At the end of 2022 I went on a weekend trip to Prague where I had the pleasure of trying a kolache for the first time. This recipe is heavily inspired by the delicious berry cheesecake kolaches I had at Kolacherie in Prague, if you're ever in the city I highly recommend checking them out. If you're not in Prague however, this recipe is to satisfy you when those kolache-cravings hit.
Ingredients:
Dough:
400g all purpose flour
250ml unsweetened soy milk
50g vegan butter
60g granulated sugar
6g dry yeast
0,5 tsp fine table salt
Method: In a large bowl, add flour, sugar, yeast and salt. Mix well. Melt butter in a saucepan, add the soy milk and heat until the mix reaches body temperature. Pour the wet mix into the dry and knead well until you have a smooth dough. Cover and rest in a warm place for at least 1 hour, until about doubled in size. Once rested, knock the air out and divide into dough balls that are about 60-70g. Roll into little buns, place on a few trays lined with parchment paper and make sure they have plenty of room between them to rise. Cover again and rest for another 50-60 minutes. Meanwhile, make your fillings.
Blueberry filling: 100g frozen blueberries
1ts lemon juice
1.5tsp corn starch
1.5tsp water
2tbsp granulated sugar
Method: Add blueberries, lemon juice and sugar to a saucepan and bring to a low simmer. Combine corn starch and water and slowly pour into the blueberry mixture while stirring. Keep simmering until the mixture has thickened and set aside to cool.
Cheesecake filling:
300g silken tofu
20g full fat coconut milk
1tsp corn starch
70g powdered sugar
1tsp nutritional yeast
a few pinches of salt to taste
2tsp sitronjuice
Method: Add all ingredients to a blender or food processor and blend until smooth.
Streusel:
30g vegan butter
30g granulated sugar
50g all purpose flour
Method: Combine all ingredients in a bowl until you have a crumbly mixture to sprinkle on top of your kolache.
Glaze: 1tbsp butter
1tbsp maple syrup
Method:
Melt the butter, add the maple syrup and stir to combine.
To assemble and bake: Once your dough balls have rested, use your fingers to press gently into the middle of each dough ball to make an indent into each bun. You can use a small espresso glass or shot glass dipped in flour to expand the dent until it looks like a bun with a fluffy ring around it and a flat centre. Make sure not to make a hole all the way through as that will cause the filling to seep through. Brush the glaze on each of the kolache at this stage. Spoon in about 1 tsp of both the blueberry and cream cheese mixture into the indent on each bun. Sprinkle on the streusel mixture on top. Bake each tray (I recommend baking one at a time) in the middle of a preheated oven at 180C for about 15 minutes. Let the buns cool on a wire rack before serving.
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