This recipe is a huge hit in my house and I always have to double it so that I have enough to share with everyone.
2 packages active dry yeast
1/2 cup lukewarm water
2 cups lukewarm warm milk
1/2 cup sugar
1 small can evaporated milk
8 cups all purpose flour (approximately)
5 egg yolk
1/3 cup melted butter
1/3 cup vegetable oil
2 to 3 pounds cooked, cooled smoked sausage (Benoit’s in Addis has some really good smoked sausage as well as Richard’s Andouille. Vines Brothers in Centerville, MS is also another great place for smoked sausage. Just remember to use a good quality sausage. Hot dogs also work great (when boiling the hot dogs sprinkle a little Beazell’s into the water for some added flavor). I have also filled the dough with cheese, jalapenos and sausage. Another options is to fill the kolaches with boudin or ham and cheese.)
In a large bowl dissolve yeast in lukewarm water. Add milk, sugar, evaporated milk and 4 cups of flour.
Mix thoroughly until smooth, cover and les rest at least 1 hour in a warm place.
In a separate bowl mix egg yolks, melted butter and oil. Add this to first mixture and blend well.
Add 3 1/2 to 4 cups flour gradually and mix with a wooden spoon until sooth. Cover and place in a warm location. Let rice until doubles in bulk.
Place a third of the dough on the well floured board. Sprinkle the top of the dough with a little flour as well as the rolling pin. Roll out to 1/3 inch thickness.
Cut into 2 x 2 inch squares (I cut into 4 x 4 inch squares for meals). Place cooked and cooled sausage on dough and enclose. (Hint – for a little more flavor before sealing you can sprinkle the inside of the dough with a little Beazell’s Cajun Seasoning. You can also add cheese and jalapenos at this point.)
Place on greased baking sheet with sealed edges on bottom
Brush slightly with melted butter and let rise until double in size.
Bake at 425 F until light golden brown, about 10 minutes
Yields about six dozen
Vine Brothers’ Meats
- 7251 Hwy 1 South
- Addis, Louisiana 70710