Sausage Mushroom And Hatch Chile Kolaches Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, making it light and fluffy.

Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.

Warmed milk: Provides moisture and richness to the dough.

Melted butter: Adds flavor and tenderness to the dough.

Beaten egg: Acts as a binding agent and adds richness.

Crumbled sausage: Provides a savory, meaty filling.

Chopped mushrooms: Adds earthiness and texture to the filling.

Roasted and chopped hatch chiles: Brings a mild heat and unique flavor to the filling.

Shredded cheddar cheese: Adds a creamy, cheesy element to the filling.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the dough tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• warmed milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly change the flavor.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a hint of coconut flavor.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the dough.

• crumbled sausage - Substitute with ground turkey: Ground turkey is a leaner option that can be seasoned to mimic sausage flavors.

• chopped mushrooms - Substitute with zucchini: Zucchini provides a similar texture and moisture content, though it has a milder flavor.

• roasted and chopped hatch chiles - Substitute with poblano peppers: Poblano peppers have a similar heat level and flavor profile, making them a good alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella has a milder flavor and melts well, making it a suitable substitute.

• Allow the kolaches to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the dough soggy.

• For short-term storage, place the kolaches in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For longer storage, wrap each kolache individually in plastic wrap or aluminum foil. Place the wrapped kolaches in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date for reference.

• Store the kolaches in the freezer for up to 2 months. When ready to enjoy, remove the desired number of kolaches from the freezer and let them thaw in the refrigerator overnight.

• To reheat frozen kolaches, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and bake for 15-20 minutes or until heated through. Alternatively, you can microwave them on a microwave-safe plate for 1-2 minutes, though this may result in a softer texture.

• If you prefer a crispier exterior, after microwaving, you can place the kolaches in a preheated oven at 350°F (175°C) for an additional 5 minutes to achieve the desired texture.

• Avoid storing kolaches at room temperature for extended periods, as the sausage and cheese filling can spoil. Always refrigerate or freeze them promptly after cooling.

• Preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes until they are heated through and the cheese is melty.

• For a quicker option, use a microwave. Place the kolaches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 320°F (160°C). Place the kolaches in the basket, making sure they are not touching. Air fry for 5-7 minutes until they are warmed through and the dough is slightly crispy.

• For those who prefer a stovetop method, heat a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the kolaches in the skillet and cover with a lid. Heat for 3-5 minutes on each side until they are thoroughly warmed and the sausage filling is hot.

• Mixing bowl: A large bowl used to combine the flour, yeast, and sugar, and later to mix in the milk, butter, and egg to form the dough.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients, such as the yeast.

• Whisk: Useful for beating the egg before adding it to the dough mixture.

• Wooden spoon: Handy for mixing the dough ingredients together before kneading.

• Skillet: Used to cook the sausage, mushrooms, and hatch chiles until they are tender.

• Spatula: Useful for stirring the sausage mixture in the skillet and ensuring even cooking.

• Knife: Needed to chop the mushrooms and hatch chiles.

• Cutting board: Provides a safe surface for chopping the mushrooms and hatch chiles.

• Rolling pin: Helps to flatten each piece of dough before filling.

• Baking sheet: Used to place the filled kolaches on for baking.

• Parchment paper: Lining the baking sheet with this can prevent the kolaches from sticking.

• Oven: Preheated to 375°F (190°C) for baking the kolaches.

• Cooling rack: Allows the kolaches to cool evenly after baking.

• Kitchen timer: Helps to keep track of the rising and baking times.

• Pastry brush: Optional, but useful for brushing melted butter on the kolaches before baking for a golden finish.

Prepare the filling: Cook the sausage, mushrooms, and hatch chiles the night before and store them in the fridge.

Pre-measure ingredients: Measure out the flour, sugar, and yeast ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough for you to save time and effort.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Pre-shredded cheese: Use pre-shredded cheddar cheese to cut down on prep time.