In Your Face Cheddar Kolache (Klobasnek)
Order a Kolache in any Texas donut shop and you’ll be served a filling breakfast pastry stuffed with sausage, cheese, and Jalapeno. We have these delicious hand-held meals thanks to Czech immigrants who settled in Texas in the 1800’s. A Kolache is traditionally made by filling a sweet yeast bread dough with fruit jelly, while a Klobasnek is the sausage variety. But as food cultures melded over time, Kolache became the Texas shorthand for the savory staple.
We made our version with a classic kolache dough and our spicy 3-Pepper Cheddar, In Your Face. In Your Face is made with Jalapeno (not to mention habanero and sweet Red Peppers!) so its a perfect match for kolaches. The size and shape of our 6-oz block is perfect for creating 12 batons of cheese of just the right portion to fill a Kolache.
Try using any of our bold flavored cheddars for different flavor experiences!
In Your Face Kolache (Klobasnek)
We made our version of Texas Kolache (Klobasnek) with our spicy 3-Pepper Cheddar, In Your Face. The size and shape of our 6-oz block is perfect for creating 12 batons of cheese of just the right portion to fill a Kolache.
If you’re not a baker, or short on time, go ahead and use pizza dough or biscuit dough!
- ½ cup warm water (approx. 110°)
- 1 tsp sugar
- 1 package active dry yeast
1 stick unsalted butter, melted and cooled
- ½ cup sugar
- ½ cup whole milk
- 2 large eggs, beaten
- 1 tsp salt
- 4 cups all purpose flour
- 12 pieces of polish sausage, hot dog, or cut down a smoked sausage to length of dough
- 12 pieces of Face Rock In Your Face Cheese
1 tsp water
- Place the warm water in the bowl of a stand mixer. Add 1 tsp sugar and the yeast. Stir to combine and let sit for several minutes until the mixture is foamy.
- Whisk together the eggs, melted butter, milk, ½ cup sugar, and salt.
- Add this mixture to the yeast mixture in the bowl and stir. Pour in half of the flour, attach the dough hook, and mix until combined. Scrape the sides of the bowl if needed.
- Add the remaining flour and continue mixing for 3-4 minutes. Dough will remain sticky but resist adding more flour.
- Sprinkle a tablespoon of flour on a clean working surface and scrape the dough out of the bowl onto the floured surface. Use your hands to knead the dough lightly just until a smooth ball forms. Use no more than another tablespoon of flour if needed.
- Coat a large bowl with a light layer of oil. Place the dough in the bowl and turn it to cover all the dough with oil. Cover with plastic wrap and place in a warm spot to rise for an hour.
- While the dough is rising, cut the block of cheddar into 12 equal batons. We do this by cutting the cheese in thirds along the long edge, then cut each plank into thirds again to preserve the length of the block.
- If needed, trim sausage to the same length as the cheese. If you are using a u-shaped sausage, cut into lengths, then into fourths. Cook the sausages in a skillet until all sides are browned, place on a paper towel to drain any excess grease.
- Prepare a large baking sheet with a silicone mat, parchment paper, or spray with cooking spray. Set aside.
- Sprinkle a working surface with flour. Remove the cover from the bowl, press down the dough, and scoop it out to the work surface.
- Press the dough into a rectangle and cut into 12 roughly equal square shapes.
- Press each square of dough into an approximately 4x4” square. Place a baton of cheese and a length of sausage on one side of the dough.
- Fold the ends of the dough over the cheese and sausage and roll the dough over to completely enclose the filling. Pinch together where it meets to ensure a good seal.
- Place on the baking sheet with the seam side down leaving about an inch between each kolache.
- After all the kolaches are prepared, cover and let rise for another 45 minutes.
Preheat oven to 400°
- Make an egg wash by beating the egg with the water. Remove the cover from the kolaches, and brush each with the egg wash.
- Bake for 15 minutes or until the kolaches are golden.
- Remove from the oven, and serve warm.