TEXAS SAUSAGE KOLACHES (KLOBASNEKS) RECIPE | ALLRECIPES
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
Total Time 2 hours 10 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 20 servings
Number Of Ingredients 11
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, CarbohydrateContent 27.4 g, CholesterolContent 50.8 mg, FatContent 12.8 g, FiberContent 0.9 g, ProteinContent 9.4 g, SaturatedFatContent 6.8 g, SodiumContent 367.3 mg, SugarContent 5.7 g
HOUSTON HAM AND CHEESE KOLACHES | FOOD.COM
This recipe is not EXACTLY like they have around here, but I am working on it. This will give you a really good idea of what we bring home from a donut shop in and around Houston. These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas). Ham and cheese has always been one of my favorites. The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity. Start the sponge the night before.
Total Time 2 hours 45 minutes
Prep Time 45 minutes
Cook Time 2 hours
Yield 32 kolaches, 8 serving(s)
Number Of Ingredients 11
Steps:
- SPONGE: Mix together yeast and 2 cups of flour. Add the rest of the sponge ingredients. Mix with spoon until thoroughly combined and then put in your refrigerator overnight. (this time is not in the cook time).
- The next morning, stir the sponge lightly and add the salt. Begin adding flour until it forms into a dough ball. If there is little humidity, this could be as little as one cup. If you are here in Houston, I usually end up putting in a couple and then kneading another half cup.
- Once you have a doughball, Let it rest for 20 minutes.
- Knead for 10 minutes on a lightly floured surface, adding flour as needed. The dough should be very easy to knead, fairly loose.
- Place kneaded dough into a bowl, lightly oiled and turn dough so that it is covered with oil. Let it rise until doubled in size, about an hour. Meanwhile, mix together ham and cheese.
- Punch down dough.
- Divide into 32 small balls (divide in half, then divide in half again, and again, etc.). Take each ball and flatten with your hand to a 3" circle. Place one tablespoon ham and cheese mixture into the center of each circle and close into a ball, twisting the opening closed. Make sure the opening is well sealed, or the kolaches will burst open in the oven.
- Place filled balls seam side down onto greased cookie sheets (I use 2). Cover and let rise again for half an hour. Meanwhile, preheat your oven to 375 degrees F.
- Brush kolaches with melted butter. Bake for 12-15 minutes, or until golden colored. You don't want these to get brown, or they will be too dry. Just golden, like biscuits or dinner rolls.
- Baked kolaches can be frozen, thawed, and reheated in the microwave.
Nutrition Facts : Calories 574.9, FatContent 33, SaturatedFatContent 19, CholesterolContent 149.3, SodiumContent 548.6, CarbohydrateContent 45.7, FiberContent 1.7, SugarContent 6.8, ProteinContent 23.4
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