Texas Style Kolache Recipe (Klobasnek) (2024)

Ingredients

Scale

Overnight dough

• 1/3 cup boiling water
• 2/3 cups All Purpose flour

Bread Dough

• 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

Filling

• 12 slices deli American cheese (not singles)
• 6 hot dogs or sausages, cut in half

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Overnight Dough

1. Mix together the flour and boiling water until it turns into a wet dough.
2. Place the overnight dough on a sheet of plastic wrap and close it, twisting into a ball.
3. Refrigerate overnight.

Bread Dough

1. 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.
2. Let it sit for 5 minutes, or until it looks frothy.
3. In a medium bowl, mix together the flour, milk powder, salt and sugar.
4. Make a well in the center, add the yeast mixture and stir to combine.
5. Add the egg, stir, then the overnight dough and make sure all ingredients are fully incorporated.
6. 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.
7. 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.
8. Place in a clean bowl covered with a kitchen towel and let rise for 1 hour.
9. Roll the dough out into a 16″ x 12″ rectangle.
10. Cut the dough into 12 equal rectangles.
11. Fold each slice of cheese into thirds and stack on top of each piece of dough, then place the halved hot dogs on top.
12. Roll up each kolache, pulling and tucking or pinching the edges to make sure there are no holes.
13. 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.
14. Cover with a clean kitchen towel or loose plastic wrap and let rise for at least 1 hour.
15. 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.
16. Preheat the oven to 350°F.
17. Bake 17-20 minutes, or until golden. Enjoy warm.

Tools

• parchment paper or silicone baking mat
• plastic wrap or clean kitchen towel
• thermometer
• 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.