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A few days ago I asked you guys to guess what Texas breakfast favorite would appear on the blog – you guys were so close! This week, I made Jalapeño, Cheddar and Sausage Kolaches!

I’ve been pretty obsessed with creating recipes that I normally would buy. It’s really fun to figure out how some of your favorite foods are made, but also a little dangerous because when you can make them, you might make them pretty often!

My latest discovery DIY cooking experiment was with Kolaches. This eastern European (and Texas) favorite has been in my life since I could remember. When I was a student we would ALWAYS stop for authentic Kolache and Klobasnek any chance we got during Dallas road trips!

So when I missed a chance to go to a Kolache pop-up on New Year’s day in my neighborhood, I decided that it wasn’t too late to give in to the craving, and figure out how to make jalapeño, sausage and cheese kolaches!

Where to start with Jalapeño, Cheddar and Sausage Kolaches

If you can find good sausage and quality cheddar, to fill these with you’re halfway to the goal. That’s probably the easiest part of making these. The hardest part is working with the dough.

Klobanesk dough is pliable and very sticky. I found it difficult to work with at first because you’re really aiming to get the right balance of flour to dough ratio so that your dough doesn’t stick to the board.

It’s a very delicate balance. Too much flour means you risk that soft, buttery dough. Too little and you’re working with a sticky mess on your hands. I like to add flour a tablespoon at a time. It ensures that I strike the right balance.

What I can say was that I was incredibly surprised by the ease of this recipe, and how sweet and tasty this dough was. I tend to under-season my dough, but I just went for it, and boy was it worth it.

Hopefully, this recipe gets you cooking some Kolaches. You won’t be sorry you tried!

Jalapeño, Cheddar and Sausage Kolaches

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• Author: Mila Clarke Buckley
• Total Time: 2 hours 30 minutes
• Yield: 12 kolaches 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup warm water
• 10 cooked jalapeno sausage links
• 3 1/2 cups cups all-purpose flour
• 1 tablespoon salt
• 1/4 cup sugar
• 1 beaten egg at room temperature
• 2 tablespoons melted unsalted butter
• 2/3 cup warmed milk
• 1 package active dry yeast
• 10 tablespoons grated cheddar cheese (or any cheese of your choice, really).

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Instructions

1. Mix the water, yeast, 1/4 cup of sugar well in a small bowl.
2. Set aside for 5-6 minutes, or until you see the yeast start to bubble up.
3. In the bowl of a stand mixer fitted with the paddle attachment mix, start by beating your egg, and then incorporating the milk, melted butter, egg, and salt until it’s fully mixed.
4. Add 1 cup of the flour and beat on low until blended, your dough should be wet and sticky but starting to form.
5. Add in the yeast mixture and beat until it’s all blended together blended.
6. Scrape off the excess dough on the paddle and remove the attachment from the stand mixer, replacing it with a dough hook.
7. Knead the dough with the dough hook adding flour 1/4 cup at a time until the dough doesn’t stick to the sides of the bowl.
8. Knead for 3 minutes longer.
9. At this point the dough should be fully formed, and very sticky. If your dough is too wet to form into a ball, keep adding flour gradually until it comes to the right consistency.
10. Remove the dough from the bowl and form it into a ball.
11. Run with melted butter and place in a greased bowl. The entire ball should be oiled
12. Cover with a warm towel and let rise until doubled, about 1 ½ hours.
13. Punch down the dough – really punch it and get the air out of it.
14. Divide dough into 10 portions.
15. Roll out and flatten each into a rectangle – each rectangle should be large enough to wrap your sausages.
16. Sprinkle 1 tablespoon of grated cheese down the center, lay a cooked sausage on top, and wrap the dough around the sausage and cheese, pinching to seal.
17. Place seam side down on parchment-lined baking sheets and let rise 30 minutes.
18. Brush with melted butter.
19. Bake at 425F for 8 to 10 minutes or until golden.
20. Let rest for 5 minutes. Then enjoy! Careful – they’re hot!

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Texas