BLUEBERRY CREAM CHEESE KOLACHES

Blueberry Cream Cheese Kolaches make a sweet start to your day. when you’ve had one, you’ll be baking up kolaches each time you could! ok, in case you’re something like me, you examine the title of this put up and go, “What the heck is that word? How do you say it?!” Kolash? allow me help you out a touch bit – it’s a koe-la-chee. robust ‘e’ at the stop of the phrase.

go away it to my friend Amber to highschool me on just exactly what a kolache is, and perhaps extra importantly, how to say it. you see, Amber is a totally proud Texan, and she or he knows a truthful bit about Texas meals records. It seems kolaches got here over to Texas with German and Czech immigrants in the 1800s. there was a big wave of immigration then because of spiritual persecution, and these days, kolaches are very an awful lot a part of Texas food history. research some thing new every day, doncha? Me too.

INGREDIENTS :

FOR THE KOLACHE DOUGH:

• 4-1/2 cups all-purpose flour, divided
• 2 envelopes Fleischmann's® RapidRise™ Yeast
• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 1/2 cup water
• 1 cup (8 ounces) sour cream
• 1/2 cup butter
• 2 eggs

FOR THE FILLING:

• 4 ounces cream cheese, room temperature
• 3 tablespoons granulated sugar
• 1 large egg yolk
• 1 1/2 tablespoons all-purpose flour
• 1 can (12 ounces) pastry filling - blueberry, raspberry, apricot, poppy seed, prune, etc.

FOR THE STREUSEL TOPPING:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons cold butter, diced

INSTRUCTIONS :

1. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
2. Heat water, sour cream and butter until very warm (120° to 130°F).
3. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1 cup flour; beat 2 minutes at high speed.
5. Stir in remaining 2 cups flour (by hand so as not to overwork) to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
6. Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Place balls on greased, or parchment lined baking sheets 2 inches apart. Cover; let rest 15 minutes.
7. While the dough is resting, prepare the cream cheese filling and streusel topping.

For the Cream Cheese Filling

1. In a medium bowl with an electric mixer, combine the cream cheese, sugar, and egg until fully incorporated and smooth.
2. Sprinkle in flour and mix until combined.
3. For the Streusel Topping
4. Place the flour, sugar, and butter into a food processor and pulse until crumbly, or use a pastry blender to incorporate the butter into the flour and sugar.

To Assemble the Kolaches

1. Make a deep and wide indentation on each dough ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. I used a metal tablespoon measuring spoon that was coated with nonstick cooking spray to create the indentations.
2. Fill with a heaping teaspoon of the cream cheese mixture and top that with a heaping teaspoon of of pastry filling.
3. Sprinkle kolaches with streusel topping.
4. Cover with plastic wrap that has been sprayed with cooking spray.
5. Let rise in warm, draft-free place until doubled in size, about 1 hour.
6. Bake in preheated 350°F oven for 18 to 23 minutes or until done.
7. Remove from baking sheets; cool on wire racks.