Texas Sausage Kolaches Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Sugar: Adds a touch of sweetness to the dough and feeds the yeast.

Warmed milk: Activates the yeast and adds moisture to the dough.

Melted butter: Adds richness and flavor to the dough.

Beaten egg: Helps bind the dough and adds color and richness.

Fully cooked sausages: The savory filling that makes these kolaches irresistible.

When kneading the dough, ensure it becomes smooth and elastic. This process helps develop the gluten, which gives the kolaches their structure and chewiness. If the dough is too sticky, add a little more flour gradually, but be careful not to add too much, as it can make the kolaches dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough, though it may slightly alter the flavor.

• warmed milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may impart a slight nutty flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can be used in place of butter, adding a subtle coconut flavor.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the dough.

• fully cooked sausages - Substitute with vegetarian sausages: Vegetarian sausages provide a plant-based option while maintaining a similar texture and flavor.

• Allow the kolaches to cool completely at room temperature before storing or freezing. This prevents condensation from forming, 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 to extend their freshness for up to 5 days.

• 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 single layer on a baking sheet and freeze for about 1-2 hours, or until they are firm.

• Once the kolaches are frozen solid, transfer them to a large resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you’re ready to enjoy a frozen kolache, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can also thaw it at room temperature for about 1-2 hours.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed kolaches on a baking sheet and bake for 10-15 minutes, or until they are warmed through. Alternatively, you can microwave them on a microwave-safe plate for about 30-60 seconds, depending on your microwave’s power.

• For an extra touch of freshness, brush the kolaches with a bit of melted butter before reheating. This will give them a lovely golden sheen and enhance their flavor.

• 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. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place the kolaches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 30-45 seconds. Check if they are heated through; if not, continue in 15-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the kolaches in the basket in a single layer. Heat for about 5-7 minutes, checking halfway to ensure they are not overcooking.

• 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 steam method, place the kolaches in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the dough soft.

• Mixing bowl: Used to combine the flour, yeast, and sugar, and later to mix in the warm milk, melted butter, and beaten egg.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities like the yeast.

• Whisk: Handy for beating the egg and ensuring it is well mixed before adding to the dough.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough until smooth.

• Clean kitchen towel: Used to cover the dough while it rises to prevent it from drying out.

• Baking sheet: Needed to place the kolaches on for their final rise and for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Rolling pin: Useful for flattening the dough pieces before wrapping them around the sausages.

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

• Cooling rack: Used to cool the kolaches after they come out of the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use pre-cooked sausages: Opt for fully cooked sausages to skip the cooking step and go straight to wrapping.

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

Batch work: Flatten and wrap all dough pieces around the sausages at once to streamline the assembly.

Preheat oven early: Start preheating the oven while the dough is rising to save time later.