I’m going to call these by their generic name – Jalapeno Sausage Cheddar Buns. However, they are anything but generic.
If you’ve ever made the drive from Austin to Dallas and found yourself pumping gas at the half-way point in West, TX then you’ll have seen the hoards of people stopping by the Czech Stop bakery. Some folks make the stop for their kolaches, others their cinnamon rolls. For me, I’ve always been tempted by their “spicy hot chubbies”. When you get a batch fresh out of the oven and the bun is warm, the cheese is melted and the sausage is almost too hot to eat – but not hot enough to stop you… Well, there are few delights in this world that compare.
As tempting as they are, I can’t use a tank of gas up every time I want some. So, I developed this recipe to compensate. There are subtle differences, but the highlights of the original are all here.
- 1 packet rapid rise yeast
- 1 tsp sugar
- ½ cup warm milk
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 4 eggs, beaten
- 1½ sticks of unsalted butter (12 tbsp)
- 5 6-inch jalapeno sausages
- 15 slices American cheese
- 1 egg yolk, beaten
- In a small bowl, add warm milk (about 105° F), yeast, and 1 tsp sugar.
- Set aside for 5-10 minutes until light foam appears on surface.
- In large bowl, sift in flour, salt and 2 tbsp sugar.
- Form a well in the center of flour mixture and pour in yeast mixture and beaten eggs.
- Stir until dough forms a ball.
- On a floured surface, knead dough until smooth (5 min.)
- Incorporate butter into the dough, a spoonful at a time, kneading as you progress.
- Turn dough into greased bowl, cover and allow to rise (90 min.)
- Knock back dough then knead (2 min.)
- Divide dough into 15 even sections.
- Flatten each section of dough.
- For each section of dough add a cheese slice and a third of a sausage.
- Fold dough up and over filling and pinch seams.
- Place into lightly greased 9x13" baking dish.
- Cover dish loosely with cling film and let rise again (45 min.)
- Remove wrap and lightly brush tops with egg yolk wash.
- Bake in 350° F oven for 25-35 minutes, or until golden.
Avoid Burnt Tongues
Now, I’ve burnt my tongue a time or two because I couldn’t wait for my spicy hot chubby to cool down to a manageable temperature. That’s why in this recipe I have cut the sausage pieces in half so that the outer casing of the sausage doesn’t retain molten temperatures. But, distribute your sausage in the bun per your own preference.
A Labor of Love
Making bread at home is a labor of love. These buns, like most homemade bread, takes time and effort. You have to enjoy the process as much as the end product to make this recipe worth your while. However, if you put the time and attention into this recipe you will expand your bread-making skills and get a very rewarding end product.