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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (125g) Recipe makes 12 servings |
||
| Calories 405 | ||
| Calories from Fat 212 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.6g | 36% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 596mg | 24% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 37.9g | 12% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.8g | ||
| Protein 10.3g | 20% | |
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Homemade Sausage Kolaches
By: PanNan
Aug 19, 2002
These are mouthwatering. Make plenty for a weekend breakfast. It's worth the effort! They freeze well, too, and can be heated in the oven at 350 for about 12 - 14 minutes, or in the microwave for a few seconds if thawed (about 1 1/2 minutes if frozen). Very convenient for a grab and go breakfast.
SERVES 12
Ingredients
-
2 (1/4 ounce) packages dry yeast
- 1/2 cup water, lukewarm
- 1/4 cup unsalted butter, softened
- 1/4 cup shortening or lard
- 1/4 cup sugar
- 2 egg yolks
- 2/3 cup milk
- 1 teaspoon salt
- 4 cups flour
- 1/4 cup butter, melted, for topping
- 1 (16 ounce) package cocktail smoked sausage links
Directions
1
In a small bowl, combine the yeast with the water.2
Set aside.3
In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.4
Mix in the egg yolks, milk, and salt, combining well.5
Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.6
Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.7
Grease a baking sheet.8
Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.9
Place the balls at least 1 inch apart, and brush them liberally with the melted butter.10
Set them aside to double in size again, about 45 minutes to one hour.11
Gently indent the top of the dough with your thumb, fairly deep.12
Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.13
Bake in 425 oven for 10- 12 minutes or until golden brown.14
Immediately brush butter on the top.15
They are best eaten as soon as they are cool enough to handle.
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- Course > Breads > Yeast
- Cuisine > European > Eastern > Czech
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Everyday
Featured Reviews for This Recipe
From: M Flaherty
On Jul 27, 2009
YUM! One Question...Do you freeze the dough, or do you bake them and then freeze them? Thanks!
From: Stitch4
On Jun 8, 2009
I was pretty leary about making these, even with the great reviews. I figured they would be pretty difficult and wouldn't turn out right. Boy, was I wrong!!! They were SO easy to make! (A little time consuming, but so worth it!) And they were EXACTLY like my favorite kolache place here in Houston! I stuffed mine with sausage, cheese and jalepeno. DELISH! The first time I made them, I made one batch. They were gone the next day. The last time I made them, I quadrupled the recipe and froze them! YUMMY!!
From: Just Cher
On May 30, 2004
Wow I really wish I could give these recipe more stars. As promised these Kolaches are mouth watering.My kids are on a kolache kick and have been stopping on their way to school to buy these for breakfast. I decided to try these myself and had great results. I bought the longer (but narrow) smoked sausage and devided the dough into 12 peices. I also added 1/2 slice off american cheese before sealing the kolaches. The first ones in the oven I did not place seem down so they opened some and some of the cheese escaped. I did not make that mistake the second batch and they were perfect. I wrapped up the left overs as these are pretty big in size and we heated them up in the microwave the next morning for breakfast. They were even better the next day, soft, flakey and buttery. I have a feeling this is going to be requested a lot at my house. Thank You!
From: LA28
On Mar 3, 2005
Ohmygosh. Where I grew up there was a doughnut shop that made these, and I have been craving them ever since I moved away. Finally I started searching for recipes, and I ended up trying this one. They are AWESOME! Totally hit the spot. Thank you so much!
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