Texas-Style Hatch Chile, Cheddar, Sausage Kolaches

With weeks-long streaks of 100-degree weather, August in Texas can be…bleak. However, Central Market’s annual hatch chile fest is the dose of dopamine I need to get me through, and it also signifies relief from the heat is (somewhat) near. Inspired by the chiles, and in need of an indoor activity to get me off the couch, I decided to put a fresh spin on the classic jalapeño, cheddar, and sausage kolaches.

Yield: ~22 kolaches

Total time: 2 hours

Ingredients:

For the dough:

• 1 package active dry yeast

• 1 cup warm whole milk

• 1/2 cup sugar

• 3 cups all-purpose flour

• 2 large eggs

• ½ cup melted unsalted butter

• 2 teaspoons kosher salt
  

For the filling: 

• 12 hatch chiles 

• ⅓ cup shredded cheddar

• 1 teaspoon salt 

• Cheddar cheese, sliced

• 16 hot dogs, cut in half

For the egg wash:

• 1 egg

• 1 teaspoon water
  

Instructions:

1. For the dough, combine the yeast, warm milk, sugar, and 1 cup of the flour in a large bowl. Cover and let it rise until doubled in size.

2. While dough is proofing, broil chiles until they have a nice char. Place in a bowl and cover with foil for at least 20 minutes to allow chiles to steam.

3. Once skins have loosened from the flesh, peel them off and remove seeds. Rinse chiles to remove any rogue seeds or skins.

4. Finely chop chiles and place in a small bowl. Add shredded cheese to bowl and stir until combined. Set aside.

5. Beat together the eggs, melted butter, and salt. Add to the yeast mixture and stir until well combined.

6. Stir in remaining 2 cups of flour, adding ½ cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on a floured surface until smooth and highly malleable. Put dough in a greased bowl and let rise covered until doubled in size, about one hour.

7. After dough has risen, punch it down. Transfer to a lightly floured work surface and press into a rectangle. 

8. Lightly grease, or line with parchment paper, two baking sheets and set aside. 

9. Working with one piece of dough at a time, pull off egg-sized pieces and flatten into a 3x5-inch rectangle with your hands.

10. Spread about 1 teaspoon of chile-cheese mixture onto the dough. Top with sliced cheese and half a hot dog.

11. Roll dough and pinch together where it meets. 

12. Place on baking sheet with the seam side down. 

13. Repeat until all dough is used, spacing kolaches ½-1-inch apart.

14. Cover and let rise for an additional 45 minutes. 

15. While rising, preheat oven to 375°F.

16. Prepare egg wash by beating the egg with 1 teaspoon of water. Brush over the top of each kolache.

17. Bake for 10-15 minutes, or until the tops are golden. Rotate baking sheets halfway through bake time if needed for even browning. 

18. Remove from oven and let cool. Serve warm.