| Recipes |

Dish of the Week: Klobasneks

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From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, after our Underrated Kolache post last week, we decided to delve deeper into the kolach's savory cousin, the klobasnek.

A klobasnek (or klobasnik), like a kolach, is pastry of Czech origin that is popular in central Texas. The distinction, however, is that kolach are sweet pastries filled with non-meat fillings (fruit, cream cheese, poppy seed) in the center, while klobasneks are savory pastries more similar to pigs in a blanket, or sausage rolls, where the dough is wrapped entirely around the sausage filling. According to word etymologist Barry Popick, the word klobasnek is derived from the Czech word klobase, a traditional sausage similar to the Polish kielbasa.

So all those jalapeño sausage kolache you've been ordering? They're technically klobasnkeks (also, the jalapeño is totally a Texas addition).

Either way, the same yeast dough is used to make both delectable pastries. Here's how to make it:

This recipe, from Homesick Texan, makes a rich, supple dough that is easy to work with. Here, it's filled with kielbasa, cheddar and jalapeños to make the kind of klobasnek we love in Houston; but feel free to use whatever sausage filling you'd like.


Ingredients makes 8 large klobasnek For the dough: 1 package of active dry yeast 1 cup of whole milk, warmed 1/4 cup sugar 3 cups of all-purpose flour, divided, plus more for kneading 2 eggs 12 tbsp unsalted butter (1½ sticks), divided 1 teaspoon of salt

For the filling: 1 lb smoked kielbasa sausage, cut into 2-inch pieces Shredded cheddar cheese (1/2 cup) Pickled jalapeño slices (2 per klobasnek)


In a large bowl, combine yeast, warm milk, sugar and 1 cup of flour. Cover and let it rise until doubled in size.

Melt the butter. Beat together eggs, salt, and half of the melted butter (reserve the rest --- 1/4 cup -- for brushing on the pastry).

Add egg mixture to yeast mixture and blend.

Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist, but not sticky. Add more flour as needed.

On a floured surface, knead the dough until dough is smooth and highly malleable, about 10 minutes.

Put dough in a lightly oiled bowl, then cover and let rise until doubled in size, about 1 hour.

After dough has risen, punch it down and pull off 8 egg-sized pieces. In your hands, roll pieces into balls and then flatten to about 3-4 inches in diameter. Place sausage, cheese, and jalapenos in the center of each piece, then fold one side over and roll until sausage is enclosed, pinching to seal. Place the klobasneks on a greased baking sheet, cover and let rise for another 30-45 minutes.

Preheat oven to 375 degrees.

Brush the tops with melted butter and bake until lightly browned, about 15-18 minutes. Brush with the remaining melted butter one more time when they come out of the oven Serve warm.

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're diving into Manhattan Clam Chowder.

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