Ingredients
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Scale
- For the sponge:
- 1/4 cup water (warm- about 115 degrees)
- 1/2 cup sugar
- 4 1/2 teaspoons yeast
- 1 cup whole milk (warm- about 115 degrees)
- 1 3/4 cups flour
- ***
- After the initial 1 hour:
- 1/2 cup butter-flavored Crisco (melted and cooled a bit)
- 1/4 cup warm whole milk
- 1 1/2 teaspoons salt
- 2 egg yolks – TFD prefers duck eggs, if available
- 2 1/4 cups flour
- ***
- 2 tbsp. dough enhancer (optional but recommended), made from:
- 1 cup wheat gluten
- 2 tablespoons lecithin granules
- 1 teaspoon ascorbic acid crystals
- 2 tablespoons powdered pectin
- 2 tablespoons unflavored gelatin
- 1/2 cup nonfat dry milk
- 1 teaspoon powdered ginger
- ***
- Filling:
- Hillshire Farm Kielbasa, cut into 30 4” slices
- 30 slices Velveeta cheese (sliced approximately the same size as the sausage piece)
- Stonewall Kitchen Roasted Garlic Onion Jam (optional but TFD really likes it)
- Mezzetta brand jarred jalapeno slices
- ***
- Egg wash:
- 1 egg
- 2 tablespoons water
Instructions
- Beat together warm water, sugar, yeast, dough enhancer (if using), 1 cup warm milk and 1 ¾ cups flour thoroughly and let stand for 1 hour. (I usually make the sponge in a large metal bowl, and let it sit in a barely warm oven for the hour. I preheat my oven to 170, then open the door of it to let some of the heat escape for about 3 to 5 minutes. BE SURE TO TURN YOUR OVEN OFF! I cover the bowl with a clean flour sack towel and pop it in.).
- Add Crisco, ¼ cup warm milk, salt, egg yolks and 2 ¼ cups flour. Beat well and let rise until double in bulk. (when I put the sponge in the barely warmed oven, I microwave the Crisco. It’s really hot, so I let it stand out while the sponge is percolating. If you put the Crisco in when it is too hot, it will kill the yeast. The results are not pretty, lol.)
- Then work down (stir it with a wooden spoon. It releases all the “air” trapped in it. The dough will be very soft, and a little sticky.).
- Make the parts for each sausage roll. Cover the sausage with a liberal coating of roasted onion jam (if using) then wrap a slice of Velveeta around the sausage, add 1-3 jalapeño slices, then cover with the dough you have patted out. (I use a silpat, and pat each golf ball size blob down to a rectangle about 3 inches by 5 inches and about ¼ of an inch thick.) Make sure to seal the cheese, peppers and sausage up well, and place the seam side down on the sheet pan. (It’s hard to put an exact measurement on this because some like to use the big sausages, and others the little smokies. I usually use about a golf ball size for the sausages that are about 4 inches long and ½ inch in diameter. Any more, and I have way too much breading around the sausage. This dough really grows after the 2nd rise.).
- Beat the egg and water together to make an egg wash. Brush the egg wash over the tops of the klobasniky. (This makes them a beautiful golden brown. I usually reserve the 2 egg whites that I separate from the yolks for the dough and it has worked like a charm for me.).
- Let rise 15 minutes. (I’ve found that 15 minutes is plenty, because the klobasniky continue to puff up in the oven. I’ve left them overnight, and it caused the bread to be too spongy, and they went stale very quickly.).
- Bake at 400 degrees until golden brown, about 15 minutes.
- Also, underestimate the amount of dough you need to wrap around your filling. If the yeast that you have used is fresh, a little dough goes a long way!
- Prep Time: 0 hours
- Cook Time: 0 hours
