Texas Sausage Kolache Recipes

Texas Sausage Kolaches (Klobasnek) House of Yumm

WEBJul 1, 2022 · Step 2: Combine wet ingredients. The eggs, melted butter, milk, remaining sugar, and salt. Add this to the yeast mixture. Step 3: …

Rating: 4.9/5(135)
1. Heat the milk (either briefly in the microwave or in a saucepan on the stovetop) to 110-115℉.
2. Pour the warm milk into a large mixing bowl for stand mixer (or bowl you will use to mix the dough). Stir in the sugar and yeast. Let this sit for 5-10 minutes until foamy.
3. Stir in the beaten eggs, melted butter and salt. Mix to combine.
4. Add 2 cups of flour and mix using a dough hook, until combined. Add in the remaining 2 cups of flour. Continue to mix, kneading the dough for 5-7 minutes. The dough should be smooth and no longer stick to the sides of the bowl. If needed add additional flour 1 tbsp at a time until dough is no longer sticking to the sides of the bowl.

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Texas Sausage Kolaches (Klobasneks) Allrecipes

WEBJun 23, 2023 · Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes. …

Rating: 5/5(29)
1. Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
2. Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
3. Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
4. Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.

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