Kolache Klatch at Yeast Nashville
The Eastern European pastry known as kolaches are a staple of the Texas breakfast scene, but they have made their way to East Nashville, Tennessee, thanks to the owners of Yeast Nashville.
The small neighborhood bakery makes the Czech version of kolaches, which are similar to danishes with a foundation of sweet, yeast-based dough filled with fruit or cheese. Yeast Nashville also bakes nontraditional “Tex-Czech” kolaches, stuffing the sweet dough with savory ingredients, such as sausage and jalapeños.
While its kolaches have been flying off the shelves, Yeast Nashville also serves other delicious baked goods, including “Texas-sized” cinnamon rolls and homemade pot pies. Specials are posted daily on their website and Facebook page, and they don’t mind if you call ahead because they do run out from time to time.
Yeast Nashville is located at 805 Woodland St. in East Nashville. For more information and hours of operation, visit yeastnashville.com or call (615) 678-4592.
Find a recipe for Yeast Nashville’s apple kolache below:
Apple Kolache Recipe
Basic Kolache Dough
- 2 packages active dry yeast (½ ounce)
- ½ cup warm water (103-110 degrees Fahrenheit)
- ½ cup plus 1 teaspoon sugar
- 1 ½ sticks butter, at room temperature
- 1 teaspoon salt
- 4 egg yolks
- ½ cup milk
- 5 cups sifted all-purpose flour
Apple Filling
- 1 ½ cups peeled apples, finely chopped
- 2-3 tablespoons brown sugar (or to taste)
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- pinch of salt
- Combine yeast, warm water, and 1 teaspoon sugar in a large measuring cup.
- Cream butter, remaining sugar, salt and egg yolks with an electric mixer until light and fluffy. Then add yeast mixture, milk, and 3 cups flour. Using a dough hook, knead at medium speed for five minutes, occasionally scraping the bowl.
- Begin adding the remaining flour to the mixture, a little bit at a time, until the dough no longer sticks to the sides of the bowl. You may not use all of the flour, or you may use a little bit more. The key is that the dough does not stick.
- Move the dough to a lightly greased bowl, turning it to grease all sides. Cover and let rise in a warm area until it has doubled in size, 1 to 1 ½ hours.
- Turn dough out onto a lightly floured work area. Using a ⅓-cup measure, scoop out and shape roughly 15 to 18 dough balls of equal size (2 ½ to3 ounces each). Cover and let rest 10 to 15 minutes.
- After the second rise, place dough balls on a greased baking sheet, spacing them roughly two inches apart. Press each dough ball with the bottom of a glass to make a ½-inch-deep indentation. (If you don’t want to use a glass, you can form the center with your fingers starting in the middle and working outward.)
- For the filling, Combine all ingredients except lemon juice in a saucepan. Cook on medium heat, stirring constantly until thickened. Remove from heat, add lemon juice. Let cool completely before spooning into kolaches
- Scoop 1 to 2 tablespoons of filling into each divot. Cover and let rest in a warm place for 30 to 40 minutes, or until doubled in size again.
- Preheat oven to 350 degrees. Bake kolaches for 15 to 18 minutes until edges are golden brown.
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