Forget taking your family to the donut shop, make these Kolaches right out of your kitchen and rule your breakfast game! This Hawaiian Bread based Kolache is a magnificent sweet, savory combination.
One of my favorite things so do growing up was to visit the donut shop on Sunday morning before church. I would always get a kolache, a chocolate donut and a coffee ( which I'm sure my parents loved ). Now when I go, what do I get? You guessed it! But now we can make these delicious treats at home, and let me tell you... The aroma in the kitchen after making these things is absolutely INCREDIBLE!
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Golden Sweet Bread Kolaches With Cheddar Sausages
Yields 15 Kolaches
Ingredients
4 1/2 - 5 cups Bread flour ( or All-Purpose )
1/4 cup hot milk ( 105F - 115F )
2 1/4 tsp instant yeast ( or active dry, see notes )
1 cup pineapple juice ( room temperature )
1/3 cup unsalted butter ( melted )
2 eggs ( room temperature )
1 tbsp honey
1/2 tsp salt
1/2 cup sugar
15 Eckrich Cheddar Smok-y Breakfast Sausages
The stand mixer I use is currently on sale and is absolutely amazing! If you were saving up for one, this might be your chance. 😊 There is a list of more baking goodies near the bottom if you are interested in seeing some of the products I use.
Instructions
Lightly grease a large glass bowl and set aside
Measure out 4 cups of flour and set aside
Heat your milk to a temperature between 105F and 115F, making sure not to get the milk too hot as it will kill the yeast and result in sad, non-risen bread 😢
Once your milk temperature is ideal, add in your yeast and stir lightly. Let it sit until it starts to bubble and develop
While your yeast is working it's magic, pour your pineapple juice, melted butter, honey and eggs in a stand mixer and beat lightly ( it is much easier to make this recipe in a stand mixer as with most bread recipes, but can be done with a little more love by hand )
Measure out your sugar and salt and incorporate it into the wet ingredients
Make sure your yeast/milk mixture is well dissolved and mixed, then add it to the wet ingredients and combine everything
Now, add in your flour ( roughly ) 1 cup at a time with the mixer on low - medium speed until you have added 4 cups ( the dough will still be wet at this point )
Then add in flour 1/2 of a cup at a time on medium speed until the right consistency is achieved, approximately 2 - 4 minutes ( should be slightly wet and clinging to the bottom of the mixer, but not sloshy and not breaking apart )
At this point you may need to remove it from the mixer and knead it by hand for a minute or two until the dough comes together completely, achieving a smooth texture
Ball up your dough and set it in your greased bowl to rise, cover it with a damp towel or plastic wrap and place it somewhere it isn't too hot. Allow it to double in size, this time is never exact and can take anywhere from 2 - 6+ hours depending on room conditions( I like to place a microwave safe glass of water in the microwave and warm it for 2 minutes to create a warmer, humid environment, then I let the microwave cool slightly and place my dough inside with the cup of steam )
If you are planning to let it rise over night, cover it and place it in the fridge immediately! You will need to let your dough come to room temperature before preparing it if you decide to do this.
Before your prepare your dough for it's second proof grease/ butter 2 baking sheets
Once your dough has properly risen, turn it out onto a well floured surface and allow it to rest for 5 - 10 minutes
Flour your rolling pin and the top of your dough lightly and begin to press it out into a thin rectangular sheet ( below is a few reference images to help you get a decent size, it is about 1/4 inch thick )
Cut your dough into 15 even rectangular pieces to fit your sausages ( again I have attached a reference image to help with size, about a 2x3 inch rectangle... my hands are small 😄 )
Your dough may need a little stretching once you get them cut and ready to roll and that's okay! Place a sausage on the edge of your dough and roll er' up
Place all of your rolled sausages on your baking sheets, cover with plastic wrap, and allow it to sit and proof for about another hour or two
Preheat your oven to 350F
Once proofed, lightly baste milk ( or your preference ) over the tops of your Kolaches and bake for about 20 - 25 minutes, or until a lovely golden brown color
Remove and indulge!
( or save for later, store for up to 3 days )
Scroll to see reference images!
Baking notes
If you are using active dry yeast your dough will most likely take significantly longer to rise, so prepare to make adjustments as needed.
I say use your preference on top of your dough because there are many different ways to achieve a gorgeous golden texture to bread, such as butter, milk, water, egg yolk/whites. You can find some reference images to help you decide which one you think is best for you!
I am by no means exact when it comes to measuring out dough, I try to be as precise as I can because I am a huge perfectionist! This is why I provide reference images instead of measurements, I myself find it easier to see it than to read it.
Using room temperature ingredients may seem silly, but it is important as it keeps the fat from hardening, and it keeps your dough smooth and well balanced.
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