Ingredients with Measurements:
- 1 pound of bacon, cooked and crumbled
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of diced onion
- 1/4 cup of diced jalapeno pepper
- 1 tablespoon of active dry yeast
- 1/4 cup of warm water
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 1 cup of warm milk
- 1 teaspoon of salt
- 4 cups of all-purpose flour
- 1 egg, beaten
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the sugar, melted butter, warm milk, and salt. Mix until the sugar is dissolved.
3. Add the yeast mixture to the mixing bowl and stir until well combined.
4. Gradually add the flour to the mixing bowl, one cup at a time, while mixing on low speed with the dough hook attachment.
5. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
7. Preheat the oven to 375°F.
8. On a floured surface, roll out the dough into a rectangle shape, about 1/4 inch thick.
9. Sprinkle the shredded cheddar cheese, mozzarella cheese, cooked bacon, diced onion, and diced jalapeno pepper over the dough.
10. Roll up the dough tightly, starting from the long side, and pinch the edges to seal.
11. Cut the rolled dough into 2-inch pieces and place them on a baking sheet lined with parchment paper.
12. Brush the beaten egg over the top of each piece.
13. Bake for 20-25 minutes until the klobasnek is golden brown.
- Time:
Preparation time: 1 hour and 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12-15 klobasneks.
Nutritional information:
- Calories per serving: 350
- Total fat: 19g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 550mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 15g
Substitutions for ingredients:
- Instead of bacon, you can use ham, sausage, or ground beef.
- Instead of cheddar and mozzarella cheese, you can use any type of cheese you prefer.
- Instead of onion and jalapeno pepper, you can use any type of vegetables or herbs you like.
Variations:
- You can add different types of meats, cheeses, and vegetables to create your own unique klobasnek recipe.
- You can make a sweet version of klobasnek by adding fruit jam, cream cheese, and powdered sugar.
Tips and tricks:
- Make sure the yeast is fresh and active to ensure the dough rises properly.
- Let the dough rise in a warm place to speed up the process.
- Use a sharp knife or pizza cutter to cut the rolled dough into pieces.
- Brush the beaten egg over the top of each piece to give it a shiny and golden crust.
Storage instructions:
- Store the leftover klobasneks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the klobasneks, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the klobasneks on a platter with a side of dipping sauce.
- Garnish with fresh herbs or chopped bacon.
Pairings:
- Serve with a side of salad or soup.
Suggested side dishes:
- Creamy tomato soup
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more warm water.
- If the klobasneks are too dry, brush them with melted butter before serving.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the dough.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
- Klobasnek is a traditional Czech pastry that is usually filled with sausage or ham and cheese.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve warm as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Czech