Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Texas Sausage Kolaches (Klobasnek) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 62 reviews

Texas Sausage Kolaches (Klobasnek) are a delightful savory pastry originating from Texas, featuring soft, fluffy dough wrapped around savory sausages, jalapeños, and cheese. This recipe involves a yeast dough that is proofed twice, stuffed with cooked sausages, and baked to a golden perfection. Finished with a buttery honey glaze, these kolaches make a perfect hearty breakfast or snack.

  • Total Time: 2 hours 29 minutes
  • Yield: 12 kolaches

Ingredients

Dough Ingredients

  • ½ cup water (118 g), warmed to 110°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 tbsp for dusting

Filling Ingredients

  • 12 full hot dog size sausages
  • Sliced jalapeños as desired
  • Slices of cheese (quantity implied, approximately 12 half slices)

Finishing Ingredients

  • 1 large egg
  • 1 tsp water
  • 2 tbsp unsalted butter
  • 2 tbsp honey

Instructions

  1. Activate Yeast: Pour the warm water into the bowl of a stand mixer. Add 1 teaspoon of sugar and the active dry yeast. Stir gently to combine and let sit for 5 minutes until bubbly and foamy, indicating the yeast is activated.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the beaten eggs, melted butter, milk, remaining sugar, and salt until well combined.
  3. Combine Yeast and Wet Mixture: Pour the egg and milk mixture into the yeast bowl, followed by half of the flour. Use the dough hook on medium speed to mix until combined.
  4. Add Remaining Flour and Knead: Add the remaining flour and continue mixing. The dough will be sticky. Knead with the dough hook for 2-3 minutes until the dough consolidates but remains slightly sticky.
  5. Knead on Floured Surface: Dust a clean work surface with 1 tablespoon of flour. Transfer the dough onto it and knead by hand 2-3 times until it forms a smooth ball thanks to the flour.
  6. First Rise: Lightly coat a large bowl with a teaspoon of oil. Place the dough inside and turn to coat all sides. Cover and let rise in a warm place for 1 hour until doubled in size.
  7. Cook Sausages: After 40 minutes of dough rising, heat a large skillet and cook the sausages, turning occasionally, until warmed through and lightly seared on all sides. Set aside.
  8. Prepare Dough After Rise: Remove the cover from the dough, gently punch it down to release air, and transfer to a floured surface with the remaining tablespoon of flour.
  9. Shape and Cut Dough: Press the dough into a rectangle about 7 inches by 5 inches. Cut into 12 equal squares.
  10. Prepare Baking Sheet: Line a large baking sheet with a silicone mat or spray with non-stick cooking spray and set aside.
  11. Assemble Kolaches: Work with one dough square at a time, pressing it into a roughly 3 inch by 3 inch square. Place a half slice of cheese on one side, add jalapeño slices on top, then place a cooked sausage on it. Roll the dough tightly and pinch the seam to seal.
  12. Arrange on Baking Sheet: Place each kolache seam side down on the prepared baking sheet, spacing them about ½ to 1 inch apart. Optionally, press extra jalapeño slices on top of the dough.
  13. Second Rise: Cover the kolaches and let them rise for an additional 45 minutes until puffy.
  14. Preheat Oven: While rising, preheat the oven to 400°F (205°C).
  15. Apply Egg Wash: Uncover the kolaches. Beat the large egg with 1 teaspoon water to make an egg wash, then brush evenly over each kolache to promote golden browning.
  16. Bake: Bake in the preheated oven for 14-15 minutes, until the tops are golden. Rotate the baking sheet halfway through baking if necessary for even color.
  17. Finish with Butter-Honey Glaze: Remove kolaches from oven. Melt the 2 tablespoons butter and mix with 2 tablespoons honey, then brush this glaze over the hot kolaches for a shiny, sweet finish.
  18. Cool and Serve: Let the kolaches cool for several minutes before serving warm to enjoy their full flavor and texture.

Notes

  • Warm the water to about 110°F for optimal yeast activation; too hot or too cold water can affect rising.
  • If jalapeños are too spicy, remove seeds before adding or substitute with mild peppers.
  • Kolaches can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • Reheat kolaches in a warm oven or toaster oven to restore crispness before serving.
  • Use full-sized hot dog sausages for authentic size; breakfast sausages can be substituted but yield a different texture and flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Texan

Find it online: https://allyumcooks.com/texas-sausage-kolaches-klobasnek-recipe/