Sourdough surprises time! This month’s challenge was to take on kolaches – traditional Central European sweet breads. I adapted a recipe from King Arthur Flour and filled them with cherry jam and custard. The verdict? “Yummy!” 🙂
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.
Submitted to YeastSpotting