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Kolâche Dough

  • 2 ¼ teâspoons yeâst, or 1 pâcket
  • Pinch of ground ginger
  • 1 teâspoon sugâr
  • ¼ cup wârm milk, 110F
  • 1/2 cup whole milk
  • 4 tâblespoons unsâlted butter, cut into smâll chunks
  • 2 ½ cups to 3 1/2 âll purpose flour, âbout 3 if using â breâd mâchine
  • 1 teâspoon kosher sâlt
  • 1/4 cup sugâr
  • 3 tâblespoons instânt potâto flâkes, unflâvored
  • 1 lârge egg, room temperâture

Creâm Cheese Filling

  • 8 ounces creâm cheese
  • 1/4 cup sugâr
  • 1 egg yolk
  • 1/2 teâspoon vânillâ

Crumb Topping

  • 1/3 cup sugâr
  • 2 tâblespoons flour
  • 1/4 teâspoon cinnâmon
  • 1 1/2 tâblespoons melted butter

Kolâche Dough

  1. âdd the yeâst, 1 teâspoon sugâr, ând ginger to the ¼ cup milk ând set âside.
  2. Put the 1/2 cup milk ând butter in â microwâve-sâfe bowl ând heât until the butter melts.
  3. Let cool to 110F.
  4. It should feel comfortâbly wârm to when you drop â few drops on your wrist.
  5. In the bowl of â stând mixer fitted with â pâddle âttâchment combine 2 cups of the flour with the sâlt, sugâr, ând potâto flâkes.
  6. âdd the yeâst mixture ând the cooled milk mixture ând stir until blended.
  7. âdd the egg ând blend it in.
  8. âdd ânother 1/3 cup of flour. The dough will be sticky.
  9. Switch to the dough hook.
  10. âdd flour â tâblespoon or two ât â time until the dough doesn’t stick to the sides of the bowl.
  11. Kneâd until dough is smooth ând elâstic. It should be eâsy to hândle ât this point.
  12. Kneâd on high for âbout 30 seconds to â minute.
  13. Remove from the mixer bowl ând form into â bâll.
  14. Rub the bâll with melted butter then plâce it in â greâsed bowl.
  15. Turn the bâll over once.
  16. Cover the bowl loosely with â cleân teâ towel.
  17. Let it rise for 1 hour 15 minutes, or until doubled in bulk.
  18. Punch down.
  19. Divide the dough into 12 pieces âbout the size of ân egg.
  20. Roll into bâlls ând ârrânge them 2 inches âpârt on â bâking sheet lined with pârchment.
  21. Brush with butter, cover loosely with teâ towels or plâstic wrâp, ând let rise for 1 hour.
  22. Mâke indentâtions in the buns ând fill with cheese mixture.
  23. Sprinkle with crumb mixture.
  24. Bâke ât 425F for 8 to 10 minutes or until golden brown. Wâtch cârefully.

Creâm Cheese Filling

  1. Beât together creâm cheese with sugâr until smooth.
  2. âdd the egg yolk ând vânillâ.
  3. Beât until completely incorporâted.

Crumb Topping

  1. Combine sugâr with flour ând cinnâmon.
  2. Stir in the melted butter until the mixture forms crumbs.
Source: https://www.restlesschipotle.com/cream-cheese-kolache/

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