top of page


(by Ann Stout)

For the dough:

1/2 c. milk

1/2 c. white sugar

1 t. salt

1/4 c. unsalted butter

1/2 c. warm water

2 packages active dry yeast

2 large eggs beaten

4 1/2 c. all-purpose flour

additional softened butter or oil for coating dough

For the filling:

6 eggs

8 oz. vegetarian breakfast sausage

8 oz. block sharp cheddar cheese

Heat milk in a small saucepan over medium heat until it begins to bubble.

Remove from heat immediately.

Stir sugar, salt, and 1⁄4 c. butter into the milk, and stir until sugar is dissolved.

Set aside to cool to room temperature, about 10 minutes.

Combine warm water and yeast in the large bowl of a stand mixer, and stir until dissolved.

Stir in cooled milk mixture, eggs, and 2 c. flour.

Beat using the dough hook attachment until smooth.

Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.

Turn dough out onto a floured board, and knead until smooth and very elastic, 10 - 15 minutes.

Coat dough lightly with butter or oil and place in a bowl.

Cover with plastic wrap or a damp towel, and let sit in a warm place to double in size, about an hour.

Meanwhile, prepare the filling. Scramble eggs until dry, and season to taste with salt and pepper.

Cook veggie sausage per directions, and use a paper towel to soak up a lot of the grease and moisture.

Chop into small pieces or crumbles.

Grate cheese, and combine with eggs and sausage.

Preheat oven to 350 F.

Lightly oil a baking sheet.

Turn risen dough out onto a very lightly floured board.

Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal sized pieces of dough.

Use the palm of your hand to flatten and press 1 piece into a circle or oval.

Place the circle on the board and add a heaping tablespoon of filling.

Roll dough around filling and very tightly pinch all seams together to seal.

Smooth seams down and place kolache on prepared baking sheet.

Repeat with remaining dough and filling.

Bake until golden, 12 - 15 minutes.

Makes 20.

(Read A Proper Bake, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page