An authentic Central Texas Czech recipe for homemade sausage kolaches. A rich, lightly sweet yeast dough wrapped around a savory sausage filling and then baked till golden brown.
Klobasnek is the more technically correct name, for what is widely known throughout Texas as the sausage kolache. The donut shops are credited with making the meat version popular throughout Texas. Whereas now most places, if you walked in asking for a klobasnek, they would likely kindly offer you a kolache. Though here in the Czech Belt of Texas, you can still get corrected if using the wrong terminology.
Throughout this post, I will use both terms for the Texas breakfast staple, kolache and klobasnek, so that people searching for an authentic recipe can find this one.
Jump to:
When I recently asked my son if he wanted a kolache or klobasnek he replied rather frustrated with "a Kuh-LAH-chee" while pointing towards the sausage filled pastries.
Even HEB named their frozen sausage filled pastries kolaches. I suspect that the klobasnek will continue to be widely recognized as the Texas Sausage Kolache.
I personally always thought the plural term for klobasnek, which is klobasniky, was so fun to say. I'm a little sad that never took off.
Making the Dough
The first step of making homemade sausage kolaches is to make your kolache dough. I've written extensively on my Cream Cheese Kolache Recipe lots of tips to get the dough right. I use the same dough recipe for both sweet and savory filled kolaches. My Texas Kolache recipe is adapted from an award-winning recipe out of Hallettsville.
I don't recommend making any changes to the dough recipe. I find the klobasnek a bit trickier to make, because you must roll out and shape the dough, which is rather sticky.
Tips for Perfect Klobasnek Dough
You can make these by hand or in your stand mixer. The steps are slightly different, but you can find the exact instructions for using your KitchenAid in the recipe card notes section below (added in July 2026). To ensure your dough turns out perfectly every single time, here are a few tips for success, whether you are mixing by hand or using a machine:
- Don't add too much extra flour: Adding too much flour during the mixing or kneading process will throw off the moisture balance and make your finished klobasnek turn out dry.
- Don't worry if it's sticky at first: This traditional Texas-Czech dough is naturally high-hydration, soft, and tacky. After the first rise, the dough will absorb the moisture and be much easier to handle and work with.
- Watch your liquid temperatures: Make sure your milk and water are warm but not hot (ideally between 100°F-110°F) before adding your yeast. If the liquid is too hot, it will kill the yeast; if it's too cold, your rise will be very slow.
Filling
For klobasnek, you want to use a fully cooked breakfast sausage link. The sausage should be around 3" in length. If you use a full-size specialty sausage, you can quarter it. If you use an uncooked sausage, be sure to fully cook it before rolling it up in the dough.
Many donut shops use hot dogs, but I recommend using a higher quality sausage, especially since you are spending the time to make them from scratch. Of course if that is the nostalgic taste you are to trying to recreate, a halved hot dog will work.
What breakfast sausage to use?
I usually buy Kiolbassa fully cooked pork links or the Eckrich breakfast links. Most breakfast link packages contain 10 sausages. This recipe makes 12 sausage kolaches, so I recommend buying two packs.
Popular klobasnek fillings:
- Jalapeno Cheese Sausage Kolache: Use a jalapeno cheese sausage.
- Sausage and Cheese: Use ½ slice of cheddar cheese and one sausage link.
- Sausage, Cheese, and Jalapeno: Layer ½ slice of cheddar cheese, 3-4 slices of pickled jalapeno and one sausage link.
- Ham and Cheese: Use ½ slice of cheese and 1-2 slices of rolled up ham.
- Brisket: Fit a slice of brisket or chopped brisket into center. Also delicious topped with jalapenos and/or cheese.
- Boudin Kolache
Assembling the Sausage Kolache
Now that you've made your dough, here is a step-by-step of how to assemble the kolaches.
Cut dough into rectangles
On a lightly floured surface, turn out risen dough. Flatten and shape into 9" x 12" rectangle. I prefer to shape with my hands, but you can use a rolling pin too. Cut evenly into 12 squares using a pastry or pizza cutter. Each small square should be at least 3" X 3". You can flatten a little more as the dough tends to shrink slightly after you cut it.
