Texas Kolaches made with Sourdough Starter I Czech Stop style Kolaches

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat content.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta provides a lighter texture with fewer calories.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit offers a healthier option with natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be more affordable.

Pour 240 grams of milk into the bowl of a stand mixer.

Add 50 grams of egg and 36 grams of sugar to the milk.

Add 100 grams of sourdough starter to the mixture.

Mix the ingredients with a silicone spatula, then knead until a stiff ball of dough forms.

Cover the dough and let it ferment for about 8 hours or until it doubles in size.

Fit the stand mixer with the hook attachment and mix for a couple of minutes until the sourdough starter dissolves.

Add 400 grams of bread flour and mix at low speed until the dough pulls off the walls of the bowl.

Add 60 grams of butter gradually while mixing.

Finally, add 8 grams of sea salt and knead the dough for about 20 minutes until soft and elastic.

Transfer the dough to a working table, stretch and fold a couple of times, and make a ball.

Place the dough in a greased proofing container and let it proof until it doubles in size for about 4 hours or overnight in the fridge.

Take the dough out of the fridge and portion it into 12 equal pieces using a kitchen scale.

Make balls with the dough, stretch and fold, and roll to add tension.

Cover the dough and let it proof for about 2 hours.

Prepare the fillings: In a mixing bowl, combine 225 grams of cream cheese, 1 egg yolk, and 100 grams of granulated sugar.

Mix well until combined.

For the raspberry jam, combine 340 grams of fresh raspberries, 100 grams of sugar, and the juice of one lemon in a saucepan.

Cook at low heat for about 20 minutes until the filling has the right consistency, then let it cool.

To make the streusel, mix 25 grams of cold unsalted butter, 75 grams of granulated sugar, 1/4 teaspoon of ground cinnamon, and 16 grams of flour until sand-like consistency.

Make a hole in the middle of each dough ball and fill with raspberry and cheese fillings.

Cover and let the dough rise for about 4 hours until doubled in size.

Add a spoonful of streusel on top of each kolache and place them in a preheated oven at 350°F for about 30 minutes until golden brown.

Brush with melted butter after baking and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens