📝 About This Recipe
Transport your kitchen to the rolling hills of Central Texas and the Czech Republic with these pillowy, golden-brown savory pastries. This recipe features a rich, buttery brioche-style dough wrapped around a hearty, seasoned ground beef and smoked kielbasa filling, accented with caramelized onions and sharp cheddar cheese. Each bite offers a perfect balance of soft, sweet bread and a deeply savory, succulent meat center that defines the ultimate comfort food.
🥗 Ingredients
The Sweet Yeast Dough
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 Large eggs (at room temperature)
- 1 teaspoon Salt
- 4 cups All-purpose flour (plus extra for dusting)
Savory Meat Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 6 ounces Smoked Kielbasa (very finely diced)
- 1 medium Yellow onion (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dried marjoram (essential for authentic Czech flavor)
- 1 cup Sharp cheddar cheese (shredded)
- 2 tablespoons Pickled jalapeños (finely chopped (optional for Texas-style heat))
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Sesame seeds or Poppy seeds (for topping)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk gently until combined.
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3
Attach the dough hook and gradually add the flour, one cup at a time, mixing on low speed until a soft, slightly sticky dough forms. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. In a large skillet over medium heat, brown the ground beef and diced kielbasa together, breaking the beef into very small crumbles.
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6
Add the minced onions to the skillet and sauté for 5 minutes until translucent. Stir in the garlic, marjoram, and Worcestershire sauce. Cook for 2 more minutes, then season with salt and pepper to taste.
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7
Remove the meat mixture from the heat and drain any excess grease thoroughly. Let the mixture cool completely, then stir in the shredded cheese and chopped jalapeños.
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8
Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 to 15 equal portions (about the size of a golf ball).
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9
Flatten each dough ball into a 4-inch circle. Place a generous tablespoon of the meat filling in the center of each circle.
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10
Gather the edges of the dough over the filling and pinch firmly to seal, forming a smooth ball. Place the seam-side down on a parchment-lined baking sheet, spaced 2 inches apart.
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11
Cover the kolaches loosely and let them rise for another 30 minutes until puffy.
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12
Preheat your oven to 375°F (190°C). Brush the tops of the risen kolaches with the egg wash and sprinkle with sesame or poppy seeds.
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13
Bake for 20-25 minutes, or until the pastries are a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.
💡 Chef's Tips
Temperature is key: Ensure your milk isn't hotter than 115°F or you will kill the yeast. Cool the filling: Never put hot meat filling onto raw dough, as it will make the dough soggy and prevent a proper rise. Seal tightly: Pinch the seams of the dough very well to prevent the savory juices from leaking out during baking. Don't over-flour: Keep the dough as soft as possible; too much extra flour will result in a tough, dry pastry. Storage: These freeze beautifully! Once cooled, wrap individually in plastic wrap and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a side of spicy brown mustard or honey mustard for dipping. Pair with a cold, crisp Czech-style Pilsner to cut through the richness of the meat. Accompany with a side of vinegary coleslaw or dill pickles to balance the savory flavors. Enjoy as a hearty 'on-the-go' breakfast with a strong cup of black coffee. For a full meal, serve alongside a bowl of hot potato soup.