Cajun Boudin Kolaches

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch skillet
• •Two rimmed baking sheets
• •Instant-read thermometer
• •Pastry brush

Instructions

1. 1

   Bloom the yeast

   Warm the milk until it feels like bathwater, around 110°F. Too hot kills the yeast, too cold and it sleeps. Pour into a large bowl, sprinkle the yeast and one tablespoon of sugar over the surface. Give it a gentle stir and let it sit for ten minutes. You want to see foam and bubbles forming on top, proof that your yeast is alive and ready to work.

   If your yeast does not foam after ten minutes, it is dead. Start over with fresh yeast rather than waste your flour.
2. 2

   Build the dough

   Add the remaining sugar, eggs, and softened butter to the yeast mixture. Whisk until the butter breaks into small pieces. Add the flour and salt, stirring with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for eight to ten minutes. The dough should transform from sticky and rough to smooth and elastic, springing back when you poke it. This is arm work, but it builds the structure that makes kolaches pillowy.

3. 3

   First rise

   Shape the dough into a ball and place in a greased bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel. Set in a warm spot, away from drafts, and let rise until doubled in size, about one hour. The dough is ready when you press two fingers into it and the indentation remains.

   Your oven with just the light on makes a perfect proofing box, around 80°F. Or set the bowl near a sunny window.
4. 4

   Prepare the boudin filling

   While the dough rises, make the filling. Remove the boudin from its casing by slitting it lengthwise and squeezing out the filling into a bowl. The mixture of rice, pork, and seasonings is what we are after. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains. Add the boudin filling and stir to combine with the pork.

5. 5

   Build layers of flavor

   Push the meat mixture to one side of the skillet. Add the onion, celery, and bell pepper to the empty side. Cook the holy trinity until softened and the onions turn translucent, about five minutes. Add the garlic and cook thirty seconds more until fragrant. Now stir everything together. Season with Cajun seasoning, cayenne, black pepper, and thyme. Taste it. This is where you make it yours. Add more heat if you want, more salt if it needs it. The filling should taste bold and assertive.

6. 6

   Cool the filling

   Transfer the filling to a plate and spread it out so it cools faster. Stir in the sliced green onions. You need the filling at room temperature before assembly, otherwise it will melt the butter in your dough and make the kolaches greasy. This takes about twenty minutes.

7. 7

   Shape the kolaches

   Line two baking sheets with parchment paper. Punch down the risen dough to release the gas. Divide into twelve equal pieces, about the size of golf balls. Roll each piece into a smooth ball, tucking the edges underneath to create surface tension. Place on prepared baking sheets, spacing three inches apart. Flatten each ball gently with your palm to about half an inch thick.

8. 8

   Fill and proof

   Using your thumb and fingers, press a deep well into the center of each round, leaving a half-inch border. The well should be wide enough to hold a generous two tablespoons of filling. Divide the cooled boudin filling among the kolaches, pressing it gently into the wells. Cover loosely with plastic wrap and let rise in a warm place for thirty minutes. The dough will puff up around the filling.

   Be generous with the filling. A stingy kolache is a sad kolache. The dough can handle it.
9. 9

   Bake until golden

   Preheat your oven to 375°F during the second rise. Brush the exposed dough edges with melted butter. Bake for sixteen to eighteen minutes, rotating the pans halfway through. The kolaches are done when the tops are golden brown and the bottoms are set. The filling will look slightly darker where it meets the dough.

10. 10

    Finish and serve

    Brush hot kolaches with remaining melted butter. Sprinkle with flaky sea salt while the butter is still glistening. Let cool for five minutes before serving. These are best warm, when the dough is still soft and the filling fragrant. But I will not judge you for eating one straight from the pan.

Chef Tips

• •If you cannot find fresh boudin, look for it at Cajun specialty stores online. In a pinch, you can substitute one pound of seasoned bulk breakfast sausage mixed with one cup of cooked rice and extra Cajun seasoning, but it will not be the same.
• •The dough can be made the night before. After the first rise, punch it down, cover tightly, and refrigerate. Let it come to room temperature for thirty minutes before shaping.
• •These reheat beautifully. Wrap in foil and warm in a 350°F oven for ten minutes. The microwave will make them tough, so resist the temptation.
• •For extra Louisiana flavor, serve with a drizzle of cane syrup alongside. The sweet and spicy combination is how we do breakfast in bayou country.

Advance Preparation

• •The filling can be made up to two days ahead and refrigerated. Bring to room temperature before using.
• •Shaped, unbaked kolaches freeze well for up to one month. Freeze on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding five minutes to the baking time.
• •Baked kolaches keep at room temperature for two days in an airtight container, or freeze for up to three months.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)