Add filling
Place sausage in center of each piece of dough.
Wrap and shape
Bring sides around and pinch in the center to form a seam. You are trying to have more dough on top, than the bottom. Pull and stretch top and bottom dough around sausage and pinch to merge with center seam. It is much like you are wrapping a blanket around a baby.
**After a few, you will find your technique and get better. You should never compare your first batch to after you have made these a few times.
Rise and prep for baking
Place filled sausage kolaches seam side down on a baking sheet at least 1-2 inches apart. Brush tops liberally with melted butter. Cover and let rise at room temperature for 30 minutes.
Baking
Bake at 350°F for 30-35 minutes or until tops are golden brown and sausage is fully heated. Remove from oven and brush the tops of the kolaches with more melted butter. Let cool on baking sheet for 10 minutes.
I experimented with baking at higher temperatures, but found they browned too quickly for my preference. If your pastries are browning too quickly, cover with aluminum foil.
Make-Ahead Instructions
I know many people love to have these for holidays and special occasions but don't want to get up in the middle of the night to bake. I prefer option 1, if you opt for option 2, make sure your filling isn't too wet. Here are two options for making the dough ahead of time:
- Option 1: Chill the Dough: Complete the first rise, punch the dough down, and place it in a covered bowl in the fridge overnight. The next morning, remove dough from the fridge and follow instructions for rolling and filling sausage kolaches. Let the assembled kolaches rise at room temperature for 45-60 minutes before baking.
- Option 2: Assemble the Night Before: Shape the kolaches completely and place them on your baking sheet. Cover tightly with plastic wrap (do not brush with butter yet) and refrigerate overnight. In the morning, let them sit out for 20 minutes while the oven preheats, brush with melted butter, and bake.
Serving and Storage
These sausage kolaches are the perfect portable breakfast. Most people typically enjoy them straight out of a paper bag from the kolache or donut shop. They make a great breakfast entrée or snack.
Store leftover klobasnek in the refrigerator. This recipe stores well and you can enjoy reheated kolaches for many days. I like to make a big batch and freeze for a quick weekday breakfast.
📖 Recipe
Texas Sausage Kolaches (Klobasnek)
Ingredients
Proof Yeast
- ¼ cup warm water (100-110°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
Dough
- ½ cup granulated sugar
- 1 cup milk
- ¼ cup shortening or butter, melted
- 1 ½ teaspoons table salt
- 1 large egg yolk
- 3 ⅓ cups bread flour, sifted
- 2 Tablespoons unsalted butter , melted (for brushing dough)
Filling
- 12 fully cooked breakfast sausage links
Instructions
- Activate yeast. Combine warm water, yeast, and 1 tsp. of sugar in small bowl. Stir and let sit for 10 minutes. Yeast should be bubbly and have doubled in size.
- In a large bowl, stir together sugar, milk, melted shortening, salt and the egg yolk. Stir in yeast mixture. Add 1 cup of sifted bread flour at a time until 3 cups are added. Stir until a sticky dough starts to form.
- Sprinkle the remaining ⅓ cup bread flour on a hard work surface, turn the dough out onto the surface and knead for 10-12 minutes. Dough will be sticky and elastic. Transfer dough into a lightly greased bowl, cover and let rise in a warm place for 1 hour.
- Punch dough down. Turn out dough onto a lightly floured surface. Shape dough into a 9x12-inch rectangle. Using a pastry or pizza cutter, cut dough evenly into twelve 3x3-inch squares.
- Place sausage in center of each piece of dough. You can flatten dough a little more if needed. Bring sides around sausage and pinch in the center the to form a seam. You are trying to have more dough on top than the bottom. Pull and stretch top and bottom dough around sausage and pinch to merge with center seam.
- Place filled sausage kolaches seam side down on a lightly greased baking sheet about ½ inch apart. Brush liberally with melted butter. Cover and let rise for 30 minutes.
