House-smoked Venison Sausage Kolaches Recipe
such inspired concepts as beer-battered-brisket-burnt-end corndogs and house-smoked venison sausage kolaches.
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Ingredients
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Kolache Dough
Filling and Flavor
Optional Beer-Batter Sides
Method
Dough
- 1
- 2
Mix dry and wet ingredients
In a large bowl, whisk flour and salt. In a separate bowl, whisk melted butter and eggs with the warm milk.
- 3
Combine and knead
Combine wet and dry ingredients to form a soft dough. Knead on a lightly floured surface 6-8 minutes until smooth and elastic.
- 4
First rise
Place dough in a greased bowl, cover, and let rise until doubled, 60-90 minutes.
Filling Prep
- 5
- 6
Prepare venison sausage
If using links, cut into 1/2-inch coins or thin half-moon slices suitable for filling.
- 7
Assemble Kolaches
- 8
Roll and cut dough
Roll dough on a lightly floured surface to about 1/4- to 1/2-inch thickness.
- 9
Fill pockets
Cut into circles using a 3-inch cutter. Gently press each circle into a muffin tin or onto a parchment-lined sheet.
- 10
Add filling
Place 1-2 slices of venison sausage in the center of each circle, top with a spoonful of onions and a pinch of cheese.
- 11
Season and seal
If using jalapeños, sprinkle a few across the filling. Fold dough up and over the filling to enclose, pinching edges to seal.
- 12
Proof
Let formed kolaches proof for 20-30 minutes until puffy.
Bake and Finish
- 13
Bake
Preheat oven to 375F. Bake kolaches 14-18 minutes, until the dough is golden and the filling is heated through.
- 14
Beer-Batter Sides (Optional)
- 15
Make batter
Whisk together flour, cornmeal, beer, egg, baking powder, and salt to make a light batter.
- 16
