We Gotcha Kolache!

When making the three hour drive from Austin to Houston, it’s customary to take a rest-stop in the town of La Grange, specifically Weikel’s, a gas station and bakery known for their kolache. Back when my grandparents had a second home in La Grange, we’d pick up a batch for them and share them at breakfast the next morning.


But enough reminiscing. Rather than live in the past, I decided to try making my own. I’d never done it before, so to get started I looked for a recipe on Texas Monthly’s website.   You have to use the search function to find their authentic kolache recipes, and so far I’ve found three.  This is the one I tried, though it is adapted somewhat to be made with a stand mixer and dough hook.  You can definitely knead by hand, but I’ve found I always get much better results using a dough hook.

For this recipe, you proof the yeast.  If you’re using quick yeast, you’ll want to skip this step and put the yeast in with the flour mixture.


A raw kolache with some filling. Notice my dough is a little *too* stiff. I should have added a tad more milk. Remember, I cut the recipe down to 1/3 so there was room for error. Next time, I’ll be more careful. I might even try the recipe with bread flour.


The fillings and the crumb topping came together very easily. There are two fillings here — an apricot filling and a cream cheese filling.  The crumbly looking on is a crumb that you sprinkle over the bun and around the filling.  It is optional.


And that’s all. No more pictures. I am really excited about making these again, perhaps with bread flour and definitely with a lighter hand on the flour scooper. Even though mine were a little on the heavy side, they tasted great. As a bonus, my house smells like Weikel’s.

We Gotcha Kolache!
Prep time
Cook time
Total time
An authentic Kolache recipe with a cream cheese filling
Recipe type: Breakfast
Cuisine: American
Serves: 16
  • 3 pkgs dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 2 sticks butter
  • 3/4 cup sugar
  • 3 egg yolks
  • 2 3/4 cups milk (scald and cool to lukewarm)
  • 7 1/4 cups flour (more or less as needed)
  • 3 teaspoons salt
Posypka Topping
  • 1 cup sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter
Cream Cheese Filling
  • 16 oz cream cheese
  • 2 egg yolks
  • 1/2 cup sugar
  • grated rind of one lemon
  • 1 teaspoon vanilla
  1. Dissolve yeast in the 1/2 cup warm water. Sprinkle with 1 teaspoon sugar and set aside to proof.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream sugar and butter. Add egg yolks and salt and mix well. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. Add the milk and continue adding as much of the remaining flour either with a spoon or with the mixer on low. Dough should be moderately soft and neither sticky nor too dry. You may use more flour, you may use less.
  3. Attach the dough hook and knead with the dough hook for about 5 minutes or until dough is smooth and elastic.
  4. Rub an empty mixing bowl with butter, put the dough in it, cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  5. Punch dough down and turn out onto lightly floured surface. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  6. Grease two or three rimmed baking sheets. Place the dough pieces about 1 inch apart and brush with melted butter.
  7. Spray a piece of plastic wrap with cooking spray, cover loosely and let rise for an hour.
  8. While rising, mix together ingredients for the Posypka Topping and the cream cheese filling.
  9. Make an indentation in each risen ball and fill with filling. Sprinkle with posypka topping and let rise again for 20 minutes. Bake in a preheated 425-degree oven for about 10-15 minutes. Brush kolaches with melted butter as they come out of the oven.


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  1. says

    I love Kolaches!! When I was in college in Waco I belonged to the computer club (showing my geekyness here) and we sold these in the mornings for a fund raiser. We sold out so fast! We got them in West, TX which has a lot of Czech people. Sausage ones are really good too! Wow…that brings back so many memories.

  2. says

    Brenda, I just got off the phone with my dad. I told him I was making kolaches and he started going on and on about West and how great their kolaches were. I might have to try the sausage variety.

  3. sandra says

    My grandmother used to make the best kolaches. I am from El Campo which is full of kolache-making Czechs. You are brave though. My mom made them one time and they turned out horrible so I have never tried myself. I just get my kolache fix at Mornings Kolaches in Houston.

  4. sandra says

    My grandmother made prune ones. I’m glad they didn’t tell me that when I was young because I may not have eaten them but the posypka made the prunes taste so good!!

  5. kelly says

    I am going to have to save this recipe… Our Czech Au Pair makes them with poppy seeds and prunes,too. Thanks for posting this!

  6. John says

    The link you provided for this website no longer has the recipe for this, nor does it have the other 2 recipes from that website. When you click on them it says the page is lost….. Do you happen to still have a copy of the recipe you used? I’d love to try these!

  7. says

    John, thanks for letting me know! I’ll do some searching and see if I can find the Texas Monthly recipe. When I do, I will add a link and email you the recipe.

  8. says

    Hi Kate, the first link was still working, but they changed the second link. I’ve fixed it so that it links to the article, but the links within the article don’t all go to the recipes. Luckily, two of them are still on Texas Monthly.

    This should lead you to the recipe I made (Dorothy’s).


    And here’s Mrs. Jerabeks’s


    Here’s the link to the main article with the non-working links to recipes (in case you want to read about kolaches without making them)


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