This version of kolaches is adapted from a recipe in Kolaches: Recipes from the Texas Czech-Belt by Dorothy Tepera Palmer, the former owner of a Czech bakery in Texas.  This version will make 12 kolaches (and is ¼ the size of her original recipe.)  I made both traditional open kolaches filled with apricot, and enclosed kolaches made with smoked sausage.  Fitting in with my usual baking schedule, I made the dough and filled the kolaches on one day, had them in the refrigerator overnight for a final rise, and then baked them fresh for breakfast in the morning.  Carol and I ate one apricot and one sausage kolache each for breakfast.

Next time I might have a larger piece of sausage or add cheese slices cut to fit the size of the sausage.

The original recipe called for the baked kolaches to be brushed with butter.

For the dough

5.3 g. yeast

½ tsp. sugar

2 Tbs. & 2 tsp. warmish water

1 egg

¼ cup (4 Tbs. – ½ stick) salted butter, melted

¼ cup evaporated milk

¼ cup whole milk

¼ cup sugar

½ tsp. salt

9.7 oz. all-purpose flour

For the apricot jam

1 lb. dried apricots

Water to cover

1.5 cups sugar

If making traditional kolaches with apricot filling, the day before baking, roughly chop the apricots.  (This will make them easier to mash at the end into a jam.)  Put the apricots in a small saucepan and add barely enough water to cover them, and allow them to soak overnight.  The next day, bring the pot to a boil and reduce to a simmer, and cook the apricots until soft.  Add the sugar, mash the apricots, and continue cooking until the jam will thickly coat a spoon. Remove from the heat and allow to cool. This makes much more filling than needed for 6 kolaches.

Mix the yeast, sugar, and warmish water together in a small bowl.  Allow to sit about 5 minutes until the yeast blooms.

In the mixing bowl of a stand mixer, beat the egg and then mix in the melted butter, evaporated milk, whole milk, sugar and salt.  Mix in the yeast mixture.

Mix in the flour, first with a dough whisk, and then with the paddle attachment of the mixer.  Mix until a smooth but sticky dough is formed.  Put the dough in a doubling container and cover it.  Let it rise until doubled, about 2-3 hours.

On a floured surface, divide the dough into 12 equal pieces, which will weigh about 45-50 grams each.  Form each piece into a ball.

Line a cookie sheet with baking parchment or a silicon baking mat and space the balls on it.  Cover with plastic wrap and allow to rise until doubled, about 1.5 hours.

For the traditional open kolaches, put each ball on a floured surface and with floured fingers press down the center of the ball to form a pool in the center with strong sides.  Do not be shy.  Cover and allow to rest for 15-20 minutes, and then strengthen the well in the center by again pushing down on the center and outward on the sides.  Fill the well generously with apricot or other filling.  Put back on the lined baking sheet, cover and allow to rest overnight in the refrigerator.

For filled sausage kolaches, cut a smoked sausage into pieces 2.5-3 inches long and cut in half lengthwise.  (They will weigh about 1 oz. each.)  On a floured surface, pat the dough into a rough rectangle, put the sausage piece round side down on the dough and fold the dough over the sausage. 

Put back on the lined baking sheet, cover and allow to rest overnight in the refrigerator.

In the morning, preheat the oven to 375 degrees and bake 15-19 minutes until the kolaches are golden brown.  Cool for about 10 minutes before serving.