Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (480 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp (7 g) instant yeast
- 1 tsp fine salt
- 1 cup (240 ml) warm whole milk, 105–110°F
- 2 large eggs, room temp
- 4 tbsp (57 g) unsalted butter, melted (plus more for brushing)
- 6 jalapeño-cheddar smoked sausages, halved (12 pieces)
- 1 cup (113 g) sharp cheddar, shredded
- 1/2 cup pickled jalapeño slices, drained
- Optional: 1 egg + 1 tbsp milk for egg wash
Do This
- 1. Mix dough: Whisk warm milk, eggs, butter, sugar, and yeast. Add flour and salt; mix to a soft, tacky dough.
- 2. Knead 8–10 minutes until smooth and elastic. Place in a greased bowl; cover and rise 60–75 minutes until doubled.
- 3. Prep filling: Brown sausages lightly in a skillet 3–4 minutes; cool and pat dry. Drain jalapeños; shred cheese.
- 4. Divide dough into 12 (about 78–80 g each). Rest 10 minutes. Roll each to a 4.5–5 inch square.
- 5. Fill: Add cheese, jalapeños, and a sausage half. Fold edges over like an envelope; pinch tight. Seam side down on parchment.
- 6. Proof 30–40 minutes. Brush with egg wash (optional). Bake at 375°F for 16–18 minutes until deep golden. Brush hot with melted butter; cool 10 minutes.
Why You’ll Love This Recipe
- Pillowy, slightly sweet dough that bakes up tender and golden.
- Smoky jalapeño-cheddar sausage for a true Czech–Texas bakery flavor.
- Great make-ahead breakfast or tailgate snack—freezer friendly.
- Beginner-friendly dough with clear, step-by-step guidance.
Grocery List
- Produce: Pickled jalapeño slices (or fresh jalapeños)
- Dairy: Whole milk, unsalted butter, eggs, sharp cheddar
- Pantry: All-purpose flour, sugar, fine salt, instant yeast, jalapeño-cheddar smoked sausages (meat aisle)
Full Ingredients
Kolache Dough
- 1 cup (240 ml) whole milk, warmed to 105–110°F
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 4 tbsp (57 g) unsalted butter, melted and slightly cooled
- 2 1/4 tsp (7 g) instant yeast
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- Neutral oil for the bowl (about 1 tsp)
Sausage Filling
- 6 jalapeño-cheddar smoked sausages (fully cooked), halved crosswise to make 12 pieces
- 1 cup (113 g) sharp cheddar, shredded
- 1/2 cup pickled jalapeño slices, well drained and patted dry
Finishing
- 2 tbsp (28 g) unsalted butter, melted (for brushing after baking)
- Optional egg wash: 1 egg beaten with 1 tbsp milk (for extra shine)
- Optional serving: spicy brown or whole-grain mustard
Step-by-Step Instructions
Step 1: Mix a soft enriched dough
In the bowl of a stand mixer (or a large mixing bowl), whisk together warm milk, sugar, eggs, melted butter, and instant yeast. Add the flour and salt. Stir with a dough hook (or a sturdy spoon) until no dry flour remains and a shaggy dough forms. The dough should be soft and slightly tacky.
Step 2: Knead until smooth and elastic
Knead with a dough hook on medium-low for 8–10 minutes, or by hand for 10–12 minutes, until the dough is very smooth, stretchy, and only slightly tacky. If it’s sticking excessively, dust in 1–2 tablespoons more flour as needed, but keep it on the softer side for tenderness.
Step 3: First rise
Lightly oil a bowl. Shape the dough into a ball and place it inside, turning to coat. Cover tightly and let rise at warm room temperature until doubled, 60–75 minutes (aim for puffy and airy, not just the clock).
Step 4: Prep the sausage, cheese, and jalapeños
While the dough rises, brown the smoked sausage halves in a dry skillet over medium heat for 3–4 minutes total to render a little fat and boost flavor. Transfer to a plate to cool and pat them dry with paper towels so the dough doesn’t get greasy. Drain and pat dry the pickled jalapeños. Shred the cheddar.
Step 5: Divide, rest, and shape
Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 12 equal pieces (about 78–80 g each). Shape each into a ball, cover, and rest 10 minutes to relax the gluten. Roll each ball into a square roughly 4.5–5 inches across. Place a line of shredded cheddar and a few jalapeño slices in the center, set a sausage half on top, then add a little more cheese. Fold the bottom edge up and over, the sides in, and the top down (like an envelope). Pinch all seams firmly to seal. Place seam side down on a parchment-lined baking sheet, spacing evenly.
Step 6: Proof and preheat
Cover loosely and proof until noticeably puffy, 30–40 minutes. Meanwhile, preheat the oven to 375°F (190°C). For extra shine, brush gently with egg wash just before baking (optional).
Step 7: Bake golden and finish with butter
Bake for 16–18 minutes, rotating the pan once, until the kolaches are a rich golden brown. Immediately brush the hot tops with melted butter for a soft, glossy finish. Cool on the pan 10 minutes before serving. Enjoy warm, with mustard if you like.
Pro Tips
- Keep the dough soft and slightly tacky; that’s the key to a pillowy crumb.
- Render and dry the sausages to reduce grease and prevent soggy bottoms.
- Seal seams well and bake seam side down to prevent leaks.
- Proof by look and feel (puffy, marshmallowy) rather than the clock alone.
- Weigh ingredients if possible; consistent flour weight yields consistent texture.
Variations
- Extra spicy: Add pepper jack instead of cheddar and slip in a few fresh jalapeño matchsticks.
- Mini kolaches: Use cocktail sausages and portion dough into 20–24 pieces; bake 12–14 minutes.
- Everything-topped: Skip egg wash and brush with milk, then sprinkle everything bagel seasoning before baking.
Storage & Make-Ahead
Cool completely and store in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat at 325°F for 8–10 minutes or microwave 20–30 seconds. For longer storage, wrap individually and freeze up to 2 months; reheat from frozen at 325°F for 12–15 minutes. Make-ahead option: After shaping, cover and refrigerate up to 12 hours. Bake straight from cold, adding 2–3 minutes to the bake time.
Nutrition (per serving)
Approximate per kolache: 410 calories; 20 g fat; 38 g carbohydrates; 2 g fiber; 7 g sugars; 18 g protein; 870 mg sodium.
