I'm not going to "ding" anyone for not using the proper term for these lovelies: Klobasniki (Klobasnik or Klobasnek for singular). Growing up, we were very fortunate to have access to these very frequently, since my Czech grandmother was such a prolific baker. We knew the proper term but almost always called them "sausage kolache." (Kolach - singular; kolache - plural.) Did we call them kolaches too, instead of kolache? Yes we did. 😄
Anyway, I made a batch not long ago using Eckermann's Sausage (made in New Ulm, Texas), which has been my "go-to" for these for a very long time. Waak's used to be a favorite local sausage, but unfortunately they are not around anymore.
You can use your favorite sausage for these though. They are just better if you get your sausage from a local purveyor who knows their way around a sausage, if you have one available.
I cut the sausage into 8 pieces and then cut each piece in half. Initially I was going to make 8 big ones. I decided to go for a smaller size & try to get a better balance of sausage:dough.
Instead of making dough balls, I rolled out the dough & used a standard size (household) biscuit cutter. But you can use whatever method you like. I did it this way and had some dough left over (which is always fun).
Ingredients:
3 to 3 1/2 c flour (dip, level, pour method)
1 large, room temp egg
1 c milk
5 Tbsps. butter, melted
3 tsps. instant yeast
3-4 Tbsps. granulated sugar (I only used 3 for this batch - 1 to feed the yeast, and 2 for the dough)
1 tsp. salt (I used Kosher)
1/4 c plain potato flakes (or cook a small potato, mash, & use 1/4 c)
Method:
You can also mix it in a stand mixer if you like, but I like making the dough with a "minimal kneading" method.
It's no big secret. I just take advantage of the "autolyse method," where the flour & water are combined and allowed to autolyse before the other ingredients are added. I add all of the ingredients together and then "autolyse." I might get "dinged" for this by others, but I don't care. It works, and I have not had any issues doing it this way. I use the method for regular bread dough as well as kolache dough (with eggs).
First this though: Always bloom your yeast! It doesn't matter if you're using Active Dry yeast or Instant yeast...always bloom/proof it! It serves more than one purpose. It ensures that your yeast is alive, and that it will dissolve completely into the rest of the ingredients. If you don't bloom it, you might end up with dry yeast granules in your recipe and that just sucks.
So here's what I do:
Add 1/2 cup milk, yeast, and 1 Tbsp. of sugar together in a bowl. Mix & let rest until it blooms, 5 or 10 minutes. You should warm the milk first if it's straight from fridge. For this batch, I actually used 1/2 c filtered water (room temp) for this batch, and then 1/2 c milk later. You'll know your yeast is working when you get a nice spongy, foam on the surface.
While you're waiting for the yeast, melt the butter & let it cool slightly. Crack the egg into a bowl & scramble it.
After the yeast has bloomed, add the rest of the liquid (1/2 milk), the butter, and the egg. Add the flour, 2 Tbsps. sugar, 1 tsp. salt, and the potato flakes. Mix well with a spoon (or a Danish whisk, if you have one). If it seems a little dry, add 2 or 3 Tbsps. water.
After everything is incorporated, cover and let the dough rest about 20 minutes, then do a series of folds 2 or 3 times. If you have a dough scraper, it makes that job easier. Just pull it up and over, rotate the bowl, pull up and over again, then rotate again, etc.
Cover & let rest another 20 minutes or so.
Do a series of folds again.
Cover and let rest another 20 minutes.
Do another series of folds. By this time the dough should be just about ready.
It won't be very sticky & you can handle it without using flour on your hands. If that's the case, then it is ready. Sprinkle a little flour on the board or whatever surface you're using to work with the dough.
Knead it 2 or 3 times & shape it into a ball. Let it rest 10-15 minutes, then you can roll it out for your cutter or cut it into smaller pieces and roll those into balls.
I really need to get a decent camera so I can shoot a video of the process. It is a lot easier than trying to explain it.
This was my result. Now...you can use more dough if you like, but frankly, I like mine with very little dough. They aren't as pretty and round, but the balance is a lot better. More even as far as sausage bite to dough amount. My grandma used to peel the sausage and they are good like that too, but it is more work.
Now, if I could just get the oven to behave, we'll be in great shape! One of the elements sometimes flakes out on us. Which isn't bad for some dishes that can be rescued, but can pose problems for bread dough or cakes.
Any questions about the recipe...just shoot me line! Happy Eating!
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