These homemade Texas jalapeno sausage kolaches (klobasnek) are as good as any you'll find along I-35 between Dallas and Austin! I use an authentic recipe and process. I'll walk you through how to make them so the dough stays soft and fluffy every time.
Mix the water, yeast, teaspoon of sugar, and ginger in a small bowl.
Set aside for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment mix the milk, melted butter, egg, sugar, and salt until smooth.
Add 1 cup of the flour and beat on low until blended.
Add in the yeast mixture and beat just until blended.
Remove the paddle attachment and replace it with a dough hook.
Knead the dough with the dough hook adding flour 2 tablespoons at a time until the dough doesn’t stick to the sides of the bowl.
Knead for 3 minutes longer.
Remove the dough from the bowl and form it into a ball.
Rub all sides with melted butter and place in a greased bowl.
Cover with a clean tea towel and let rise until doubled, about 1 ½ hours.
Punch down the dough.
Divide dough into 10 portions.
Roll each into a 5-inch x 2 ½-inch rectangle.
Sprinkle 1 tablespoon of grated cheese down the center, lay a cooked sausage on top, and wrap the dough around the sausage and cheese, pinching to seal.
Place seam side down on parchment lined baking sheets and let rise 30 minutes.
Bake at 425F for 8 to 10 minutes or until golden.
Turn off oven, open door, and let rest 3 minutes more.
Remove from oven and serve warm.
Notes
Storage:Let them come to room temperature and place in an airtight container or cover securely with plastic wrap. Plan to eat them within 4 or 5 days.To freeze klobasnek you'll want to let them come to room temperature and place in an airtight container. Freeze for up to 3 months.Tips
Have all ingredients at room temperature unless otherwise instructed in the recipe.
The dough is very sticky and you'll be tempted to put too much flour in. Don't do it! Your kolache will be too dense and heavy.
You can let the dough rise overnight in the refrigerator if you like.
You'll see other recipes that call for a 350F to 375F oven. The higher temperature and shorter cooking time in my recipe keeps them soft. Trust me.
These are best the day they are made. If you don't eat them all right away wrap them tightly and freeze for another time.