How to make a kalache?!
How to make a kalache?
I've been looking for a sausage kalache recipe, but can't find a good one.
When I lived in Texas, I always had kalaches with sausage (or a hot dog or something) and melted cheese on the inside, covered by dough. Does anybody have a recipe that matches this description?
Thanks!
Answers:
Home Made Sausage Kolaches
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.
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
In a small bowl, combine the yeast with the water.
Set aside.
In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
Mix in the egg yolks, milk, and salt, combining well.
Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
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.
Grease a baking sheet.
Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
Set them aside to double in size again, about 45 minutes to one hour.
Gently indent the top of the dough with your thumb, fairly deep.
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.
Bake in 425 oven for 10- 12 minutes or until golden brown.
Immediately brush butter on the top.
They are best eaten as soon as they are cool enough to handle.