- Bake in preheated oven at 350°F for 30-35 minutes or until tops are golden brown and sausage is reheated. Remove from oven and brush with additional melted butter. Let kolaches cool for 10 minutes on baking pan before serving.
Notes
Baking - If kolaches are browning too quickly, cover with aluminum foil.
Sausage, Jalapeño and Cheese Kolaches - Layer ½ slice of cheddar cheese, 3-4 slices of pickled jalapeño and one sausage link in center of dough. Stand Mixer Method If you prefer to use a stand mixer, follow these adjusted steps to keep the dough from becoming too soft or greasy:
- Step 1: In the mixer bowl, combine the activated yeast mixture, sugar, milk, salt, egg yolk, and 3 cups of the sifted bread flour. Mix with the paddle attachment on low until a shaggy dough forms.
- Step 2: With the mixer on low, slowly stream in your lukewarm melted butter or shortening. Mix for 60 seconds until completely absorbed.
- Step 3: Switch to the dough hook and turn the mixer to speed 2. Gradually add the remaining ⅓ cup of bread flour one tablespoon at a time.
- Step 4: Knead on speed 2 for 6-8 minutes until the dough looks smooth, elastic, and cleanly clears the sides of the bowl. Proceed to the first rise as directed.
How to freeze kolaches
Wrap each sausage kolache individually in plastic wrap. Place wrapped klobasnek in a freezer safe Ziploc bag in the freezer.
To reheat from freezer -Remove plastic wrap and microwave for 30 seconds. Flip klobasnek over and microwave for additional 30 seconds.
Cheers!
Alaine
Stella says
Thank you for a wonderful new family favorite. Also tried it using cream cheese or jam. SOO Good.
Alaine says
You are very welcome! I love both sweet and savory fillings. Thank you, so glad your family enjoyed!
Jay says
I haven't had a kolache, for politically correct people (klobasnek), in 30 years, one of my old school buddies that I grew up with in Houston, sent me a picture bragging that he has a place down from his home in Tennessee where sell kolaches. So, it put me on a mission to make my own, 3 dozen.
Well they were a hit in the mitten state where I live and work. 3 of my co-workers also grew up in Texas and I was able to trigger food memories for them also. Thank you for a spot on recipe.
Alaine says
That's really cool, I appreciate you sharing that! 30 years is a long time to not have a kolache. I'm glad to hear they were enjoyed by all, especially the Texans. Stories like this are one of the reasons I pursue collecting and sharing old, authentic Texas recipes.
Christi says
Omg!!! Originally from Texas and I have not found anywhere that makes these like home so I had to use your recipe. They came out amazing!! Thank you!!!
Alaine says
You're very welcome! Glad to hear, that's exactly why I shared the recipe 🙂
Hayley says
I love this dough recipe very light and fluffy I would love to use this dough for cinnamon rolls
Alaine says
Yes the dough should nearly double after the first rise. A few things come to mind, is did the yeast properly proof and what temperature was it where you were rising the dough? The dough does rise really slow if it is too cool. I hope they had a rise when you baked them otherwise it makes me think it would be the yeast.
Janet says
Just like Grandma made it 😊
Alaine says
The best compliment, thank you!
Thomas Fulk says
I'm moving to California and open a kolache store
Alaine says
Awesome, best of luck.
Ryan says
These look incredible. If you make a double batch how do you suggest dividing the dough to roll out in to the rectangle?
Alaine says
Yes, exactly. Let the dough have the first rise and then divide it in half and roll out. I just eyeball the dough and divide into two equal sized balls.
Alyson says
Can I freeze these before baking? Let rise after thawing and then bake? Or would it be better to freeze and then just reheat in the oven?
Alaine says
Hi Alyson - I recommend freezing after they have baked. If you freeze before the dough bakes, it risks compromising the yeast. You can reheat them in the oven in foil, we usually just use the microwave and it works fine.
