Texas Kolaches

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4.37 from 86 votes

The best Texas Kolache with an easy, pillowy soft yeast dough, and a recipe for sausage-filled kolaches!

Prep Time45

Cook Time22

First and Second Rise Time2 30

Total Time3 37

Course: Breakfast, Brunch

Cuisine: American, Czech, Texas Food

Keyword: Klobasneks, Kolaches, Texas Kolaches

Servings:

Calories: 304kcal

Author: Kelly Anthony

Ingredients

FOR THE DOUGH

10 tablespoons unsalted butter
1 cup whole milk
3 ½ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoon rapid rise (or instant) yeast
1 ½ teaspoon salt
1 egg + 1 egg yolk, slightly beaten

FOR SAUSAGE KOLACHES:

8 small smoked sausage links, split lengthwise and cut into 3" pieces

Instructions

MAKE THE DOUGH:

Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.
Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on KitchenAid stand mixer) and knead for 8 minutes.
In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.
Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 ½ hour, until it has doubled in size.
Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.
Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.
Remove both pans and the saucepan from the oven and preheat it to 350°F.

TO MAKE SAUSAGE KOLACHES:

Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.

BAKE:

Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!

Notes

OTHER KOLACHE FILLINGS TO TRY:

Slightly flatten out a dough ball and place any of the following fillings inside of a dough.

- For Sausage + Cheese - Add ½ slice of cheese and 3" piece of sausage.

- For Jalapeno Cheese - Add 3-4 pickled jalapenos, a half slice of cheese, and a 3" piece of jalapeno cheese sausage.

- For Ham + Cheese - Roll 2 pieces of thinly sliced ham around a ½ slice of American cheese.

- For Boudin - Carefully slice a link of boudin into 3" pieces. Add one 3" piece of boudin to the dough ball.

- For Brisket | Add a ¼ cup of cooked and chopped brisket to the center.

Wrap until the filling is fully enclosed and pinch to seal any seams. Bake as directed above.

Nutrition