5–6 cups bread flour (625g-750gr)
1/4 cup sugar (50gr)
1 1/2 tsp. salt (6gr)
2 pk. yeast (14gr)
1 cup whole milk (240 ml)
2/3 cup water (160ml)
4 tbsp. butter (56gr)
2 eggs (room temperature)
6 Polish style sausages (approximately 1 lb./500 gr or 2.5 oz/70gr each)
4 tbsp. melted butter for brushing on the top (56gr)
In the bowl of a mixer, combine 2 cups of the flour, sugar, salt and yeast. Stir to combine well.
Pour the milk and water into a microwaveable bowl, add the butter and heat on high for about 1 1/2 minutes, until the temperature reaches 120°F – 130°F (48°C – 54°C). Start the mixer, and slowly add the milk mixture. Add the eggs. Mix on low speed until well combined.
Change the mixing paddle on the mixer to the dough kneading hook, and add another 2 cups of the flour. Knead the dough for a minute, stopping to stir in the flour that has collected on the sides of the bowl. Knead for 5 minutes on low speed, adding small amounts of flour while the dough kneads so that you have a cohesive, elastic dough. (If you choose to hand knead the dough, knead for 10 minutes on a floured surface.)
Place the dough in a clean bowl that has been greased with olive oil, and cover. Allow the dough to raise for 1 hour covered with a clean towel in a warm, draft free environment.
Uncover the dough, and punch down. Divide the dough into 12 equal portions.
Cut the sausages into 2.5″ lengths (76cm). Take each portion of dough, and shape into a ball. On a floured surface, roll each ball into a flat circular shape. Place a segment of the sausage on the oval, and shape the dough around the sausage to form the klobasnek. Line a baking sheet with parchment paper, and allow the klobasniki to rise for 40 minutes. Preheat your oven to 350°F (176°C).
Brush the top of each klobasnek with melted butter, and place the baking sheet in the oven for 25-30 minutes, until the klobasniki are golden brown. Remove from the oven, and cool on wire racks. Serve with mustard, salsa, or extra jalapeños.
Buying the right sized package of sausage may be a quandary. I bought a 1lb pack that had 5 sausages, which I cut in half. The dough recipe makes 12 portions, so in reality (and outside the fantasy world that is my blog) I made only 10 klobasniki. Many 1lb packages have 6 sausages, which can be divided in half, and will make 12 klobasniki perfectly. Are you wondering what I did with my 2 extra portions of dough? I stuffed them with brown sugar, pecans, butter and golden raisins and made dessert for 2!
Keywords: klobasniki, klobasnek, kolache, kolaches