I had heard so much about delicious Texas Kolaches that I really wanted to try them! Since we needed to go to Sugar Land for some other things, we decided to check out the kolaches at Best Donuts there.
My sausage, egg and cheese kolache
Welcome to Best Donuts in Sugar Land, Texas
Have you ever heard of kolaches? From my research I learned that they originated in Czechoslovakia. However the Czech version can have a sweet or savory filling. The Texas version is savory, though the dough has a tiny bit of sweetness to it.
Kolache filled with Bacon, Egg and Cheese
Those dots are supposed to indicate what filling is inside!
There were many fillings to choose from at Best Donuts. But since it was our brunch, we chose the heartiest sounding fillings. Ours included egg, bacon, sausage and potatoes. And they were warmed up for us which made them extra delicious.
Colorful array of sweet donuts at Best Donuts in Sugar Land TX
For dessert we had this yummy cinnamon twist.
Hoping to replicate the pillowy dough and wonderful filling of the delicious kolaches we enjoyed in Sugar Land, Texas, I started looking for recipes on line. The one that seemed the most similar to what we ate was from The Kitchn. I have adapted the recipe that I’m sharing with you from theirs.
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Delicious Texas Kolaches
The pillowy yeast dough surrounding lots of savory filling in these delicious Texas Kolaches makes for a fantastic on the go breakfast!
- Total Time: 1 hour 15 minutes
- Yield: 12 kolaches 1x
Ingredients
- 4 1/2 cups all-purpose flour, divided
- 1/3 cup granulated sugar
- 2 (1/4-ounce) packets dry active yeast (5 teaspoons)
- 1 cup plus 1 tablespoon whole or 2% milk, divided
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 1/2 teaspoons kosher salt
- 4 large egg yolks (save 1 egg white for the egg wash)
- 12 slices American cheese, just please don’t use pre-wrapped singles
- 24 slices pickled jalapeño, optional
- 1 pound breakfast sausage, crumbled and cooked through
- soft scrambled eggs made with 6-8 eggs
- 1 large egg white, reserved from above
Instructions
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In the bowl of a stand mixer whisk 1 cup of the all-purpose flour, 1/3 cup granulated sugar, and 2 (1/4-ounce) packets dry active yeast together. Heat 1 cup of the milk until warm to the touch (100°F to 110°F). Stir into the flour mixture that’s in your mixer bowl, until combined. Cover with a kitchen towel and let sit in a warm place until doubled in volume, about 30 minutes.
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While the dough is rising, whisk 12 tablespoons melted unsalted butter and 1 1/2 teaspoons kosher salt together in a small bowl until combined. Then whisk in the 4 large egg yolks until fully combined.
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Once the yeast mixture has doubled in volume, add in the egg yolk mixture and remaining 3 1/2 cups all-purpose flour. With the dough hook attachment on medium speed, knead until the dough is soft, smooth, and forms a ball, approximately 2 to 4 minutes. Cover and let rise in a warm place until doubled in volume, about 40 to 60 minutes.
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Line a baking sheet with parchment paper. Punch the dough down, then transfer to a clean work surface. Divide the dough into 12 pieces that weigh about 3 ounces each, and cover with a kitchen towel or plastic wrap.
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Working with 1 piece of dough at a time, roll or stretch the dough into roughly a 4×6-inch rectangle. Fold 1 American cheese slice in half and place on one long side of the dough, near the edge. Top the cheese with 2 pickled jalapeño slices if using, 1/12 of the cooked sausage, and 1/12 of the scrambled egg. Starting with the longer side where the fillings are, roll the dough over the fillings toward the other side. Pull and tuck the open ends under toward the seam, making sure the fillings are completely encased in dough.
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Place the filled kolaches on the baking sheet seam-side down, spacing them apart evenly in 2 rows. Don’t worry if they are not very far apart.
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Again, cover and let rise in a warm place until doubled in size, about 40 to 60 minutes. In the meantime, heat the oven to 375°F. In a small bowl whisk together the remaining tablespoon of milk and the reserved large egg white until combined.
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Brush the egg white mixture onto the kolaches.
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Bake until the kolaches are golden brown and an instant-read thermometer inserted into the thickest part not touching the filling registers at least 195°F. This will take about 30 minutes. Check after 15 minutes and tent loosely with aluminum foil if the kolaches are browning too quickly. Let cool for at least 10 minutes before serving.
Notes
Variation: You can do half with jalapeños and half without. Just place a jalapeño slice on top before baking to tell them apart!
Make ahead: The kolaches can be prepared up to placing them on the baking sheet. Cover tightly with plastic wrap and refrigerate for 8 hours or up to overnight. When you are ready to bake them, let the rolls rise at room temperature, still covered, until doubled in size, about 1 hour. Uncover and continue with Step 8 of the recipe.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave until warmed through, about 30 seconds.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Texas
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