Texas Sausage Kolaches Recipe

Active dry yeast: This is a leavening agent that helps the dough rise, creating a light and fluffy texture.

Warm water: Used to activate the yeast, ensuring it begins to ferment and produce carbon dioxide.

Warmed milk: Adds richness and moisture to the dough, contributing to its soft texture.

Sugar: Provides a slight sweetness to the dough and feeds the yeast, aiding in fermentation.

Melted butter: Adds flavor and richness to the dough, making it tender.

Beaten eggs: Help bind the ingredients together and add richness to the dough.

All-purpose flour: The main structure of the dough, providing the necessary gluten for elasticity.

Salt: Enhances the flavor of the dough and balances the sweetness.

Pre-cooked sausages: The savory filling for the kolaches, providing a delicious contrast to the slightly sweet dough.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, giving your kolaches a better texture. If the dough is too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as it can make the dough tough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before use.

• warm water - Substitute with milk: Using milk instead of water can add a richer flavor and a softer texture to the dough.

• warmed milk - Substitute with buttermilk: Buttermilk adds a slight tanginess and can make the dough more tender.

• sugar - Substitute with honey: Honey can add a different flavor profile and also helps in browning the dough.

• melted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture.

• beaten eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the dough more structure and chewiness.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor.

• pre-cooked sausages - Substitute with vegetarian sausages: For a vegetarian option, use pre-cooked vegetarian sausages that mimic the texture and flavor of meat sausages.

• Allow the kolaches to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the dough soggy.

• For short-term storage, place the kolaches in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also refrigerate them, but be aware that refrigeration can sometimes dry out the dough.

• To freeze the kolaches, wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh. Place the wrapped kolaches in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen kolache, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it on a low setting for about 30 seconds to 1 minute, or until warmed through.

• To reheat kolaches that have been stored at room temperature or in the refrigerator, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and warm them in the oven for about 10 minutes, or until heated through. This helps to restore their fresh-baked texture.

• If you prefer a softer texture, you can also reheat the kolaches in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for about 20-30 seconds, or until warmed through.

• For an extra touch of flavor, consider brushing the kolaches with a bit of melted butter before reheating. This adds a delicious richness and helps to keep the dough moist.

• Always check the kolaches for any signs of spoilage before consuming, especially if they have been stored for an extended period. Look for any unusual odors, mold, or changes in texture.

• Preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Wrap each kolache in a damp paper towel to keep it moist. Microwave on medium power for 30-45 seconds, checking to ensure they are heated evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the kolaches in the basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the kolaches in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure even warming.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the kolaches on a baking tray and cover with aluminum foil. Heat for 10-12 minutes, or until they are warmed through.

• Mixing bowl: A large bowl used to combine the milk, sugar, melted butter, and beaten eggs.

• Measuring cups: Used to measure the milk, sugar, and flour accurately.

• Measuring spoons: Used to measure the salt and yeast.

• Whisk: Used to beat the eggs and mix the ingredients together.

• Small bowl: Used to dissolve the yeast in warm water.

• Wooden spoon: Used to mix the dough until it forms.

• Floured surface: A clean surface dusted with flour for kneading the dough.

• Greased bowl: A bowl coated with a thin layer of oil or butter to let the dough rise without sticking.

• Plastic wrap: Used to cover the dough while it rises.

• Baking sheet: A flat sheet used to place the kolaches on for baking.

• Oven: Preheated to 375°F (190°C) for baking the kolaches.

• Pastry brush: Optional, used to brush melted butter on the kolaches before baking for a golden finish.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This reduces prep time.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Pre-cooked sausages: Ensure your sausages are fully cooked and ready to use.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Batch baking: Bake multiple kolaches at once to save time.