Master Dough: Kolaches
A buttery yeast roll topped with a tart cherry or sweet peach filling.
Ingredients
For the Kolache Dough
- 1 1/4 oz pkg dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp. + 1/2 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 1/2 + 1/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 - 5 + cups all-purpose flour, plus more for rolling surface
For the Cherry Filling
- 2 cups fresh or frozen pitted cherries, thawed if using frozen
- 1/3 cup granulated sugar
- 2 1/2 - 3 tbsp cornstarch, increase to 3 tbsp if using frozen cherries
- 1/2 tsp almond extract
- 1 tbsp fresh lemon juice
- pinch of salt
For the Peach Filling
- 3 cups fresh or frozen sliced peaches, thawed if using frozen
- 1/2 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- pinch of salt
Instructions
For the Kolache Dough
- Combine yeast and 1 tsp. sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ c. softened butter, remaining sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
- Split dough in to 2 even portions. On a floured surface, roll each portion of dough out to a large rectangle about 1/2 inch thick.
- Using a 2 1/2" round cutter, cut circles of dough from rectangle. Re-roll scraps and cut remaining circles. Repeat with 2nd portion of dough.
- Place cut-out dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover and allow to rise to double in size, about 1 hour. Prepare filling in the meantime.
For the fruit fillings
- For each fruit filling, combine all ingredients in a medium sized saucepan.
- On medium heat, stir until the sugar has completely dissolved. Reduce heat and simmer until fruit has softened and filling has thickened, about 3-4 minutes for the cherry filling and 4-5 minutes for the peach filling.
- Remove from heat and use to fill kolaches or chill for later use.
To Assemble the Kolaches
- After the 2nd rise, use the back of a table spoon to make an indent in each dough circle.
- Fill the center of each dough circle with the fruit filling, careful not to over fill or the fruit filling will bake over the side of the roll.
- Bake at 375°f for 12-15 minutes, or until the edges of the Kolaches are golden brown.
Notes
- Filling can be made in advance, up to 72 hours. Refrigerate if not using.
- To make dough in advance, place in refrigerator prior to 2nd rise. Allow to sit at room temperature minimum of 1 hour before filling and baking.
- You can freeze the dough before the 2nd rise (they will keep in freezer up to 4 weeks).
- To use from frozen, allow to thaw in refrigerator and then let sit at room temperature in a warm area until doubled in size. Then fill and bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed well.
- Store baked rolls in an airtight container, up to 72 hours.
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