Cuisine: Texas
  • Servings 18 kolaches
  • For the dough:
  • 1 package active dry yeast
  • 1 cup warm milk
  • ¼ cup sugar
  • 3 cups all-purpose flour
  • 2 large eggs
  • ¾ cup melted butter
  • 1 teaspoon salt
  • optional ½ teaspoon of fresh grated nutmeg
  • For the sweet filling:
  • Jam of your choice
  • 1 tsp. lemon or orange zest
  • For savory filling:
  • ½ lb. breakfast type or polish type loose or cut up link sausage cooked lightly & drained of fat
  • For the cream cheese
  • 1 8 oz. package of full fat cream cheese
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  1. In a large bowl, combine yeast, warm milk, sugar, and a cup of the flour. Cover and let rise until doubled in size.
  2. Beat the eggs, ½ cup of melted butter, and salt. Add egg mixture to yeast mixture and blend.
  3. Stir in about 2 more cups of flour, ½ cup at a time. The dough should be very soft. Knead the dough for about 10 minutes. I do it right in the bowl with one hand so as not to need to add too much flour. When it starts to pull away from the sides it's ready to rest. Cover and let rise for an hour.
  4. After the dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about 3 inches in diameter. Brush with the remaining melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
  5. Next hollow out gently with your fingers a round space in the center and fill with a teaspoon of the cream cheese mixture and top with jam & fresh fruit if you have it. If you are preparing the sausage version you can leave out the cream cheese.
  6. Bake in oven at 375° F for 12 to 15 minutes.
You can use nutmeg in the dough for the savory version, lots of sausages have it, but it's your choice.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/kolaches/