When I first moved to Texas I remember being very perplexed by the cuisine. Specifically breakfast foods. For example, “steak and eggs” made no sense to me since steak was clearly a dinner food. And if we’re all just supposed to accept that it’s proper to eat steak for breakfast, then why is “chicken and waffles” served for dinner?
So confusing. 😛 Don’t even get me started on “chicken fried steak” and the uber-redundant “chicken fried chicken.”
But today’s post is about another Texas breakfast food that seems like it would be better served at a different time of day. Kolaches!
If you don’t know what a kolache is, then you better Czech yourself before you wreck yourself.
That’s my ridiculous way of telling you that kolaches are a Czech pastry consisting of sweet bread and some type of filling. Fruit (such as plum, apricot, apple, blueberry, etc) is common, as are nut and cheese fillings. You can also make meat versions with eggs and bacon, breakfast sausage, and more. Although kolaches with meat are technically called klobasnek, it’s all the same down here. You can find them everywhere here, from mom and pop donut shops to big chains such as Dunkin’ Donuts or The Kolache Factory.
klobasnek kolache has always been sausage and cheese, so that’s what I’m doing here. You may be wondering if these are just a glorified pigs in a blanket (hot dogs wrapped in crescent roll dough or puff pastry). The answer is no—the taste and texture is completely different. Both are good, but kolaches are special. Trust me! Nothing better eating a couple of these in the morning and washing it down with an iced coffee. Breakfast of champions. 🙂
This recipe makes enough dough to cover each of these Lit’l Smokies sausages. I chose the cheddar and jalapeno flavor, but you can certainly use whatever kind you’d like. I love the contrast between the spicy, cheesy sausage and the sweet fluffy dough. *-*
Thirty-plus kolaches may seem like a lot, but they will go pretty fast. You can also freeze some for later and warm them back up in the oven. Or, if you’re feeling extra fancy, just make 2-3 different flavors to please everyone.
This dough is different from other bread dough in that you need to start out by making a sponge. Don’t worry, it’s pretty easy. You take your yeast, sugar, and a portion of your total flour and add it to a bowl.
Then add some warm water and milk.
Give it all a good stir, then cover it up.
After an hour it will look something like this. By the way, I used traditional yeast for this recipe. I’ll let you know if I give it a try using Instant or Rapid-Rise. To be honest, I’m still not 100% sure of the difference between the three, so I always just use the type specified in any recipe I’m following.
Now you add the rest of the flour into the sponge, as well as some egg yolks, melted shortening, and more milk.
Get it all nice and combined and then cover it and give it another half hour or so to double in size again (this will obviously depend on your kitchen). Here’s a before and after:
The next step is to punch all the air out of your dough, then grab golf ball sized chunks of it to wrap your sausage with. I just pat out each bit of dough until it’s nice and flat, then add my sausage and a very tiny sprinkling of cheese.
Then you just fold them up and place them seam-side-down on a baking tray. I used a Silpat here, but I believe parchment paper would work just as well. Let them rest one more time. About 15 minutes. Then brush each one with egg wash and place them in a pre-heated 400 degree oven for approximately 12-15 minutes.
As you can see, they will puff up quite a bit. If you find that you placed them too close to each other, you can easily pull them apart.
Give them about 5 minutes to cool down a bit, then enjoy!
Until next time <3
- 1⁄4 c (2 oz) warm water (115 degrees)
- 1⁄2 c (100 g) sugar
- 2 packets of yeast
- 1 c (8 oz) warm milk (115 degrees)
- 1 3⁄4 c (215 g) flour
- 1⁄2 c vegetable shortening, melted and cooled
- 1⁄4 c (2 oz) warm milk
- 1 1⁄2 tsp salt
- 2 egg yolks
- 2 1⁄4 c (290 g) flour
- 1 package of Lit'l Smokies sausages
- Shredded cheddar cheese
- To make the sponge, stir together the flour, sugar, and yeast in a large mixing bowl, then add the warm water and milk. Cover and allow to rise for 1 hour.
- Add the rest of the flour, salt, egg yolks, milk and melted shortening. Cover again and allow to rise for approximately 1/2 hour.
- Punch down the dough to remove any air. Tear off chunks about the size of a golf ball and pat them down flat. Place your sausage and a pinch of cheese right in the middle, then secure the dough around the sausage. Place seam side down on a lined baking sheet.
- Preheat oven to 400 degrees and allow the kolaches to rest for 15 minutes.
- Brush each kolache with some egg wash, then bake for approximately 12-15 minutes, or until fluffy and golden.