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Marissa Bolden

Sausage Egg and Pepper Jelly Kolaches

Soft, pillowy dough stuffed with savory sausage, creamy scrambled eggs, and a hint of spicy-sweet pepper jelly. These kolaches are the perfect grab-and-go breakfast or brunch centerpiece with a Southern twist.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 kolaches
Ingredients Method Notes

Ingredients
  

  • Dough Ingredients:
  • 1 tsp yeast
  • 1 tsp sugar
  • 1 tsp molasses
  • 1½ cups warm water
  • 3½ cups all-purpose flour
  • 2 tsp salt
  • 1 tsp oil
  • Filling Ingredients:
  • 8 cooked sausage patties
  • 6 eggs whisked and scrambled
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup pepper jelly

Method
 

  1. Prepare the Dough (ahead of time):
  2. Combine sugar, molasses, yeast, and warm water. Let sit for 2 minutes to allow yeast to bloom.
  3. Add flour, salt, and oil. Knead by hand for about 7 minutes until smooth, forming a snappy ball.
  4. Let the dough sit for 3 hours, punching it down once after 2 hours.
  5. Prepare the Filling:
  6. Sear sausage patties in a cast-iron skillet until cooked through; set aside to cool.
  7. Turn off the heat and scramble the whisked eggs using the residual warmth in the skillet.
  8. Combine scrambled eggs with salt and pepper.
  9. Assemble and Bake:
  10. Portion the dough into eight balls, roughly the size of doughnut holes.
  11. Spray parchment paper with cooking spray and press each dough ball to palm size.
  12. Place a tablespoon of pepper jelly onto each dough circle, followed by a serving of sausage and egg mixture.
  13. Pinch the dough edges together to seal, forming a dumpling shape. Place seam-side down on the prepared parchment paper.
  14. Whisk a small amount of pepper jelly with water and brush the mixture over the tops of the dough balls.
  15. Bake at 375°F for 14-16 minutes, or until golden brown and bubbly.

Notes

You will have leftover dough. Portion about 1 oz of dough per kolaches unless you like them thicker.