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Entree
European
16 kolaches
5 hours 50 minutes
35 minutes
½ cup warm water
1 (1/4 oz.) package active dry yeast
2 cups whole milk
½ cup unsalted butter – melted
4 eggs – divided use
1 ¼ cup granulated sugar
2 teaspoons kosher salt
8 ½ cups all-purpose flour
1 pound sausage – cooked, crumbled
1 Melissa’s Perfect Sweet Onion – sliced, caramelized
6 oz. mushrooms – sliced, sautéed
2 New Mexico Hatch Chiles – roasted, peeled, seeded, diced
1 thick slice cheddar cheese – cubed
1 thick slice mozzarella cheese – cubed
Melissa’s Hatch Chile (powder)
Dissolve the yeast in the warm water and set aside.
In a saucepan, heat the milk just to a simmer then remove from the burner.
In the bowl of a standing mixer fitted with a dough hook, mix together the butter, 2 eggs, sugar and salt. Add the yeast mixture and milk and, while slowly mixing, gradually add the flour. Make sure it is well mixed. It will be sticky. Place the dough into an oiled bowl and cover. Let the dough rise until it doubles in size, about 1 hour. Punch down the dough, cover and refrigerate for at least 4 hours.
Spray a baking sheet with cooking spray. Separate the dough into 16 balls and place them on the baking sheet. Press them to flatten. Place equal parts of the sausage, onion, mushrooms, chile and cheese in the center of each dough. Pull up the edges of each dough round and pinch together to enclose the filling. Place them, seam side down, on the baking sheet.
In a bowl, whisk together the last 2 eggs and Hatch Chile powder. Brush the tops of each kolache. Place them in a preheated 375ºF oven and bake for 25 minutes or until golden brown.