Kaileigh says
I have made this recipe 3 times recently for my Texas raised husband and they’ve turned out great all 3 times! I am often intimidated by yeast but this recipe is super easy to follow. I used a stand mixer for mixing/kneading and it worked well! This recipe is definitely a keeper 😊
Alaine says
Love to hear this! Thank you for sharing!
Mimi says
What kind of sausage (brand name) is used. I’m in NC and not sure where to find German sausages.
Alaine says
Name brand “Kiolbassa” fully cooked breakfast sausages are one I recommend, although I don’t know about the availability in NC. Another common option would be Eckrich Breakfast Sausage Links.
Wife and Mother of Boys says
These were so yummy! My son said they were better than the bakery’s kolaches! I used unbleached all purpose flour because I was out of bread flour and Down Home sausage in mine. All of my guys loved them, so I will be making these again! Thanks for the recipe.
Patricia Holden says
Can you use all purpose flour? If so do I need to add baking powder? How much
Alaine says
Hi Patricia - Yes you can use All Purpose Flour. No need to add any baking powder. The kolaches might not rise as high, due to lower protein content in AP Flour, but they will still be tasty and turn out fine.
Ryan says
Can these be prepared the night before and baked the next morning?
Alaine says
Yes, absolutely. Store covered in the fridge and then set them out at room temp for about an hour before baking. Be sure to brush with butter before baking.
Kelly McLain says
Thanks so much for this recipe and for clarification for those who call this a Sausage Kolache. “If it’s not sweet, it’s not a kolache!” My family is Czech and I’m always correcting people that these are Klobasnek! I couldn’t find my Nana’s recipe, so I found yours and they came out beautifully! Dekuji!
Alaine says
I hope that the proper name will eventually become more prevalent. You're very welcome! Always makes my day when a Texas Czech gives the recipe their seal of approval.
Levy says
I love this recipe. I am new to baking and this recipe is very easy to make and turns out perfect every time.
Alaine says
Thank you, Levy.
B says
Hi. I have made these 2 times. I just struggle with the dough. It really does not want to form and I add 0.5-1.25 cups extra flour.
I do make yeast breads often, but for this I am confused to why my dough is just a gooey ball after dough hooking.
Am I maybe doing something totally wrong or should I just trust the goo ball next time and not add extra flour? Thank you
Alaine says
Hmmm if you are adding that much flour it should definitely want to form. It is a sticky dough but after the first rise it should be much easier to work with and definitely form a ball. I would try after you add the 3 cups of flour, letting it just sit for 15 minutes to let the flour absorb some of the moisture.
Gma Lala says
Can I use instant yeast instead of active dry yeast?
Alaine says
Yes, you can swap instant yeast at a 1:1 ratio for the active dry yeast. I would recommend watching the final rise to make sure they don't overproof, as the rise time will likely be shorter with instant yeast. Happy baking!
Jamie says
10/10. Very easy to make and tastes just like a true Texas kolache with slightly sweet bread. I made a double batch and froze most by double wrapping each in aluminum foil. They heat up wonderfully!
Alaine says
Having some stashed in the freezer always makes mornings run a little smoother. Thank you!
Gwendolyn Walker says
Can I use honey not sugar
Alaine says
Not for a 1:1 replacement. If you use honey, you would need to use less honey than sugar and reduce the total amount of liquid in the recipe. I have not tried, so I do not have exact measurements.
Melissa says
Help! My dough came out flat and the bottoms started burning quickly so I pulled them out of the over after 15 minutes. Any tips on how I can remedy this for my next try. Also, I live in Colorado so the high altitude is also a factor. Thank you!
Alaine says
Emailed you. I'm thinking it is the high altitude. If any of my readers have made changes for the high altitude, please do share!
Cassidy Tubbs says
I know it says the dough will be sticky, but mine was IMPOSSIBLY sticky. (It may be the humidity to blame.) Could I add more flour so it’s a *little* bit easier to work with? Or what else would you suggest?
