Originally posted to Instagram December 12, 2019
I know there are definitely places where kolaches are unknown but In Texas or at least in the donut shops here kolaches are primarily a long sausage filled breakfast item. Turns out during my light research that a meat kolache as we know them are technically referred to by the Czech as klobasnek and kolaches are a non-meat pastry. I’ve tried both and they’re tasty.
Next time I make this recipe I’ll be refrigerating my dough overnight to give it the extra edge and trying to come up with my own fillings. I got the filling recipes online and they worked really well so just get on google if you need some ideas
(Half Batch- makes around 5/6 dozen)
1/2 c sugar
1 1/2 packets of yeast
2 tsp salt
Mix together yeast, milk, 3c of flour and 1/4c sugar. Mix well and let rise about 1hr.
Add the remaining ingredients, knead until smooth and let rise again 1hour or until doubled.
Roll into 1.5 inch balls then flatten with your hand or rolling pin till about 1/2 inch thick. Arrange on a sheet pan with about 1-2 inches between for rising. Let rise 45 minutes to 1 hour till doubled. Press down with your fingers and make a hole in the center leaving about 1/4 inch border. Fill with desired filling and bake at 400 for 15 minutes
I have made these several times since posting this recipe. The unbaked dough and the baked kolaches do well in the freezer. Either I will save some dough for later or make a bunch of kolaches to freeze and giveaway. My favorite sausage for these is the Kiolbasa Breakfast sausage links they have in larger packs at SAMS. Next time I make these (and probably any of these recipes) I hope to update the photos as well as include some filling ideas.