Tag Archives: dough

Texas Style Jalapeno Sausage Kolaches

If you live in the great state of Texas, you can now forgo your local (albeit delish) donut shop drive-thru and make your own southern state staple!

Now yes, I am quite aware that these are also referred to as klobasnek’s/klobasniky’s and were brought to our beautiful USA from equally wonderful Czech immigrants.   I am also grateful that once they settled here, they turned the traditionally sweet pastry into a savory one…and eventually we added that kick of jalapeno!

Lastly, friends, let’s not confuse these with the so-so, flavorless aspects of a “pig-in-a-blanket”…oh no, no, noooo.  No matter where I have purchased one: many a donut shop, a gas station, a quaint mom & pop restaurant or even in West, Texas (THE self-proclaimed “Kolache Capitol” of the state) they are so much more!  The dough is baked with the most pillowy interior, the sausages are just that..sausage..no Oscar Myer hot dogs here and then a layer of gooey cheese and slightly spicy, pickled jalapenos.  Get.In.My.Mouth.  THIS is the (my) breakfast of champions!

*Feel free to omit the jalapenos for your little ones.  I usually make my batch half & half!

** Line your baking sheets with foil, parchment paper or a silpat sheet.  The cheese will inevitably ooze some of its way out and this will help with clean-up! 🙂

 

The Starting Lineup

  • 1 pckg highly active yeast
  • 2 tsp sugar
  • 1 1/4 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups  AP flour
  • 1 pckg of Lil Smokies sausages
  • Cheddar or American cheese slices, cut in half
  • Jalapeno slices, pickled 
  • 1 egg + splash water, beaten

    I like to prepare the dough the night before we’ll  be enjoying these for breakfast.

    So we’ll start this by mixing the yeast and sugar in the bowl of a stand mixer.

    Meanwhile, melt the butter with the milk in a small pot.  Remove from the heat and let cool slightly. Whisk in the eggs, one at a time, to the slightly cooled milk, careful not to scramble.  Add this milk mixture to the yeast.  Add in the flour and salt.  Mix it together with a dough hook until it forms a ball. Put this mixture into a large greased bowl and let it rise, covered, for an hour in a warm spot.  Finally, place in the refrigerator, still covered, overnight.

    Rise and shine!!!   The next morning, set the dough out on the counter for at least 30 minutes.  Once it is no longer cold to the touch, turn it out onto a well floured countertop and roll the dough out (using more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces (I use my pizza cutter or bench scraper).  Lay a few jalapeno slices down the center lengthwise of each rectangular piece of dough and then a thin slice of your preferred cheese.  Lay 2 of the sausages down the center.  Fold the sides of the dough over the filling (you may have to press the dough out a bit with your fingers..it’s easy, really).  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top to show which Kolaches are “spicy”.  Let them rise in a warm spot, covered loosely with a tea-towel for 30-45 minutes.

    Preheat your oven to 350 degrees.  Whisk the egg with some water and brush the tops of each kolache with the egg wash. Bake them for about 20-25 minutes or until the dough is done all the way through and the tops are browned.  *My previous oven’s temperature was always off and this took more like 45 minutes, so just watch for the golden brown hue/toothpic test if needed. 

    Kolache6Kolache7

Flatbread 

This is such a versatile dough…There are a few types of “flatbreads” out there such as naan, pita, focaccia, lavash, pizza dough.  I could go on and on and on….They may have a one or two different ingredients or a slightly different preperation method, but they’re really all one in the same.  Delicious!! 

You can use this dough to make flatbread style pizzas or wrap up grilled chicken, lamb or veggies for gyros.  The options are almost endless.  ..I even ate one just by itself 😉

The Starting Lineup

  • 3 1/2 cups flour
  • 1 cup warm water
  • 1 packet Active Dry yeast (2 1/4 tsp)
  • 2 Tbsp honey
  • 1/4 cup greek yogurt
  • 1 egg
  • 2 tsp salt
  • 1/2 tsp baking powder     

First off you want to combine the warm water with the honey in your mixing bowl.  Stir together until the honey has just about disolved into the water and they ‘become one’.   

 Next add your yeast packet contents into the warm honey water.  Give a quick stir and let this sit for about 10 minutes.  The yeast will start to activate and create almost a foam on the top of the water.   *Science is neat 😉 

   Flour time!  With your stand mixer on a low setting and the dough hook attached, slowly add in the flour.  I do about a 1/2 cup at a time until you reach the 3 1/2 cup mark.  Right after the flour add in the yogurt, egg, salt & baking powder and turn your mixer up to medium speed.   Let it do its thing for about 3-4 minutes till it starts to form a dough ball.  *This dough is rather sticky, also feel free to scrape the sides of the mixing bowl with a rubber spatula if the ingredients arent incorporating well. 

