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Sausage Gravy Kolaches
Sausage Gravy Kolaches
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
210 minutes
Texas-style Kolaches: A savory twist on the Czech classic, filled with delicious sausage gravy.
Ingredients:
  • Dough
  • 1/2 cup warm milk (110 F.)
  • 1 package active dry yeast
  • 1 teaspoon kosher salt
  • 4 tablespoons melted unsalted butter
  • 2 1/4 cups all-purpose flour, plus more as needed
  • Sausage Gravy Filling
  • 1 tablespoon unsalted butter
  • 8 ounces ground pork breakfast sausage (or link sausage withcasings removed)
  • 1 1/2 teaspoons all-purpose flour
  • 4 ounces cream cheese, at room temperature
  • 4 green onions, thinly sliced, plus more for garnish
  • 2 tablespoons milk
  • 2 fresh sage leaves, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne
  • 1 large egg, beaten, divided
Instructions:
  • In the bowl of a stand mixer with the dough hook attached, mix together warm milk, yeast, sugar, salt, and melted butter. Then add the egg and flour. Start kneading on low speed and periodically scrape down the sides to ensure all ingredients are well combined for 3 to 5 minutes. Once fully incorporated, increase the speed slightly and knead until the dough is soft, smooth, and slightly elastic, about 2 minutes.
  • Move the dough to a clean work surface and knead gently for 1 minute until it forms a smooth ball; the butter in the dough prevents sticking.
  • Place the dough ball back into a lightly buttered bowl, cover it, and let it rise in a warm spot until it doubles in size, around 90 minutes.
  • After the dough has risen, move it to a clean work surface and gently press to remove air bubbles. Shape it back into a ball, then weigh it using a digital scale. Divide the weight by 8 and portion the dough into 8 equal pieces.
  • Roll each portion into a smooth ball, dusting with flour as needed to prevent sticking. Flatten the dough into a 3 1/2-inch wide disc that is 1/2-inch thick. Use your hands to create a small indentation in the center.
  • Place the dough on a baking sheet lined with a silpat. Cover it and allow it to rise until it almost doubles in size, which should take 45 to 60 minutes.
  • Mix the cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl until a thick paste forms.
  • Preheat your oven to 375°F (190°C).
  • Using dampened fingertips, gently create a well in the center of each kolache to add the filling, ensuring a 3/4-inch border of unpressed dough remains. Be careful not to press through to the baking sheet.
  • Brush each delectable kolache with the luscious remaining egg wash, then evenly distribute and fill each one with the tantalizing sausage cream cheese mixture.
  • Bake in the preheated oven until golden brown, for 20-25 minutes. Transfer to a wire rack and let it rest for 10-15 minutes before serving.
  • Garnish with sliced green onions.

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