Kolach (cake)
Small, usually sweet, type of pastry
title: "Kolach (cake)" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["pastries-with-poppy-seeds", "czech-american-cuisine", "czech-pastries", "cuisine-of-minnesota", "texan-cuisine", "sweet-breads", "yeast-breads", "foods-with-jam"] description: "Small, usually sweet, type of pastry" topic_path: "geography/united-states" source: "https://en.wikipedia.org/wiki/Kolach_(cake)" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Small, usually sweet, type of pastry ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Koláč |
| image | Makovy frgal.jpg |
| caption | Larger koláč, called "frgál", typical of the Moravian Wallachia area |
| image_alt | round pastry with prominent crust and what appears to be fruit jam filling with crumbled cheese on top and a possible sprinkling of cinnamon or brown sugar |
| country | Czech Republic and Slovakia |
| region | Central Europe |
| type | Sweet bread |
| no_commons | true |
| :: |
::callout[type=note] a Czech and Slovak sweet pastry ::
| name = Koláč | image = Makovy frgal.jpg | caption = Larger koláč, called "frgál", typical of the Moravian Wallachia area | image_alt = round pastry with prominent crust and what appears to be fruit jam filling with crumbled cheese on top and a possible sprinkling of cinnamon or brown sugar | alternate_name = | country = Czech Republic and Slovakia | region = Central Europe | creator = | course = | type = Sweet bread | served = | main_ingredient = | variations = | calories = | other = | no_commons = true ::figure[src="https://upload.wikimedia.org/wikipedia/commons/e/e4/Postup_výroby_koláčů_(1).JPG" caption="Koláč preparation in bakery"] ::
::figure[src="https://upload.wikimedia.org/wikipedia/commons/1/11/Kolach.jpg" caption="Making kolaches"] ::
A kolach, from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough. Common filling flavors include tvaroh, fruit jam, poppy seeds, or povidla (prune jam). In the United States, the word kolache is sometimes used as the singular rather than as the plural, and the letter "s" is often added to the end of the word kolache to form "kolaches", which is a double plural.
Background
Originating as a semisweet pastry from Central Europe, kolache have become popular in parts of the United States. The name originates from Bohemian, originally Old Slavonic word kolo, meaning "circle" or "wheel".
Traditional Czech koláče are used in villages during feasts as a treat or at important events, such as weddings. They are usually small, with a diameter of no more than 8 cm and with only one type of filling, sprinkled with sweet crumbs or sugar.
::figure[src="https://upload.wikimedia.org/wikipedia/commons/f/f1/Koláčky.jpg" caption="Koláčky"] ::
Variants
Europe
In Moravia, large koláče are popular. In some areas, they have regional names: for example, in Wallachia, they bake so-called frgály, approximately 25 cm in diameter. These are made of yeast dough and are most often filled with jam from apples, pears, or plums. In southern and western Bohemia (especially in the Chod region), koláče are also large in diameter and decorated with contrasting ornaments, most often made of povidla, poppy seeds, and cottage cheese. They are usually round in shape.
::figure[src="https://upload.wikimedia.org/wikipedia/commons/7/79/New_York-stylestrawberrykolache.jpg" caption="New York-style strawberry kolach" alt="Photo of New York-style strawberry kolach."] ::
North America
In some parts of the US, especially in Texas, klobásník (or klobasnek), which contains sausage or other meat, is also called kolach, because the same kind of dough is used. This pastry is more closely related to a pig in a blanket, however. In contrast, a Czech koláč is always sweet. Unlike kolache, which came to the United States with Czech immigrants, klobásníky were first made by Czechs who had settled in Texas. In Texas, kolaches are often known among people not of Czech origin as "sweet kolaches" or "fruit kolaches", while klobasneks are called kolaches.
Kolache are often associated with small towns in the midwestern United States, where they were introduced by Czech immigrants. They are served at church suppers and on holidays but also as an everyday comfort food. Recipes are usually passed down, with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed, or assorted other fillings.
In Minnesota, kolache are often folded dough pastries with a jam, cottage cheese, or poppy seed filling.
Holidays and festivals
Bujanov, in the South Bohemian Region of the Czech Republic, holds annual koláč celebrations (Koláčové slavnosti) and a koláč marathon (Koláčový běh).
Several US cities hold annual koláč festival celebrations:
- Tabor, South Dakota
- Verdigre, Nebraska
- Wilber, Nebraska
- Prague, Nebraska
- Caldwell, Texas
- New Prague, Minnesota
- East Bernard, Texas
- Crosby, Texas
- Hallettsville, Texas
- Prague, Oklahoma
- St. Ludmila's Catholic church in Cedar Rapids, Iowa
- Kewaunee, Wisconsin
Both Verdigre, Nebraska, and Montgomery, Minnesota, claim to be the "kolache capital of the world". Prague, Nebraska, claims to be known as the home of the world's largest koláč. Both Caldwell, Texas, and West, Texas, claim the title of "Kolache Capital" of the state, and kolache are popular in Central and Eastern Texas. Various Texas-based food establishments have added sweet and savory kolaches to their menus. They are part of the "Texas Czech Belt", which grew in the 1880s and is full of koláč bakeries.
References
References
- Davis, Wynne. (28 November 2016). "The Czech Pastry That Took Texas by Storm, and Keeps Gaining Strength".
- Swathi. (7 April 2017). "Kolache".
- "Moravian Wallachia".
- Schon, Katie. (30 December 2021). "Czech Kolaches".
- Johnston, Abby. (24 August 2018). "If It's Not Sweet, It's Not a Kolache—It's a Klobasnek".
- (1 August 2011). "Czech, Please: 2000s Archive: gourmet.com". Prod.gourmet.com.
- (3 February 2015). "Jak šly české koláče do světa. Američané 'kolaches' milují". Lidovky.cz.
- Siegel, Jeff. (January 2014). "The Kolach Trail". Texas Co-op Power.
- Limón, Elvia. (25 July 2019). "Is Texas the only state with kolaches, or do other states also have them? Curious Texas investigates".
- (2005). "Roadfood: The Coast to Coast Guide to 500 of the Best Barbeque Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners and Much, Much More". Broadway Books.
- Post, Cathy Barrow {{!}} Washington. (21 March 2018). "Beloved in Minnesota, Wisconsin – and even Texas, kolaches can be made at home".
- "Obec Bujanov".
- "Michele Casady, "Rain and kolaches? Czech"". [[Bryan-College Station Eagle]], 13 September 2009.
- (22 February 1999). "Czech & Kolache Festival : Agricultural Heritage & Resources". Agriculturalheritage.org.
- "Village of Verdigre".
- "Montgomery, Minnesota City Information". ePodunk.
- (26 July 2019). "Official Capital Designations | TSLAC". Tsl.state.tx.us.
- Dao, Dan Q.. (18 March 2019). "Kolache Are the Texas Breakfast Staple Worth a Trip to the Lone Star State".
- (16 August 2018). "Where to find the best kolaches in Texas".
- Naylor, June. (16 October 2015). "Comfort Food: Kolaches".
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