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Get the Recipe: Cream Cheese Kolaches

(5 stars) 1 review

Ingredients

For the Dough

  • 3 1/2 cups (17.5 ounces) all-purpose flour
  • 2 1/4 teaspoons (1 packet) instant or rapid-rise yeast
  • 1 1/2 teaspoons kosher salt
  • 1 cup (8 fluid ounces) whole milk, at room temperature
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 1/3 cup (2.35 ounces) granulated sugar
  • 1 large egg plus 2 large yolks, at room temperature

For the Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purposes flour
  • grated zest from 1 medium lemon
  • 3/4 cup (6 ounces) whole milk ricotta cheese

For the Streusel and Egg Wash

  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 1 tablespoon unsalted butter, cut into 8 pieces and chilled
  • 1 large egg
  • 1 tablespoon water
  • a pinch of kosher salt

Instructions
 

  • In the bowl of a freestanding electric mixer fitted with a dough hook, whisk together 3 1/2 cups all-purpose flour, 2 1/4 teaspoons instant or rapid-rise yeast, and 1 1/2 teaspoons kosher salt until combined.
  • In the a small bowl, whisk together 1 cup whole milk, 10 tablespoons melted unsalted butter, 1/3 cup granulated sugar, 1 large egg, and 2 large yolks, whisking until the sugar is combined and the mixture is a pale yellow.
  • With the dough hook on its lowest speed, slowly add the milk mixture (from the 2nd step) to the flour mixture (from the 1st step) and mix until a cohesive dough starts to form and no dry flour remains, scraping down the bowl as needed. Once there are no dry ingredients and you've got one solid dough mass, increase speed to medium-low and knead for about 10 minutes or until the dough is smooth, elastic, and clears the sides of the bowl (but still sticks to the bottom).
  • Transfer the dough to a lightly floured counter and knead by hand to form a smooth, round ball, about 30 seconds. Place dough seam side down in a light greased large bowl, cover with plastic wrap, and let rise for about 1 1/2 to 2 hours or until increased in size by about half.
  • While the dough is rising, make the filling. Using the clean, dry bowl of a freestanding electric mixer fitted with a paddle, mix together 6 ounces cream cheese, 3 tablespoons granulated sugar, 1 tablespoon all-purposes flour, and the grated zest from 1 medium lemon until smooth, about 1 minute. Add 3/4 cup ricotta and mix until just combined, about 30 seconds. Refrigerate until ready to use.
  • Next, make the streusel. Combine 2 tablespoons plus 2 teaspoons all-purpose flour, 2 tablespoons plus 2 teaspoons granulated sugar, and 1 tablespoon unsalted butter pieces in a small bowl and rub between your fingers until the mixture resembles wet sand. Cover and refrigerate until ready to use.
  • Once the dough has doubled in size, it's ready to be shaped. Line 2 rimmed baking sheets with parchment paper and set aside. Press down on the dough to deflate. Transfer the dough to a clean counter and stretch into an even, 16-inch log. Cut log into 16 equal pieces (about 2.25 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (while keeping the remaining pieces covered), form the piece into a rough ball by stretching the dough around your thumbs and pinching the edges together so that the top is smooth. Place ball seam side down on the clean counter and, using your cupped hand, drag in small circles until the dough feels taut and round.
  • Arrange dough balls seem side down on the prepared sheets, spaced about 1 1/2 inches apart. Cover loosely with greased plastic and let rise for 1 1/2 to 2 hours, or until increased in size by about half.
  • Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 350 (F). Grease and flour the bottom of a round 1/3-cup dry measuring cup. Press the cup firmly into the center of each dough round until the cup touches the sheet pan to make an indentation for the filling. Re-flour the cup as needed to prevent sticking.
  • Divide filling evenly among kolaches, scooping about 1 1/2 tablespoons of filling into each indentation. Smooth with the back of a spoon.
  • In a small bowl, whisk together 1 large egg, 1 tablespoon water, and a pinch of kosher salt until combined. Use a pastry brush to gently brush the edges of each kolache with egg mixture, avoiding the filled centers, and sprinkle with streusel (do not sprinkle streusel over the filling).
  • Bake in the preheated oven for 25 minutes or until golden brown, switching and rotating the sheets halfway through baking. Transfer kolaches to a wire rack and let cool for 20 minutes. Serve warm.

Notes

Barely, BARELY adapted from Bread Illustrated
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