Texas Sausage Kolaches (Klobasnek)
User Reviews
4.7
Texas Sausage Kolaches (Klobasnek)
Description
Texas Sausage Kolaches combine a slightly sweet, enriched yeast dough made from warm water, sugar, melted butter, milk, eggs, salt, and all-purpose flour, mixed and kneaded until sticky and then smoothed by hand kneading. Active dry yeast is activated prior with sugar and warm water to create a bubbly starter.
The dough is shaped around full-size hot dog-style sausages, then given an egg wash and baked until golden. The honey butter glaze is brushed on after baking to add a delicate sweetness and shine to the finished kolaches.
These kolaches are a staple breakfast or snack in Texas, enjoyed both fresh and reheated. The slightly sweet dough paired with savory sausage filling creates a comforting balance of flavors and textures.
Updated recipe notes mention increasing dough hydration and sweetness for improved softness and adding the honey butter glaze as a final touch. The recipe also accommodates various sausage types and cheese fillings and suggests pickled jalapeños can be added after sautéing. A make-ahead option involves a shortened second rise and refrigeration overnight before baking.
Ingredients
- ½ cup water (118 g) warmed to 110 degrees F
- ½ cup sugar
- 1 tbsp active dry yeast
- 8 tbsp butter melted and cooled, unsalted
- ½ cup milk (123 g)
- 2 egg beaten, large
- 1 tsp salt
- 4 cups all-purpose flour 545 g) plus 2 tablespoons for dusting
- 12 sausages (full hot dog size)
Egg Wash
- 1 egg large
- 1 tsp water
Honey Butter
- 2 tbsp butter unsalted
- 2 tbsp honey
Instructions
- 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.
Notes
- The dough hydration and sweetness have been increased from earlier versions to yield a softer, tender crumb.
- Brushing honey butter glaze on the baked kolaches provides sweetness and a glossy finish.
- Classic sausage options include Polish sausage or beef hot dogs commonly used in Texas kolaches.
- Cheese fillings can be sliced or shredded according to availability and preference.
- Pickled jalapeños are preferable for spice; fresh jalapeños should be sautéed before adding.
- For make-ahead convenience, use a shortened second rise, cover tightly with plastic wrap, and refrigerate overnight; then bring to room temperature before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 559kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 757mg | 32% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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