Klobasnek sometimes called Kolache

Klobasnek

The following is the Wikipedia definition of Klobasnek, it is important to note the distinction between the savory Klobasnek and the typically sweet dessert item known as Kolache.

http://en.wikipedia.org/wiki/Klobasnek - A klobasnek /ˌkloʊˈbæsnɪk/, pl. klobasniky, is a savory finger food of Czech origin. A klobasnek is often thought to be a variation of the kolache (koláče); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll but wrapped in kolache dough. Traditionally klobasniky are filled only with sausage, but as their popularity has increased in the United States, combination ingredients such as cheese and peppers have been included alongside the sausage for added flavor.


So the next time your at Kolache Factory, let them know that they are using the term Kolache incorrectly. Having said that I have to admit that the Kolache Factory makes a damn good product even if they choose to call it by the wrong name. I guess Kolache is a whole lot easier for the American public to say than Klobasnek, marketing...

In any case I just had to try to make these myself, there so good. It turns out to be fairly easy if not time consuming considering all the different stuffing mixes one can make. T

he meisen plas can get quite extensive. I spent an entire Saturday evening pulling together six different stuffing mixes. It was worth it, they are awesome.

So lets start with the dough. As a note, it seems for the above Wikipedia entry that the dough itself is identical to the dough used for Kalache.


Kalache Dough:


TWF- 775 grams
Hydration - 62%


477 g. Half and Half 62%
115 g. Butter + extra soft butter for glazing 15%
2 each Egg Yolks - slightly beaten
114 g. Sugar 15%
775 g. All Purpose Flour 100%
14 g. Non-Diastatic Malt Powder 2%
10.6 g. Instant Yeast 1.4%
11 g. Salt 1.4%

Scald half and half. Allow to cool to tepid. Add Butter, sugar and slowly add eggs while constantly whipping milk mixture.

Stir until all are mixed well and butter is melted.

Add milk mixture to mixer. Add Flour, Malt Powder and Yeast. Mix until just combined. Autolyse 30 minutes. Add Salt, Knead 15-20 minutes in mixer than mix on a board by hand until glossy. Approximately another 15 minutes.

Just out of mixer

After about 5 minutes of hand kneading

After about 10 minutes of hand kneading

After about 15 minutes of hand kneading

After about 20 minutes of hand kneading. It's  ready now, note it's  got a sheen to it.

Rise to double.

Before

After

Scale to 75 g.

Punch down

Start to scale

Scaled

Form into rough rounds

Rounds

Flatten into flat rounds 1/4" thick

Ready to fill

Place stuffing mix of choice in middle

wrap dough up around mixture and seal bottom.
Place on sheet pan, with parchment paper that has been lightly dusted with semolina flour and brush with whole softened butter.

I try to make different shapes to differentiate between the fillings

Bake at 425° for 15 minutes