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Loanding
Kolaches are originally from the Czech Republic and usually have fruit or cheese fillings. This savory sausage gravy version is popular in Texas.
Ingredients
- warm milk (110 degrees F (43 degrees C)): 0.5 cup
- active dry yeast: 1 pack
- white sugar: 2 Tbsp
- kosher salt: 1 tsp
- unsalted butter: 4 Tbsp (melted)
- egg: 1 piece
- 1/4 cups all purpose flour: 2 piece (plus more as needed)
- unsalted butter: 1 Tbsp
- ounces ground pork breakfast sausage (or sausage links with casings removed): 8 piece
- 1/2 teaspoons all purpose flour: 1 piece
- ounces cream cheese, at room temperature: 4 piece
- green onions: 4 piece (sliced, for garnish)
- milk: 2 Tbsp
- sage leaves: 2 piece (chopped, fresh)
- kosher salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- pinch cayenne: 1 piece
- egg: 1 piece (beaten, divided)
Metric Conversion
Stages of cooking
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Combine warm milk, yeast, sugar, salt, and melted butter in thebowl of a stand mixer with the dough hook attached. Add egg and flour. Drop down dough hook and start kneading on low speed, stopping and scraping down the sides every so often in the beginning to make sure all the ingredients are incorporated, 3 to 5 minutes. Once everything has come together, increase speed 1 notch and continue kneading until dough is very soft, very smooth, and slightly elastic, about 2 minutes.
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Transfer dough onto a work surface, knead for 1 minute, and shapeinto a smooth ball. Since the dough has butter in it, it won’t be sticky.
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Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm spot until it has doubled in size, about 90 minutes.
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Once dough is risen, transfer to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide amountby 8 and weigh out 8 equal dough portions.
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Roll each portion into a smooth ball, using just enough flour to keep it from sticking. Press and flatten the dough into a disc about 3 1/2-inches wide and a 1/2-inch thick. Shape with your hands to make a smallindention in the middle.
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Transfer to a silpat-lined baking sheet. Cover and let proof until almost doubles in size, 45 to 60 minutes.
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Combine cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl. Mix filling into a thick paste with a spoon.
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Preheat the oven to 375 degrees F (190 degrees C)
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Use slightly damp fingertips to press a well into the center of each kolache to place the filling. Be sure to leave no more that 3/4-inch of un-pressed dough around the outside. Do not press all the way through the dough to the baking sheet.
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Brush each kolache with remaining egg wash. Fill evenly with the sausage cream cheese mixture.
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Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven, transfer to a wire rack, and allow to rest for 10 to 15 minutes before serving.
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Top with sliced green onions for garnish. Chef John
