Makes 16

  1. 17-1/2oz + 2-2/3tb flour
  2. 2-1/4tsp yeast
  3. 1/2tb salt
  4. 1 cup milk, room temperature
  5. 1 egg
  6. 2 yolks
  7. 11tb butter, 10 melted and 1 cut into 8 pieces and softened
  8. 2-1/3oz + 2-2/3tb sugar
  9. 1 egg white
  • Whisk 17-1/2oz flour with 2-3. While mixing, stream in 4-6, 10tb butter and 2-1/3oz sugar. Mix for 2 minutes. Knead, cover and rise at room temperature for 1.5-2 hours or in the fridge for 8-16 hours. If refrigerating, rest at room temperature for 1 hour.
  • Form into a 16in log and divide into 16 pieces. Shape into balls, cover and rise on 2 baking sheets at room temperature for 1.5-2 hours.
  • Grease and flour a flat 2-1/4in circular surface. Press into kolaches to make indentations. Choose filling below, dividing about 1-1/2tb per kolach. Mix egg white with 1tb water and brush edges and press remaining butter, flour and sugar. Bake in upper-middle and lower-middle of a 350 degree oven for 25 minutes, switching and rotating halfway. Transfer to rack and cool for 20 minutes.


Cheese filling

  1. 6tb cream cheese
  2. 3tb sugar
  3. 1tb flour
  4. 1/2tsp lemon zest
  5. 3/4 cup ricotta
  • Beat ingredients.


Fruit filling

  1. 10oz frozen berries
  2. 5tb sugar
  3. 4tsp cornstarch
  • Microwave ingredients for 6 minutes, or until bubbling and thickened, storring halfway. Mash.



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