Texas kolaches

the perfect grab and go snack for a busy weekday!

Tips

tips for a delicious filling

While this recipe features a classic sausage, jalapeño, and cheese filling, the real star of the show is the dough, giving you the perfect canvas for creativity. Think of the filling as your chance to improvise!

Kolaches are incredibly versatile and can be filled with almost anything. For a savory breakfast, try scrambled eggs and diced ham. Want a more lunch-like option? Go with classic ham and Swiss cheese or give it a Texas twist with some chopped brisket.

The possibilities are endless, but to ensure your dough bakes perfectly, remember these two key rules for fillings:

Cook everything first: Do not add any raw ingredients, especially meat, to your kolache. Everything in the filling should be fully cooked before you wrap it in the dough.

Avoid excessive moisture: Any vegetables you use should be pre-cooked and cooled to prevent excessive moisture

forming and rolling

There are multiple ways to form these kolaches. You can go with a play-do style and just form a ball of dough round the sausage and cheese. However, once you begin to add more filling, this will become burdensome. For a more formulated approach, follow these steps.

Steps without Picture

1. Form a disk: Form a rectangle / oval disk. you should have a visible longer, and shorter side.
2. Roll out disk: roll out the disk.
3. Place filling: Place your filing into the rolled out dough.
4. Fold short sides: Use the short sides to “tuck” in your filling.
5. Roll dough: Finish off the rolls by taking one long side and wrapping it around your filling to
   

storage and reheating

Kolaches should not be stored unbaked! Once baked, kolaches can be stored in air tighter container for 1 week in the refrigerator or 1 month in the freezer. If storing in the freeze, I recommend individually wrapping with plastic wrap before placing into container or bag.

texas kolaches

Preparation Time: 40 hours | Cook Time: 20 minutes | Serving size: 12 kolaches

Gather

kolache dough

Yeast Starter

• 2½ tablespoons yeast
• 2 cups flour
• ½ cup sugar
• ⅓ cup warm water (approximately 110 degrees)
• 1 cup warm milk (approximately 110 degrees)

Dough

• 2 egg yolks
• 5 tablespoons unsalted butter, softened
• ¼ cup vegetable oil (not olive)
• ¼ cup warm milk (no hotter than 115 degrees)
• 1½ teaspoons salt
• 2½ cups flour

kolache filling

• 12 sausage links of your choice (I use Johnsonville brats or sausage links; you can also use vegetarian links!)
• 6 jalapeños, cut in half (optional)
• 1 egg
• 12 slices American cheese

Follow

1. Make yeast starter: Mix the yeast, flour and sugar thoroughly in a very large bowl. Add warm milk and water and blend until it is all incorporated into a wet, sticky dough. Cover and let rise in a warm environment for an hour and a half.
2. Uncover and add egg yolks, butter, oil, warm milk, salt and flour. Using the dough hook on your mixer, blend until the dough begins to stick together and forms a ball. Cover and allow to rise for another 2 hours. 
3. When ready to assemble, preheat the oven to 400 degrees.
4. Remove sausage links from the package, removing any excess liquid. If using, cut jalapeños in half lengthwise (de-seed for less spice).
5. Prepare 2 baking sheets with parchment paper. In a bowl, whisk together egg and 3 tablespoons of water. Set aside. 
6. With floured hands, take a chunk of dough (about 110 grams) and stretch it into a small rectangle. Then use a roller to create a 8.5-inch-by-4-inch rectangle. Tear a cheese slice in half and lay the pieces in a straight line vertically (one piece above the other) on the rolled-out dough. If using, add 1 jalapeño slice on top of the cheese. Add the sausage link on top. Tuck the short sides of the dough in, folding them over the top and bottom of the sausage. Then roll one long side, wrapping it around the sausage to form a roll; brush dough with a little water to help it stick. Pinch and crimp as needed to seal. 
7. Place completed kolaches on the prepared baking sheets about ½-inch apart. (I can fit 6 per baking sheet.) Cover finished kolaches loosely with plastic wrap or a tea towel and let rise for 30 minutes.
8. Bake for 15 to 20 minutes. When kolaches are golden brown on top, remove from the oven and place on a wire rack. (If you want one now, I recommend eating them 5 to 10 minutes after they’re done; they taste best when warm.) Let cool to store and eat as needed for the perfect grab-and-go breakfast.
9. Store in an airtight container in the fridge for 1 week, or wrap them individually and freeze them for up to 1 month. To reheat: Wrap in a damp napkin and microwave for 30 seconds, or 2 minutes if frozen.