Best 2 Texas Sausage Kolaches Recipes
In the heart of Texas, where culinary traditions run deep, a delightful pastry known as the Texas Sausage Kolache reigns supreme. This savory treat is a harmonious blend of Czech and Texan flavors, a testament to the state's rich cultural heritage. A tender, yeast-based dough embraces a hearty filling of smoky sausage, enveloped in a symphony of spices and seasonings. Kolaches, pronounced "kuh-LAH-cheez," have become an iconic symbol of Texan cuisine, enjoyed by locals and visitors alike. With variations ranging from classic to adventurous, each bite promises a unique taste sensation. Discover the essence of Texas in every morsel of this beloved pastry, as we delve into a collection of delectable recipes that capture the spirit of this culinary gem. From traditional fillings to creative twists, embark on a journey of flavors that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
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
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
Steps:
- Dissolve 3 tsp. yeast and 1 T sugar in 1/4 cup of warm water. Allow to foam while you combine 3 T of sugar with 1 cup of coconut milk. Heat the sugar and milk mixture until it is warm to the touch. Add the yeast mixture to the milk mixture in a large bowl and add 1 3/4 cups of flour. Stir 100 times in one direction with a wooden spoon. Cover the sponge and allow to rest in a warm spot for 1 hour. After 1 hour, add 1/4 cup of melted shortening, 1/4 cup of canola oil, 1/4 cup of coconut milk, 2 egg yolks, 1 1/2 tsp. salt, and 2 1/4 cups of flour. Stir until combined. Lightly flour a working surface and knead adding no extra flour until the dough is smooth and elastic. Allow the dough to double in bulk which will take a couple of hours. You can let it rise in the fridge overnight and just warm it up to room temperature on the counter or in the oven with just the pilot light on before you continue. Divide the dough into quarters and roll each quarter into a rectangle about 1/8″ thick. Divide the rolled dough into 9 smaller rectangles and place a small sausage (about 2″ long) or piece of sausage into the center. Fold the dough over the sausage, pinching to seal. Place the sealed side down on a lightly greased baking sheet and paint with an egg wash made with 1 egg and 1 T coconut milk or water beaten well together. Preheat the oven to 400. Allow the kolaches to rise for about 20 minutes before you bake them. Bake them for 15 minutes or until golden brown.
Tips:
- For a flakier pastry, use cold butter and water. Grating the butter also helps to create flaky layers.
- Don't overwork the dough. Overworking will make the pastry tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- Roll out the dough to a thickness of about 1/4 inch. If the dough is too thick, the kolaches will be dense. If the dough is too thin, the kolaches will be dry.
- Use a sharp knife to cut out the kolaches. A dull knife will tear the dough and make the kolaches look uneven.
- Fill the kolaches with your favorite fillings. Popular fillings include sausage, cheese, fruit, and cream cheese.
- Bake the kolaches at a high temperature (400 degrees F) for a short amount of time (12-15 minutes). This will help to create a crispy crust and a fluffy interior.
- Let the kolaches cool slightly before serving. This will help to prevent the filling from running out.
Conclusion:
Texas sausage kolaches are a delicious and easy-to-make treat. With a few simple tips, you can create perfect kolaches that will be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!
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