If you ever made the Kolache Recipe, you would notice it makes a lot of dough! (enough for 16 kolaches!) You can do amazing things with all that dough! I like to make 8 savory kolaches, and 8 dessert kolaches. This dough freezes well, too if you would rather only make half of the kolaches! When you make dinner kolaches, you stuff the dough differently. These dessert kolaches remain flat and look and tast incredible! #Sonomnom4u #Kolaches #BreakfastOrDessert #DessertKolaches
Kolache Dough:
1-1/2 cups heavy cream, warmed to about 100°F
2 (.25 oz) packs of yeast
1/3 cup sugar
4 cups bread flour
dash of salt
2 TBSP olive oil
1 stick of melted butter +2 TBSP
Cream Cheese Filling:
1 (8 oz) block of Cream Cheese
1/4 cup powder sugar
1 tsp vanilla
1 egg
Blueberry Swirl:
1/2 cup fresh blueberries
1/2 cup granulated sugar
3/4 cup cold water
3 TBSP Corn starch
------
Dough Instructions:
In a stand alone mixer, add warmed cream and sugar. Sprinkle both yeast packet contents across the top of the liquid. Let stand for about 5 minutes. When yeast mixture is a bit foamy, turn mixer on low and scoop 1 cup at a time of flour, adding it gently. After 2 cups of flour are mixed, pour in melted butter and salt. After melted butter is poured and mixed, add the remaining 2 cups of flour. When this forms into a dough, rub top and bottom with olive oil and place back in bowl. Cover and let rise 1 hour.
Cream Cheese Filling Instructions:
In a stand alone mixer or a bowl with an electric mixer, add cream cheese, confectioners sugar, vanilla and egg and beat until smooth and creamy. Cover and set in fridge until ready to fill kolaches.
Blueberry Drizzle Instructions:
Add water and cornstarch in a small bowl and mix until well blended. In a small saucepan, add blueberries, sugar and water/cornstarch mixture. Bring to a boil and use a handheld potato masher to mash up the blueberries until they are small and the sauce turns purple. Stir while cooking and cook until the mixture thickens. Remove from heat and let cool.
Assembly Instructions:
After 1 hour, remove dough and place on lightly floured surface. Break dough in half and half again. Repeat with each chunk until you have 16 pieces (each weighing approximately 2.5 oz) (I use a small scale on each piece. Weight the whole dough then divide by 16 to see how much each ball will weigh)
If you do not want 16 dessert kolaches right now--you can make 8 dinner kolaches and 8 dessert kolaches--or make only half--now would be the time to place them on a pan and place pan in freezer. After they are frozen, throw them together in a zipper bag and save for when you want to make more. Or make them all now and freeze after they are baked! They heat great in toaster oven or oven!
Preheat oven to 375°F
You will take each portion of dough and roll it into about 4" circle. Pick up circle and place it onto a parchment lined baking sheet. Fold up edges around the circle, pinching them to make a wall around the dough edge. Place cream cheese filling in it then drizzle blueberry filling over it and use a toothpick to swirl them together--don't over-mix these!! Repeat until you have all the fillings inside all the kolaches you wish to make.
Sprinkle the kolache tops with a bit of granulated sugar. Bake in a 375°F oven for approximately 20-25 minutes (until they are golden) Remove from oven and let cool on a cooling rack before serving.
