Kolaches are Czech pastries, traditionally round. Good ones are made of fluffy, sweet yeast-risen dough.
Many Czechs think they are always made of sweetened dough, but it’s not necessarily the case in other Eastern European traditions, or even in their own: some Kolaches are dough wrapped around a smoked sausage. The meat ones usually have a spicy sausage in them. Czechs are scandalized if you compare the meat ones to “pigs in a blanket.”
But generally, though, a Kolache has fruit or poppyseed filling in centre. Two popular versions are poppyseed (Makóvey Kolaché) and prune (Slivkóvy Kolaché.) The filling is not covered by dough.
They are also popular in some parts of Texas and Iowa where Czechs settled. The town of West, Texas (north of Waco) is particularly a hotspot for them. Places that sell them in West include The Kolache Shoppe, Kolacek’s Kitchen, Czech American Bakery and Czech Stop.
Texas towns that hold an annual Kolache fest include Caldwell , East Bernard and Hallettsville.
A recipe for Kolaces — referred to as “Biscuit–Stuffed (Bohemian Kolace)” — appeared on page 181 of the 1896 edition of “The Chicago Record Cook Book.”
In Czech, koláč (plural: Kolaché.)