Kolaches

Kolaches, Savory or Sweet

Ingredients:
Dough:

• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
• 1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• 1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces/120 grams)
• 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
• 6 tbsp granulated sugar (3 ounces/80 grams)
• 1 tsp table salt
• 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
• 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)

Egg Wash:

• 1 large egg (beaten)
• 1 tsp cream, milk, or water

Cheese Topping:

• 16 oz farmer cheese or cream cheese, softened (455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese)
• 1/2 cup granulated sugar or more to taste (3.5 ounces/100 grams)
• 2 large egg yolks
• 2 tbsp all-purpose flour (optional)
• 1 tsp vanilla extract (OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg)

To Make Cheese Topping:

1) In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.

Instructions for Dough:

1) In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.

2) In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.

3) Gradually add enough of the remaining flour to make a workable dough. 

4) On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.

5) Place in an oiled bowl and turn to coat.

6) Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.

7) Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.

8) Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.

9) On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps. (For savory, do slightly less thick to get a better meat to bread ratio). 

10) Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.

11) Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.

12) Spoon about 1 tablespoon topping into the indentation.

13) Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.

Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.