Remove from heat, and let cool to room temperature. Stir in lemon juice. Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute. Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly.
Set aside to let butter solidify. Before using, stir again to create fine crumbs. Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper—lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash.
Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping. Bake in preheated oven until edges are light golden brown, about 20 minutes. Friends from all over the US also make these so.. I dint know why you dint think these are common. Solo website also has recipes. Tried to print the recipe and 2 pages are of the article instead of the recipe.
But at least the photo shows. Other recipes no photo will print. Excellent dough that was just as easy to handle as you said. I think my baking sheet must be bigger than yours because I didn't get much touching between the rolls. Maybe I should have used my smaller jelly roll pan. Still they were excellent. These were delicious! We live in Texas so kolaches are a big deal and these got rave reviews!
I used strawberry jam. I will definitely try these in the future with different flavors. This was a great project and very satisfying as the dough is fairly forgiving. The video is as also extremely helpful. Would love to see a recipe for savory kolaches! I believe those may technically by klobasniks! I made this recipe last night. They were a big hit with my family. I upped the subtle lemon flavor in the cream cheese filling.
I've been looking for a great kolache recipe. My grandmother used to make them and we have had some issues in adapting her recipe. I made these today with my grandaughter's help she's 3 , and the finished product was outstanding. I used Chukkar Cherry Pie Filling a Washington State company for the filling, but will do apricot, poppy seed and blueberry in the future. The video was extremely helpful for getting the consistency of the dough just right. Cherry and Cream Cheese Kolaches.
Rating: 4. Read Reviews Add Review. Andrea Sloenecker. The recipe made 36 oz of dough I divided into 20 portions, 1. The dough wrapped sausages were then placed seam side down and evenly spaced on a parchment lined baking sheet, left to rest for 30 minutes, then baked at degrees for 15 minutes. I had some issues using a food processor instead of stand mixer, so I recommend mixing from hand, if yours is broken like mine??.
But, when those sweet babies came out of the oven, the family thought it was the coolest thing they had ever seen! They ate em up like they were starving! I am so happy with how easy this recipe was to follow. I think the trick here is using a sausage that meets the craving so I used a dinner sausage instead and came out really well. I used jalapeno sausage in my recipe.
I made these because my husband gets up at 3 in the morning to get ready to go to work. He can heat them up in the microwave. He loved them. I tried them right out of the oven. They are wonderful. Will add this to my recipe book! I am not a Texan but I ate these while in Texas and wanted to find a recipe. These taste like the ones we had. The dough was easy to make and work with. I had a couple of small changes to my recipe. I used a bread machine and I used oil instead of the butter.
I made two types and both kinds were good. One had sausage and cheese and the other sausage, sauerkraut and cheese. For the sausage and cheese I used half of full polish sausage. I rolled each dough piece into a rectangle and then added the filling and completely pinched it all closed - similar to the pictures.
I will definitely be making these again! I live in Houston and these are the real deal! I made these with pepper jack instead of cheddar. I also made a few with a blackberry jam filling instead. Everyone loved them!
We had these when traveling in Texas with family and fell in love with them. I wanted to try my luck with them and this is a great recipe! My family loved them! Thank you! Believe me, the sugar is a key ingredient. Without it, you just get sausage and bread.
Are you sure? Removing from Saved Items will permanently delete it from all collections. View My Collections. Texas Sausage Kolaches Klobasneks. Rating: 5 stars 11 Ratings 5 star values: 11 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. By Krissi Abbott. Save Pin Print Share. Gallery Texas Sausage Kolaches Klobasneks. Texas Sausage Kolaches Klobasneks Yayuh. Texas Sausage Kolaches Klobasneks Kristi.
Recipe Summary cook:. Nutrition Info. Ingredients Decrease Serving Original recipe yields 20 servings. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat the oven to degrees F degrees C. Lightly oil a baking sheet. Bake in the preheated oven until golden, 12 to 15 minutes. I Made It Print. Per Serving:. Full Nutrition.
