Ko…what?? Oh, Kolaches. Hell Yeah!
Till yeasterday I didn’t know nothing about Kolaches. Then, talking about Texas food with my bf, they popped up. Think of a mix between a pig-in-a-blanket and a hotdog, made out of a soft and semi-sweet dough…your almost there…but to clearly understand what I’m talking about you should just have one for breakfast. O-o-o-ok…back up…Breakfast?! Yup, you read it right. In Texas this is something you usually eat in the morning and, for sure, it will give you all the energy you need…till dinner 😉
I’m very experimentative but I’m still too attached to my sweet breakfast habits: fruit, yogurt, coffee, cookies…So I had them as a dinner, but tomorrow morning there will be somebody who will start his day with one (or two) of these Sausage and Cheese Kolaches…feeling a bit less homesick 🙂
For the Yeast Starter
- 2 ½ Tablespoons yeast
- 2 cups flour
- ½ cup sugar
- 1/3 cup warm water (approx. 110°)
- 1 cup warm milk (approx. 110°)
- 2 egg yolks
- ¼ butter softened
- ¼ vegetable oil
- ¼ warm milk
- 1 ½ teaspoon salt
- 2 ½ cups of flour
- 20 little smoked sausages
- American Cheese (optional)
- Sliced Jalapeños (optional)
1. Mix the yeast, flour and sugar thoroughly in a very large bowl. Add warm milk and water and blend until it is all incorporated in a sticky ubber-wet dough. Cover and let rise for an hour and a half.
2. Uncover and add all of the ingredients under the dough heading. Using the dough hook on you mixer blend until the dough becomes a solid ball in the center of the bowl (approx. 7-9 minutes). Cover and allow to rise for another hour or two (more time means softer buns).
3. While the dough is rising prepare your sausages. Remove them from the packaging and remove any excess liquid. Cut the American cheese slices so you can wrap each sausage completely with the cheese.
4. After the dough has risen prepare a plate of flour to keep your hands thoroughly floured while you form the little balls of happiness. Also grease a cookie sheet or line it with parchment paper.
5. With your hands thoroughly floured break the roll the dough into golf ball sized balls. Once the ball is ready press the cheese wrapped sausage in the middle and begin to pull the dough over the sausage. Roll it in your hands until the dough completely covers the sausage and cheese. Once the sausage is completely encapsulated place the little dough ball on the cookie sheet.
6. Once all of the kolaches are formed and on the cookie sheets and using a pastry brush (or your fingers) cover the tops of the dough balls with the egg wash. Allow the kolaches to rise for another 30 minutes to an hour on the cookie sheet.
7. Pre-heat the oven to 400°. Then slip them into the oven and bake them for 15 or until the tops are golden brown.
8. When they are golden brown, immediatly take them off of the cookie sheet and cool them on a wire rack.