Einkorn & Spelt Sourdough Kolaches — A Tangy Twist on a Czech Classic

These Sourdough Kolaches feature a tender sourdough brioche dough made with a delightful combination of einkorn and spelt flours. They are generously filled with a luscious cream cheese mixture infused with a delicate touch of lemon.

Exploration of Kolaches, a Czech Pastry

The bake of the month for the Bread Baking Babes is a delightful exploration of kolaches, a Czech pastry close to Judy, the host kitchen’s heart and family heritage.

Originating from central Europe, kolaches are a type of semi-sweet pastry characterized by their puffy yeast dough and delectable fillings, which can range from cream cheese or farmers cheese to fruit jams and poppy seeds. In the case of the Texan variation, sausage takes the spotlight. Kolaches come in various sizes, from sweet roll-sized treats to bite-sized cookies, often adorned with a crumbly topping.

Judy graciously shared with us her personal connection to these sweet pastries, steeped in cherished memories and culinary traditions. Check out Judy’s post to learn a bit about her background and heritage.  Judy’s recipe is inspired by Sarah Kieffer’s blog, The Vanilla Bean Blog.  I adapted the recipe further to suit my fancy.

Embracing Sourdough for Irresistible Kolaches

As an avid baker and in response to the preferences of many of my readers, I made the decision to convert the original kolache recipe to a sourdough version. Working with sourdough brings a unique depth of flavor and texture to baked goods, and it allows bakers to explore new dimensions in traditional recipes like kolaches.

Incorporating a sourdough starter brings a natural leavening agent to the dough, and adds complexity and tanginess to the kolaches, elevating their flavor profile to new heights.

By relying solely on the sourdough starter for fermentation, I also extended the fermentation time. This longer fermentation period allows the dough to develop more complex flavors and enhances its overall structure.

The result is a tender and flavorful sourdough kolache that showcases the best qualities of sourdough baking.

My Journey making Sourdough Kolaches

I had fun with this bake. It’s a very easy method so I decided to get creative with my adaptations.

I scaled the recipe down to make 9 pastries instead of 16. I was going to cut the recipe in half, to make 8 kolaches, but 9 fit quite nicely on my rimmed baking sheet so I decided to stick with the symmetry.  I should’ve spaced them a bit more carefully because when they were fully proofed, they spread together a bit. It didn’t affect the taste, just the appearance.

I used sourdough discard which had been fed and placed in the fridge about five days prior. I gave the dough an overnight ferment in the refrigerator which worked out really well for my schedule and the dough structure.

I substituted almond milk for the whole milk.

At the last minute, I decided to use a blend of all-purpose einkorn flour and home-milled whole grain spelt flour instead of regular all-purpose flour. I had forgotten to reduce the liquid to accommodate the einkorn so I added a little extra flour while mixing the dough. The mixture of einkorn and spelt produced a lovely dough, especially after the overnight cold ferment.

I really like the lemon flavor in these kolaches. Although it’s supposed to provide just a hint of flavor, I don’t think it would hurt to increase the amount from 2 to 2 1/2 teaspoons, but that’s just me. Perhaps the sourdough flavor competes with the lemon so it needs more.  Or, perhaps it’s because I love citrus added to dough.

Notes/Resources:

You can sub ricotta for half of the cream cheese filling. Use 6 ounces (170g) cream cheese and 6 ounces (3/4 cup) whole-milk or part-skim ricotta cheese.

https://www.thevanillabeanblog.com/kolaches/

https://www.kingarthurbaking.com/recipes/czech-kolaches-recipe

https://www.cooklikeczechs.com/moravian-kolache-moravske-kolace/

https://www.cs.cmu.edu/~mjw/recipes/misc/kolaches.html

You need to make these kolaches

I invite you to try these sourdough kolaches, or if you prefer a yeast version, check out Judy’s recipe.

Be sure to share your own experiences with making kolaches in the Bread Baking Babes Facebook group. We’d love to see your creative variations!

Freezing recommendations for these Sourdough Kolaches

1. Bake First: Before freezing, it’s a good idea to bake the kolaches as directed in the recipe. This will help preserve their texture and flavor. Once baked, allow the kolaches to cool completely to room temperature.
2. Wrapping: Individually wrap each kolache in plastic wrap or aluminum foil. This will help prevent freezer burn and also allow for easier single servings to be thawed as needed.
3. Storage: Place the wrapped kolaches in a resealable plastic freezer bag or an airtight container. Before sealing, squeeze out as much air as possible from the bag to reduce the risk of freezer burn.
4. Label: Label the bag or container with the date and contents. This will help you keep track of how long they’ve been in the freezer.
5. Freezer Life: Properly stored, the kolaches should retain their best quality for up to 3 months in the freezer. After this time, they should still be safe to eat but might experience a slight decline in texture or flavor.

Thawing Recommendations:

• Refrigerator Thawing: For best results, thaw the kolaches in the refrigerator for several hours or overnight. This will ensure that they thaw evenly without becoming soggy.
• Counter Thawing: If you’re in a hurry, you can thaw them on the counter for a couple of hours. However, be sure to keep them wrapped while thawing to prevent them from drying out.
• Reheating: Once thawed, you can reheat the kolaches in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes to refresh and crisp them up a bit. This step is optional but can help improve the texture.

