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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

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