To make the Streusel crumble : Mix all the ingredients in a small bowl with your hands until the texture is crumbly. Dust the bottom of a glass or similar-sized measuring cup with a little flour and then place it in the center of the round dough pieces.
Apply pressure and flatten the dough in the middle, forming an edge on the outside. Spread about 2 teaspoons of both the poppy seed and cheesecake filling on each of the vegan kolaches. Then decorate with almonds optional. Bake in the oven at C F for minutes. The edges should be slightly brown. Enjoy them warm! To make ahead: You can prepare the dough a day in advance and leave it to rise overnight in the fridge. Remove it from the refrigerator minutes before using, allowing it to further rise before continuing with the recipe.
The fillings and streusel will also store well, covered, in the refrigerator overnight. To store: Keep the baked homemade kolaches at room temperature for up to two days they taste best when made fresh on the same day or refrigerator for up to 4 days. They can also stay in the freezer for between months.
Allow them to thaw in the fridge before enjoying cold or reheating in the oven till warmed through. Nutrition information is an estimate and has been calculated automatically. Hi Diana! Such a delicious and easy to make dish! Will for sure try this as it was intended when I happen to have silkem tofu at home. My pleasure, Jill! I am so happy you enjoyed them! And how awesome that it turned out great with vegan cream cheese! Thanks s a lot for sharing. Thank you! Just one thing though cream cheese is natierkove maslo and tvaroh is cottage cheese.
They are two different things. How would I know it? I am Slovak. Happy baking???? Hi Ela! Best wishes for the coming year! As most of the recipes I enjoyed trying this one a lot. The result was great! I could not find this anywhere or maybe I just overlooked it? I have used olive oil and it worked great, Also instead of the cashewnutbutter I used sunflowerseed butter and for me that was a big surprise in terms of flavour! Hi Hilde, I am glad they turned out great! I often make them with olive oil, but sometimes I use canola oil.
Sounds lovely. Oh, and would this work the same with different seeds. I have a while selection: sesame, chia, sunflower, pine, linseed, but poppy I wiuld have to go out for and find. They are the most popular ingredient in kolache and many other Eastern European, and also German baked goods , so I would definitely recommend giving it a try. First of all best wisher for an intensely happy new year full of exciting discoveries and surprises that make wonderful memories to look back on in years to come.
Also thank you for all you have cone to mean to me and my family over the past year and more. Your recipes have formed the basis of most of what we eat now, and I so appreciates the notes and ideas for substitutions. You have raised my confidence to cook vegan and gluten- and oilfree immeasurably. That smoothly leads me to my question: can these be made oilfree? Can it just be left out? In quite q few recipes I have tried out I have used Amazake as a substitute, with success, though I have learnt to then reduce the sugar.
It does affect the taste a little, but the results are usually still yummy. Hello Anneke! Happy new year to you too. I am so glad you like my recipes. I assume they will turn out rather dry and not soft at all. If you try it out, I would be very happy to hear how it turned out. Your email address will not be published. Jump to Recipe Pin Recipe. Read In: Deutsch Deutschland. Brush with an egg wash before baking to help give a golden, flavorful crust on the top.
Important Notes: This recipe uses full sized sausages, the size of hot dogs. The images show cheese filled sausages. You can use any kind of sausage you prefer. Cheese filled, or cheese and jalapeno are very popular options. Other popular additions would be to place sliced jalapeno on the top of the dough before baking. Best served fresh, although they can easily be reheated.
Texas Sausage Kolaches Klobasnek Servings: Prep Time: 25 minutes. Cook Time: 18 minutes. Resting Time: 1 hour 45 minutes. Author: Serene. Course: Breakfast. Cuisine: American, Czech, Tex Mex. A hearty breakfast pastry made with fluffy breading around a cheesy, sausage. 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 minutes until foamy. Stir in the beaten eggs, melted butter and salt. Mix to combine. 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 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. Once a ball of dough can be formed, remove dough from the mixing bowl. Coat a clean bowl with a small amount of oil any kind place the ball of dough in the bowl and turn to coat the dough in the oil also.
