Texas Sausage Kolaches Recipe

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

Active dry yeast: Helps the dough rise, creating a light and fluffy texture.

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 ingredients together and adds richness.

Salt: Enhances the flavor of the dough.

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

When kneading the dough, ensure your surface is lightly floured to prevent sticking, but avoid adding too much flour as it can make the dough tough. Knead until the dough is smooth and elastic, which helps develop the gluten structure for a better rise and texture.

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

• 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 alternative that works well in baking.

• 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 + 3 tablespoon water) is a vegan alternative that helps bind the dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• fully cooked sausages - Substitute with vegetarian sausages: Vegetarian sausages offer a plant-based alternative 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. They can be kept at room temperature for up to 2 days.

• If you plan to store them for longer, refrigerate the kolaches in an airtight container. They will stay fresh for up to a week.

• 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. Label the bag with the date to keep track of their freshness.

• Frozen kolaches can be stored for up to 3 months. For best results, consume them within this timeframe.

• When ready to eat, thaw the kolaches in the refrigerator overnight or at room temperature for a few hours.

• To reheat, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Alternatively, you can reheat the kolaches in the microwave. Wrap them in a damp paper towel and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• For an extra touch, brush the kolaches with melted butter before reheating in the oven. This will give them a fresh, bakery-like finish.

• Preheat your oven to 350°F (175°C). Place the Texas sausage 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 1-2 minutes, 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 in a single layer and heat for 5-7 minutes, or until they are hot and the dough is slightly crispy.

• For a stovetop method, use a non-stick skillet over medium-low heat. Place the kolaches in the skillet and cover with a lid. Heat for about 5-7 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 10-15 minutes, or until they are thoroughly warmed.

• Mixing bowl: Use this to combine the flour, yeast, and sugar, and later to mix in the milk, butter, egg, and salt.

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

• Measuring spoons: Necessary for measuring the salt and yeast.

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

• Wooden spoon: Useful for mixing the dough until it forms.

• Floured surface: Needed for kneading the dough to achieve a smooth and elastic texture.

• Greased bowl: Used to let the dough rise in a warm place.

• Kitchen towel: To cover the dough while it rises.

• Baking sheet: For placing the kolaches before baking.

• Parchment paper: To line the baking sheet and prevent sticking.

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

• Knife: To divide the dough into 8 equal pieces.

• Rolling pin: Helpful for flattening each piece of dough into a rectangle.

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

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can save time when mixing and kneading the dough.

Pre-cook sausages: Ensure sausages are fully cooked and cooled before wrapping them in dough.

Quick rise method: Place the dough in a slightly warm oven 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 to save time.