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!Print