Cherry and Cream Cheese Kolaches

• 총 시간: 3 hours 30 minutes

재료

3 cups all-purpose flour, plus more for dusting

1/3 cup granulated sugar

1 (1/4-ounce) envelope active dry yeast

1 cup whole milk, warmed to between 100°F and 115°F

1/2 cup unsalted butter (4 ounces), melted

3 large egg yolks

1 teaspoon kosher salt

1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped

1/2 cup granulated sugar

1/4 cup water

1/8 teaspoon kosher salt

1 tablespoon fresh lemon juice

8 ounces cream cheese, at room temperature

2 tablespoons powdered sugar

1 large egg yolk

1 teaspoon lemon zest

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

1/8 teaspoon kosher salt

1 large egg yolk

1 tablespoon whole milk

방향

Ingredients.

Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.

Whisk together melted butter, egg yolks, and salt in a separate bowl.

Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time.

After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.

Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.

Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer, and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.

Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.

Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.

Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.

Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash.

Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping.

Bake in preheated oven until edges are light golden brown, about 20 minutes.

영양 정보

• 칼로리: 4956 kcal
• 지방 전체: 233 g
• 포화 지방: 129 g
• 불포화 지방: 0 g
• 콜레스테롤: 2013 mg
• 나트륨: 2794 mg
• 탄수화물 전체: 619 g
• 식이섬유: 23 g
• 총 당류: 295 g
• 단백질: 111 g