Prep Time: 5 minutes | Cook Time: 25 minutes
- 2 1/4 tsp yeast (One packet)
- 2/3 cup lukewarm milk
- 6 tbs butter, melted and cooled
- 2 eggs
- 1/4 cup sugar
- 1 tsp salt
- 4 cups flour
- 12 fully cooked sausage links (We like using pork)
- 3/4 cup shredded cheddar cheese
- 1/2 cup jalapeño slices
In the bowl of your stand mixer (or whichever bowl you plan on mixing everything in), combine the yeast and water. Let rest to proof about 5 minutes.
With the mixer on low, add milk, butter, eggs, sugar, and salt until evenly combined.
Add 2 cups of flour and mix until blended. Add 2 more cups and mix until blended. Add the remaining 3/4 cup and continue mixing. If the dough still sticks to the side of the bowl, continue adding flour about 2 tbs at a time until the right consistency is reached.
Lightly grease the dough and cover with plastic wrap. Let rest at room temperature until the dough has doubled in size, about 90 minutes.
Meanwhile prepare a baking sheet by lining with parchment paper.
Punch down the dough and divide into 12 portions. Roll each into rectangles about 5 inch by 2 1/2 inch long.
Sprinkle 1 tbs cheese in a line down the middle. Layer on a few jalapeño slices, then lay on the sausage. Wrap the sausage in the dough, pinching to seal.
Transfer the kolache to the baking sheet, and place seam side down. Let rest for 30 minutes while the oven preheats to 350 F.
Bake until golden brown, about 25-30 minutes.
Let cool about 20 minutes before serving.