4 packages dry yeast
1 cup water, lukewarm
1/2 cup unsalted butter, softened
1/2 cup shortening or 1/4 cup lard
1/2 cup sugar
4 egg yolks
1 1/3 cup milk or whey
2 teaspoon salt
8 cups flour
1/2 cup butter, melted, for topping
2 pound smoked sausage
In a small bowl, combine the yeast with the water. 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 a sliced smoked sausage link in the indent and fold the kolache over the sausage and seal. Bake in 425 oven for 10- 12 minutes or until golden brown.
I also do a open traditional kolache but with a southern flare.
Proof 3 cake yeast with 3 tablespoon sugar. Add 3 egg, 2 cup milk at room temp, and 3/4 tsp salt. Add 6 cups flour. Roll dough on floured boar., Divide 1 1/2 stick butter into 4 parts and dot dough with a quarter of the butter. Fold over like puff paste and roll. Repeat three times. Let rise in refrigerator for 2 days. Roll out. Cut into small circles. Lay close on cookie sheet. Make depression in center with fingers and fill. I normally use an andouille and jalapeno cheddar cheese filling that I grind up. Brush with a little egg beaten with milk or water. Let rise. Bake at 400 for 12 minutes.
These are just so delicious. You will not stop at one.