Fruit and Cream Cheese Kolaches
Texas Kolaches filled with cream cheese and cherry, or your choice of fruit topping.
Servings: 12
Ingredients
Proof Yeast
- ¼ cup warm water 100-110F
- 2 ¼ tsp. active dry yeast
- 1 tsp. sugar
Dough
- ½ cup sugar
- 1 cup milk*
- ¼ cup shortening or butter melted
- 1 ½ tsp. salt
- 1 egg yolk
- 3 ⅓ cups bread flour sifted
- 2 Tbsp. butter melted for brushing on dough
Cream Cheese Filling
- 8 oz. cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp. vanilla extract
Fruit
- ½ cup fruit preserves or pie filling
Posypka Streusel Topping
- ⅛ cup all purpose flour
- ¼ cup granulated sugar
- ¼ tsp. salt
- Dash ground cinnamon
- 1 ½ Tbsp. butter
Instructions
Kolache Dough
- Activate yeast. Combine warm water, yeast and 1 tsp. of sugar in small bowl. Stir and let sit for 10 minutes. Yeast should be bubbly and have doubled in size.
- In a large bowl, stir together milk, melted shortening, salt and the egg yolk. Stir in yeast mixture. Add 1 cup of sifted bread flour at a time until 3 cups are added. Stir until a sticky dough starts to form.
- Sprinkle the remaining ⅓ cup bread flour on a hard work surface, turn the dough out onto the surface and knead for 10-12 minutes. Dough will be sticky and elastic. Transfer dough into a lightly greased bowl, cover and let rise in a warm place for 1 hour.
Shaping and Filling Dough
- Punch dough down. Roll into a log and cut into 12 equal size pieces, approximately the size of golf balls (2 oz. each). Place dough ball in a lightly greased half sheet pan (13” x 18”) and brush with 1 tbsp. of melted butter. Cover and let rise for 30 minutes.
- Make wells in the center by pressing a lightly floured ¼ c. measuring cup into the center of each dough ball. Fill each dough ball with 1 Tbsp. of cream cheese filling. Brush sides with more melted butter. Cover and let rise for ~ 30 minutes-1 hour.
- After dough has risen, spoon 1-2 tsp. of fruit filling into center of cream cheese filling. Sprinkle with streusel topping.
- Bake at 350 F for 25-30 minutes or until golden brown.
Cream Cheese Filling
- In a high speed mixer, whisk together cream cheese, sugar, egg yolk and vanilla extract for 1-2 minutes or until creamy.
Streusel Topping
- In a medium bowl, combine flour, sugar, salt, cinnamon. Cut butter into dry mixture until coase crumbles form.
Notes
*Milk should not be cold, either room temperature or slightly warm.
Lemon Cream Cheese: Add lemon juice or zest to the cream cheese filling for a lemon cream cheese filling. Stand Mixer Method If you prefer to use a stand mixer, follow these adjusted steps to keep the dough from becoming too soft or greasy:
Lemon Cream Cheese: Add lemon juice or zest to the cream cheese filling for a lemon cream cheese filling. Stand Mixer Method If you prefer to use a stand mixer, follow these adjusted steps to keep the dough from becoming too soft or greasy:
- Step 1: In the mixer bowl, combine the activated yeast mixture, sugar, milk, salt, egg yolk, and 3 cups of the sifted bread flour. Mix with the paddle attachment on low until a shaggy dough forms.
- Step 2: With the mixer on low, slowly stream in your lukewarm melted butter or shortening. Mix for 60 seconds until completely absorbed.
- Step 3: Switch to the dough hook and turn the mixer to speed 2. Gradually add the remaining ⅓ cup of bread flour one tablespoon at a time.
- Step 4: Knead on speed 2 for 6–8 minutes until the dough looks smooth, elastic, and cleanly clears the sides of the bowl. Proceed to the first rise as directed.
