Sweet Kolaches

Sweet Kolaches

Sweet Kolaches

So this weekend my son picked breakfast sausage as his “special treat” at the farmer’s market. We go to a stand that has sausage samples every weekend and he couldn’t help himself. The popsicles we normally get took second place (Don’t worry, he still shared his sister popsicle.) That left me with the question of what to do with all that sausage. We don’t actually eat that much sausage in one sitting so I was left with about ½ dozen sausage links. Several months back we tried kolaches as a fun treat. They are new to Columbus (if you’re from Texas don’t laugh at me) and tasted good, if slightly pricy.  The bakery we went to sold a sweet and savory version. I made the savory version for dinner with the leftover sausage (which, alas turned out only okay, but I’m not sure why exactly.) and the sweet version the following day filled with my lovely peach butter.  Peach butter is thicker than regular jam, has a more even consistency and is slightly less sweet (My husband complained that my peach jam was super sweet, teeth shatteringly so. I pointed out that I used a full cup less sugar than the recipe called for. My kids, BTW have no such objections to the stuff.) The sweet version were excellent. Soft, lovely and a perfect marriage with the peach filling. These are definitely on my breakfast list. I just need to remember to make the dough the day before and give it a long time to warm up fully in the morning.

Note: If you decide to make the dough the night before, bag it and put it in the fridge after it has risen the first time. Then take it out, cut into small balls and let those rise in a warm place for at least an hour (depending on how warm your warm place is), possibly closer to two (I put mine outside in 90 degree heat and the process was noticeably shortened) Leave plenty of time for the dough to hit room temperature or they won’t be as light and pillowy as they should.

Adapted slightly from the Homesick Texan

Serves 4

Reheats No

Freezes Yes

Kid Friendly Tasks Jam Filler


  • 1 package of active dry yeast
  • 1 cup of warm milk
  • 1/2 cup sugar
  • 3 cups of all-purpose flour
  • 2 eggs
  • ½  cup of melted butter
  • 1 teaspoon of salt


  1. Heat milk with 6 tbsp of butter until just under boiling. Turn off heat and let cool slightly.
  2. Mix yeast, warmed milk, sugar and one cup of the flour. Cover and let rise ½ hour or until doubled in size (again I used the heat outside to really help this process. Inside it might be more like 45 mins).
  3. Beat eggs and salt and mix into the bread starter.
  4. Slowly add the remaining flour until a soft, but not sticky dough is formed.
  5. Kneed for about 10 minutes until a smooth dough is formed. Put into a greased bowl and let rise until doubled in size, about an hour or so. Refrigerate at this point if making these the following morning.
  6. Break off egg sized pieces of dough and roll into small balls. Place, gently touching on a baking tray and let rise again for about 45 mins. Brush with some of the remaining two tbsp of melted butter.
  7. With your fingers gently make a dent in the middle of the balls and fill with several teaspoon of fruit preserves.
  8. Bake at 375 for 15 minutes. Brush again with melted butter and serve warm.


Sweet Kolaches

Sweet Kolaches


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