 While the dough is kneading, coat a large bowl with a bit of oil or non-stick spray.  You’re now going to add the dough ball to this bowl for its “rise”.  Lay a damp towel over top of the bowl and place in a warm spot for one hour.  *By a sunny window or Ill preheat my oven to 350 degrees, then turn it off and put the bowl on the back of my stove top.  The stove top is slightly warm to the touch and and keeps warmth to the bowl. 

   After the hour is up your dough will have doubled in size.  The magic of yeast my friends!  On a heavily floured flat surface, plop that dough right onto and section into 8.  You’ll likely need to keep adding flour to each dough ball and your rolling pin, and that’s perfectly alright. 

   Preheat a skillet to med/med-high heat while you roll out each dough ball as thin as you can.  It doesnt have to be a perfect circle or rectangle or anything.  The rustic look is great here!  Once you have a few rolled thin you can start adding them one by one to the hot skillet to cook up.  I do about 1 minute on the first side (you’ll start to see bubbles puff up) then flip it and cook for another 30-45 seconds. 

     Once cooked keep them covered so that they do not dry out and keep their soft texture.  *On a dish under a towel, a large plastic baggie, a tortilla warmer.  Enjoy! 

 

Pizza Dough

There are a few ways to make pizza dough, but for the average person I find this is the easiest!  You don’t even half to wait overnight for it to proof.  Also, it makes two large pizzas, so if you’re feeding a crowd this is great!….or freeze one for another meal later in the week! 🙂

The Starting Lineup

  • 5 cups flour (I prefer bread flour, AP would work)
  • 2 packets active rise yeast
  • 2 Tbsp sugar
  • 2 Tbsp extra virgin olive oil, divided
  • 2 cups water, warm
  • 2 tsp salt 

In your stand mixer, fitted with the dough hook, gently stir together the sugar, 1 Tbsp EVOO, both yeast packets and the 2 cups of warm water.  Allow to sit for a few minutes till it foams up.    Once your mix foams up (it’s like an adult science experiment, huh?) add in the flour and knead together with the dough hook till it forms a ball.    In a seperate large bowl, drizzle the remaining Tbsp of EVOO in to coat the bowl.  Transfer your pizza dough into this bowl.  It will be ‘sticky’.  Cover the bowl tightly with Saran Wrap with a tea towel over top and place in a warm place.  *i like to preheat my oven to 200 and set my bowl on the back of the stovetop if it’s cool in your kitchen.  Allow the pizza dough to rise for one hour.  After the time is up, uncover the bowl and literally punch down the dough and knead with your hand for a few minutes.  Recover the bowl and let sit one more hour for its second and last rise.      The second rise is now done!  Seperate your dough into two even chunks.  If you’re not ready to prepare your pizza just yet, you can wrap up and place each in a ziplock bag  in the refrigerator or the freezer. Once you’re ready to start your masterpiece, preheat your oven to 400 degrees.  While your oven is preheating, place either your pizza stone OR an upside down baking sheet in the oven to warm up as well. Now flour your working surface and rolling pin and roll out your dough to the shape of your pizza stone or baking sheet.     If using a baking sheet, carefully lift your dough onto a piece of parchment paper (I like to coat my paper first with a good sprinkle of cornmeal, this really enhances the texture of the crust).  Before baking, coat your dough with a bit of EVOO and garlic and then any toppings you prefer!   Transfer your dough (with parchment paper if using an upside down baking sheet) to your preheated pizza stone or sheet. Your pizza will cook at 400 degrees for 20 minutes.  Enjoy!!  

*Here’s an idea for a great tasting pie 🙂

https://railroadwifeintexas.wordpress.com/2015/06/04/hawaiian-bbq-pizza/

Turkey, Brie & Apple Pockets

The options of fillings on these are limitless and trust me..I’ve tried a few, even breakfast.  However,…..nothinnggg that I’ve found and tried beats this one.  These are knock your socks off good!!  Did I just sound old there?? 😉

This is barely even considered ‘cooking’, besides the fact that you have to turn on your oven for 20minutes.  The great thing is no one will be the wiser.  This tastes like a picnic at the park or fancy bistro fare.   It’s kind of impressive.

