Authentic Texas Sausage Kolaches (Klobasneks) Recipe

Ingredients

• 0.5 cup milk
• 0.5 cup white sugar
• 0.25 cup unsalted butter
• 1 teaspoon salt
• 0.5 cup warm water
• 2 (.25 ounce) packages active dry yeast
• 4.5 cups all-purpose flour, divided
• 2 large eggs, beaten
• 4 tablespoons unsalted butter, melted, divided
• 1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
• 1 (8 ounce) package sharp Cheddar cheese

Instructions

1. In a saucepan, heat milk over medium until bubbles appear; remove immediately. Mix in sugar, 1/4 cup butter, and salt until dissolved. Cool to room temperature, about 10 minutes.
2. In a stand mixer bowl, combine warm water and yeast; stir until dissolved. Add 2 cups flour, cooled milk mixture, and eggs; beat with the dough hook until smooth. Gradually add remaining flour until dough is elastic, slightly stiff, and not dry.
3. Turn dough onto a floured surface; knead until smooth and very elastic, 10-15 minutes. Brush with melted butter, place in a bowl, and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 hour.
4. Meanwhile, halve the sausages and pat dry (important!). Thinly slice Cheddar cheese so each slice matches the halved sausage length.
5. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
6. Turn risen dough onto a lightly floured board. Roll into a log, cut into 5 equal pieces, then each into quarters (20 total). Flatten each piece into a circle or oval. Top with cheese and a sausage half. Roll dough around filling, tightly pinch seams to seal, smooth down, and place on the baking sheet. Repeat for all 20 kolaches. Brush tops with remaining melted butter.
7. Bake until golden brown, 12-15 minutes.

Nutrition

• Calories: 264 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 367 mg
• Protein Content: 9 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g