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Kolaches with Blueberry or Cherry Filling and Streusel Topping
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Brief Description
Baked pastries with fruit filling and streusel topping.
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Main Ingredient
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Category: Breakfast
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Cuisine: Czech
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Prep Time: 240 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
Southern Living - Lydia Faust Kolache Queen; ToriAvey.com - filling
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Sep 13, 2020
Number of Servings:
Ingredients:
- 2 packages - active dry yeast
- 1/2 cups - warm water (1o5 to 115 degrees F)
- 1/4 cups - unsalted butter
- 1/4 cups - vegetable shortening (Crisco)
- 1 1/2 cups - lukewarm whole milk (100 to 105 degrees F)
- 6 cups - all-purpose flour, divided plus more for work surface
- 3/4 cups - evaporated milk
- 1/3 cups - granulated sugar
- 1 tablespoons - kosher salt
- 2 - large eggs
- 1 - large egg yolk
- 5 tablespoons - unsalted butter melted, divided
- 1/3 cups - granulated sugar
- 3 tablespoons - cornstarch
- 1 pinchs - cinnamon
- 1 pinchs - salt
- 2 cups - blueberries
- 2 tablespoons - orange juice OR lemon juice
- 1/2 cups - granulated sugar
- 1/4 cups - cornstarch
- 1 1/4 cups - reserved cherry juice (from canned cherries)
- 28 ounces - pitted sour cherries
- 1 1/2 cups - granulated sugar
- 1 cups - all-purpose flour
- 1/2 cups - cold unsalted butter
- 1/4 teaspoons - vanilla extract OR ground cinnamon
Directions:
Kolache Dough:
Sprinkle yeast over warm water; stir to combine, and set aside. Place butter and shortening in large microwavable bowl, microwave on HIGH until melted, about 60 seconds. Stir to combine; whisk in lukewarm milk and yeast mixture.
Transfer mixture to bowl of stand mixer with whisk attachment (or use handheld mixer with whisk beaters); sift 3 cups of flour over mixture. Add evaporated milk, sugar, salt, eggs and egg yolk. Beat on medium speed until smooth, about 1 minute.
Remove whisk attachment and replace with dough hook (or regular beaters for handheld mixer). Gradually add remaining 3 cups flour, beating on medium speed until dough is smooth - about 2 minutes. Let sit at room temperature for 5 minutes, then beat on medium-high speed until elastic and very smooth, 10 minutes (or knead vigorously by hand for 6-8 minutes).
Brush top of dough with 1 tablespoon of melted butter. Cover bowl with plastic wrap; let rise until doubled in size, about 1 hour.
Punch dough down and re-cover. Let rise until doubled, about 30 more minutes.
While dough rises, prepare desired filling and streusel topping.
Blueberry Filling:
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon; stir in blueberries and juice. Cook over medium heat until sugar dissolves, stirring constantly. Reduce heat to low and simmer about 10 minutes until mixture is thickened. Let cool.
Cherry Filling:
In a medium saucepan combine sugar and cornstarch, then stir in the cherry juice. Cook, stirring constantly, over medium heat until mixture boils and thickens. Remove saucepan from heat and stir in the cherries; let cool.
Streusel Topping:
Use a pastry cutter or your fingers to combine sugar, flour, butter and vanilla or cinnamon until a crumbly texture mixture is formed. Set aside.
Kolaches:
Generously flour a work surface; gently roll dough out to 1-inch-thick rectangle (about 18 by 14 inches). Using a 2-inch round cutter, cut dough into circles and place circles 1 inch apart on 2 parchment paper-lined baking sheets. Brush tops with 2 tablespoons of melted butter. Let rise in warm place until almost doubled in bulk, about 10 minutes.
Use fingers to make a small indentation in center of each dough circle, and fill each with about 1 tablespoon of filling. Sprinkle each kolache with 1 to 2 teaspoon streusel topping and let rise until doubled in size, 20 to 30 minutes.
Preheat oven to 350° F. Position racks in top third and lower third of oven. Bake pastries until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through baking time.
Remove from oven, brush with remaining 2 tablespoons melted butter. Transfer kolaches to wire racks. Cool completely, about 30 minutes.
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