Entree: United States – Texas – Kolaches

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 1 cup (240 ml) whole milk, warmed to about 105–115°F (40–46°C)
- 1/4 cup (60 ml) water, warm (105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 3 tbsp (45 ml) granulated sugar
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine salt
- 4 tbsp (57 g) unsalted butter, softened
- 1 large egg, approx. 50 g, room temperature (for dough)
- 1 large egg, approx. 50 g, beaten with 1 tsp (5 ml) water for egg wash
- 1 lb (454 g) bulk pork breakfast sausage, cooked and drained
- 8 oz (225 g) sharp cheddar cheese, shredded
- 2 medium jalapeños, seeded and finely chopped (or 1 cup / 150 g jarred pickled jalapeños, drained, chopped) 
- 1 small yellow onion, finely diced (about 1/2 cup / 75 g)
- 1 tbsp (15 ml) vegetable oil or neutral oil (for cooking sausage/onion)
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (1.5 g) black pepper
- 1/2 tsp (2.5 g) kosher salt (adjust if sausage is salty)
- Optional: 2 tbsp (30 g) cream cheese or mascarpone (for a creamier pocket)

Instructions

Short Description:
Savory Texas-style kolaches: soft, slightly sweet yeast buns filled with seasoned pork breakfast sausage, sharp cheddar, and pickled jalapeño for a spicy kick — a hearty main-course pastry popular across Texas.

Regional Notes:
This Texas variation favors savory fillings (sausage, cheese, jalapeño) rather than the sweet fruit or poppy-seed Czech originals. The recipe reflects local breakfast-meal and lunch adaptations that make kolaches a standalone entree with ample protein, starch, and heat.

1. Combine warm milk, warm water, and sugar in a small bowl. Sprinkle yeast over the surface and let bloom 5–8 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together 3 1/2 cups (420 g) flour and 1 tsp (6 g) salt. Add the softened butter, 1 large egg (approx. 50 g), and the yeast mixture. Mix on low until a shaggy dough forms, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add up to 2 tbsp (15–30 g) more flour, 1 tbsp at a time.
3. Transfer dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 60–75 minutes.
4. Meanwhile, prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the bulk sausage and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Stir in smoked paprika, 1/4 tsp (1.5 g) black pepper, and 1/2 tsp (2.5 g) kosher salt; taste and adjust. Remove from heat and drain any excess fat. Stir in chopped jalapeños and optional cream cheese if using; let cool slightly.
5. When dough has doubled, punch down and turn out onto a lightly floured surface. Divide dough into 6 equal pieces (each about 140–160 g). Shape each into a smooth ball and let rest 10 minutes under a towel.
6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Flatten each dough ball into a 4–5 inch (10–12 cm) round about 1/3 inch (8 mm) thick. Place about 3/4 cup (180 ml) of the sausage mixture in the center of each round, pressing it slightly to make a shallow well. Top each with about 2–3 tbsp (20–30 g) shredded cheddar (and an extra jalapeño slice if you like more heat).
8. Bring the edges of the dough up around the filling and fold/pinch lightly to form a loose pocket leaving a small exposed center (traditional kolache-style) or fully enclose for a sealed roll (klobasnek style), whichever you prefer. Place seam-side down on the prepared baking sheet; leave 2 inches (5 cm) between buns.
9. Brush each bun with the beaten egg wash. Let rest 15–20 minutes for a short second rise while the oven finishes preheating.
10. Bake at 375°F (190°C) for 18–22 minutes, until golden brown and cooked through. Rotate the pan halfway through baking for even color.
11. Remove from oven and let cool 5 minutes on the pan before transferring to a wire rack. Serve warm. Each kolache is a complete serving; accompany with pickled peppers, tomato slices, or a simple green salad if desired.