Ingredients
A
390 g All purpose flour/Bread flour
W
½ cup Warm Milk
W
½ cup Warm Water
U
¼ cup Unsalted Butter (softened)
s
4 tbsp sugar
s
1 tsp salt
Y
3 g Yeast (instant)
s
½ cup scallions
e
3 eggs
c
3 sticks chinese sausage, cubed
s
1 tsp salt
p
1 tsp pepper
c
1 tsp chicken bouillon
c
½ cup cheese of choice
Directions
1
Into a stand mixer bowl add the warm milk and water, sugar, salt, yeast, softened butter, and flour.
A
390 g All purpose flour/Bread flour
W
½ cup Warm Milk
W
½ cup Warm Water
s
4 tbsp sugar
s
1 tsp salt
U
¼ cup Unsalted Butter (softened)
Y
3 g Yeast (instant)
2
Attach the kneading attachment to the standmixer and let mix for 6-8 minutes until a smooth dough forms. If it's too sticky after 8 mins, add in another 4 tbsp of flour.
3
If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes(6-8 minutes)until it form a smooth dough.
4
FRIST PROOF: Shape it all into a ball, then cover it with a bowl or kitchen towel and let the dough rest on the counter for 30 minutes. This helps loosen the gluten strands to get a chewier, softer dough.
5
During this proof, prep the filling. Pan fry the chopped sausage and render out the fat, drain the fat, and set the sausage in a mixing bowl.
c
3 sticks chinese sausage, cubed
6
Crack 3 eggs into a bowl and season with salt, pepper, chicken bouillion, and 1/3 cup of scallions. Mix the rest of the eggs together and take about 2 tbsp of egg mixture and set it into a small bowl, cover with film and set in the fridge. This is our no-waste egg wash. Scramble the rest of the egg mixture a hot pan for 1 minute.
e
3 eggs
s
½ cup scallions
s
1 tsp salt
p
1 tsp pepper
c
1 tsp chicken bouillon
7
Add the cooked eggs to the mixing bowl with the chinese sausage, then add in the rest of the scallions and cheese. Mix and season to taste, this will be your filling to the kolache!
c
½ cup cheese of choice
8
After the 30 mins proof, shape the rolls into desired amount of kolaches. I made 8, but you can get away with 10! Weigh the dough and divide the weight by the # of rolls, so for example, if my weight was 400g, I would divide 400/8 to get the weight needed for each ball. Or, you can just eyeball it haha
9
place the dough balls onto a parchment lined baking sheet and let them proof for another 45 mins. they should be fluffy and smooth!
10
In a side bowl, take the 2 tbsp of egg mixture and add 2 tbsp of water. Mix, this should be loose and watery-- this is our egg wash! It will help the rolls get color.
11
After 45 mins, roll the rolls out flat, fill in with as much filling as desired (I did 4 tbsp), and pinch the sides upward to close the kolache. Sort of like a bao bun, or dumpling.
12
Preheat your oven to 375F. lace them all onto
13
Place the kolaches all onto a baking try a few inches apart, brush them with the egg wash, and sprinkle on some furikake.
14
Bake for 18-22 mins or until golden brown.
15
Once the kolaches are done baking, brush a little butter on top and enjoy!
