A klobasnek (klobasniky), is a savoury finger food of Czech origin often thought to be a variation of the kolache; 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.
- 2 packets dry yeast (7g)
- 2 cups warm milk, 40° - 45°C
- ½ cup vegetable shortening
- ½ cup sugar
- 3 egg yolks
- 2 teaspoons salt
- 5½ cups plain flour (all-purpose flour)
- ½ teaspoon melted butter
- 900 g smoked sausage or Kielbasa
- Dissolve yeast in warm milk to proof. In a stand mixer, combine proofed yeast, shortening, sugar, egg yolks and salt, mix well with paddle attachment.
- Add flour on low speed, a little at a time, until dough is smooth. The amount of flour you actually use may vary according to the day's weather, but a little over 5½ cups is normal. You may need to switch from the paddle attachment to the dough hook about midway through.
- When all the flour is incorporated, remove the dough hook and form dough into a ball. Place seam side down in the mixer bowl and brush with melted butter. Cover with a clean dish towel and set aside in a warm place to rise to double.
- Meanwhile, cut the sausages into 5 cm (2") lengths, and then cut each piece in half lengthwise. Set the sausage segments aside to come to room temperature. Spray 2 baking sheets with non-stick spray and set aside.
- When dough has risen to double, punch it down and pinch off golf-ball sized pieces. Roll each piece into a rectangular shape about ½ cm (¼") thick. Place a piece of sausage on the rolled dough, flat side up, and form a pastry envelope around the sausage, pinching all edges to seal. Place the kolache on a prepared baking sheet seam side down, cover with a clean dish towel and again let the dough rise to double.
- Preheat oven to 190°C. (375°F ; Gas Mark 5). Bake kolaches for 12 - 15 minutes, or until lightly golden in colour.