Czech'rd Past Recipe

Warm milk and bloom yeast

Warm the milk to about 100–110°F (warm to the touch, not hot). Stir the sugar into the milk, sprinkle the instant yeast on top and let sit for 5–7 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the flour and salt.

Make dough

Add the foamy milk-yeast mixture, softened (not melted) 4 tablespoons butter, 1 egg, and 1 tablespoon vegetable oil to the dry ingredients. Stir until the mixture comes together, then knead by hand on a lightly floured surface or in a stand mixer with a dough hook for 6–8 minutes until smooth, elastic and slightly tacky. Add small sprinkles of flour if too sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place for about 60–75 minutes, or until doubled in size.

Prepare sausage

Slice the smoked sausage into 1/4-inch thick rounds if making a filled lattice, or cut into 3–4 inch sticks for stuffing whole rolls. If using a fully pre-cooked smoked sausage, there's no need to pre-cook for safety, but browning adds flavor.

Caramelize onion

While the dough rises, peel and thinly slice the yellow onion. Heat 2 tablespoons butter in a skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 12–15 minutes. When the onions are nearly done, add the caraway seeds and cook 1 minute more to bloom their aroma.

Season filling

Remove skillet from heat and stir in the Dijon mustard, chopped fresh sage (or dried), black pepper and 1/2 teaspoon salt. Taste and adjust—mustard should provide a tangy backbone to the savory sausage and onion.

Shape pieces

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Punch down the risen dough and divide it into 8 equal portions (servings yields 8). On a lightly floured surface roll each portion into a 6–7 inch oval or rectangle about 1/4 inch thick.

Fill and fold

Place either a line of sausage slices or a 3-inch sausage stick lengthwise in the center of each dough piece. Spoon about 1–2 tablespoons of the onion-caraway mixture over the sausage (distribute evenly). Fold the dough over the sausage to form an enclosed pocket or leave a bit open like a rustic oval; pinch or crimp the seams to seal. If you prefer, cut small slits on top for steam vents and to show filling.

Egg wash and seeds

Beat the remaining egg with 1 teaspoon water and brush lightly over each pastry. Sprinkle sesame seeds if using.

Bake

Arrange pastries on the prepared sheet with spacing between them. Bake in the preheated oven for 18–22 minutes, until golden brown and the dough is cooked through. Rotate the pan halfway through for even color.

Finish and serve

Remove from oven and let cool 5 minutes on the sheet, then transfer to a rack. Garnish lightly with chopped fresh parsley. Serve warm with extra Dijon mustard or a coarse rye mustard on the side.