Notes:

• The cream cheese filling in the kolaches contains dairy, which can sometimes separate slightly when frozen and thawed. However, since the filling is baked inside the kolache, this should not be a major concern in terms of texture or appearance.
• The streusel topping may lose a bit of its crispness during freezing and thawing. Reheating in the oven, as mentioned above, can help restore some of its texture.

These sourdough kolaches should freeze and thaw well, making them a convenient treat to enjoy later!

OpenAI. (2023). ChatGPT (September 25 Version) [Large language model]. https://chat.openai.com

Ancient Grain Sourdough Kolaches — A Tangy Twist on a Czech Classic

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• Author: Bread Experience
• Yield: 9 Kolaches 1x

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Description

These Sourdough Kolaches feature a tender sourdough brioche dough made with a delightful combination of einkorn and spelt flours. They are generously filled with a luscious cream cheese mixture infused with a delicate touch of lemon.

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Ingredients

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Dough:

• 120 grams (1 cup) all-purpose einkorn flour + 2-4 Tbsp. extra for sprinkling
• 105 grams (3/4 cup) whole grain spelt flour
• 6 grams (1 tsp.) sea salt
• 120ml (1/2 cup) (dairy or non-dairy)
• 70 grams (5 Tbsp.) unsalted butter, melted
• 38 grams (3 Tbsp.) granulated sugar
• 1 large egg plus 1 large yolk
• 57g (1/4 cup) fed and active sourdough starter or sourdough discard

Cream Cheese Filling:

• 170 grams (6 oz.) cream cheese, softened
• 50 grams (1/4 cup) sugar
• 4 grams (1 1/2 tsp.) all-purpose flour
• 1 gram (1/4 tsp.) pure vanilla extract
• Pinch of salt
• 5–10 grams (1-2 tsp.) lemon juice

Streusel:

• 10 grams (1 Tbsp. plus 1 tsp.) all-purpose flour
• 16 grams (1 Tbsp. plus 1 tsp.) granulated sugar
• 7 grams (1/2 Tbsp.) unsalted butter, cut into pieces and chilled

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Instructions

Day 1 – Make the dough

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour and salt. Mix briefly to combine.
2. In a separate bowl or liquid measuring cup, whisk together the milk, melted butter, sugar, egg, and egg yolk until well combined. Add the sourdough starter to the milk mixture and stir to incorporate.
3. With the mixer on low speed, gradually pour the milk and sourdough mixture into the flour mixture. Mix until a shaggy dough starts to form and no dry flour remains.
4. Increase the mixer speed to medium-low and knead the dough for about 8-10 minutes, until it becomes smooth and elastic. Add in more flour, 1 tablespoon at a time, if needed to form a workable dough. The dough will still be slightly sticky, but will firm up after the overnight cold ferment.
5. Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rise 1 hour at room temperature, then place in the refrigerator overnight.

Make the Cream Cheese Filling

1. Using stand mixer fitted with paddle, or a handheld mixer, beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth, about 1 minute. Scrape down the sides of the bowl, add 1 teaspoon of lemon juice, and mix to combine. Taste filling – you are looking for the lemon juice to brighten the filling, but not make it taste like lemon. Add more juice if needed. Transfer to bowl, cover with plastic, and refrigerate until ready to use.

Make the Streusel

1. In a small bowl, combine the flour, sugar, and chilled butter for the streusel. Rub the mixture between your fingers until it resembles wet sand. Cover and refrigerate until ready to use.

Day 2 – Shape and Assemble the Kolaches

1. The next day, remove the dough from the refrigerator, punch it down, and turn it out onto a lightly floured surface.
2. Line a rimmed baking sheet with parchment paper.
3. Stretch the dough into an even 9-inch log. Cut the log into 9 equal pieces (about 64 grams, 2 1/4 ounce each) and cover loosely with a kitchen towel.
4. Working one piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that the top is smooth. Place the ball seam side down on a clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.
5. Place the dough balls seam side down on a baking sheet lined with parchment paper, leaving enough space between them for rising, about 1 1/2 inches apart.
6. Cover the dough balls loosely with a kitchen towel and let them rise until increased in size by about half, about 2-3 hours.
7. Preheat the oven to 350°F (175°C). Adjust your oven rack for even baking. Grease the bottom of a round 1/3-cup dry measuring cup with butter and lightly dust it with flour.
8. Using the bottom of the measuring cup, press firmly into the center of each dough round to create an indentation for the filling. Re-grease and flour the cup as needed to prevent sticking.
9. Spoon an equal amount of cream cheese filling (about 1 1/2 tablespoons) into each indentation, smoothing the tops with the back of a spoon.
10. In a small bowl, whisk together the egg and water. (I used the leftover egg white.) Gently brush the edges of the dough with the egg mixture.
11. Sprinkle the streusel over the edges of the dough, avoiding the cream cheese filling.

Bake and Serve

1. Bake the kolaches in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through baking to ensure even browning. You may need to move the pan up a rack during the final few minutes of baking to achieve a lovely golden color.
2. Transfer the baked kolaches to a wire rack and let them cool for about 20 minutes. Serve warm and enjoy!

Notes

The fermentation time for the dough may vary based on the strength of your sourdough starter and the ambient temperature. Adjust accordingly to achieve the desired rise.

• Category: Sweet Bread / Pastry

Happy Baking!

Cathy