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American·Breakfast

Sausage Gravy Kolache

A Texas-inspired pastry featuring a rich, buttery yeast dough topped with a savory, creamy sausage gravy filling that captures the classic flavor of biscuits and gravy in a neat, handheld package.

Prep

160m

Cook

25m

Total

185m

Serves

8

Method

  1. 01

    In a stand mixer, combine warm milk, yeast, sugar, salt, melted butter, and one egg. Add the flour and use a dough hook to knead on low speed. Scrape down the sides as needed, then increase speed slightly and knead for several minutes until a very smooth, soft, and slightly elastic dough forms.

    Step 1
    Watch · 0:54
  2. 02

    Transfer the dough to a lightly buttered bowl. Cover and let rise in a warm spot for about 1.5 hours, or until doubled in size.

    Step 2
    Watch · 2:22
  3. 03

    While the dough rises, brown the breakfast sausage in a pan over medium-high heat, breaking it into small crumbles. Once browned, stir in 2 teaspoons of flour and cook for 1-2 minutes to toast the flour in the pork fat. Remove from heat and let cool completely to room temperature.

    Step 3
    Watch · 3:42
  4. 04

    Degas the risen dough and divide into 8 equal portions (about 65-70 grams each). Roll each portion into a smooth ball, then flatten into a disk about 1/2-inch thick. Arrange on a lined baking sheet, cover, and let prove for 45 to 60 minutes until doubled.

    Step 4
    Watch · 6:45
  5. 05

    Prepare the filling by mixing the cooled sausage with room temperature cream cheese, chopped sage, green onions, salt, black pepper, cayenne, a splash of milk, and half of a beaten egg. Mix until smooth and set aside.

    Step 5
    Watch · 5:40
  6. 06

    Preheat oven to 375°F (190°C). Use your fingertips to press a deep well into the center of each dough disk, leaving a 1/2-inch border. Brush the dough borders with the remaining half of the beaten egg. Divide the sausage filling evenly among the centers of the 8 kolaches.

    Step 6
    Watch · 7:24
  7. 07

    Bake in the center of the oven for 20 to 25 minutes until golden brown. Let cool on a wire rack for 10-15 minutes before serving. Garnish with additional sliced green onions if desired.

    Step 7
    Watch · 8:25

From Chef John

  • “You are after all the Liberace of your kolache.”
  • “Degas if you want the fancy term.”
  • “Presenting it like a sweet filling, but it's going to taste exactly like sausage gravy.”