Ingredients:
Dough:
1.1 cup warm milk (105°F to 115°F)
2.1 package active dry yeast (2 1/4 teaspoons)
3.1/2 cup sugar
1/2 teaspoon salt
3 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 tablespoon vegetable oil
Sausage Filling:
1 tablespoon cornstarch
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
8 ounces ground pork breakfast sausage (or sausage links with casings removed)
1 1/2 teaspoons all-purpose flour
4 ounces cream cheese, softened at room temperature
4 green onions, thinly sliced
2 tablespoons milk
2 fresh sage leaves, finely chopped
Egg Wash:
1 large egg, beaten, divided
Instructions:
Combine warm milk, yeast, sugar, and salt in a large bowl. Allow it to stand until foamy, approximately 5 minutes.
Stir in 3 cups of flour until a dough forms. Transfer the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic.
Grease a large bowl using butter, ensuring to coat the entire surface. Transfer the dough to the greased bowl, gently turning it to ensure it gets coated with the butter. Securely cover the bowl with plastic wrap, making sure it is tightly sealed, and let the dough rise in a warm area for approximately 1 hour.
While the dough is rising, prepare the sausage filling. Combine the sausage, flour, black pepper, and cayenne pepper in a medium saucepan. Cook over medium heat, breaking up the link with a spoon, until it browns, usually taking about 5 minutes.
Add the milk and softened cream cheese to the mixture and stir until it reaches a smooth consistency. Cook the mixture until it is heated through, which usually takes about 2 minutes. Take the mixture off the heat and blend in the green onions and finely chopped sage by stirring them until well combined.
After the dough has risen, punch it down and divide it in half. Roll out each half into a 12-inch circle.
Brush the dough circles with half of the beaten egg. Evenly distribute the sausage filling over the dough circles, ensuring to leave a 1-inch border around the edges.
Fold the dough circles in half, bringing the edges to the center, and pinch to seal.
Cut each folded dough into eight triangular wedges. Place the wedges on a baking sheet that has been lined with parchment paper.
Using a pastry brush, apply the remaining beaten egg to brush the surface of the kolaches, ensuring they are coated evenly. Allow the kolaches to rise in a warm location for approximately 30 minutes, or until they have doubled in size.
Set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and allow it to preheat.
Bake the kolaches for 15-20 minutes or until golden brown.
Allow them to cool slightly before serving.
Enjoy your delicious homemade kolaches!
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