Potato Flake Sourdough Recipe | How to make Kolaches

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit is lower in sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber.

Add 3 cups of all-purpose flour to your stand mixer.

Add 1/2 cup of potato flake starter to the flour.

Add 1/2 cup of milk, 1 teaspoon of salt, 1/3 cup of sugar, 1 egg, and 1 egg yolk to the mixer.

Add 1/4 cup of melted butter, ensuring it is not too hot to avoid cooking the eggs or killing the yeast.

Attach the dough hook and mix on low speed for 3 to 4 minutes until all ingredients are incorporated and the dough pulls away from the sides of the bowl.

Scrape the dough off the dough hook and use a silicone spatula to scrape the sides of the bowl, ensuring everything is incorporated.

Cover the bowl with Saran Wrap, making it airtight, and let it rise in a warm area (like an oven with the light on) until doubled in size.

Cut up the smoked sausage into pieces after mixing the dough for convenience.

Once the dough has risen, cut it into 16 equal pieces.

Flatten each piece of dough into a rectangular shape.

Wrap a piece of cheese around a piece of sausage, then pull up the sides of the dough to wrap it around the filling, pinching to seal the seams tightly.

Repeat the wrapping process until all 16 kachis are formed.

Place the kachis in a 350°F oven and bake for about 25 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens