Not pigs in a blanket, y'all. REAL kolaches, like the kind you get at Czech Stop in West, Texas.
I'm can't say mine came out as good as theirs - I'm not as fabulous as they are! These were definitely yummy, though, and much cheaper than a trip all the way to West, ya' know?
I have this really amazing cookbook: Our Texas Heritage: Ethnic Traditions and Recipes by Dorothy McConachie. In it, you will find tons of information and recipes about the different ethnic groups that have made an influence on Texas. While I didn't love everything I made (and I've made nearly everything), I did love most of it. I know we don't use a lot real cookbooks anymore (thank you, blogs & Pinterest!), but this one is worth it - I promise.
1 package rapid rise yeast
¼ c water
¾ c milk
½ c butter
¼ c sugar
1 tsp salt
3¾-4½ c flour
Filling (use the lemon-cheese below, make your own, or use fruit/pie filling)
1. Scald the milk. Add the butter and water. Remove from heat once the butter has melted and cool slightly.
2. Mix the sugar, salt, yeast, and 3 cups of flour together. Add the warm milk mixture to the flour and mix well. Mix in the eggs.
3. Add as much additional flour as needed to make a firm, easily handled dough. Knead until smooth on a floured surface. Roll into a ball in a greased bowl. Cover and let rest for 10 minutes.
4. Shape into balls and place in greased pans. Cover and place in a warm, draft-free place until double in size.
5. Make an indention in the center of each ball. Fill with filling. Sprinkle the streusel topping over the filling. Bake at 375* for 15-20 minutes or until golden.
1 (16 oz) carton large-curd cottage cheese
1 (3.75 oz) box instant lemon pudding
Combine in a blender or food processor until smooth.
3/4 c sugar
1 c flour
1/2 c melted butter
1/4 c cinnamon, if desired
Mix all ingredients until crumbly.