Wednesday, March 12, 2014

Sausage & Jalapeno Kolaches

If you've ever been to the town named West, Texas, then you know all about the Czech Stop and their famous kolaches. I've stopped pretty much every time I've driven through there. And, if you go, expect to wait in line.  If you don't want to wait and you are familiar with making yeast breads, here's a great recipe for you to try.  

These are Sausage & Jalapeno Kolaches.  The bread on these turned out so surprisingly soft, and they were even good reheated the next day.  You will want to buy the long smoked sausages that are smaller than hot dogs.  If you can't find them, you can use Lil Smokies and just use two per kolache.  My husband loves this Habanero Havarti cheese that we find in our deli, and it is perfect for these kolaches. And the dough can be made a day ahead and refrigerated. You're going to love these!

1 package highly active yeast
1 1/4 C milk
1/2 C butter
2 eggs
2 teaspoons sugar
1 teaspoon salt
4 C flour
About 14 smoked breakfast sausages (or 28 Lil Smokies)
Jalapeno slices (the kind from a jar)
About 1 C shredded Habanero Havarti
1 egg

The night before baking, mix 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.  Add the 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 about an hour.  Put it in the refrigerator overnight.

The next morning, set the dough out on the counter for at least 30 minutes.  When it's not as cold to the touch, turn it out onto a well floured board.  Roll the dough out (use more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces.  Lay a few jalapeno slices down the center lengthwise of each piece of dough. Sprinkle some Habanero Havarti down the center.  Lay 1 (or 2) sausages down the center.  Fold the sides of the dough over the filling.  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top, if desired.  Let them rise about 30-45 minutes.

Preheat the oven to 350 degrees.  Whisk the egg with some water.  Brush the tops of each kolache with the egg wash. Bake them about 20 minutes or until the dough is done all the way through and the tops are browned.  Serve with mustard, if desired.


  1. What type of flour? (self rising or all purpose)

  2. Can I let it rise for an hour, roll it out and then bake it and skip the refrigerator step?

    1. I'm sure you can, Maria. I would just make sure it rises really well before baking. I did the refrigerator step so that I could have them the next morning but wouldn't have to wait on it. Enjoy!

  3. Have you ever tried freezing the dough and saving it for later use?

    1. I have not tried it, Rae, but I'd like to think you could freeze the dough. I know pizza dough can be frozen. If you try it, please let me know how it turned out!

  4. Do you need to prof this yeast before using in the dough mivture?

    1. I didn't proof the yeast in this particular recipe. Enjoy!