The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!
I switched mine up a bit and gave it a Autumn flavor twist. Instead of the traditional quark (cheese) filling I made a pastry cream flavored with cinnamon, nutmeg, ginger, and allspice. Then I switched the plum jam for apricot and added a few more spices there as well. They came out delicious, if not the prettiest thing I have ever made. I would definitely make the bigger pastries next time. I was ambitious in making all the small ones but I think I would have found the bigger option easier to work with.
Still very tasty though, and that’s really the most important part.
From ChezLucie for the September Daring Bakers’ challenge
For the Dough
3 2/3 cups flour
3/4 cup confectioner’s sugar
1 cup warm milk
1/3 cup butter, melted
4 tsp (2 packets) yeast
pinch of salt
2 small egg yolks
For the Filling
2 larg egg yolks
1 cup light cream
3 tbsp sugar
3 tbsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
For the Apricot Filling
2/3 cup apricot jam
1 – 2 tsp spiced rum or hot water to thin the jam
dash of cinnamon
dash of nutmeg
dash of ginger
For the streusel topping
1/4 cup plain flour
2 tbsp butter
1/4 cup sugar
Mix together the yeast and 1 tsp of the confectioners sugar. Add in 1/4 cup of the warm milk and 1 tbsp of flour.
Let this rest for ten minutes, covered, until very bubbly.
Mix the flour, sugar, salt, egg yolks, butter, and remaining milk into the yeast.
Knead the dough for roughly 8 minutes, until smooth.
Cover and let rise for about one hour or until doubled in bulk.
Meanwhile prepare the pastry cream filling. Whisk the egg yolks and sugar until smooth. Add in the flour and spices and whisk.
Stirring constantly, heat the cream on the stove until it boils.
Carefully, whisking constantly, add about 1/4 cup of the hot cream to the eggs (to keep the yolks from curdling).
Pour the egg mixture into the saucepan with the rest of the cream and cook until it is very thick.
Pour the custard into a bowl and cover with plastic wrap-to keep a skin from forming on the custard, press the plastic wrap directly onto the custard. Let it cool.
While that is chilling, combine the jam, rum, and spices. Set aside
Prepare the streusel topping by mixing together the sugar and flour. Cut in the butter until the mixture resembles course crumbs. Set this aside as well.
Preheat the oven to 340 degrees and line a baking sheet with parchment paper.
When the dough has risen, turn it onto a lightly floured surface and roll it out to about 3/4 an inch.
If you want small cookies you can use a biscuit cutter or a glass to cut out rounds. Next time I will go with the larger option and cut the dough into 10 equal, roughly square, pieces.
Put a dollop of the custard filling in the middle of each piece and wrap it into a “purse” shape.
Put each cookie onto the prepared baking sheet with the seam down. Press a dimple on top of the cookies and fill each dimple with some of the apricot jam.
Top with a sprinkle of the streusel topping and bake for 20 minutes.
They should be golden brown and smell like Fall!