Around 1840 there was a huge Czech population that settled in the Central to the Eastern part of Texas and as with all immigrants, they brought their culture including certain dishes to their new country including the very popular Kolaches!
These special treats are sold in most bakeries in my part of Texas and have become one of my very favorite breakfast, snack or lunch dishes.
There is actually a “debate” concerning the name. On one side of the discussion is that anything savory or with meat is not a “kolache” but a “Klobasnek” leaving only the sweet that are called Kolaches.
On the other side of this discussion is all these yummy treats are called “kolaches”, they insist that it doesn’t matter if it’s filled with meat or a fruit filling, it’s still a kolache.
But whichever name you would like to call these meat pastries, you will all agree they are fantastic!
They are similar to a pig-in-a-blanket with the perfect amount of cheese and some cute little sausages (wieners) baked inside a lovely yeast dough
Kolaches or Klobasneks
Ingredients
For the Dough
- 1 package of active dry yeast
- 1 cup of whole milk, warmed
- 1/4 cup sugar
- 3 cups flour, divided, plus more for kneading
- 2 eggs
- 12 tbsp unsalted butter (1Ā½ sticks), divided
- 1 teaspoon of salt
For the Filling
- 8 Slices of American Cheese
- 8.3 oz package of Smok-Y breakfast sausages (heat and serve) “Eckrich”
Instructions
1. In a large bowl, combine yeast, warm milk, sugar and 1 cup of flour
2. Cover and let it rise until doubled in size.
3. Melt the butter.
4. Beat the eggs, salt, and half of the melted butter
5. Add egg mixture to yeast mixture and blend.
6. Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist, but not sticky. Add more flour as needed.
7. On a floured surface, knead the dough until dough is smooth and highly malleable, about 10 minutes.
8. Put dough in a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour.
9. After dough has risen, punch it down and pull off egg size pieces.
10. In your hands, roll pieces into balls and then flatten to about 3-4 inches in diameter.
11. Place sausage and cheese in the center of each piece, then fold one side over and roll until sausage is enclosed, pinching to seal.
12. Place the klobasneks on a greased baking sheet, cover and let rise for another 30-45 minutes.
13. Preheat oven to 375 degrees.
14. Brush the tops with melted butter and bake until lightly browned, about 15-18 minutes.
15. Brush with the remaining melted butter one more time when they come out of the oven Serve warm.
I agree, whatever it's called, these are delicious! I remember getting the sweet kolaches a lot from Snook, and Caldwell. Yummy stuff!
Thanks for the recipe,, it's pinned!
Oh, I do like the looks of these !
Ya know, I just saw these at the store for the first time the other day! I had never heard of them before and here you are posting a recipe for them! ha!! I need to try these soon – the homemade version, of course!! š