- February 24th, 2017
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The humble, doughy kolache first appeared in the US amid a wave of Czech immigration in the late 19th century. They are traditionally filled with dried fruits or cheese. Lisa was visiting former employees in Austin, Texas and visited a farmer’s market that was serving a meat & cheese kolache that inspired her to create this one!
1 package active dry yeast
1 cup warm milk
¼ cup sugar
3 cups all purpose flour
1 egg and 2 egg yolks
½ cup butter, melted
1 ½ teaspoons salt
8oz jar Southport Grocery Peach Butter
2 links smoked kielbasa sausage, sliced
16 oz mozzarella cheese, shredded
In a large mixing bowl, combine yeast, warm milk, sugar and one cup flour. Cover bowl with a damp towel and allow to rise in a warm place until doubled in size.
Beat together eggs, melted butter and salt. Add the egg mixture to yeast mixture. Attach the dough hook. Put mixer on low. Add 2 cups flour, 1/2 cup at a time. The dough should be soft and moist. Continue to mix for about 5 minutes until dough is smooth. Place the dough in a greased bowl, cover it and set aside in a warm area until doubled in size—about an hour.
After the dough has risen, punch it down and divide into 18 pieces. Roll the pieces into balls and then flatten to about three inches in diameter. Brush with melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
Preheat oven to 375 degrees.
After the second rising, make an indention in the center of the dough with your thumbs. Fill with one tablespoon of peach butter, 3 slices of smoked kielbasa and top with mozzarella cheese. Bake for 12 to 15 minutes. Serve warm.
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