Kolache (pronounced ko-LAH-chee) are a Texas specialty with Czech origins. Brought to the American South by Central European immigrants in the late 1800s, they combine a soft, yeasted dough, slightly sweet and a bit tangy, with savory or sweet fillings ranging from sausages and cheese to sweet cream cheese and fruit preserves. The recipe below gives them a sweet filling.
This recipe takes a while because of a need to both chill the dough and let the pastry rounds rise, but the hands-on steps are simple. You can substitute any berry for the blueberries or use a different fruit altogether such as peaches, apricots or cherries.
Southern Blueberry Kolaches 
IngredientsFor the dough:4-1/2 cups all-purpose flour, divided
2 envelopes instant yeast
1/2 cup granulated sugar
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup unsalted butter
2 eggs
For the filling:3 cups fresh blueberries
3 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
For the topping:
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons cold butter, cut into small pieces
Directions1. In a large mixing bowl, combine 1-1/2 cups of the flour, yeast, sugar and salt.
2. In a microwave-safe dish or a small saucepan, combine the water, sour cream and butter and heat until warm, about 125 degrees F.
3. Add this mixture to the dry ingredients slowly while beating with an electric mixer set on medium speed. Add the eggs and 1 cup of the remaining flour and beat on high speed for 2 minutes.
4. With a wooden spoon, stir the remaining 2 cups of flour into the dough until well incorporated. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours (or as long as 24 hours).
5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
6. Split the dough into quarters and split each quarter into 6 equal-sized pieces (for 24 pieces total).
7. Form each piece into a ball and arrange the balls, spaced 2 inches apart, on the prepared baking sheet. Cover loosely and let rest at room temperature for 15 minutes.
8. In a medium saucepan, combine the blueberries, sugar, water and cornstarch and cook over medium heat for about 5 minutes, until the blueberries begin to break down and the mixture begins to thicken. Remove from the heat and let cool.
9. Use your thumb or the back of a soup spoon to press a wide indentation into the top of each ball of dough.
10. Spoon the filling into the indentations, using about a tablespoon for each pastry.
11. Cover the pastries with a sheet of plastic wrap that has been sprayed with cooking oil spray. Set in a warm place on your countertop to rise for 90 minutes to 2 hours, until doubled in size.
12. Preheat the oven to 350 degrees F and make the streusel topping.
13. In a small bowl, combine the flour, sugar and butter and mix, using your hands, until the mixture resembles a coarse meal. Sprinkle the topping over the filled pastries.
14. Bake the pastries for about 25 minutes, until lightly browned.
15. Remove the pastries from the baking sheet and let cool on a wire rack.
