Ingredients with Measurements:
- 1 cup warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit for 5 minutes until the mixture becomes frothy.
2. Add flour, salt, vegetable oil, and egg to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 12 equal portions.
7. Roll each portion into a 5-inch circle.
8. Sprinkle shredded cheddar cheese and crumbled bacon on one half of each circle.
9. Fold the other half of the circle over the cheese and bacon filling and pinch the edges to seal.
10. Place the klobasnek on the prepared baking sheet and let them rise for 15 minutes.
11. Bake for 20-25 minutes until golden brown.
Time:
Preparation time: 1 hour 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 klobasnek
Nutritional information:
Calories: 260
Fat: 13g
Carbohydrates: 25g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- You can use turkey bacon or vegetarian bacon instead of regular bacon.
Variations:
- You can add diced jalapeños or green chilies to the filling for a spicy kick.
- You can add diced ham or sausage to the filling for a meatier version.
Tips and tricks:
- Make sure the water is warm but not hot, or it will kill the yeast.
- Letting the dough rise in a warm place is crucial for a good rise.
- Don't overfill the klobasnek, or the filling will leak out during baking.
Storage instructions:
Store the klobasnek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the klobasnek in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Presentation ideas:
Serve the klobasnek on a platter with a side of dipping sauce.
Garnishes:
Garnish the klobasnek with chopped fresh herbs such as parsley or chives.
Pairings:
Pair the klobasnek with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the klobasnek with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to cook the klobasnek until they are golden brown and the internal temperature reaches 165°F (74°C) to ensure they are safe to eat.
Food history:
Klobasnek is a Czech pastry that is traditionally filled with sausage, cheese, or fruit.
Flavor profiles:
The klobasnek has a savory and cheesy flavor with a hint of smokiness from the bacon.
Serving suggestions:
Serve the klobasnek as a snack or appetizer at a party or as a breakfast pastry.
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Region: Czech