This is the only pigs in a blanket style recipe that you will ever need. One of the best kept secrets in Texas is the Czech influenced and humble kolache properly addressed as Klobásník. It’s essentially a sausage that has been wrapped in an incredibly soft and buttery kolach dough (slighly similar to a pain au lait). An undefeated combo.
1 cup (240ml milk
1 Tbsp (10g) yeast
3.5 cups (510g) all purpose
1.5 tsp (7g) fine sea salt
1 Tbsp (16g) granulated sugar
2 egg yolks 3tbsp (45ml) water
1.5 Tbsp (15g) vegetable oil
4.5 tbsp (63g) butter
Start by mixing milk and instant yeast and set to the side for 10 minutes.
In a stand mixing bowl, add and whisk together all dry ingredients.
Using the spiral dough hook attachment, whisk on low speed and in the instant yeast mixture, egg yolks, room temperature water, and vegetable oil. Mix on medium-low speed until combined.
Add one tablespoon at a time of softened unsalted butter until all is added and mix for an additional 2-3 minutes.
Loosely roll the dough into a ball and place into a greased bowl covering with a damp towel for 1 hour.
Punch down the dough and dump out onto a lightly floured work surface and divide into even pieces.
Roll each piece out to a ¼” thick. Roll the cooked sausage up in the dough finishing with seam side down.
Place on a parchment lined baking sheet and cover with a damp towel to proof for 45 minutes at room temperature.
Brush each kolache with egg wash then top with flaky salt or everything bagel seasoning.
Bake in a 375F oven for 15-18 minutes. Brush with more egg wash and let cool before serving.