The Starting Lineup

  • 2 cans crescent roll dough
  • 1/2 lb quality, deli turkey breast, thin slices
  • 8oz of Brie cheese, 8 thin slices
  • 1-2 apples, thin slices
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp honey
  • 1 Tbsp cinnamon, plus more for dusting
  • 1 egg 

Preheat your oven to 375 degrees.  Line two baking sheets with parchment paper or lightly spray. With the first roll of crescent dough, which I have my husband open due to my irrational fear of them ‘popping’ open (hell, I’d even walk to a neighbor before I opened one of those alone), start taking the precut triangles apart. You will place 4 on each baking sheet.  However, first you must stretch them to literally double in size.  You can either gently pull and press with your fingertips or lightly flour and use a rolling pin or wine bottle.    Now with 4 dough triangles on each sheet, let’s cut them apples!  I have no rhyme or reason to how I cut them, but I just like them in thin slices.  I also prefer to leave the skins on.  Do what you wish..  After your apple(s) have been sliced, just toss in the spicy brown mustard, the honey and the cinnamon.  Mix well…these are weirdly delicious.  Like seriously..     While my apples are soaking up that sweet & tangy concoction, I slice the Brie cheese, thinly as well!   Assembly time!!!  Take 1-2 slices of your turkey (I’m sure any turkey would work here, but I honestly use our grocers REAL oven-roasted, sliced at a 1 or 2..it’s way, way better than Boars Head, etc even!) and lay lengthwise on your dough.  Follow that with 3-4 Apple slices and your Brie Cheese.       With your second can of crescent dough, do the same as above.  Carefully press or roll out till doubled. Make an egg wash with the 1 egg and a splash of water.  Beat together till lightly frothy. Lay each of the 8 extra dough triangles overtop your assembled “pockets”.  This is where you realize how great it is to thinly slice all of your ingredients.  Press each side together and crimp with a fork.  Do not worry AT ALL about it looking pretty, you know I like things rustic!  Also, if you have any tears on the top, you can always mend it with a bit of extra dough from the corners or just let that gooey Brie ooze right on out!  Brush the tops and crimped edges with the egg wash you just made.  This will make a beautiful golden crust and keep it slightly crisp.  Bake these for 12-15 minutes till beautifully browned!  They’re best served straight out of the oven or at room temperature…just be careful because that cheese is hot!  These are soooooo good!!! 

Buttermilk Biscuits

I have tried A LOT of biscuit recipes in my life and most turn out just ok.  Well this recipe I stumbled across is 3 for 3.  Like I’m really impressed!  Also, I really like the word ‘buttermilk’ for some reason, so that’s a plus too ;). *I recommend using a food processor if possible.  It helps to prepare this super fast, so your hands don’t get the butter warm, resulting in better fluffier biscuits!

The Starting Lineup

  • 2 cups flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp baking powder, aluminum free
  • 1 cup buttermilk 
  • 6 Tbsp unsalted butter, very cold  

Preheat your oven to 450 degrees.  This seemed high to me, but it works.  So do it.  Have a nonstick baking sheet ready or a 9×13 lightly sprayed.

Next, in a bowl or your food processer, combine the dry ingredients together (flour, baking soda, salt & baking powder). 

 After you’ve added in your dry ingredients, place in your VERY cold butter.  I like to place a stick in the freezer actually for about 20 minutes before I need it.  Really gets it cold and easier to cut before I toss it in the food processor. 

 Pulse these ingredients together till it resembles a coarse meal. 

 Finally, pour your buttermilk into the dry mix and pulse to just mixed together, about 30-60 seconds.  The dough will be rather sticky and that’s ok. 

 

Lightly flour your counter top, your hands and your biscuit cutter.  I like to just use a juice glass I have.  I flour the rim and it makes the perfect size!  

So now get that sticky dough onto your floured surface and with your FINGERS, gently press out into about a 1″ layer.  Do not use a rolling pin, it will toughen up the dough.  No Bueno. 

 With your biscuit cutter or upside down juice glass, cut out your biscuits and place on your baking sheet.  I prefer mine to touch, softer biscuit.  However, if you like yours with a browner, crustier edge all around, place about 1″ apart. 

 Last step before eating, place these bad boys in the oven for 10-12 minutes.  Be careful not to overtake.  The tops should just be browned.  Remove and lay a tea towel over them to keep warm before grub time! 

 

%d bloggers like this: