Texas Sausage Kolaches Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: Helps the dough rise and become fluffy.

Sugar: Adds a touch of sweetness to the dough.

Milk: Warmed to activate the yeast and add moisture to the dough.

Butter: Melted to add richness and flavor to the dough.

Egg: Beaten to help bind the dough and add richness.

Sausages: Fully cooked and wrapped in the dough for a savory filling.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the dough moist.

• warmed milk - Substitute with almond milk: Almond milk is a dairy-free option that works well for those with lactose intolerance.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add 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 alternative while maintaining a similar texture and flavor.

• Allow the kolaches to cool completely before storing. 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. They will stay fresh at room temperature for up to 2 days.
• If you need to store them for a longer period, refrigerate the kolaches in an airtight container. They will keep for up to 1 week.
• To freeze the kolaches, wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintains their freshness.
• Place the individually wrapped kolaches in a large resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• The kolaches can be frozen for up to 3 months. When you are ready to enjoy them, thaw them in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat them in the microwave for about 30-60 seconds, but be aware that the dough may become slightly chewy.
• For an extra touch, brush the kolaches with melted butter before reheating to give them a fresh, bakery-like finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the dough's texture, keeping it soft and slightly crispy on the outside.

• Microwave Method: Place the kolaches on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 30-45 seconds. Check if they are heated through; if not, continue in 15-second intervals. This method is quick but may make the dough a bit chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the kolaches directly on the toaster oven rack or on a small baking sheet. Heat for about 8-10 minutes or until they are warmed through. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Steaming Method: If you have a steamer, place the kolaches in the steamer basket. Steam for about 5-7 minutes or until they are heated through. This method keeps the dough soft and moist, similar to how they were when freshly baked.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the kolaches in the air fryer basket, making sure they are not touching. Heat for about 5-7 minutes or until they are warmed through. This method gives a nice, slightly crispy exterior while keeping the inside soft and warm.

• Large mixing bowl: Used to combine the flour, yeast, and sugar, and later to mix in the milk, butter, and egg to form the dough.

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

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

• Whisk: Useful for beating the egg before adding it to the dough mixture.

• Wooden spoon: Ideal for mixing the dough ingredients together until a dough forms.

• Clean surface: Needed for kneading the dough until it becomes smooth and elastic.

• Greased bowl: Used to place the dough in for its first rise.

• Plastic wrap or kitchen towel: To cover the dough while it rises, keeping it warm and moist.

• Baking sheet: For placing the kolaches on before baking.

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

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

• Pastry brush: Optional, but can be used to brush melted butter on the kolaches before or after baking for extra flavor and shine.

• Cooling rack: To cool the kolaches after baking, ensuring they don't become soggy on the bottom.

Prepare ingredients ahead: Measure and set out flour, yeast, and sugar the night before.

Use a stand mixer: Mix the dough using a stand mixer to save on kneading time.

Pre-cook sausages: Ensure 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.

Preheat oven early: Start preheating the oven while the dough is rising.