Kolache & Klobasnik

Sweet kolache and savory klobasnik made with our organic Butler's Gold 00 flour. Here's to the Czech breakfast within it's own food group here in Texas!  

Be sure to check out our Bread flour bundle here! 

 Download a printable version of the recipe here.

Kolache & Klobasnik

Yield: 12 sweet or savory

**This is an overnight recipe. 

A soft and fluffy dough base with two different ways to make kolaches both sweet and savory. See instructions and ingredients for both ways below. 

Tangzhong:

30g BSM Butler’s Gold 00 flour

130g whole milk

Dough:

360g BSM Butler’s Gold 00 flour

200g whole milk (room temp)

28g sugar

8g instant yeast

40g milk powder

7g salt

1 egg + 2 yolks (room temp)

72g unsalted butter (softened)

Savory filling:

12 sausage links, cut 6 inches long

12 pieces of solid medium cheddar, cut 3 inches long

Sweet filling:

226g cream cheese (1 block, softened)

75g confectioner’s sugar

zest of one large lemon

6g vanilla extract

heavy pinch of fine sea salt

Fruit preserve/jam (based on your preference)

Crumble:

180g Butler’s Gold 00 flour

100g cane sugar

113g unsalted butter (melted)

4g fine sea salt

To make the Tangzhong:

In a small sauce pan, weigh 130g whole milk and 30g flour. Whisk out any lumps and

continuously whisk over medium heat until it forms a thick paste. Set aside.

In a standup mixer, add the warm Tangzhong, milk, sugar, eggs, butter, and yeast. Whisk to incorporate the wet ingredients. It will be a lumpy mixture.

Measure both flours, milk powder, and salt in a separate bowl. Add dry ingredients to the wet ingredients, and mix on low until you no longer see dry bits.  Switch to the dough hook for 12 min on medium-high speed. Scrape the sides of the bowl to ensure all of the dry ingredients are incorporated. The dough will be sticky. Allow to rest for 10 min, and do a windowpane test.

This is meant to be a sticky dough at first, so don’t fret! The long fermentation will allow the dough to fully hydrate and become easier to work with later.

 Use a clear plastic container or bowl that is more than twice the size of the dough ball. Spray

the container with pan spray to prevent sticking. Place the dough ball in the container seam side down and cover with plastic food wrap. The dough should double in size in the refrigerator overnight (8 hours or so) The long cold bulk fermentation also allows flour to fully hydrate.

**Note: This can be made the same day: 2-2 ½  hours bulk ferment at room temperature or when doubled in size. For best results, a longer cold fermentation is recommended. A 75°F room temp is best for the dough to rise properly. Remember, temperature is an ingredient in bread making!

Shaping and baking Kolache (sweet):

Remove dough from fridge and let stand for 15 min. On a lightly floured work surface, roll the dough into a thick log. With a bench knife, cut and weigh out dough into 12 equal 75g pieces. Place the dough pieces on a lightly floured surface while you begin to roll each dough piece into a smooth ball. Use surface tension to guide the palm of your hand as you roll each piece. A slight cupping shape to your hand will help in the rolling process. Each dough ball should have a smooth and elastic skin. Place the rolled dough pieces about 1 inch apart onto a parchment- lined baking sheet that has been lightly sprayed with pan spray.

Allow to final proof for 30 min. Using the tips of your index finger and middle finger on both hands, create a well into each dough ball that is about 2 ½ inches wide. Spoon or pipe into each well about two generous tablespoons of the cream cheese mixture, followed by the same amount of any type of fruit filling you choose. Allow the kolaches to continue to proof while the oven preheats for about 20 min.

Preheat an oven to 350°F. Brush each kolache with strained egg wash (see wash note). Sprinkle the crumble generously over each kolache. Bake for 15 min, rotate, and bake for an additional 15 min. Can be served warm or cool completely before serving.

**Egg wash: whisk one large egg and a splash of water. Always strain egg wash to remove any egg white strings when brushing onto baked goods! 

Crumble:

Mix all of the dry ingredients first, then add the melted butter. Mix to crumble with your hands.

Shaping and baking Klobasnik (savory):

Remove dough from fridge and let stand for 15min. On a lightly floured work surface, roll the dough into a thick log. With a bench knife, cut and weigh out dough into 12 75g pieces. Place the dough pieces on a lightly floured surface while you begin to roll each dough piece into a smooth ball. Using surface tension, roll each piece into a roughly round dough ball. Allow the dough balls to rest for 8 or so minutes. Using a rolling pin, roll each dough ball until it is about 8 inches long. Place the sausage and cheese, or any other savory filling at the base of one end. Roll the sausage into the dough, and pinch the ends to seal the sausage completely into the dough. The sausage should now be completely encased into the dough.  Place the raw klobasniky 1 ½ inches apart onto a parchment-lined baking sheet that has been lightly sprayed with pan spray. Spray a large piece of plastic wrap with pan spray, and lay the sprayed side down loosely over the klobasniky. Allow to final proof for 40 min or until doubled in size.

Preheat an oven to 350°F. Brush each klobasnik with strained egg wash (see wash note). Bake for 15 min, rotate, and bake for an additional 15 min. Serving warm is best, of course!