Kolaches Breakfast

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  • Mass:
  • 1 cup

    whole milk

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 tablespoon

    (1 package) active dry yeast

  • 1/4 cup


  • 1/2 teaspoon

    kosher salt

  • 3 to 4 cups

    all-purpose flour

  • 2 tablespoons

    vegetable (or neutral) oil

  • 3

    egg yolks

  • Fillings: (I liked the egg chorizo, the jalapeño cheese or the jalapeño egg cheese, but you can mix and match)
  • 2

    chorizo ​​sausages, unwrapped, browned in a pan and cooked

  • 6 to 8

    scrambled eggs

  • 3/4 cup

    grated cheddar cheese

  • 2 to 3

    Whole pickled jalapeños, thinly sliced

  1. Over medium heat, heat the milk and butter until the milk begins to steam, but do not boil and the butter melts. Remove from the fire.

  2. In a large bowl, mix together the yeast, sugar, salt, and 1 1/2 cups of flour. Pour in the warm milk mixture and stir until a sticky dough forms. Cover the dough and let sit for 30 minutes.

  3. Once the dough has rested, mix the oil and egg yolks in a separate bowl. Pour the eggs into the flour mixture and mix until completely incorporated. Slowly add enough of the remaining 1 1/2 to 2 1/2 cups of flour until the dough comes together and is smooth but not sticky. Turn the dough over a floured surface and knead for about 10 minutes, or until smooth.

  4. Place the kneaded dough in a lightly greased bowl and cover. Let it grow until it doubles in size, about 1 hour.

  5. Cover a baking sheet with parchment paper. After the dough has risen, knock it down and divide it into 8 evenly sized pieces. Using your hands, roll the pieces of dough into balls, flatten the balls into discs, and then throw the discs into oblong rectangles. (The rectangles, in my experience, contained more filling than circles, creating a better dough-to-filling ratio.) Stretch the rectangles to about 1/3 of an inch thick, then divide the scrambled eggs, chorizo, cheese, and jalapeños among the eight kolaches While you don't want to overload, don't be shy either, otherwise you'll end up with a sad little tunnel filled with bread dough. Once you have filled, fold one side over the other, like a burrito. They probably feel a little too buttery and too soft. Everything will work out only in the oven, I promise. Place the kolaches on the lined baking sheet 1 inch apart, seam side down. Cover and let it grow for an additional 45 minutes.

  6. Preheat oven to 375 ° F.

  7. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. Serve warm, with hot sauce or mustard, if desired. They are best on the day they are made, but can be wrapped tightly and then reheated, up to 2 days after cooking. They can also be frozen and reheated in a 350 ° F oven.

kolaches breakfast

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