Cover with a clean kitchen towel. Place the bowl in a draft free spot in the kitchen, an oven or microwave that are turned off! Let the dough sit and rise for about an hour until doubled in size. Cook the sausages in a large skillet on the stovetop until browned. Remove from the skillet and set aside. Once dough has risen, punch down, then remove the dough from the bowl and divide the dough into 12 equal pieces. Working one at a time, using your fingers press out a piece of dough into a rectangular shape that is the same width as the sausages.
Place the sausage on top and roll, then pinch where the dough meets. Place this seam side down onto a large baking sheet. Place kolaches about 1 inch apart from each other. Continue until all dough and sausages have been rolled. Cover the baking sheet with a clean towel, and let rise again for another 45 minutes. In a small bowl combine the egg and milk or cream for the egg wash. Whisk together. Brush the egg wash onto the tops of the kolaches.
Bake for minutes until the tops of the kolaches are a golden brown color. Remove from oven and let cool briefly before serving.
|Kolaches||Zegna uomo men|
|Thinkpad lenovo fingerprint||If you are following a medically restrictive diet, please consult your doctor or registered dietitian kolaches preparing this recipe for personal consumption. Namespaces Article Talk. Big companies, kolaches The Kolache Factory, which is headquartered in Texas, have started to build franchises in other states. My travel companion and I pulled off the freeway at West to pick up a kolache for the road. He can heat them up in the microwave.|
|Kolaches||Smart cover for ipad mini with retina display|
When the time has passed and the dough has risen again, knead it, split it into two halves, and let it rise a final time for about ten minutes. Finally, your dough is ready. This creates the chewy, dense dough that kolaches are known for. Part 2. Roll out your dough on a floured surface. Once again, sprinkle some flour on a flat surface to prevent your dough from sticking to it.
Cut your dough into rounds. Each round should be about 2. The easiest way to create these rounds is to use a cookie cutter, but you can also use the rim of a proper-sized glass. Press the cookie cutter or the rim of the glass firmly into the dough, and then peel up the dough around the circle. Cut out the rounds, and then roll the excess dough up again. Place your dough rounds on a baking sheet. Once again, cover the dough with a kitchen towel or cling wrap. Set the baking sheet aside and let the dough rise again for about an hour.
Make the indentations in the dough. Once the dough has risen and each round has doubled in size, it is time to make the indentations in the middle. This step basically makes dough round into a little bowl that will hold the topping as they bake. Part 3. Make a cherry topping for your kolaches. Mix the sugar, cornstarch, and cherry juice in a saucepan. Use a wooden spoon to stir until everything is thoroughly mixed. Put the saucepan on the stove and set it to medium heat.
Once the mixture starts boiling and thickening up, turn off the heat and add the pitted cherries. Prepare a blueberry topping. Mix the sugar, cornstarch, salt, blueberries, and lemon juice together in a saucepan. Turn the stovetop to medium heat to warm the mixture while continuously stirring. Once the sugar has dissolved, turn the heat on your stovetop down and let the mixture simmer for about ten minutes. The final product should be fairly thick. Create a sweet apricot topping.
This one will take a bit longer than the cherry and blueberry toppings. Then, drain the orange juice and put the tender apricots into a food processor to puree with sugar and lemon juice. Explore the dozens of other topping options. While a fruit topping is the traditional topping, it is certainly not the only one you can make. Other common variations are poppyseed and cream cheese kolaches. You can even make savory kolaches with different types of breakfast meats.
