Jam and Cream Cheese Kolaches (Printable Version)
Texas pastries filled with creamy cheese and fruit jam, offering a tender and satisfying treat for any occasion.
# Ingredients:
→ Dough
01 -
2 1/4 cups all-purpose flour, divided
02 -
4 tablespoons plus 1/2 teaspoon granulated sugar, divided
03 -
1 (7 g) packet dry active yeast (2 1/2 teaspoons)
04 -
1/2 cup plus 1 tablespoon whole or 2% milk, divided
05 -
6 tablespoons unsalted butter, plus more for greasing
06 -
2 teaspoons vanilla extract, divided
07 -
3/4 teaspoon kosher salt
08 -
2 large eggs
→ Fillings and Toppings
09 -
1 medium lemon
10 -
3 tablespoons apricot, strawberry, peach, or blueberry jam
11 -
4 ounces cream cheese
12 -
1/4 cup sour cream
13 -
Poppy seeds, for sprinkling
# Steps:
01 -
Combine 1/2 cup flour, 3 tablespoons sugar, and yeast in the bowl of a stand mixer. Heat 1/2 cup milk until warm (38–43°C) and add to flour mixture. Stir to incorporate, cover, and allow to rise in a warm place until doubled, approximately 30 minutes.
02 -
Melt 6 tablespoons butter. Stir in 1 teaspoon vanilla extract and 3/4 teaspoon kosher salt. Separate eggs; add yolks to butter mixture and whisk until blended. Reserve whites in a separate bowl.
03 -
Add egg yolk mixture and remaining 1 3/4 cup flour to the sponge. Knead with a dough hook on medium speed until dough is soft and smooth, about 2–4 minutes. Cover and let rise in a warm place until doubled, 40–60 minutes.
04 -
Grease a 23 cm pie plate with butter, line with parchment leaving 1.25 cm overhang. Divide dough into 12 equal portions (about 43 g each) and roll each into a smooth ball. Arrange evenly in pie plate. Press a dimple into the center of each ball.
05 -
Cover and let rise in a warm place until doubled, 40–60 minutes. Meanwhile, preheat oven to 190°C (375°F) with a rack in the center.
06 -
Juice lemon to yield 1 tablespoon. Mix lemon juice with 3 tablespoons chosen jam. For multiple flavors, divide lemon juice and blend with different jams.
07 -
Soften cream cheese in the microwave. Combine with sour cream, 1 tablespoon sugar, remaining 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth. Transfer mixture to a piping bag or resealable plastic bag.
08 -
Press a 2.5 x 2.5 cm well into each proofed dough ball. Pipe in cream cheese filling to fill the well (about 1 tablespoon per kolach). Top each with 1 teaspoon jam filling.
09 -
Whisk reserved egg whites with 1 tablespoon milk and 1/2 teaspoon sugar. Brush exposed dough and sprinkle with poppy seeds.
10 -
Bake for 20–30 minutes until golden and the internal temperature in the thickest part (not touching filling) reaches at least 90°C. If browning too rapidly, tent with foil after 15 minutes. Cool in pan for at least 10 minutes before serving.
# Notes:
01 -
For hand-kneading, mix dough in a bowl then knead on a lightly floured surface for about 10 minutes until smooth.
02 -
Store leftovers refrigerated in an airtight container for up to 4 days; reheat briefly in the microwave.