Recipe: Kolache Dough

I was given this recipe by my friend Sue Williams. These would be a great addition to a potluck.

DOUGH INGREDIENTS

n 1 package active dry yeast

n 1 cup warm milk 105 to 115°F for dry yeast

n ½ cup unsalted butter, softened

n 2 large eggs (6 tablespoons)

n 6 tbsp granulated sugar (3 ounces/80 grams)

n 1 tsp table salt

n 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)

n About 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)

In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now. Gradually add enough of the remaining flour to make a workable dough.

On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight. Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.

Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into 24 balls, and let stand for 10 minutes. Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in about 1 hour. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven).

Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool. Add topping of your choice. Kolaches shown were then topped with cream cheese and apricot all-fruit.

You can use any topping that you would like including peanut butter. Play with it.