Wednesday, March 12, 2014
Jam & Cream Cheese Kolaches
Like sweet stuff for breakfast? Try these Jam & Cream Cheese Kolaches. The best part (besides how good they are) is you start the dough the night before baking!
JAM & CREAM CHEESE KOLACHES
1 packet highly active yeast
1 1/4 C milk
1/2 C sugar
1/2 C butter
1 teaspoon salt
4 C flour
FOR THE FILLING:
8 ounces cream cheese, softened
1/2 C sugar
2 egg yolks
Jam of your choice (I used strawberry, blackberry, and raspberry)
(You will also need one egg for an egg wash)
The night before baking, put the yeast and sugar into the bowl of a stand mixer. Melt the butter with the milk in a small pot. Let cool slightly. Whisk in the eggs and add it to the yeast mixture. Add in the flour and salt and mix with a dough hook until it forms a ball. Put the ball into a large greased bowl and cover. Let it rise about an hour. Put it in the refrigerator overnight.
The day of baking, put the dough out on the counter for about 30 minutes. When it is less cool, turn it out onto a well floured board. Pat it with a little flour. Pinch golf ball sized pieces from the dough and roll them into balls. Place the balls on a sheet pan and use your thumb to indent the center. Let it rise for about 30 minutes in a warm place.
Preheat the oven to 350 degrees. Mix the cream cheese, sugar and egg yolks together with a whisk or in a mixer. Divide the cream cheese filling equally and put spoonfuls into the indented centers of the kolaches. Add about a teaspoon of jam on top of the cream cheese. Mix the egg with a little water and brush the dough edges of the kolaches. Bake about 15 to 20 minutes or until the dough is done all the way through and the edges are browned.