I found a recipe that almost matches up to the delicious
kolaches I enjoyed nearly every day I spent in Austin. The dough didn’t turn out as soft
and delicious as I remember but this very well could have been my fault. I’m
more of a cake/cookie/brownie/tart baker than a dough girl. I leave most of that to my bread maker. Still, I count this as a success because they did turn
out very tasty!
Ham w/Jarlsberg, Sausage w/Jalapenos & Cheddar
Texas-Style Savory Kolaches
for the dough:
1 package (2 1/4 tsp) active dry yeast
1/4 cup water, warmed to 110-115F
1 cup milk, warmed to 110-115F
4 Tbsp butter, melted and cooled to warm
2 large eggs
5/8 cup sugar
1 tsp salt
4 1/4 cups flour
The best part about these is the filling and the options are endless! I went with two favorites from Austin: ham w/jarlsberg, sausage w/jalapenos and cheese.
1. Pour warm water and yeast into bowl of an electric mixer. Let proof 5 minutes until foamy.
2. With mixer on low add milk, melted butter, eggs, sugar and salt until combined.
3. Add flour, half at a time, mixing until just combined.
4. Cover with plastic wrap and leave out at room temperature until dough has doubled, 1-2 hours.
5. Punch the dough down, cover and refrigerate for 4 hours or longer.
6. Divide dough into 12-15 balls, setting on a parchment-lined baking sheet. Cover and leave out at room temperature for 15 minutes.
7. Flatten each ball, adding filling to the top then fold the dough around the filling. Set back on the parchment seam-side down. Cover, then preheat the oven to 375.
8. Bake 25-30 minutes at 375, until browned. (My two batches were ready between 15 and 20 minutes. This is likely because I stuffed them very full, so much so that the cheese oozed out of a few. Keep an eye on them from the 15 minute mark on.)