If you’ve never had a kolache, I'm not quite sure how you feel fulfilled in your life choices. I still remember the unreasonably warm Tuesday when my sister bought me my first spicy sausage and cheese kolache. It was a soul-changing day, and now kolache remains a staple in my mostly carb-based diet.
Traditionally a round bread roll with fruit preserves or sweet cheese on top, kolaches were served at weddings and special occasions in Czechoslovakia. Later on, kolache followed the path of migration and ended up in Texas. Here, it was decided that the fillings were better suited to be wrapped in the dough instead of placed on top.
Whether your taste preferences are sweet, savory, or a little of both, wrap the fillings of your heart's desire inside of the warm dough of a kolache and chow down. You can go savory with buffalo chicken, ham and cheese, spinach and feta, or keep it sweet with chocolate or blueberry and cream cheese.
Here's a half and half recipe for boudin and strawberry kolaches, so go ahead and gather up your ingredients, but don’t be afraid to get creative with the fillings. After all, Albus Dumbledore said "It is our choices, Harry, that show us what we truly are." Or something like that…
- Prep Time:2 hrs
- Cook Time:20 mins
- Total Time:2 hrs 20 mins
- 1 package active dry yeast
- 1 cup warm milk
- 3 cups flour
- 1/2 cup sugar
- 3 eggs
- 1/2 cup melted butter
- 1 teaspoon salt
- 1 package boudin sausage
- 1/2 cup shredded cheddar cheese
- fruit preserves
- powdered sugar
Mix the yeast, warm milk (microwave for 45 seconds), sugar, and 1 cup of flour in a large mixing bowl. Cover mixture and let it rise until it doubles in size (around 20 minutes).
Mix 2 eggs, butter, and salt in another bowl. After the dough has doubled, add the egg mixture to it. Add the remaining flour to the dough in small increments.
Knead the dough on a well-floured surface until it no longer sticks to your fingers. Afterwards let it rise for about an hour in a greased bowl.
Preheat your oven to 375°F, then prepare your fillings. For the boudin, cut the sausage link into slices about an inch thick. If you bought pre-shredded cheese and pre-made fruit preserves, you're already done.
Divide the dough into two equal sections and place each on its own greased baking sheet. Divide each half into 6 even rounds of dough.
Let the dough rounds for your fruit kolache rise for 30 minutes. After the dough has risen, use your fingers to indent the center of the rolls. Fill hole with the fruit preserves.
Flatten the other six dough rounds. Add a layer of cheese and place the boudin on top. Pinch the rolls closed and place seam down on your baking sheet. Let these rest for 15 minutes.
Brush all kolaches with an egg wash, and place in the oven. Bake for 15-20 minutes, or until golden on top.
Remove the kolaches from the oven and brush them with butter. Sprinkle powdered sugar on the fruit kolaches. For the most fulfilling kolache experience, inhale them immediately.