"In East Texas, kolaches are a breakfast staple in bakeries and donut shops, made in sweet and savory varieties. The standard sausage-and-cheese kolache was a reliable morning fuel for my youth soccer games."
"In Czech, a koláč (kolach) is a pastry made from a sweet, enriched yeasted dough, baked open-faced with a sweet filling in the center, such as fruit jam or poppy seed spread."
"Texans took that same dough and used it to enclose savory sausages, which Czechs would call a klobásník, but in Texas became more commonly considered another form of kolache."
"The pastry has lately become a vehicle for multiculturalism and regional cuisine beyond its traditional borders, with unique fillings like pho-braised beef and chopped barbecue brisket."
Kolaches, a breakfast pastry with Czech origins, are gaining popularity in Portland, especially in barbecue restaurants and bakeries. Traditionally made with sweet or savory fillings, these pastries were brought to the U.S. by Czech immigrants and became a staple in Texas. In Texas, savory versions with sausage and cheese are more common than the sweet varieties. The kolache has evolved into a multicultural dish, with unique fillings like pho-braised beef and barbecue brisket appearing in Portland's culinary scene.
Read at Eater Portland
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