Texas Sausage Kolaches Klobasneks Recipes

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TEXAS SAUSAGE KOLACHES (KLOBASNEK)



Texas Sausage Kolaches (Klobasnek) image

Easy to follow recipe for Homemade Texas Sausage Kolaches! Sausage, cheese and jalapeño all rolled up inside of a sweet, yeast Kolache dough. Brushed with a bit of honey butter after baking, these kolaches will be better than the ones at the local donut shops!

Provided by Serene

Categories     Breakfast

Time 2h29m

Number Of Ingredients 13

½ cup water ((118 g) warmed to 110 degrees F)
½ cup sugar
1 tbsp active dry yeast
8 tbsp unsalted butter (melted and cooled)
½ cup milk ((123 g))
2 large eggs (beaten)
1 tsp salt
4 cups all purpose flour ((545 g) plus 2 tablespoons for dusting)
12 sausages ((full hot dog size))
1 large egg
1 tsp water
2 tbsp unsalted butter
2 tbsp honey

Steps:

  • Pour the warm water into the bowl of a stand mixer.
  • Add 1 teaspoon of the sugar and the yeast. Stir to combine. Let this sit for 5 minutes to activate the yeast, it will be bubbly and foamy.
  • Stir together the eggs, melted butter, milk, remaining sugar, and salt.
  • Add this mixture to the yeast mixture in the bowl. Pour in half of the flour.
  • Using a dough hook, mix until combined.
  • Add the remaining flour and mix. Dough will be sticky. Continue to knead for another 2-3 minutes, dough will still be sticky.
  • Sprinkle a tablespoon of flour on a clean working surface. Using your hands or a silicone spatula scrape all of the dough onto the floured surface.
  • Using your hands, knead the dough 2-3 times until dough forms into a smooth ball thanks to the small amount of extra flour on your work-surface.
  • Pour the teaspoon of oil into a large bowl and spread around to coat the bottom half of the bowl, then place the dough in the bowl, spin and turn over so the top of the dough is lightly greased.
  • Cover and let rise in a warm place for 1 hour.
  • After 40 minutes, while dough is still rising, add the sausages to a large skillet and cook until warmed through, turning while they cook to ensure all sides are lightly seared.
  • Remove the cover from the bowl, punch the dough down, then remove the dough to a work surface lightly sprinkled with the remaining tablespoon of flour.
  • Press the dough into a rectangular shape, approximately 7 inches by 5 inches.
  • Cut the dough into 12 equal square shapes.
  • Prepare a large baking sheet with a silicone mat or sprayed with non stick cooking spray. Set aside.
  • Working with one piece of dough at a time, press the dough into a larger square shape, approximately 3 inches by 3 inches. Place a half slice of cheese on one side, then lay the sliced jalapeño on top, then the sausage.
  • Roll the dough and pinch together where it meets.
  • Place on the prepared baking sheet with the seam side down.
  • Press some sliced jalapeno on the top of the dough if desired.
  • Continue until all the kolaches are prepared. Place the kolaches on the baking sheet with approximately 1/2 to 1 inch of space in between, they rise while they bake, but it's ok if they run into each other.
  • Cover and let rise for an additional 45 minutes.
  • While rising, preheat oven to 400 degrees F.
  • Remove the cover from the kolaches, prepare the egg wash by beating the egg with the water. Then brush this over the top of the dough.
  • Bake for 14-15 minutes until the tops are golden. Turn the baking sheet during the middle of baking if needed for even browning.
  • Remove from the oven, combine the melted butter and honey, and brush this on top of the kolaches while they are still hot.
  • Let cool for several minutes, then serve warm.

Nutrition Facts : ServingSize 1, Calories 559 kcal, Carbohydrate 44 g, Protein 19 g, Fat 34 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 128 mg, Sodium 757 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 17 g

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)



Texas Sausage Kolaches (Klobasneks) image

I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.

Provided by Krissi Abbott

Categories     Appetizers and Snacks     Pastries

Time 2h10m

Yield 20

Number Of Ingredients 11

½ cup milk
½ cup white sugar
1 teaspoon salt
¼ cup unsalted butter
2 (.25 ounce) packages active dry yeast
½ cup warm water
2 large eggs, beaten
4 ½ cups all-purpose flour
1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
1 (8 ounce) package sharp Cheddar cheese
4 tablespoons unsalted butter, melted

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
  • Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
  • Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)



Texas Sausage Kolaches (Klobasneks) image

This kolache recipe is one I cobbled together to make what I think is the perfect sausage kolache. I grew up in Central Texas, where sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them!

Provided by Krissi Abbott

Categories     Pastry Appetizers

Time 2h10m

Yield 20

Number Of Ingredients 11

½ cup milk
½ cup white sugar
¼ cup unsalted butter
1 teaspoon salt
½ cup warm water
2 (.25 ounce) packages active dry yeast
4 ½ cups all-purpose flour, divided
2 large eggs, beaten
4 tablespoons unsalted butter, melted, divided
1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
1 (8 ounce) package sharp Cheddar cheese

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
  • Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
  • Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g

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