The Dallas Central Market arranges multiple cooking schools each month at all six of their locations. The classes feature a different food each time, and slots fill up quickly, so I suggest signing up as soon as possible!

Joel and I signed up for a Czech Kolaches Cooking Class, partly as a birthday present, and partly as creative date-type outing. We both enjoy cooking, but neither of us has mastered the art of baking with yeast yet! This was the perfect class for us beginners.

For those of you who are utterly confused, Eastern Texas has very deep Czech roots. The koláče, an Eastern European wedding pasty, has stayed in the families of these Texans, though it has now taken on its current form: the kolache.

The kolache similar to a danish – though, do not get them confused! – and typically holds a dollop of fruit in the center. The dough around the rims is as fluffy as a pillow.

Hungry yet?

The menu included:

  • Sausage kolaches
  • Poppy seed kolaches
  • Cheese kolaches
  • Fruit filled kolaches


To begin, one must first make the dough!


Kolache Dough

Makes exactly 3-4 dozen Kolaches


2 sticks butter
0.75 cup sugar
1 cup whole milk
1 large can evaporated milk
6 – 7 cups bread flour
2 whole eggs
0.5 cup lukewarm water
2 pk. (4.5 tsp) active dry yeast
2 egg yolks
2 teaspoons salt

Instructions – Part I:

  1. Heat butter, sugar, and 1 cup milk until butter has melted.
  2. In a large bowl, add evaporated milk to above mixture. Mix in enough flour to make a make a smooth paste batter. Add 2 eggs.
  3. In another bowl, mix lukewarm water and yeast. Add egg yolks to yeast mixture. Add yeast mixture to large bowl.
  4. Add flour and salt to make a smooth dough. Let rise until it has doubled in size.
  5. Knead down, then let rise again.


Instructions – Part II:

  1. Make golf ball size balls of dough for kolaches and place on greased cookie sheet. Flatten the balls until they’re about a half-inch thick, then cover them with a lightly greased plastic wrap (*Make sure to grease the plastic wrap or the dough will completely stick to it!). Allow them to rest for 10 minutes.
  2. When kolaches have risen, use your fingers (or a 0.25 cup measuring utensil) to make wide, deep indentations in the center of each dough ball. Make sure it is deep enough to stay as the dough continues to rise.



You will want to put about 1 tablespoon of filling into the center of the dough. Joel and I wanted to get creative, so we mixed some of our fillings, and even made little designs in the center! Feel free to be as creative as you would like with the filling.


Poppy Seed Kolaches


(1 recipe Kolache Dough)

Poppy Seed Filling
1.5 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla extract
1.25 cups sugar
1 teaspoon butter

2 cups powdered sugar
0.5 teaspoon vanilla extract
2 tablespoons butter
4 tablespoons milk



  1. Poppy Seed Filling: Heat milk until steaming. When milk is steaming, add sugar, flour, and poppy seeds, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter and vanilla. Cool filling before adding to kolache dough.
  2. Follow Kolache Dough recipe parts I and II.


Sausage Kolaches (also called Klobasniky)

(1 recipe Kolache Dough)

5 links heavy Polish sausage, cut into quarters, lengthwise


  1. Fry sausage links until cooked through. Drain oil on paper towels and allow to cool.
  2. Follow recipe for Kolache Dough part I.
  3. Divide the dough into 20 pieces, and shape each piece into a flattened oval. Place a sausage on each oval and pull the dough over it, sealing the edge and ends, to enclose the sausage completely (I couldn’t help but think that these were similar to “pigs in a blanket.”).
  4. Cover them and allow to rise for 1 hour.

Fruit Filled Kolaches

(1 recipe Kolache Dough)

Apple Filling:
1.5 cup finely chopped peeled apples
2-3 Tbsp brown sugar, or to taste
1 Tbsp all purpose flour
Pinch of salt
2 tsp lemon juice
0.25 tsp cinnamon


  1. Apple Filling: Compbine all ingredients except lemon juice in a pan. Cook on medium heat, stirring constantly until thickened. Remove from heat and add lemon juice. Leave to cook completely.
  2. Follow Kolache Dough recipe parts I and II.


Other fruit filled ideas:




Cheese Filled

1 recipe Kolache Dough

8 ounces cream cheese, room temperature
0.25 cups sugar
1 whole egg


  1. Combine cream cheese, sugar, and egg. Beat until smooth
  2. Follow Kolache Dough recipe parts I and II.
  3. You will want to go easy on the amount of cream cheese filling. Joel and enjoyed mixing it with fruit to “cut” the flavor.

Posypka (Crumb topping)


0.5 cup Crisco shortening
0.75 cup all-purpose flour
1 cup sugar


  1. Mix all ingredients well and put a generous pinch on top of each kolache before baking.

Last but not least…

Bake at 375 degrees F until golden brown (about 25 minutes).

As soon as you remove the kolache from the oven, drizzle the Poppy Seed Kolaches with glaze.

13 thoughts on “Dallas Cooking Classes + A Kolache Pastry Recipe”

  1. I bet this was fun! And fun to eat, too. Well-written, Cassidy, and easy to follow. Sausage did remind me of Pigs in a Blanket. I enjoyed this; thanks for the history lesson, too, on Czech heritage and East Texas.

  2. What a great way to bond with someone and you learn how to make kolache. Very nice. These pastries look delicious.

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