Boudin Kolache

In a small bowl, combine 1 cup (240ml) whole milk warmed to 110°F (43°C), 1 tsp of the measured granulated sugar, and all of the active dry yeast. Stir gently once to combine, then let rest for 5–7 minutes until the mixture is foamy and smells distinctly yeasty; if no foam forms, your yeast is inactive and should be replaced before proceeding.

In a large stand mixer fitted with a dough hook, combine the foamy yeast mixture, remaining granulated sugar, 4 tbsp (57g) melted and slightly cooled unsalted butter, 1 room-temperature large egg, 1 tsp fine sea salt, and all of the all-purpose flour. Mix on low speed for 2 minutes until a shaggy, ragged dough forms, then increase speed to medium-low and knead for 6–7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the mixing bowl.

Form the kneaded dough into a tight, smooth ball, place it in a lightly greased large bowl, and turn once to coat the dough surface in a thin layer of oil. Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot (75–80°F/24–27°C) for 60 minutes, until the dough has doubled in size.

Once the first proof is complete, punch the dough down firmly to release all trapped air, then turn it out onto a lightly floured work surface. Divide the dough evenly into 8 equal portions (each ~95g), rolling each into a tight, smooth ball. Remove the cooked boudin sausage from its casings, crumble it slightly, and divide it into 8 equal portions (~42g each), rolling each into a compact 2-inch log shape.

Working one dough ball at a time, flatten it into a 4-inch wide circle with your palms, pressing out any trapped air bubbles. Place one boudin log in the center of the dough circle, then pull the dough edges up and over the filling, pinching the seams tightly closed to fully enclose the boudin. Place each sealed kolache seam-side down on a parchment-lined baking sheet, spaced 2 inches apart to allow for expansion.

Loosely cover the assembled kolaches with a clean kitchen towel and let them rest for 30 minutes in the same warm, draft-free spot until puffy and slightly increased in size. While the kolaches proof, preheat your oven to 375°F (190°C). Once proofed, bake for 18–20 minutes until the kolaches are deep golden brown on top and sound hollow when tapped gently on the bottom.

Immediately after removing the baked kolaches from the oven, brush the tops evenly with the remaining 2 tbsp (28g) of melted unsalted butter. Let the kolaches cool on the baking sheet for 5 minutes before serving warm.