Kolaches, as you might remember from my Bread Bakers post three and a half years ago, are breakfast treats that can be either savory or sweet. If you’d like to know more about how such a traditional Czechoslovakia baked good made its way to Texas, check out my apricot kolaches recipe.
I also mention in that post that my personal favorite kolac (<that’s the singular) is one filled with sausage, jalapeños and cheese. This month, at my instigation, my fellow Bread Bakers and I are sharing breakfast breads that are made the night before, so you can have freshly baked breakfast in the morning. True confessions: This theme was completely driven by my desire to make my favorite savory kolaches, since they rise overnight in the refrigerator.
Sausage Jalapeño Cheese Kolaches
This dough is a bit different from the one I made to fill with sweet apricots. It’s a little less enriched – no sour cream, for one – with a little less sugar per kolache. I adapted this recipe from one on The Brewer and the Baker.Ingredients – to make 10 kolaches
For the dough:
1 package (2 1/4 tsp) active dry yeast
2 tablespoons warm water
1/2 cup or 120ml milk
2 tablespoons butter
1 large egg
1/4 cup or 50g sugar
1/2 teaspoon salt
3 1/8 cups or 400g bread flour
For the filling:
1/2 cup or about 40g finely grated cheese
2-3 fresh jalapeños
5 good quality bun-length beef franks
For brushing the kolaches before baking:
2 tablespoons butter, melted and cooled
Method
Sprinkle the yeast over warm water in the bowl of your stand mixer along with 1 teaspoon of the sugar and 1 tablespoon of the flour. Let prove for 5 minutes. It should start to foam up and get bubbly. If it doesn’t, start over with new yeast.
Meanwhile, warm the milk and butter until the butter just melts. Set aside.
Turn the mixer to low and add the milk and butter mixture, egg, sugar, and salt. Beat until they are mixed thoroughly.
Add the flour gradually until you have a soft but kneadable dough.
Knead for 5 minutes by machine or 8-10 minutes by hand, until the dough isn’t quite as sticky as when you started. Add additional flour as necessary, but try not to over do it. We want a soft dough. You may not use all the flour.
Cover with plastic wrap and let rest for about an hour in a warm place, or until the dough has doubled in size.
Cut the beef franks in two equal pieces. Slice the jalapeños into thin rounds.
When the dough has doubled, punch it down and divide it into 10 equal pieces and tuck them into balls. Mine were about 70+g each.
Using your clean hands, press each ball out into a rectangle. Add some grated cheese and a few jalapeño slices to the middle of each one. Place the half frank on top then use a spatula or dough scraper to fold each long side in.
Crimp and tuck to close the ends. Place the kolache in your lined pan, seam side down. Continue until all the kolaches are filled and formed.
Cover them with cling film and pop them in the refrigerator overnight.
In the morning, remove them from the refrigerator and then set your oven to preheat to 375°F or 190°C. Fill your kitchen sink about an inch deep with warm water and set the pan in it, being careful not to get any water in the pan.
When the oven has preheated, brush the kolaches with the melted butter and bake for 25-30 minutes or until the kolaches are golden brown.
Let the kolaches cool for 15-20 minutes then pull apart gently to serve. I love mine with some yellow mustard but you can eat them plain as well, as my husband did. To each his own.
Enjoy!
Check out all the other overnight breakfast breads my fellow Bread Bakers are sharing today!
- Blueberry Cinnamon Rolls from Karen's Kitchen Stories
- Morning Buns from A Messy Kitchen
- Overnight Apple Gingerbread Cinnamon Rolls from All That's Left Are The Crumbs
- Overnight Breakfast Rolls from Anybody Can Bake
- Overnight Sourdough Boule from A Day in the Life on the Farm
- Sausage Jalapeño Cheese Kolaches from Food Lust People Love
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