Sausage Klobasnek (Kolaches*)
2 packages dry yeast
2 cups warm milk (105° - 115°F)
1/2 cup vegetable shortening
1/2 cup sugar
3 egg yolks
2 tsp salt
5-1/2 - 6 cups all-purpose flour
1/2 tsp melted butter
2 lbs smoked sausage or Kielbasa
Dissolve yeast in warm milk to proof. In a stand mixer, combine proofed yeast, shortening, sugar, egg yolks and salt, mix well with paddle attachment.
Add flour on low speed, a little at a time, until dough is smooth. The amount of flour you actually use may vary according to the day's weather, but a little over 5-1/2 cups is normal. You may need to switch from the paddle attachment to the dough hook about midway through.
When all the flour is incorporated, remove the dough hook and form dough into a ball. Place seam side down in the mixer bowl and brush with melted butter. Cover with a clean dish towel and set aside in a warm place to rise to double.
Meanwhile, cut the sausages into 2-inch lengths, and then cut each piece in half lengthwise. Set the sausage segments aside to come to room temperature. Spray 2 baking sheets with non-stick spray and set aside.
When dough has risen to double, punch it down and pinch off golf-ball sized pieces. Roll each piece into a rectangular shape about 1/4-inch thick. Place a piece of sausage on the rolled dough, flat side up, and form a pastry envelope around the sausage, pinching all edges to seal. Place the kolache on a prepared baking sheet seam side down, cover with a clean dish towel and again let the dough rise to double.
Preheat oven to 375°F. Bake kolaches for 12 - 15 minutes, or until lightly golden in color.
I like to use the skinless smoked sausages that Eckrich produces, but any favorite Kielbasa or smoked sausage will work just fine.
*All of my life I have referred to these delicious tidbits as Kolaches, since the bakeries in the Czech town of West, Texas have never made a distinction between the two names of the fruit filled vs. meat filled pastries. Imagine my surprise to finally learn that what I have adored all my life has been living under an assumed identity! So, to be clear, a meat-filled Czech pastry that this recipe produces is a Klobasnek. A fruit-filled one is a Kolache.
Now, I must go thaw out some sausage because revising this post has whetted my appetite for a batch ofKolaches, er, um Klobasnek.
2 cups warm milk (105° - 115°F)
1/2 cup vegetable shortening
1/2 cup sugar
3 egg yolks
2 tsp salt
5-1/2 - 6 cups all-purpose flour
1/2 tsp melted butter
2 lbs smoked sausage or Kielbasa
Dissolve yeast in warm milk to proof. In a stand mixer, combine proofed yeast, shortening, sugar, egg yolks and salt, mix well with paddle attachment.
Add flour on low speed, a little at a time, until dough is smooth. The amount of flour you actually use may vary according to the day's weather, but a little over 5-1/2 cups is normal. You may need to switch from the paddle attachment to the dough hook about midway through.
When all the flour is incorporated, remove the dough hook and form dough into a ball. Place seam side down in the mixer bowl and brush with melted butter. Cover with a clean dish towel and set aside in a warm place to rise to double.
Meanwhile, cut the sausages into 2-inch lengths, and then cut each piece in half lengthwise. Set the sausage segments aside to come to room temperature. Spray 2 baking sheets with non-stick spray and set aside.
When dough has risen to double, punch it down and pinch off golf-ball sized pieces. Roll each piece into a rectangular shape about 1/4-inch thick. Place a piece of sausage on the rolled dough, flat side up, and form a pastry envelope around the sausage, pinching all edges to seal. Place the kolache on a prepared baking sheet seam side down, cover with a clean dish towel and again let the dough rise to double.
Preheat oven to 375°F. Bake kolaches for 12 - 15 minutes, or until lightly golden in color.
I like to use the skinless smoked sausages that Eckrich produces, but any favorite Kielbasa or smoked sausage will work just fine.
*All of my life I have referred to these delicious tidbits as Kolaches, since the bakeries in the Czech town of West, Texas have never made a distinction between the two names of the fruit filled vs. meat filled pastries. Imagine my surprise to finally learn that what I have adored all my life has been living under an assumed identity! So, to be clear, a meat-filled Czech pastry that this recipe produces is a Klobasnek. A fruit-filled one is a Kolache.
Now, I must go thaw out some sausage because revising this post has whetted my appetite for a batch of
Comments
Kolaches are the open-faced, fruit-centered pastries. The sausage rolls are called Klobose (klo-boss-ee, singular same as plural), and the Polish sausage itself Klobosniki. I'm sure all this depends on region.
I never documented her recipe, but yours looks just like what she used to make.