Texas-Style Sausage Kolaches
What is a kolache?
In short - a fluffy, savory pastry that is a breakfast staple in Texas. These came to Texas by Czech immigrants. Traditional Czech Texans know that true kolaches (ko-lah-chees) are sweet, fruit-filled pastries.
Technically, sausage/savory pastries are called Klobasnek, but if you order a sausage kolache, this is what you'll get! Quite often, there is also cheese and jalapenos involved and it's the best. I used pickled jalapenos and cheddar cheese - a perfect combo.
How to Make Sausage & Cheese Kolaches
2 1/4 tsp dry active yeast
2 tsp sugar
1 1/4 cup milk
1/2 cup butter (1 stick)
1 tsp salt
2 large eggs
3 cups AP flour
1 cup wheat flour
12 breakfast sausages
12 Cheddar cheese slices
Pickled jalapenos, sliced
1 egg and splash of water, beaten
In a stand mixer, combine yeast and sugar
In a medium sauce pan over medium heat, melt butter into the milk and allow to slightly cool.
Whisk eggs into milk, without scrambling. Pour over yeast mixture and let sit for 10 minutes.
Add in flour and salt. Using a dough hook, mix until dough ball forms. Spray lightly with cooking oil and cover in a warm, dry place for an hour. (I typically place dough to rise in the oven to rise)
After dough has risen, place bowl and dough in the fridge, keeping it covered. At this time, the dough can sit overnight in the fridge, or for a few hours before finishing the recipe. Be sure to remove dough from fridge for approximately 30 minutes before rolling.
On a floured surface, roll out dough in a large rectangle, about 1/8" thick.
Cut into 12-14 equal pieces. Lay half a slice of cheese, jalapenos, sausage, and top with the other half of cheese on the dough. Fold the dough over the fillings and pinch dough to seal.
On a lined baking sheet, place the kolaches seam-side down. If some kolaches don't have jalapenos, use a slice of jalapenos to mark which ones are "spicy."
Cover loosely with a kitchen towel and let sit in a warm place for 45 minutes.
Preheat oven to 350-degrees. Brush the top of the kolaches with the beaten egg and water mixture and bake for 30-45 minutes, or until lightly browned on top. Our oven temperature fluctuates, so it may take longer or shorter. Keep an eye on the dough and when it gets lightly browned they're done!
The dough is so light and fluffy that when paired with gooey cheese, sausage, and a hint of jalapeno, it's a match made in HEAVEN!
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