Texas-style homemade sausage kolache are a savory twist on the classic Czech breakfast pastry.
- 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 1/4 cups flour
- For the filling:
- Grated cheddar, optional
- Fresh jalapeno 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 and mix only until just combined. The dough will be wet and sticky.
- 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 jalapeno 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