I won't lie, until this month I had no idea what a kolache was! But I am so glad that I was introduced to this delicious pastry. For those who don't know, a kolache is kind of like a yeasted thumbprint cookie with a streusel on top (you can also read more about their fun history here). Kolaches have a strong Czech heritage but have cropped up big time in Texas. They seem to take on different shapes, sometimes sweet, sometimes savory - there just is no ending to what a kolache can do!
This dough was super fantastic to work with (a little sticky, but also very easy). I whipped these bad boys out while Ladybug was in preschool and while Munchkin was still sleeping in her carseat (yes, I moved it into the house!). I decided to make some spiced pumpkin butter to add to these, topped half with the recommended streusel, and I topped the other half with some candied pecans I had on hand. Both were yummy!
Please check out all the other delicious varieties of kolaches that were made for Sourdough Surprises this month, and don't forget to stop by www.sourdoughsurprises.blogspot.com in a few days to find out what we will be making with our starters next!
Sourdough Kolaches with Spiced Pumpkin Butter
Prep Time: 30 minutes
Cook Time: 45 minutes
Keywords: dessert sourdough cookie
Ingredients (2 dozen cookies)
- 1 cup sour cream
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/2 cup butter, melted
- 1 cup starter
- 2 eggs
- 3-4 cups flour (or more, if your dough is still really wet)
- 15 ounces pumpkin puree
- 1/2 + 1/8 cup pure maple syrup
- 1/4 cup apple cider
- 1 TBSP lemon juice (from half a lemon)
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/3 cup flour
- 1/2 cup sugar
- 1/6 cup butter, melted
In the bowl of a stand mixer, mix together the sour cream, starter, sugar, melted butter, eggs and starter.
Add in the salt and slowly add in the flour, 1/2 cup at a time until the dough comes together and is smooth and firm but still slightly sticky.
Cover the dough and place in the refrigerator overnight.
Divide the dough into 20 balls, roughly about the size of golf balls.
Place on cookie sheets lined with parchment paper and flatten slightly.
Let rise for 10 minutes.
Using floured fingers, made an indentation in the dough (don't be stingy, here, you want to make sure the indent stays when the dough bakes).
Fill the indents with roughly 1 TBSP of filling and top with a little bit of streusel.
Allow to rise for 1 hour.
Bake in a 350 degree preheated oven for 15-20 minutes.
Allow to cool and Enjoy!Streusel
In a medium bowl, mix together the ingredients for the streusel until combined and sandy.
Sprinkle over the filled kolaches before bakingSpiced Pumpkin Butter
Combine all the ingredients in a large pot.
Bring to a boil and then reduce heat.
Cook, uncovered, for 25 minutes, stirring occasionally, until the mixture is thick.
Cool and use!
You can transfer these to jars and freeze for 6 months, or cover and store in a fridge for up to 1 week.
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(adapted from King Arthur Flour and Teenie Cakes)