Alaine says
I would go ahead and add a couple of tablespoons of flour at a time until it is easier. You can also let the mixture sit for ~20 minutes before you knead it. This helps the flour absorb the moisture and makes it easier to work with. Good luck!
Mary says
When we lived in Colorado I added extra flour and also put a pan of water in the oven when baking. We lived at 9,000 ft.
A Very Fat Cook says
For anyone wondering, if you wanted to do mini kilobases (like with those appetizer sausages), make them the same way and just reduce the cook time to ~10 minutes
Alaine says
Thanks for the tip!
Ruby says
Thank you for sharing your recipe. This was my first time making Klobasnek. Your directions were easy to follow and your tips helped for a novice baker like myself. Definitely will make again. I give it ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Alaine says
Thank you! I really appreciate that. It's hard to go back to store-bought once you learn how to make them at home. The more you make this recipe, the easier it gets too.
Robert Stack says
I've either made these or a similar recipe and they turned out very good. Only problem was my technique in assembling them. But that'll improve with experience. I'm planning on making these again these weekend, and elevating them with some Texas raised, pure Japanese genetics Akaushi sausage. That should be over the top!!
Also, I really appreciate you trying to preserve Texas tradition and heritage. Even little things like referring to these as klobasnek/klobasniky is great to hear.
Alaine says
Thank you, Robert. I really appreciate that!
Wow I bet those will be delicious! Might have to try that myself sometime. Exactly, the first batch is always tricky figuring out how to work with the dough but you really do get better each time. Enjoy the klobasnek!
Keely says
Made these today and the family loved them! I grew up getting kolaches in West at Czech Stop and these are identical! Thank you for this recipe!
Alaine says
So glad you made them! Thank you.
Kristi Johnson says
What a great recipe! Dough was perfect, taste was great. Everyone enjoyed. Thank you!
Alaine says
Glad to hear, you're welcome!
Inger Sherbeck says
What kind of sausage do you recommend for the authentic Texas style?
Alaine says
I like to buy the Kiolbassa Original Pork Breakfast Links. They are available in some Texas HEB's. A pork or beef breakfast link from a local meat market would be another option.
Vicky Bowron says
These are so amazing! The dough is so fantastic that I used the leftover to make garlic/butter rolls and couldn't be happier. Thank you!!!
Alaine says
Thank you! Sounds yummy, I want to try that sometime too.
SueChew says
Just made these this morning and finished them in time for lunch. The whole family loved them and they smelled divine! Just like walking into Shipley’s!
I followed everything for the dough recipe but added a bit more flour while dough was kneading bc it looked more wet than it should have. I live in Houston and it’s humid today (even though it’s February!!) so maybe that was why.
I did the sausage for some, and added cheese. I also have a vegetarian and a very picky eater in my house so I premade and cooled some eggs and hashbrowns for filling, and did a couple small kolaches with a spoon of Nutella. They all turned out fantastic and the dough was not wet or anything. Will 100% make these again and fully recommend the recipe 🙂 thank you!!
Alaine says
A little something for everyone, I love it! I've never tried hashbrowns in there, but as someone who loves potatoes, that sounds so good with the scrambled eggs. That is definitely going on my to-make list. I am really happy to hear your family enjoyed the kolaches, thank you for sharing!
Nate says
Alaine! You are a God-send! I never comment on blogs but I just had to because of how special this is. I live in Florida and only get kolaches when I go visit my parents. The closest I get is Buc-cees in North Florida, which as much as I love Buc-cees, their kolaches don't really do it for me (their BBQ is amazing though). This recipe turned out perfectly (and I'm not really a baker). Thank you so much for posting this!
Alaine says
You are very welcome, I really appreciate your comment! I agree with you about Bucee's. Cheers!
Alondra says
These were so good! I did everything exactly as you said and they turned out great. My Texan husband was craving them (we live in FL) and he said they tasted just like the ‘real thing’. Thank you!
Alaine says
So glad to hear, thank you for the review!
