Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
In a mixing bowl, whisk all wet ingredients together. Make sure melted butter is warm or at room temperature. If you whisk hot butter into egg and milk mixture, they will solidify.
On slow speed, gradually add wet ingredients to dry ingredients and mix until the dough starts to come together, approximately 2 minutes.
Scrape down the sides of the mixing bowl if necessary.
Increase the speed to medium and knead until the dough is smooth and pull away from the mixing dough.
The dough is supposed to be a little bit wet.
Use your fingertips and gently lift and fold the edge of the dough that's farthest away from you toward the middle.
Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until it forms a smooth round ball, approximately 1 to 2 minutes
Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
Press down the dough and deflate. Transfer the dough to a lightly floured surface.
Divide the dough into 12 equal pieces (approximately about 2.5 oz each).
Work with 1 piece of dough at a time.
Stretch the dough by using your fingers and pinch the edges together at the bottom to form a smooth dough.
Place the dough seam side down on a lightly floured surface.
Use your hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) drag it in small circles until the dough is round and almost smooth.
Place the round dough seam side down on a rimmed baking pan lined with parchment paper at least 1 inch apart from each other.
Cover loosely with plastic wrap and let them rise until increase by half, approximately 1.5 to 2 hours.
Combine cream cheese, flour, sugar in a mixing bowl of a stand mixer fitted with a paddle attachment.
On low speed, mix the mixture together until smooth, approximately 1 minute.
Add milk and continue to mix until everything combined. Set aside for later use.
In a small mixing bowl, combine all ingredients and use your fingers to rub everything together until the mixture comes together like wet sand. Set aside for later use.
In another small mixing bowl, whisk together beaten egg and milk.
Preheat oven to 350F
Lightly grease the bottom of 1/4 measuring cup with flour or melted butter.
Press the cup firmly onto each dough to form a deep hole in the middle of it.
Scoop filling onto each kolache. Then gently brush the edges with egg wash mixture.
Carefully sprinkle streusel on the edges, don't let them get into the cream cheese filling.
Bake until the edges turn golden brown color, approximately 20 - 25 minutes, remember to rotate the baking pan halfway of the process.
When kolache done baking, let them cool down for 5 to 10 minutes. Serve warm.
The dough is ready to bake when its size increase by half, the proofing time for this kolache takes anywhere from 1.5 hours to 2 hours at room temperature (about 70F).
Another trick to test is using your knuckle. Gently poke the dough with your knuckle, if the dough springs back lightly, the roll is perfectly proofed. If not, it is under proofed and needs a little bit more time.
Absolutely. You can substitute cream cheese with your choice of fresh or frozen fruit. Combine them with an appropriate equal amount of sugar and cornstarch, heat on medium-low heat.
When the mixture thickens, turn off the heat and set aside. Let the mixture cool completely before adding onto kolache.
This kolache dough is made with enriched dough in order for gluten development easily without too much kneading.
That being said, you don't need too much flour to grease the working surface or your hands. It's still possible to work with a bare minimum or even no additional flour.
You need to stretch the dough with your fingers and pinch their edges at the bottom of the dough.
Also, the fully proofed dough is easier to stretch than under proofed dough, so don't speed up the proofing process. You should wait until the dough is increased by half, approximately 1.5 to 2 hours.
Try not to flour or use the minimal amount on your counter. It might seem impossible to work without flour but you need friction between the dough and the counter to create such a smooth surface and round shape for the dough.
The amount of fat in this dough makes it easier to melt at room temperature. So you might need to put them in the refrigerator before kneading or shaping for easier handling.
Ingredients
Directions
Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
In a mixing bowl, whisk all wet ingredients together. Make sure melted butter is warm or at room temperature. If you whisk hot butter into egg and milk mixture, they will solidify.
On slow speed, gradually add wet ingredients to dry ingredients and mix until the dough starts to come together, approximately 2 minutes.
Scrape down the sides of the mixing bowl if necessary.
Increase the speed to medium and knead until the dough is smooth and pull away from the mixing dough.
The dough is supposed to be a little bit wet.
Use your fingertips and gently lift and fold the edge of the dough that's farthest away from you toward the middle.
Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until it forms a smooth round ball, approximately 1 to 2 minutes
Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
Press down the dough and deflate. Transfer the dough to a lightly floured surface.
Divide the dough into 12 equal pieces (approximately about 2.5 oz each).
Work with 1 piece of dough at a time.
Stretch the dough by using your fingers and pinch the edges together at the bottom to form a smooth dough.
Place the dough seam side down on a lightly floured surface.
Use your hand (with the thumb wrap around 1 side of the ball, while the other fingers wrap the other side) drag it in small circles until the dough is round and almost smooth.
Place the round dough seam side down on a rimmed baking pan lined with parchment paper at least 1 inch apart from each other.
Cover loosely with plastic wrap and let them rise until increase by half, approximately 1.5 to 2 hours.
Combine cream cheese, flour, sugar in a mixing bowl of a stand mixer fitted with a paddle attachment.
On low speed, mix the mixture together until smooth, approximately 1 minute.
Add milk and continue to mix until everything combined. Set aside for later use.
In a small mixing bowl, combine all ingredients and use your fingers to rub everything together until the mixture comes together like wet sand. Set aside for later use.
In another small mixing bowl, whisk together beaten egg and milk.
Preheat oven to 350F
Lightly grease the bottom of 1/4 measuring cup with flour or melted butter.
Press the cup firmly onto each dough to form a deep hole in the middle of it.
Scoop filling onto each kolache. Then gently brush the edges with egg wash mixture.
Carefully sprinkle streusel on the edges, don't let them get into the cream cheese filling.
Bake until the edges turn golden brown color, approximately 20 - 25 minutes, remember to rotate the baking pan halfway of the process.
When kolache done baking, let them cool down for 5 to 10 minutes. Serve warm.
The dough is ready to bake when its size increase by half, the proofing time for this kolache takes anywhere from 1.5 hours to 2 hours at room temperature (about 70F).
Another trick to test is using your knuckle. Gently poke the dough with your knuckle, if the dough springs back lightly, the roll is perfectly proofed. If not, it is under proofed and needs a little bit more time.
Absolutely. You can substitute cream cheese with your choice of fresh or frozen fruit. Combine them with an appropriate equal amount of sugar and cornstarch, heat on medium-low heat.
When the mixture thickens, turn off the heat and set aside. Let the mixture cool completely before adding onto kolache.
This kolache dough is made with enriched dough in order for gluten development easily without too much kneading.
That being said, you don't need too much flour to grease the working surface or your hands. It's still possible to work with a bare minimum or even no additional flour.
You need to stretch the dough with your fingers and pinch their edges at the bottom of the dough.
Also, the fully proofed dough is easier to stretch than under proofed dough, so don't speed up the proofing process. You should wait until the dough is increased by half, approximately 1.5 to 2 hours.
Try not to flour or use the minimal amount on your counter. It might seem impossible to work without flour but you need friction between the dough and the counter to create such a smooth surface and round shape for the dough.
The amount of fat in this dough makes it easier to melt at room temperature. So you might need to put them in the refrigerator before kneading or shaping for easier handling.