Oh, Kolaches. If you’re from Texas you’ll know this as a breakfast food that is present at every donut shop you might go to. If you’re from anywhere else either a. you have no idea what this word means or b. you know this as a sweet polish pastry. Whichever of the three you may be, try this recipe. Please.
Feel free to fill these with anything you want. This combination is my favorite, but you can mix it up with bacon, different cheeses, etc. The dough is just a little bit sweet but it complements the savory fillings deliciously. However, you could definitely fill these with something sweet and it would be equally scrum-dilly-umptious.
Sausage, Cheese and Jalapeño Koalches
Adapted from The Pastry Queen
Yields ~15 kolaches
For the dough:
- 1 package (2 1/4 tsp) active dry yeast
- 1/4 cup water, warmed to 110-115F
- 1 cup milk, warmed to 110-115F
- 4 Tbsp butter, melted and cooled to warm
- 2 large eggs
- 5/8 cup sugar
- 1 tsp salt
- 4 3/4 – 5 1/2 cups flour
For the filling:
- Grated cheddar, optional
- Fresh jalapeño slices, optional
- Smoked sausage, cut into 3-4 inch pieces and halved lengthwise if very thick
Sprinkle the yeast over warm water in the bowl of your stand mixer. Let proof for 5 minutes, until foamy/creamy.
Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt until mixed thoroughly.
Add the flour in two batches (start with the low amount) and mix only until just combined. The dough will be tacky but should be firm enough to crawl up the dough hook. Add additional flour as necessary.
Cover with plastic wrap and let rest for 1-2 hours, until dough has doubled.
Punch down and refrigerate covered overnight or for at least 4 hours.
Divide dough into ~2.5 inch balls (I weighed mine at 2.5 oz each) and set on a lined baking sheet. Cover and let rest for 15 minutes.
Flatten each dough ball and top with a couple slices of jalapeño and pinch of grated cheddar (if using) and place the sausage on top.
Wrap the dough around the fillings, pinching the edges together and placing seam-side down on the baking sheet.
Cover and let rest for 20 minutes, while preheating oven to 375.Bake for 25-30 minutes, until browned.
Let the kolache cool for 20 minutes and serve.
Leftovers will keep tightly wrapped in the fridge for 3-4 days and can also be frozen.
Yields: ~15 large kolache