Becca says
My dough didn’t rise and the yeast bloomed perfectly. Any tips or advice on how to fix it or what else I could’ve done wrong?
Alaine says
Hi - If you add really cold ingredients it can significantly slow down the rise. If you know your yeast proofed, I would try letting it rise in a warmer area, such as your oven with a light on. I have had readers who killed their yeast and didn't want to start over, they just added another batch of proofed yeast. I think they had to add a couple of extra tablespoons of flour, but in the end it turned out for them.
Heide Leighty says
I lived in Houston for 12 years, but now live in Australia. One thing I really miss is kolaches. I was thrilled to find this recipe. I made the klobasneki with pork & honey chipolatas (small pork sausages, can't get breakfast sausage here) and they were perfect. I had to add some extra flour because of the humidity here in Queensland, but I'm so happy with how they came out. Thanks so much. Can't wait to try the cream cheese kolaches.
Alaine says
I'm so glad they turned out for you, now I'm curious about the sausages and will have to read up on them. Thank you for the review, it's exciting to me that my kolache recipe has made it to Australia 🙂
Lori says
You nailed this recipe. It tastes exactly as I remember them, and your recipe is perfect! Thank you!
Alaine says
Thank you! Glad to hear that yours turned out perfect!
Lori says
Outstanding. Mine turned out perfect. Thank you for this keeper!
Timothy says
I had the unworkable gloops as others mention, very humid day here, so I added 1/8 cup flour w/no luck. I recognized this as similar to a brioche dough, though, so I turned my Kitchen Aid on 6 and kneaded it for 10 min before it came together enough to get it formed. It's rising now so no comment on the final product, but I'm optimistic as I know brioche well and this feels like it's cousin lol.
Alaine says
Hope they turned out for you! I agree with you that the dough is similar to a brioche.
D Everett says
Fantastic! Just like I remember from childhood.
Alaine says
Thank you so much, I'm very glad you enjoyed! The best kind of compliment, I appreciate it.
Sammy says
I made a batch and took them in to work..... people were mad they didn't get to try them because there were not enough for everyone.( about 40 people) So next time I made enough for everyone and had to go to a meeting. 4 of us came back and there were none left...... Crazy but I don't have time to bake all day....LOL.....thanks for the recipe I live in Cincinnati but grew up in Texas. I'm too old now but 10 years ago I would have started a business. I also take in breakfast burrito's with home made tortillas.....also a big hit...all I ever get back is the occasional biscuit and gravy.
Alaine says
Wow, your coworkers are lucky to have you! That’s a lot of work to make kolaches for that many people. And you bring breakfast tacos with homemade flour tortillas?! That is awesome! My brother lives out of state and says that’s what he misses most — breakfast tacos. Thanks so much for sharing, and I’m really glad to hear the klobasnek were enjoyed in Cincinnati! I always enjoy learning how far and wide this recipe gets shared. Have a great weekend!
Sarah says
These came out absolutely perfect, thank you so much for the recipe!!
Alaine says
Wonderful! Thank you for sharing, I appreciate it.
D Everett says
Taste just like I remember! Thank you for the easy and delicious recipe. I've made these 4 times and the family can't get enough.
Allie says
I have been baking for about 15 years, and this recipe was not it. Against my better judgement, I followed the recipe exactly, and this dough turned out a sticky, loose, unusable mess.
Alaine says
Enriched doughs like this can definitely be tricky—even for experienced bakers. Because of the high butter and milk content, it acts more like a brioche, which means it’s prone to separating if the temperature or timing is just a little off.
If it felt like an unusable 'sticky mess,' it sounds like the dough may have gotten a little too warm, causing the fat to separate. When that happens, the dough loses its structure and becomes nearly impossible to handle, as you described.
The best way to save it is a 'Fridge Reset.' If you notice the dough looking greasy or refusing to pull away from the sides of the bowl, stop everything and pop the bowl (and the dough) into the refrigerator for 20–30 minutes. Chilling firms up the butter and allows the emulsion to come back together. You’ll find it significantly easier to finish kneading and shaping once it has cooled down.
