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kolacky n

Usu |koˈlɑč(k)i, koˈlɑč; ˈko-, kə-|
Also freq kolach(e), kolachky; pl kolacky, kolache(s), kolatchen; for addit pronc and sp varr see quotsNote: It is not always possible to distinguish sg and pl forms in the quots.[Czech kolač < kolo wheel, circle]chiefly Wisconsin, Upper MidwestSee Map

A pastry of sweetened yeast dough with a sweet filling; a pastry of rich pie dough with a sweet topping.

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contains mapscontains audiocontains DARE survey quotes
  • 1919 Cather My Antonia 381 NE, Show him the spiced plums, mother. Americans don’t have those. . . Mother uses them to make kolaches.
  • 1920 Kander Settlement Cook Book 358, Bohemian Kolatchen—Make Kuchen Dough. . . Add a little cinnamon and mace and 1 teaspoon anise seed. . . Let rise till very light, then . . roll out to about half inch. Cut in rounds, . . pressing down the centre of each so as to raise a ridge around the edge.
  • 1938 FWP Guide Minnesota 77, The Czechs still raise poppies in their gardens that they may have seeds for the sweet turn-over rolls, filled with citron, which they call kolacky.
  • 1940 Brown Amer. Cooks 224 cIA, Bohemian Kolaches.
  • Ibid 509 NE, Plain Kolach. . . These excellent Bohemian cakes referred to as kolaches in the plural . . . arrived in Omaha by covered wagon and the Bohemians who brought them are now sturdy old American stock in our Midwest.
  • 1948 WELS Suppl. cwWI, [One of the only] Bohemian word[s] in our locality [is] kolače.
  • Ibid, At our centennial celebration, there was an especially delectable koláče, which was fried like a doughnut, then dabbed with prune filling and whipped cream. Of course, you are familiar with the Bohemian kolache, as it is Englished? It is riz dough cast in rounds, first raised, then dented in the middle and baked, and filled with mashed prunes, or grated apple fried in butter, or poppy-seed pounded in a mortar and cooked in cream, with “sugar to the taste.” . . But the fried one is a variation.
  • 1952 FWP Guide South Dakota 323, Tabor . . is the center of a Bohemian, or Czech, settlement. . . Their best known food is the kolach, a small biscuit filled with fruit or with poppyseed.
  • 1952 Tracy Coast Cookery 67 Chicago IL, Quick Kolacky—This is a Bohemian recipe.
  • 1955 (1956) Clark Best Cookery Middle West 176 ND, Kolachky or Kolaches. . . from a Bohemian community in North Dakota.
  • c1965 Randle Cookbooks (Ask Neighbor) 3.59 OH, Quick Kolaczki.
  • 1965–70 DARE
    Qu. H32, . . Fancy rolls and pastries
    Inf MN11, Kolaches [koˈlɑčɪs]; MN28, Kolache [ˈkolɑči]—doughnut-like dough, shaped like a long john with pudding inside, glaze on outside; NE2, Kolache [ˈkolɑči]; WI13, Kolache [koˈlɑčɨ]—like a turnover, prune filling; WI47, Kolache [kəˈlɑčɨ]; WI49, Kolache [kəˈlɑčɨ] [FW: Inf unsure of pronc]; WI58, Kolaches—Czech—dough with a depression in it filled with fruit mixture, poppy seeds or sweetened cottage cheese mixture; WI60, Bohemian kolaches are sold in the bakery here; WI70, 71, Kolaches;
    Qu. H29, A round cake, cooked in deep fat, with jelly inside
    Inf KS18, [kəˈlæči]—Bohemian roll with fruit filling which is put in before the roll is baked;
    Qu. H65, Foreign foods favored by people around here
    Inf OH78, Kolaches [kəˈlɑčiz]—Bohemian pastry [FW: used by Inf in conv].
  • [1967 DARE Tape
    • MN11, [FW:] You mentioned kolaches before. [Inf:] Yes. [FW:] How are they made? [Inf:] I just bought some recently. They’re made of a rich pie dough and they’re cut in squares about four, five inches and slit from the corners in, and a little bit [of] cooked prunes or apples or peaches—any kind of fruit that you want to put inside—and then the corners turned in so they sort of look like a star, but you can see the fruit from the top of it too.
  • 1971 AmSp 46.79 Chicago IL [Urban word geography], Various breakfast pastries: 1. small cakes: kolacky, kolaks.
  • 1973 Allen LAUM 1.277 Upper MW exc IA (as of c1950), Kolachy . . [5 infs]. The Minneapolis Star . . 1959, reported: “Some 50,000 kolacky (Bohemian buns) are being baked for distribution . . at the annual Kolacky Dairy celebration Sunday.”
  • 1989 DARE File Chicago IL, Kolachky [ˌkɔˈlɑčki]—Czech term for pastries made from sweet, rich, leavened dough—round and flat with fruit preserves, or cheese or poppyseed filling in a depression in the center. My parents, second-generation Czech-Americans, use “kolachky” and “kolach” as both singular and plural terms. They pronounce it [ˈkɔˈlɑčki] or [ˈkɔˈlɑč].
  • Ibid Omaha NE, My Aunt Elsie—whom my mother refers to as “my Bohunk sister-in-law”—brought kolache to every family event. . . Peach are best. One piece or one pan—is [koˈlɑčɛ]; plural is [koˈlɑčɨz].
  • 1991 Ibid cIA, A teacher brought a pan of kolachy. The dough was rich, yeasted, and filled with mashed fruit.
kolacky + varr (Qq. H32, H29, H65)