T hey do not look like a hot-button topic, lying peacefully side-by-side behind glass. Enticing rounds glisten with butter and gleam strawberry red, lemon yellow and blueberry blue. Beside them are mounds of less fashionable food, unassuming puffs of bread filled with tasty combinations of sausage, bacon, egg and cheese. Only one of these foodstuffs carries the title of kolache, but sisters Tiffany Binegar and Courtney Frakey, owners of the Kolache Shop, said the difference is sometimes hard to handle.
Kolaches are puffy bread pastries filled with sweet fruit, dabbed with melted butter and topped with a sweet sprinkle called posypka. They came to Texas with Czech immigrants, and in every household, grandmothers and grandfathers passed the recipe to their children and grandchildren. They also experimented with the foods in their new home, testing old methods with new ingredients.