I hope you didn’t toss the dough as it can still be saved!!
Margaret says
This was amazing the first time! Thank you so much for the recipe. 🙂
Alaine says
So glad you enjoyed, thank you for sharing!
Andy Cuff says
I can't wait to try these! Do you have a weight measurement for the flour, instead of the 3 cups?
Alaine says
For the 3 ⅓ cups of bread flour, based on weighing the King Arthur Bread Flour, start with 415 grams and go up to 430 grams if needed. About 40 grams of that may be incorporated during kneading if making the dough by hand.
I’m planning a full technical update this summer for more advanced bakers who prefer working with precise weights. In the meantime, I hope this helps and you enjoy! It’s very similar to a brioche-style dough, so temperature plays a big role in the dough coming together properly.
Eveline says
I came looking for precise measurements and saw this post and reply. Do you have a link or updated recipe using grams yet?
Alaine says
No, I didn't get that up this summer. I will add the link here or I can email it to you when I do.
Amber says
I’m from Texas but I live in London, I’ve been missing kolaches lately and used this recipe. It was PERFECT! The bread was slightly sweet which contrasted with the salty sausage, it reminded me of mornings in Austin with my family! Thank you for this perfect recipe! I used German sausages from Sainsbury’s and they tasted just like Texas sausages.
Alaine says
Thank you Amber! I always enjoy hearing how far my kolache recipe travels. So glad they turned out perfect. Thanks for sharing what kind of sausages you used, I'm sure that will help another Texan living abroad.
Anneliese says
Having grown up near West and now living out of state, I was hit by the strongest craving for Klobasnek and wasn't able to satisfy it. This recipe was the PERFECT pick for replicating the flavors I love and miss so much. The dough is spot on. I used sausage from Sams, and the flavors together were incredible. I brought some to work, where most of my coworkers have never heard of Kolache, much leas Klobasnek. They LOVE these. I have had people asking for the recipe, and people keep going back for more. A total crowd pleaser, for new-tasters and for long-time kolache fans alike!
I made an additional batch with King Arthur's GF baking flour, and it turned out really well. I followed the tips for GF flour on the back of the bag (added more liquid), and while the bread wasn't as fragrant and springy as it is with traditional flour, it was still very good. So, this recipe works with GF bread flour too!!
Alaine says
Hi Anneliese - It's always a great day to get a stamp of approval on these from someone who grew up near West! I'm so glad everyone enjoyed these. And I really appreciate you sharing about using the GF flour, I think that will really be helpful to others. Thank you for taking the time to leave such a thoughtful review!
Monica says
Easy and delicious! So yummy with Earl Campbell’s Hot-N-Cheddar in the middle and a candied jalapeño slice on top! Tasted like you got it from Czech Stop in West, TX. Will definitely make again!
Alaine says
Thank you, there is nothing better than a Czech Stop comparison! Your filling and the candied jalapeño combo sounds absolutely delish. So glad it was a hit and that you’ll be making them again! Thanks for sharing.
Nidia says
Made this today and it turned out fantastic! Have you ever tried one with an egg filling inside?
Alaine says
Hi Nidia - Glad to hear the klobasniky turned out! No, I haven't used an egg filling before, but you can definitely use the dough recipe and fill them with whatever you'd like. You'll want to soft scramble them and mix-in a little meat or cheese to reduce the moisture.
Kerri says
Great recipe! Freezes so well! We used the Eckrich jalapeño and cheddar smoked sausage, aka Walmart! Placed a jalepeno on top like your commenter suggested! So cute.
Adding egg: we scrabbled an egg then cooked it flat in pan like a tortilla. It wraps around sausage with no mess, added protein! So good!
Thx,
Texas girl!
Alaine says
Thank you, all the variations sound so good! Appreciate you taking the time to share.
Jenn says
Made this today and turned out great! Thank you for sharing your recipe.
Alaine says
Hi Jenn, so happy to hear! Thank you for sharing!