*Thanks to Sir Kensington’s for sending me some delicious product, these are condiments I love and use!
Texas kolaches will put a smile on your face. Especially these because they have my favorite sausage, andouille, pickled jalapeños and cheese.
Since moving to Texas I remember always seeing mini sausages wrapped in a yeasty dough when buying donuts. Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but a lot of the ones I’ve seen are mostly filled with delicious smoked sausage.
I used Epicurious kolache dough recipe. I really think it came out great and will be using it again. For the sausage, I brought a pack of small andouille sausage and cut them in half. They were so cute and worked out perfectly. The sauce was my favorite from Sir Kensington’s, their special sauce!
Kolaches w/ Andouille Sausage & Jalapeño
- 1 cup whole milk
- 8 tablespoons 1 stick unsalted butter
- 1 tablespoon 1 packet active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons vegetable oil
- 2 egg yolks
- 4 andouille sausage links cut in half
- 1 cup pickled jalapeños diced
- 1 cup cheddar cheese or your favorite cheese blend
Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1tablespoon of the cheddar cheese, 2 tablespoons diced jalapeño , and 1 half of a sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.
Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Top with a pickled jalapeño and a sprinkle of cheese. Bake, uncovered, for 15 to 18 minutes, or until lightly browned.
Kolache dough adapted from Epicurious.com