Step aside, boring ol' glazed doughnut. In Oklahoma, the kolache is king. Often sweet (but sometimes savory, as SE contributor Katie Walsh recently discovered in Louisiana) the fist-sized baked goodies immigrated here along with the throngs of Eastern Europeans that struck out west during the Oklahoma territory's land run. The small town of Prague, Oklahoma, even has an annual kolache festival in May to celebrate the Czech confection (but for the record, 'round these parts it's pronounced "Pray-gue," not "Prah-gue").
In the state's capital, though, Kolache Kitchen is the place to pick up a dozen of the soft treats, fresh out of the oven. Here, the dinner-roll style bread is the base for traditional fillings like apricot and sweet cheese, as well as an especially nice, sweet-and-cinnamony apple. They also sell cinnamon rolls, but don't come looking for your more standard American-style doughnuts.
The star of this bakery is undoubtedly the poppy seed kolache ($0.97). The filling is thick with seeds and a kind of sugary paste, and the little bursts of crunch are nicely blanketed by the light, spongy dough. Another dusting of granulated sugar on the bread ensures the rush will go straight to your head, but don't worry—the joint's lunch specials should refuel you after the inevitable crash.