Delicious Kolache with cream cheese filling and fruit filling a special breakfast treat.
Some days I get motivation and look forward to try some extras special dishes. One of such days I decide to try Kolache. It is a pastry dish that holds a dollop of fruit, rimmed by a puffy pillow of supple dough. The name originates from Czech, and is an Old Slavonic word kolo meaning “circle”, “wheel”. Traditional Kolache recipe doesn’t have any meat and is only filled with fruit purees and cream cheese or sweet filling. A Texas kolache on other hand can contain sausage, eggs, cheese, or any number of other creative delicacies. So I decided to give to try a traditional style.
This recipe is inspired from Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home. Since the original recipe makes tons of kolache which I find it difficult to consume by a single family. I modified the recipe with my own contribution and ended up making 9 kolaches. It is more close to enriched bread with filling. While making the kolaches, my daughter asked me “mamma is you making donuts? I told her it is not donuts but something equally delicious.
When I started working with dough I realized that my yeast is losing its charm they are working like a zombie. Not doubling at fast rate, even though I like sourdough bread but when it comes to pastry dough I like them to work fast that is why I am using instant yeast. With my slow going yeast the dough took extra time to double in volume. I was little skeptical about whether it will affect the end product. Luckily it didn’t they came out beautifully.
I made six cheese kolache and 3 strawberry kolache as my daughter loves strawberries. If possible she wants to make everything Strawberrylious. If you want you can make dough in the night and do the second rise in refrigerator and bake it in the morning. I found that they are really good when it comes out the oven. As it sit they are good still not as such when you freshly baked.
I haven’t eaten kolache from any store, so this is first time I am enjoying it and it turned out to be delicious treat.
Delicious cheese filled and strawberry filled kolache great for a special breakfast.
- 1 ¾ cups /218.75g all-purpose flour
- 1 teaspoon /3.15g instant or rapid-rise yeast
- 1/2 teaspoon / 3g salt
- 1/4 cup /60g whole milk
- 5 tablespoon / 70g unsalted butter melted
- 2 ¼ tablespoon 37gsugar
- 1 large egg
- Cheese filling
- 3 ounces /87g cream cheese softened
- 1 1/2 tablespoon /21g sugar
- 1/2 tablespoon /5g all-purpose flour
- 1/4 teaspoon grated lemon zest
- 3 ounces /103g whole-milk or part-skim ricotta cheese
- 1 tablespoons plus 1teaspoons/14g all-purpose flour
- 1 tablespoons plus 1 teaspoons/19g sugar
- 1/2 tablespoon /12g unsalted butter cut into 8 pieces and chilled
- 1 large egg lightly beaten with 1 tablespoon water and pinch salt
- Make strawberry filling
- ½ cup fresh hulled strawberries
- 3 tablespoon sugar
In a bowl of kitchen aid stand mixer, whisk flour, yeast, and salt together. Whisk milk, melted butter, sugar, and egg in a 2 cup measuring bowl until sugar has dissolved. Using a dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and now dry flour remains, about 2 minutes, scraping down the sides as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
Transfer dough to a well-floured counter. Using your well-floured hands, knead dough to form a smooth, round ball, about 30 seconds. Place dough seam side down in a lightly greased large bowl, and cover tightly with plastic wrap. Let rise until doubled in size, 1 to 1 1/2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 16 hours; let dough sit at room temperature for 1 hour before shaping.)
Make the filling
In a bowl of stand mixer fitted with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 1 minute. Add ricotta and beat until just combined, about 30 seconds. Transfer to bowl, cover with plastic, and refrigerate until ready to use.
Make the streusel
In a bowl combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and refrigerate until ready to use.
Make the strawberry fillings
In a skillet add strawberries and sugar and cook in medium low flame until strawberries break down and starts release juice mash with help of masher into coarse puree and set aside.
Line baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide the dough into 9 equal pieces 67g or (about 2 1/4 ounce each) and cover loosely with greased plastic. Working one piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that the top is smooth. Place the ball seam side down on a clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.
Arrange dough balls seam side down on prepared sheets, spaced about 1 1/2 inches apart. Cover loosely with greased plastic and let rise until increased in size by about half, 1 1/2 to 2 hours.
Adjust oven racks to upper-middle positions and heat oven to 350 degrees. Grease and flour bottom of a round 1/3-cup dry measuring cup. Press the cup firmly into the center of each dough round until the cup touches the sheet to make indentation for filling. (Reflour the cup as needed to prevent sticking.)
Divide filling evenly among kolaches (about 1 1/2 tablespoons each) and smooth with the back of a spoon. Gently brush the edges with egg mixture and sprinkle with streusel. (Make sure not to sprinkle streusel over filling.) Bake until golden brown, about 12minutes, switching and rotating sheets halfway though baking. Transfer kolaches to wire rack and let cool for 20 minutes. Serve warm.
First make dough
In a kitchen aid standmixer bowl add flour, instant yeast, salt.
To this add egg, milk, melted butter, sugar
Mix everything to form soft but supple dough.
Set aside for 2 hours or double in size at room temperature.
while dough is doubling in volume make filling.
For cream cheese filling
In a bowl add cream cheese, sugar and mix well,
To this add ricotta, lemon zest and lemon juice and mix well
store it refrigerator until is ready to use.
Make strawberry filling
In a skillet add strawberry and sugar and continue cook until it become soft and you can mash them with a potato masher.
In a bowl add flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and refrigerate until ready to use.
Line baking sheet with parchment papper and divide the dough into 9 equal pieces 67g or (about 2 1/4 ounce each).
Shape them into small round and place them in parchment paper lined baking sheet. about 1 1/2 inches apart. Cover loosely with greased plastic and let rise until increased in size by about half, 1 1/2 to 2 hours
Preheat the oven 350 degrees. Grease and flour bottom of a round 1/3-cup dry measuring cup. Press the cup firmly into the center of each dough round until the cup touches the sheet to make indentation for filling.
Fill them with 1 1/2 tablespoon filling
Brush the side with egg wash and add streusel.
Bake until ti becomes golden brown color on sides it took about 12 minutes .
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