Homemade Kolaches

Ingredients

• 1 cup whole milk
• 10 tbsp butter (melted)
• 1 large egg
• 2 large egg yolks
• 3.5 cups all-purpose flour (up to 4 cups if needed)
• 0.333 cup sugar
• 2.25 tsp instant yeast
• 0.5 tsp salt
• 6 oz cream cheese (softened)
• 3 tbsp sugar (For the cheese filling)
• 1 tbsp all-purpose flour (For the cheese filling)
• 0.5 tsp lemon zest (grated; for the cheese filling)
• 6 oz ricotta cheese (For the cheese filling)
• 1.5 tbsp fruit (blueberries, cherries, pineapple, or other berries; fresh or frozen; for the fruit filling)
• 5 tbsp sugar (For the fruit filling)
• 4 tsp cornstarch (For the fruit filling)
• 1 tbsp all-purpose flour (For the streusel)
• 2.667 tbsp sugar (2 tablespoons plus 2 teaspoons; for the streusel)
• 1 tbsp unsalted butter (cut into 8 pieces and chilled; for the streusel)
• 1 egg (mixed with 1 tablespoon milk, for the egg wash)
• 1 tbsp milk (mixed with the egg for the egg wash)

Steps

1. 1

   Combine the milk, melted butter, large egg, and egg yolks in a measuring cup; the mixture will be lumpy.

2. 2

   Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer. Add the milk mixture and knead on low speed for 2 minutes.

3. 3

   Increase the mixer speed to medium and continue kneading for 8 to 12 minutes, until the dough no longer sticks to the side of the bowl.

4. 4

   Place the dough in an oiled bowl. Let it rise in a warm place for 1 hour, or refrigerate it overnight in a covered bowl.

5. 5

   For the cheese filling, combine the cream cheese, sugar, flour, and lemon zest. Mix for about 1 minute. Add the ricotta and mix for another 30 seconds. Cover and refrigerate until needed.

6. 6

   For the streusel, combine the flour, sugar, and chilled butter pieces. Rub and mix them together with your fingers until well combined. Cover and refrigerate until needed.

7. 7

   For the fruit filling, combine the fruit, sugar, cornstarch, and flour in a microwave-safe bowl and mix well. Microwave on high for about 6 to 8 minutes, stirring halfway through cooking.

8. 8

   If the dough was refrigerated overnight, remove it from the refrigerator and let it sit at room temperature for 30 to 45 minutes before continuing.

9. 9

   Line 2 baking sheets with parchment paper.

10. 10

    Gently punch down the dough. Divide it into 16 equal portions and form each portion into a ball.

11. 11

    Arrange the dough balls on the prepared baking sheets. Cover with plastic and let them rest in a warm place for 1.5 hours, until visibly puffy and soft. Cold dough may need up to 2 hours for the second rise.

12. 12

    Preheat the oven to 350°F.

13. 13

    Grease and flour the bottom of a 1/3-cup dry measure or a glass about 2 1/4 inches in diameter. Use it to make a deep indentation in the top of each dough ball, pressing until the bottom of the measure touches the baking sheet.

14. 14

    Fill each indentation with about 1 1/2 tablespoons of filling. If using both cheese and fruit fillings, use half of each filling recipe.

15. 15

    Mix the egg with the milk. Brush the tops of the pastries with the egg wash, then sprinkle the sides with the chilled streusel.

16. 16

    Bake for 20 to 25 minutes. Do not overbake; the kolaches should remain very pale in color.

17. 17

    Let the kolaches cool for about 20 minutes, then serve warm.

Notes

Fruit-filled kolaches can be stored covered at room temperature for about 2 days. Refrigerate cheese-filled kolaches in an airtight container for up to 4 days; bring to room temperature or warm for 10–15 seconds before serving. Dough can be frozen airtight for up to 3 months, and fillings can be frozen for up to 6 months. Thaw overnight in the refrigerator, then bring to room temperature before filling. The source says the recipe yields 16 kolaches and recommends using only half of each filling recipe when making both varieties.

Nutrition per serving

• dessert
• pastry
• baked
• yeast dough
• fruit-filled
• cheese-filled
• vegetarian
• make-ahead