Description
Delicious pastries made from sourdough discard, filled with fruit preserves, cream cheese, or poppyseed, capturing the spirit of tradition and creativity.
Ingredients
- 1 cup sourdough discard
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 to 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- Filling of your choice (e.g., fruit preserves, sweetened cream cheese, or poppyseed filling)
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, combine the sourdough discard, warm milk, sugar, melted butter, egg, and vanilla extract. Mix until well combined.
- In another bowl, combine 3 cups of flour, yeast, and salt. Gradually add to the wet mixture until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, adding more flour if necessary, until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1-2 hours.
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thick. Cut into squares or circles, depending on your preference.
- Place a spoonful of filling in the center of each piece, then fold or pinch the edges to seal.
- Arrange the kolaches on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before dusting with powdered sugar and serving.
Notes
Experiment with different fillings like chocolate chips or savory cheese and herbs.