Kolache #BBB

Our bake this month is actually a deal with, the Czech and Slovak candy pastry often called kolache.  I made them a pair years again they usually had been the fluffiest factor I’ve virtually ever had!  That point I used a half and half cheese and protect filling so this time I made a decision to go together with an apple filling from recipe” goal=”_blank”>King Arthur.  I went with my unique dough recipe because it had turned out so amazingly delicate and fluffy however I may additionally attempt our host’s recipe as a result of mine was not a candy dough and I feel the apple filling might have benefited from a barely candy dough.  I added fairly a little bit of lemon to tart up the apples I used to be utilizing, (not Granny Smith), as a result of a perky apple filling is significantly better than a bland, candy one.  These are fairly scrumptious, although I ponder if a tiny little bit of icing drizzle is likely to be good for this explicit batch with the not-sweet dough.  My household likes to let issues sit within the toaster oven on heat and that little little bit of icing drizz would simply bubble and crisp and be positively pleasant.  Yup, one other batch so as…

We might like to have you ever check out these scrumptious treats with us this
month and share the way it turned out and what you thought!  New recipes
are posted each month on the sixteenth. Take a look at our Facebook group to see
the contributors’ baking outcomes throughout that point.  If you need to
publish your outcomes with a Buddy badge on a weblog, tell us within the
feedback or on the Fb web page. 

(In the event you want to attempt a tangzhong kolache, that is the recipe I used.)

Selfmade Kolaches
Makes 16 kolaches


    3½ cups (491g) all-purpose flour
    2¼ tsp immediate or rapid-rise yeast
    1½ tsp salt
    1 cup complete milk
    10 tbsp unsalted butter, melted
    ⅓ cup (66g) sugar
    1 massive egg plus 2 massive yolks

Cream cheese filling

    12 oz (340g) cream cheese, softened
    ½ cup (100g) sugar
    1 tbsp all-purpose flour
    ½ tsp pure vanilla extract
    Pinch salt
    1-2 tsp lemon juice

Streusel (Posypka)

    2 tbsp plus 2 teaspoons all-purpose flour
    2 tbsp plus 2 teaspoons sugar
    1 tbsp (15g) unsalted butter, lower into 8 items and chilled

For the dough

Combine flour, yeast, and salt collectively in bowl of stand mixer.  Mix milk, melted butter, sugar, egg, and egg yolks in a 4-cup measuring cup till sugar has dissolved.  Combine on low pace, slowly add milk combination to flour combination and blend till a dough begins to type and the flour is totally integrated, about 2 minutes, scraping down the perimeters as wanted.  Improve pace to medium-low and knead till dough is easy and elastic and clears sides of bowl however nonetheless sticks to backside, 8-12 minutes.

Switch dough to a well-floured counter.  Utilizing your well-floured arms, knead dough to type a easy, spherical ball, about 30 seconds. Return dough to bowl and canopy to rise.  Let rise till doubled in dimension, 1-1½ hours.  (The unrisen dough may be refrigerated for no less than 8 hours or as much as 16 hours; let dough sit at room temperature for 1 hour earlier than shaping.)

For the filling (or select desired filling)

Beat cream cheese, sugar, flour, vanilla, and salt on low pace till easy.  Scrape down the perimeters of the bowl, add 1 tsp of lemon juice and blend to mix.  The lemon juice ought to brighten the filling however not make it style like lemon.  Add extra juice if wanted.  Cowl with plastic and refrigerate till prepared to make use of.

Make the posypka streusel

Mix flour, sugar, and butter in bowl and rub the butter into the dry combination till it resembles moist sand. Cowl and refrigerate till prepared to make use of.

End the dough

Line 2 rimmed baking sheets with parchment paper.  Punch down dough and place on calmly floured counter. Divide the dough into 16 equal items (about 2¼ oz every) and canopy loosely with greased plastic.  Working with one piece of dough at a time (preserve remaining items lined), type each bit right into a ball by stretching dough round your thumbs and pinching edges collectively in order that the highest is easy.  Place seam facet down on a clear counter and utilizing a cupped hand, drag in small circles till the dough feels taut and spherical.

Place dough balls seam facet down on ready sheets, spaced about 1½ inches aside.  Cowl loosely with greased plastic and let rise till elevated in dimension by about half, 1½ to 2 hours.

Alter oven racks to upper-middle and lower-middle positions and warmth oven to 350ºF.  Grease and flour the underside of a spherical ⅓-cup dry measuring cup.  Press the cup firmly into the middle of every dough spherical till the cup touches the sheet to make indentation for filling.  (Reflour the cup as wanted to forestall sticking.)

Divide the filling evenly amongst kolaches (about 1½ tbsp every) and easy with the again of a spoon. Whisk collectively 1 massive egg, calmly crushed with 1 tbsp water and pinch salt.  Gently brush the sides with egg combination and sprinkle with streusel.  (Don’t sprinkle streusel over filling.)  (Some recipes have the streusel solely on the sides, others cowl the whole prime.)

Bake till golden brown, 20-25 minutes, switching and rotating sheets midway although baking. Switch kolaches to wire rack and let cool for 20 minutes. Serve heat. 

Notes from the host kitchen:

*Recipe tailored from Bread Illustrated.
*In case your dough just isn’t clearing the perimeters of the bowl after mixing, add 1 tablespoon of flour at a time till it does so.
*You’ll be able to sub ricotta for half of the cream cheese filling. Use 6 oz (170g) cream cheese and 6 ounces (¾ cup) whole-milk or part-skim ricotta cheese


Farmer cheese filling (half in parentheses):
450 g farmers cheese (225 grams)
120 g powdered sugar (60 grams)
1 egg yolk
1 Tbsp cornstarch (1 ½ t. cornstarch)

Optionally available:
1 T. lemon zest (1 ½ t. lemon zest)
1 t. vanilla (1/2 t. vanilla)
2 T. raisins (1 T. raisins)
Place all components right into a bowl; combine effectively.

The remainder of the Bread Baking Babes


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