Klobasnek (Jalapeño Sausage & Cheese Kolache)

Makes 8 Klobasnek

Note: This recipe uses an enriched dough, which requires about 3 hours of total rising time — plan accordingly!

Is it a klobasnek, a sausage kolache, or a pig in a blanket? The proper naming of these tends to be debated, especially in Texas, where I’m from.

Across much of the state, these — like their sweet, fruit-filled cousins — are referred to as “kolaches.” But technically, the correct Czech name is klobasnek (or klobasník).

Here, we’re using the same enriched kolache dough as my fruit-filled ones, but making something entirely savory. The dough includes two secret ingredients: honey and milk powder. Together, they boost flavor, improve browning, and help keep the buns soft longer.

These are filled with sharp cheddar cheese and spicy jalapeño sausage — a classic Texas combo that’s hard to beat. Perfect for breakfast, or honestly, any time of day.

WHAT YOU’LL NEED

INGREDIENTS

Kolache Dough

  • 3 ½ cups all-purpose flour (450 g)

  • 2 tbsp nonfat dry milk powder (14 g)

  • 1 tbsp Diamond Crystal kosher salt (or 1 ½ tsp Morton kosher salt) (9 g)

  • 2 ¾ tsp instant yeast (9 g)

  • ½ cup granulated sugar (100 g)

  • 1 tbsp honey (21 g)

  • 1 cup whole milk, warmed to 100–110°F (225 g)

  • 2 large egg yolks + 1 whole large egg, room temp

  • ½ cup unsalted butter, softened (113 g)

  • For Egg Wash: 1 egg whisked with 1 tsp milk

Fillings

  • 4 large jalapeño cheddar sausage links, fully cooked and cut in half (or substitute 16 mini breakfast sausage links and use two per kolache)

  • 6 oz sharp cheddar cheese, shredded (about 1 ½ cups)

  • 1 fresh jalapeño, thinly sliced (optional, for garnish)

  • Everything bagel seasoning or poppy seeds (optional, for garnish)

DIRECTIONS

Make the Dough & First Rise

  1. In a stand mixer bowl, combine all dough ingredients except the butter. Mix with a spatula until a shaggy dough forms.

  2. Using the stand mixer fitted with the dough hook attachment, knead for 8 minutes on low–medium speed until the dough is elastic.

  3. Add softened butter, 2 tablespoons at a time, kneading thoroughly after each addition. Once all the butter is added, knead for 8-10 minutes more, until the dough is very smooth, supple, and starts to pull away from the sides. (The dough will be soft with a slight stickiness — that’s okay.)

  4. Grease your hands, shape the dough into a rough ball, then transfer it to a medium, lightly greased bowl. Cover and let rise in a warm place (75–80°F) for 1 ½ to 2 hours, or until almost doubled in size — it may not fully double, and that’s totally fine for this rich dough. Meanwhile, make the fillings.

    Note: This is an enriched dough, which takes longer to rise. Rise time will vary depending on the temperature of your home. If your kitchen is cool, you can proof the dough in a turned-off oven with the light on, or place a pan of hot water underneath to create a warm, humid environment.

Assemble & Second Rise

  1. Line two sheet trays with parchment paper.

  2. Turn the risen dough out onto a lightly floured surface. Divide into 8 equal portions (about 4 oz each). Using a rolling pin or your hands, flatten each piece into an oval or rectangular shape, just slightly wider than the sausage link.

  3. Sprinkle about 2 tablespoons of shredded cheddar cheese down the center of each piece of dough. Place half a sausage link (or two mini links) on top. Fold the dough over the sausage lengthwise, pinching the seam to seal. Then fold in the short edges, pinching to seal again. Gently roll the log to help seal and smooth the dough.

  4. Place the sealed kolaches seam-side down on the prepared sheet trays, spacing them evenly apart. Cover loosely and let rise until noticeably puffy, about 1 hour.

    Note: The second rise can be harder to judge visually than the first. There’s less dramatic change, especially with shaped dough. To help gauge progress, take a quick photo before proofing, and another after about an hour — you should see a clear difference.

Egg Wash & Bake

  1. Preheat the oven to 375°F (190°C).

  2. Brush each klobasnek with egg wash. If using, place a jalapeño slice in the center and press down gently. Sprinkle with everything bagel seasoning or poppy seeds, if desired.

  3. Bake for 15–20 minutes, or until golden brown and the internal temperature of the dough reaches 190°F to 200°F. Rotate pans halfway through for even browning.

RECIPE NOTES & TIPS

  • Once baked, let kolaches cool completely. Store them in an airtight container in the refrigerator for up to 5 days. Reheat in oven until warmed through to help revive the soft texture of the dough.

  • For longer storage, they freeze very well. Wrap each one individually in plastic wrap, then place in a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in a 350°F oven until warmed through.

  • To make ahead, the dough can be prepared and shaped the day before. After filling and shaping, cover tightly and refrigerate overnight. Let them come to room temperature and rise until puffy before baking.

  • An enriched dough contains butter, eggs, milk, and/or sugar. This dough includes all of those. The higher fat and sugar content slows fermentation and gluten development, requiring a longer rise time — so be patient! While I’ve provided time guidelines, rise times will vary based on your room temperature.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.