Sourdough adventures – kolaches with jam and custard

Kolaches are traditional Central European sweet breads. I adapted a recipe from King Arthur Flour and filled them with cherry jam and custard. The verdict? “Yummy!” 🙂


Makes 20



200g (7oz, 5/6 cup) sour cream, room temperature
100g (1/2 cup) sugar
9g (1 1/2 tsp) salt
115g (1/2 cup, 1 stick) butter, melted, room temperature
240g (1 cup) 100% hydration starter, room temperature
2 large eggs, lightly beaten, room temperature
500g (4 cups) Type 00 or all-purpose (plain) flour


16g (2 tbsp) all-purpose (plain) flour
150g (3/4 cup) granulated (white) sugar
4 large egg yolks
300ml (1 1/4 cups) milk
1 tsp vanilla
1/2 cup jam of your choice (I used cherry)



Note: I took 100g of mature starter and fed it with 70g each of flour and water then let it bubble away for about three hours before starting the dough.

Whisk together sour cream, sugar, salt and butter in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook.

Whisk in the starter, then eggs, then add flour. Mix to combine and knead until soft and smooth, about 10 minutes by hand or 8 minutes in a stand mixer.

Transfer the dough to a lightly greased bowl, cover with plastic wrap and refrigerate overnight.

Remove dough from fridge, knead gently to soften and cut into 20 pieces, each about the size of a golf ball.

Place the pieces on parchment-lined baking sheets, leaving 2.5cm (1″) between them. Using your fingers, flatten the balls until they’re about 1cm (a bit less than 1/2″) thick.

Cover with lightly greased plastic wrap and set aside to come to room temperature for about two hours.


Whisk flour and sugar together in a small bowl. Set aside.

Beat egg yolks in another, medium-sized, bowl. Set aside.

Heat the milk in a small saucepan. When the milk comes to the boil, remove from heat. Add vanilla, flour and sugar to the pan and whisk until there are no lumps. Gradually whisk the hot milk mixture into the eggs.

Return the mixture to the the saucepan. Cook over a very low heat, stirring constantly with the whisk, until the mixture thickens, about 8 minutes. Remove from heat, pour into a clean bowl and allow to cool.

Preheat oven to 180°C (360°F).

Using your fingers, make a wide, deep indentation in the centre of each dough piece so they are bowl shaped.

Spread a teaspoon of jam into each and top with a tablespoon of custard.

Bake kolaches for 22 – 25 minutes, until golden. Transfer to a wire rack and serve warm or at room temperature.


This entry was posted in bread, cake, snack, sweet. Bookmark the permalink.

25 Responses to Sourdough adventures – kolaches with jam and custard

  1. G’day and YUM Rachel, true!
    I don’t know why, but never heard of custard and jam in a sourdough surprise, but can SURELY go for one or two of these right now too!
    Cheers! Joanne

  2. SeattleDee says:

    These kolache remind me of my favorite Danish and sound temptingly addictive!

  3. Kelster says:

    They look great! I am sure all that sour cream made for a very tender dough.

  4. Rachael, really thank you for this recipe :))))

  5. Very nice Rachael!
    I absolutely love custard, they must be gorgeous.
    Have a lovely day

  6. Robyn says:

    Yum! Custard + kolache, yes please!

  7. I said “mmmmm” out loud as soon as I read “jam and custard”. These must be delicious!

  8. Yum! Love the jam and custard! They look great! Thanks for baking with us again this month! 🙂

  9. Drool! Gotta try them out this way for sure!

  10. Shelley C says:

    I was probably more excited than I should have been to see that we not only picked the same recipe, but also converted it in the exact same way! Woohoo!! 🙂 Your custard/jam filling looks amazingly delicious. I wish I could have one of those for breakfast tomorrow morning! 🙂

  11. I like the sour cream in the dough. And jam and custard? As you said, there’s eggs and fruit!

  12. rachelhammer says:

    Yum, custard! They look perfect.

  13. Rebecca says:

    Custard! Great idea!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.