These are amazing, and you must try them immediately.
Klobasnek are a traditional Czech treat that has been ‘Americanised’ and made into this filthy abomination you see before you. This is perfect comfort food in every way: it’s fluffy and light, but also sweet and rich – it’s got salt and heat, and oozing warm cheese; it’s just heavenly.
I have been tweaking this recipe for some time, and am really happy with this version, not least because it only makes four. Klobasnek are best served warm, so unless you’re having a party, better to make them in small batches. It also stops me from ‘accidentally’ eating three of them in a row!
- 90 ml milk (warm)
- 4 g instant yeast
- 200 g bread flour
- 25 g butter (melted)
- 25 g caster sugar
- 4 g salt
- 1 large egg
- 4 jumbo frankfurters
- 80 g cheddar cheese (grated)
- jalapeños (to taste (optional))
- Pour the warm milk to the bowl of a stand mixer, and then sprinkle the yeast on top.
- Add the flour and use it to create a barrier over the surface. This will help the yeast to activate while you add the rest of the ingredients.
- Melt the butter and add to the bowl, along with the sugar and salt.
- Next, break the egg into a small bowl or jug, and whisk lightly to break up the yolk.
- Add about half of the egg to the bread mixture, then cover the remaining half and set aside for glazing.
- Using a dough hook, or using your hands if you don’t have a stand mixer, knead the dough for about 7 minutes, until it is soft, smooth, and elastic.
- Add a spot of flavourless oil to a clean bowl, and add the dough. Flip the dough over, so that the oily side is on top, and then cover the bowl. Leave to rise for an hour.
- Remove the frankfurters from the packaging and pat dry with kitchen towel.
- Drain the jalapeños and dry with kitchen towel, then finely dice.
- Grease an 8-inch square cake tin.
- After an hour, remove the dough from the bowl, and split it into four equal pieces.
- Without using any flour, take each piece of dough and stretch it out into a rectangle on the table.
- The rectangle should be the length and circumference of the frankfurter that you’re using.
- Cover the dough with the grated cheese, leaving a little gap around the edge, and then sprinkle some of the finely diced jalapeños down the middle. Place a frankfurter on top of each rectangle, and careful encase in the dough. Pinch the dough together at the seams.
- Turn the klobasnek seam side down, and tuck under the ends, to make the top side as attractive as possible.
- Place into the prepared cake tin.
- Cover the klobasnek, and leave to rise for 40 minutes.
- Meanwhile, preheat the oven to 180c/160c fan.
- Uncover the beaten egg from earlier, and use it to glaze the dough.
- Place the pan into the preheated oven, and bake for 20 minutes, until the tops are pleasingly browned.
- Remove from the tin and leave to cool for 10 minutes on a wire rack.
- Tear apart and devour while still warm!