Jalapeño Popper Kolaches

Ingredients:

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour

For the Filling:

• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2-3 fresh jalapeños, seeded and finely chopped
• 1/2 cup green onion, finely chopped (optional)
• 4 strips of bacon, crushed
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk

Instructions:

1. Prepare the Dough
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
   In a large bowl, mix the sugar, melted butter, egg, and salt. Add the yeast mixture and gradually stir in the flour until a soft dough forms.
   Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
   Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Make the Filling
   In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, chopped jalapeños, garlic powder, salt, and pepper until well combined.

3. Shape the Kolaches
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
   Punch down the dough and divide it into 12 equal pieces.
   Flatten each piece into a disk and place a spoonful of the filling in the center.
   Fold the edges of the dough over the filling and pinch to seal.
   Place the kolaches seam-side down on the prepared baking sheet.

4. Brush with Egg Wash
   In a small bowl, whisk together the beaten egg and milk for the egg wash.
   Brush the tops of the kolaches with the egg wash.

5. Bake
   Bake in the preheated oven for 18-20 minutes, or until the kolaches are golden brown.

6. Serve
   Remove from the oven and let cool slightly before serving warm.

Notes:

• Optional Additions: Add cooked, crumbled bacon to the filling for extra flavor.
• Storage: Store any leftover kolaches in an airtight container for up to 2 days. Reheat in the oven to maintain their crispness.

Enjoy these Jalapeño Cheddar Bacon Kolaches as a perfect snack, appetizer, or breakfast treat!