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Kolaches
A kolache (pronounced koh-LAH-chee) is a rich, tender yeasted bun with a center hollow that traditionally is filled with sweet cheese and fruit before baking. Czech in origin, kolaches were brought to the U.S. by immigrants from Central Europe who settled in the Great Plains during the 1800s. We fill the buns with spoonfuls of lemon-scented sweetened cream cheese plus jam, then finish them with a dusting of crumb topping (you can skip the topping; the buns still will be delicious). Use one or multiple varieties of jam (blueberry and apricot were our favorites). So the kolaches can be served freshly baked for breakfast or brunch, we developed this recipe to be made over the course of a couple days, so plan accordingly. First, make the dough, let it rise until almost doubled, then refrigerate it (for up to 24 hours) to slow down the yeast’s activity. The next morning, shape the chilled dough, let it rise for 1 to 1½ hours, then fill and bake the buns. The kolaches are best the day of baking but will keep overnight, covered and stored at room temperature.
Makes twelve
4-inch buns
Don’t add more flour to the dough during mixing; the dough should feel sticky. When portioning and shaping it, it’s fine to dust the counter and your hands to make the dough workable, but use only as much flour as is needed. And be sure to keep the cream cheese filling and jam refrigerated until needed. Cold fillings stay in place better during baking.
10½ hours
40 minutes active, plus cooling
For the dough
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2
large eggs plus 3 large egg yolks, room temperature
Directions
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01To make the dough, in a small bowl or a 2-cup liquid measuring cup, whisk together the whole eggs and egg yolks, the melted butter, milk and lemon zest. In a stand mixer with the dough hook, mix the flour, white sugar, yeast and salt on low until combined, about 20 seconds. With the mixer running, gradually add the milk-egg mixture; mix, scraping the bowl once or twice, until a slightly lumpy dough forms, about 2 minutes. Increase to medium-high and mix until the dough is smooth, shiny and elastic and pulls away from the sides of the bowl, 8 to 10 minutes.
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