This delicious Texas style kolache recipe, or klobasnek, is a soft, slightly sweet dough stuffed with sausage and cheese! A classic Texas breakfast.
Okay, first things first. These are not real czech kolaches. Technically, they are klobasnek. As Texas Monthly put it, If It’s Not Sweet, It’s Not a Kolache – It’s a Klobasnek. But, it’s what is commonly known in Texas and for the sake of search-ability I have named it kolache.
So please don’t come at me in the comments, I promise I know what is and isn’t a kolache.
I’ve been in the PNW for almost a year now. There are a few things I miss about Texas – late night runs to Whataburger, HEB and decent Tex Mex food. Thankfully, I have been able to recreate my favorites up here or find a decent alternative. But for a while there was something that still eluded me – soft, pillowy donuts and sausage kolaches.
If I close my eyes, I can still imagine walking into a Shipleys at 6am… the air so sweet it’s almost like you can taste it.
I haven’t mastered the donut yet, but I am so pleased with today’s recipe. It tastes just like the sausage kolaches I remember.
It is a little laborious, but it is one of love. This dough requires two proofs, but it’s easy enough to set aside and get a few chores done or enjoy an hour of TV.
These tools aren’t totally necessary, but I promise they will make your life a whole lot easier. Get yourself a decent rolling pin (and ditch the wine bottle you’ve been using for the past 6 months), a dough scraper, parchment paper or a silpat, a quality pastry brush (Boar bristles retain more butter and is easier to spread, in my opinion), and a thermometer to test your water (too hot and it will kill the yeast).
Armed with the right tools, I think you’ll be very successful with this recipe!
Let me know what you think!
Until next time. X
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Texas Style Kolache Recipe
- 1/3 cup boiling water
- 2/3 cups All Purpose flour
- 2 tsp active dry yeast
- 3/4 cup warm water 110-115°F
- 2 2/3 cups All Purpose flour
- 3 Tbsp milk powder
- 1/3 cup + 1 tsp granulated sugar
- 1 tsp salt
- 1 egg
- 1/4 cup butter, melted
- 12 slices deli American cheese (not singles)
- 6 hot dogs or sausages, cut in half
- Mix together the flour and boiling water until it turns into a wet dough.
- Place the overnight dough on a sheet of plastic wrap and close it, twisting into a ball.
- Refrigerate overnight.
- Heat the water until it reaches 110-115°F (don’t chance this – test it with a food thermometer to be sure) and pour the yeast over the top.
- Let it sit for 5 minutes, or until it looks frothy.
- In a medium bowl, mix together the flour, milk powder, salt and sugar.
- Make a well in the center, add the yeast mixture and stir to combine.
- Add the egg, stir, then the overnight dough and make sure all ingredients are fully incorporated.
- Stir in the melted butter until it forms a soft, shaggy dough. The dough should start to pull away from the sides of the bowl.
- On a generously floured work surface, turn out the dough and knead for 10 minutes. The dough should be smooth and elastic, not sticky or wet.
- Place in a clean bowl covered with a kitchen towel and let rise for 1 hour.
- Roll the dough out into a 16″ x 12″ rectangle.
- Cut the dough into 12 equal rectangles.
- Fold each slice of cheese into thirds and stack on top of each piece of dough, then place the halved hot dogs on top.
- Roll up each kolache, pulling and tucking or pinching the edges to make sure there are no holes.
- Place each of them on a sheet pan lined with parchment or a silpat silicone baking mat at least 2″ apart with the seam side down.
- Cover with a clean kitchen towel or loose plastic wrap and let rise for at least 1 hour.
- If making this the night before to bake the next morning, prepare recipe as stated including final rise, then chill loosely covered 12-18 hours. Allow time for the kolaches to come up to room temp before baking in the morning.
- Preheat the oven to 350°F.
- Bake 17-20 minutes, or until golden. Enjoy warm.
- parchment paper or silicone baking mat
- plastic wrap or clean kitchen towel
- mixing bowls
- sheet pan
- rolling pin
- pastry cutter
See post for tools I used in this recipe.
If you don’t like or have access to American cheese, use cheddar or any style you like. My favorite Texas kolaches use American and it’s why I chose to use it in this recipe.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Czech American
Keywords: kolache recipe, sausage kolache, texas kolache, klobasnek, klobasniky
Recipe adapted from Woman Scribbles.