Part 4. Preheat your oven. Set it to degrees Fahrenheit, or degrees Celsius. Depending on your oven, it will take about ten to twenty minutes to preheat. Brush each kolache with egg wash. To prepare the egg wash, simply beat one large egg and add a teaspoon 4. Using a pastry brush, brush it generously onto each of the dough rounds. Spoon the toppings into the center indentations. You only need to put about a spoonful onto each of the rounds.
The indentation should be completely filled with topping. Bake your kolaches and serve. Put your kolaches in the oven and set the timer for 12 minutes. Keep an eye on the kolaches, though, and take them out when the dough has turned golden brown. Use a spatula to remove your kolaches from the hot baking pan and let them cool on a wire rack or another surface. Serve immediately and enjoy! Did you make this recipe? Leave a review.
Where can I buy the wooden "pusher" thing to make the "holes" in the kolaches before adding the filling? Not Helpful 0 Helpful 0. Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. Submit a Tip All tip submissions are carefully reviewed before being published.
You Might Also Like How to. How to. More References 9. About This Article. Co-authored by:. Co-authors: Oh, and would this work the same with different seeds. I have a while selection: sesame, chia, sunflower, pine, linseed, but poppy I wiuld have to go out for and find.
They are the most popular ingredient in kolache and many other Eastern European, and also German baked goods , so I would definitely recommend giving it a try. First of all best wisher for an intensely happy new year full of exciting discoveries and surprises that make wonderful memories to look back on in years to come. Also thank you for all you have cone to mean to me and my family over the past year and more. Your recipes have formed the basis of most of what we eat now, and I so appreciates the notes and ideas for substitutions.
You have raised my confidence to cook vegan and gluten- and oilfree immeasurably. That smoothly leads me to my question: can these be made oilfree? Can it just be left out? In quite q few recipes I have tried out I have used Amazake as a substitute, with success, though I have learnt to then reduce the sugar.
It does affect the taste a little, but the results are usually still yummy. Hello Anneke! Happy new year to you too. I am so glad you like my recipes. I assume they will turn out rather dry and not soft at all. If you try it out, I would be very happy to hear how it turned out. Your email address will not be published. Jump to Recipe Pin Recipe. Read In: Deutsch Deutschland. Author: Michaela Vais.
Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 15 mins. Total Time 45 mins. Course Dessert. Cuisine Czech. Servings 7. Calories kcal. Vegan cheesecake filling: 5. Make the dough Please measure all ingredients in grams use my written measurements on a kitchen scale for exact results. Add the flour to a medium bowl, along with the rest of the sugar and the salt. Pour in the yeast mixture and the oil.
Mix well with a wooden spoon and then knead with your hands for a few minutes until a smooth dough is formed. If using dry yeast, you will need to add a little more milk. Form the dough into a ball, return it to the bowl, cover with cling film and leave to rise in a warm place for 1 hour. Poppy seed filling Grind the poppy seeds in an electric spice grinder or blender, then place all ingredients in a saucepan or skillet, heat and let simmer for a minute.
Vegan cheesecake filling Place all ingredients in a small blender and blend until the mixture is smooth and lump-free. You can also use a stick blender. Crumble To make the crumble, simply mix all ingredients in a small bowl with your hands until the texture is crumbly. Shape the dough Divide the dough into 7 pieces 40 g each and shape into round "cookies". Dust the bottom of a glass with a little flour and then place it in the center of the round dough pieces.
Brush the edges of the dough with a little plant-based milk mixed with a small pinch of turmeric and place them on a lined baking sheet. Preheat oven to C F. Add fillings and bake Spread about 2 teaspoons of the poppy seed and also of the cheesecake filling on each of the pastries and decorate with almonds see step-by-step photos in the blog post.
Plum jam is well suited. Also, sprinkle with the crumbles. The edges should be lightly browned. Enjoy warm! Video Of The Recipe. Nutrition Facts. Serving Size. Amount per Serving. Saturated Fat. Tried this recipe? Mention elavegan and tag elavegan. Comments Hi there, I am wondering what brand your little blender is?