Source: Cypress-Fairbanks ISD, Houston
Southeastern Texas, where this suburban Houston school district is located, has a strong Czech/German heritage, says Brent Trudeau, the district’s executive chef. “ It goes back about 150 years,” he says. “This hand held meat and bread combo was their gift to our culinary history. Our food obviously benefits from a rich Mexican history, but we pull from all directions.”
3 lb., 4 oz. instant dry yeast
22 lb. cold water, divided
1 lb. dry milk
28 lb. baker’s flour
30 lb., 8 oz. whole wheat flour
1 lb. salt
7 lb. granulated sugar
4 lb. solid shortening
12 lb., 8 oz. eggs
Vegetable oil, as needed
950 2-oz. sausage links
238 slices American cheese (about 15 lb.)
950 pieces dough (1.75-oz. each), rolled and cut into triangles
For the dough
- Mix yeast in part of water to thoroughly dissolve.
- Place all dry ingredients into mixing bowl. Mix on low speed for two minutes.
- Add yeast, eggs and water. Mix on medium speed for 8 to 10 minutes, until dough leaves sides of bowl.
- Add enough vegetable oil to grease sides of bowl.
- Floor proof dough for 30 minutes. Work as usual. Proof until double in size.
To make kolache
- Roll out dough and cut into triangles, enough to make 950 triangles.
- Place one-quarter slice of cheese at the base of each triangle. Lay sausage on top of cheese.
- Gently pull the two bottom corners of dough out and roll towards the tip. Secure the ends.
- Place kolache on sheet pans, 20 per pan. Spray with egg wash. Proof.
- Bake at 350°F for 12-15 minutes.