Never heard of this delicious yeasted pastry before, until one day I saw Natashya mentioned it on Facebook that she couldn't believe to only found out about Kolaches recently. As usual, my curiousity started to tickle, so I couldn't help but started googling for the recipe. And finally settled on one recipe I found on Saveur.
The original recipe uses strawberry for the filling. Since I was a bit lazy, I went the shorter way by using preserved apricot. If you'd like to use strawberry filling, you will about 8 oz fresh strawberry (hulled - thinly sliced), 12 tbs sugar, 1/2 teaspoon lemon juice, and 1/4 cup of water. Boil all ingredients together for 8 to 10 minutes until soft. Remove from the heat, mash into chunks, then cool completely.
Recipe adapted from Saveur Jun/Jul 2009
Makes 16 Kolaches.
3 1/4 cups flour
1/4 oz SAF yeast
3 tbs + 1 tsp sugar
4 tbs butter, softened
1/2 tsp Kosher salt
1 egg yolk
1/2 cup water
Apricot preserve, or your favorite preserve of your choice for filling
For Crumb Topping:
1/4 cup flour
4 tbs sugar
1 tbs melted butter
For Brushing the dough:
1 tbs melted butter
In a mixer bowl add flour and yeast, mix to combine.
In a separate bowl, beat butter and sugar until pale, add salt and egg yolk, beat until smooth. Add it to mixer bowl along with milk and water. Knead using dough hook until smooth. Gather the dough into a round ball, place it in a lightly oiled bowl. Cover with plastic, and let it rest for an hour.
Combine all ingredient for crumb topping in a bowl until crumbly. Set aside.
Preheat oven to 375F.
Divide the risen dough into 16 equal portions. Make a round ball for each portion. Arrange on a parchment lined baking sheet, brush each roll with melted butter. Cover with plastic and let rest for 30 minutes to rise.
Using the back of a spoon, make indentation for each ball and fill with one tablespoon filling, sprinkle with crumb topping. Bake for 30 to 35 minutes.