Looks soooooooo good!

Would you share your recipe?

Is that like a doughnut?

My mom used to make these--looks delish. Well done.

What I did was make kolache dough but instead of a pan I used xl muffin tins, made a little cup out of the dough and put one in each muffin hole, put the filling in the cup(used canned cherry pie filling) sprinkled a bit of sugar and baked.

For the dough recipe: https://toriavey.com/toris-kitchen/kolache/

But as you see it is all just an experiment. Made 12 nice sized kolaches.

That plus a cup of coffee would be an real treat for breakfast ... or snack anytime. Good job!

I found it interesting when I looked up kolache recipes. The ones I was familiar with from several older bakeries were a layered dough. Sometimes folded into a triangle or square. Most of the recipes I looked at were this type.

There are many family traditions around the form of the Kolache. In college I went home with a friend for Easter, her family had a lot of holiday baking traditions I had never experienced. Kolache's were one of them. Then 10 years later my MIL served them for Easter breakfast also. Hers were purchased. They were individual rolls and yes they were folded over on themselves with different fruit preserves in the middle. I was led to believe apricot and poppy seed are the most traditional type. They are of German or Bohemian origin. If you know a kolache baker you are blessed!! My SIL makes them in a cake pan and served them more like one would cinnamon rolls. The recipe is multi staged and when I looked at giving it a try--I gave up before I began!! Our church gals have a spring bake sale and the kolache's always sell out first.

I will look for layered recipes, although the kolaches from some bakeries I've tried seem more like the one I made. They are popular in the Houston area and some even made with sausage.

We miss our local Czech bakery. The case was usually 90% kolaches with generous fillings of fruits, vegetables, meats, cheeses, etc.

I've seen many recipes for kolache, but never tried one. Anything with pastry dough and cherry pie filling must be delicious! I can eat cherry pie filling straight from the can.

Looks fantastic!

I keep saying that I am going to make these. They were a tradition in my family, Mom, Grandmother's, Aunts etc were all champs at making these. I like the Posipka on top, to me, that makes them! (Posipka (Kolache topping) 1/2 cup sugar 1/4 cup flour 1/3 cup melted butter Mix together until crumbly. Sprinkle on top of Kolache before baking.)

The kolache I am familiar with were made with a sweet dough, cut into squares with a dollop of prune, apricot, or poppy seed in the middle. The four corners are folded over the filling.

I grew up near a Czech town, Montgomery, MN (the kolacky capital of the U.S.) Every Fall the town has Kolacky Days with all sorts of events including a parade and the crowning of the Kolacky Queen.

Posipka

The four corners are folded over the filling.

Sounds like I need to bake today and try these upgrades :)

The word kolache means something like wheel or round, there are a lot of different sweets that are called kolache or something similar, we never called them "kolachy" where I'm from, well said "kolach", some of the older folks put an "eh" at the end. I grew up east of Houston. Lots and lots of Czechs there. Lots of us feel it is blasphemy (HAHA!) to call anything a "kolache" that isn't a kolache like we grew up with. A pig in the blanket is NOT a kolache. HAHA! I think it all depends what tradition our ancestors brought with them from their certain area of their home land. My grandparents are from Moravia, well actually my great grandparents as my grandparents were born in the US.

Where I live now(Ohio), they all think that a "kolachy" is a rolled up sweet dough with fruit inside. I have not seen anyone make what I grew up calling a "kolache".

Interesting facts about them, with a recipe

Arkansas girl- I read this story and thought of your post: https://www.texasmonthly.com/food/where-is-my-home/

I looked at your recipe and the folding one is where they have cottage cheese in the middle and I didn't have any. But I gave the popsika a try in the batch I made today.

No matter how they are made they taste good!

Sometimes my mom would put a drizzle of powdered sugar icing on them (instead of the posipka). The sort of icing that you make by mixed powdered sugar and a little bit of milk, like what you drizzle over a bundt cake. That is really good too. I always just loved the taste of the posipka the best.

I have an old Slovak cookbook that has a whole bunch of different recipes for "kolache" and other spellings similar and none of them are for the typical kolace' that I grew up with...go figure.

youtube video this lady's Czech cookbook is really popular

Oh, that does look soo-o-o-o-o-o-o doggone GOOD!

I am drooling! The last time I had a 'real' Kolache like that was many years ago, before I came to Texas. Around here, they wrap a piece of bread dough (sometimes they even use biscuit dough!?!?!?, can you imagine?) around a small sausage, & call that a 'Kolache', I call that a Pig in a Blanket.

I'm enjoying following your baking experiments, Lucille. You're an inspiration. If it wasn't so blamed hot out, I'd be trying your Kolaches, but I just refuse to use the oven during the summer. Besides, my backside doesn't need any encouragement to expand.

Rusty

Thank you Rusty I am having a lot of fun with the experiments.

Next time I do a grocery order I'm going to get some cottage cheese so I can try the folded dough recipe Arkansas girl linked.

Today I experimented with slightly larger pastries with a firmer dough in order to be able to put a little more fruit topping on. Still cooling down, cherry and blackberry.