door, and let the dough rise for 1 to 1½ hours. You’re looking for it to double in size—don’t rush, the wait is worth it!

Step 6: Divide & Shape

Remove the dough bowl from the oven (leave the saucepan in). Punch down the dough—this helps release excess air. On a floured surface, divide it into four equal pieces, then split each quarter into four. You’ll have 16 dough pieces. Roll each into a smooth ball and space them out on parchment-lined baking sheets.

Step 7: Final Proof

Tuck those trays back into your steam-filled oven for a second proof, letting the shaped dough balls rest and rise for about 90 minutes. This step is key for a soft, bakery-quality kolache.

Step 8: Wrap Sausages with Dough

Preheat your oven to 350°F once the dough is puffed and ready. Flatten each ball gently, cozy a piece of smoked sausage in the center, and carefully wrap the dough all the way around, pinching the seams to seal. Place each bundle seam-side down on your baking sheets—no loose ends allowed!

Step 9: Bake to Golden Perfection

Bake the kolaches for 22 to 25 minutes, or until they’re beautifully golden, glossy, and just about impossible to resist. Let them cool just slightly—you want them warm, but not too hot to handle. Serve and watch them disappear!

How to Serve Texas Kolaches

Garnishes

Elevate homemade Texas Kolaches with a simple brush of melted butter right out of the oven for a shiny, tempting finish. If you want to get a little fancy, sprinkle on a few poppy seeds or a pinch of flaky sea salt before baking for extra flair and flavor.

Side Dishes

Pair your kolaches with a platter of fresh fruit or a crisp, tangy salad to balance their rich, savory filling. For a Texan breakfast feast, serve alongside scrambled eggs or a mug of strong coffee—honestly, there’s no wrong way to round out your kolache experience!

Creative Ways to Present

Try stacking your Texas Kolaches on a wooden board for a friendly brunch, or wrap them in parchment and twine for a rustic, grab-and-go treat. Pop them into lunchboxes, picnic baskets, or take a basket to your neighbor—they’re an instant hit, however you share them.

Make Ahead and Storage

Storing Leftovers

If you have any kolaches left (lucky you!), store them in an airtight container at room temperature for up to two days. They’ll soften even more as they sit, making that dough even more irresistible.

Freezing

Texas Kolaches freeze beautifully! Once fully cooled, wrap each kolache tightly in plastic wrap and tuck into a freezer bag. They’ll keep their texture and flavor for up to two months—just defrost at room temperature or microwave gently when you’re ready to enjoy.

Reheating

To bring kolaches back to life, simply warm them in a 300°F oven for about 8 to 10 minutes, or microwave in short bursts until heated through. This perks up the dough and makes the sausage nice and juicy all over again.

FAQs

Are Texas Kolaches the same as traditional Czech kolaches?

Not quite! Classic Czech kolaches are sweet pastries, often filled with fruit or cheese, while Texas Kolaches are a savory spin filled with sausage—sometimes called klobásník in Czech-Texan communities. Both are delicious, but this recipe is packed with smoky, sausage-studded goodness.

Can I use another type of sausage in this recipe?

Absolutely! Feel free to use hot links, breakfast sausage, or even cheese-filled sausage for a more decadent take on Texas Kolaches. Just keep the size similar so your dough wraps up easily and bakes evenly.

Do I need a stand mixer to make the dough?

While a stand mixer makes the kneading easier and more consistent, you can absolutely knead by hand. It’ll take a little more elbow grease—about 10 to 12 minutes of kneading—but the results are totally worth it.

Can I prepare Texas Kolaches ahead of time?

Yes! For ultimate convenience, assemble the kolaches up to the point of baking, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking as directed.

Why is steam used during the dough proof?

The steam keeps your dough super soft and prevents any crust from forming, resulting in Texas Kolaches with that signature fluffy, tender crumb you won’t find anywhere else!

Final Thoughts

Once you master Texas Kolaches at home, there will always be a reason to celebrate—any morning, picnic, or surprise visitor is the right moment for these warm, golden bundles. There’s something truly special about serving a homemade treat that’s as fun to make as it is to eat. I hope you’ll give this recipe a try and bring a bit of Texan bakery magic to your own table!

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