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Sourdough Kolaches

My Sourdough Kolaches put a twist on the classic, using a sweet sourdough brioche and filling them with homemade berry compote, a rich cream cheese filling, and topped with a buttery crumble.
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 9

Equipment

  • Stand mixer with dough hook - I highly recommend a strand mixer for this dough as it is very enriched, but if you're used to kneading by hand you can do that too.
  • Zester or Microplane - to zest the lemons for the compote. I love this zester and reach for it all the time.
  • Rubber Spatula - for mixing the blueberry compote to avoid burning.
  • Mixing bowls - for compote, crumble, and cream cheese filling.
  • Saucepan or small pot - for mixing the blueberry compote.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking as I weighed out the kolaches. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Kitchen thermometer (optional)- - helpful for checking internal temperatures. This is my go-to kitchen thermometer.
  • hand beaters - to beat cream cheese filling.
  • Parchment paper - to line pans to avoid buns burning while baking. You can also use silicone mats if you prefer.
  • 2 half size baking sheets - for baking buns.
  • Piping bag or ziplock - for piping cream cheese filling.

Ingredients
  

Sweet Levain:

  • 1 (25g) Tablespoon sourdough starter (100% hydration)
  • 3/4 (100g) cup all-purpose flour
  • 1/2 (100g) cup water room temperature
  • 2 (25g) Tablespoons granulated white sugar

Dough:

  • 3/4 (200g) cup sweet levain
  • 1 (200g) cup whole milk
  • 1/3 (75g) cup granulated white sugar
  • 2(40g) Tbspns raw honey
  • 1 (50g) large egg
  • 2 (36g) egg yolks
  • 8 (113g) Tablespoons unsalted butter softened
  • 4 1/4 (550g) cups all-purpose flour or bread flour
  • 1 1/2 (10g) teaspoon sea salt

Berry Compote:

  • 1 (150g) cup berries, frozen or fresh I used blueberries
  • 2 (25g) Tablespoons granulated white sugar
  • 1 1/2 (20g) Tablespoon lemon juice
  • 1 lemon zested
  • 1/8 teaspoon sea salt
  • 2 teaspoons cornstarch
  • 2 teaspoons water cold

Cream Cheese Filling:

  • 8 (225g) oz full-fat cream cheese softened
  • 1/4 (50g) cup granulated white sugar
  • 1 egg yolk
  • 1 (15g) Tbspn all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt

Crumble Topping:

  • 2 (28g) Tbspns unsalted butter melted
  • 1/4 (50g) cup granulated white sugar
  • 1/4 (30g) cup all-purpose flour

Egg Wash:

  • 1 egg
  • 2 tsp water

For Garnish:

Instructions
 

Step 1: Make the Sweet Levain

  • In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it's easy to asses the rise the next morning. When the sweet levain has doubled in size, it's time to mix your dough.
    1 (25g) Tablespoon sourdough starter (100% hydration), 3/4 (100g) cup all-purpose flour, 1/2 (100g) cup water, 2 (25g) Tablespoons granulated white sugar

Step 2: Mix the Dough

  • In the bowl of your stand mixer (or a large mixing bowl), add the sweet levain, milk, sugar, honey, egg, and egg yolks. Whisk ingredients together quickly, it's okay if it's lumpy.
    3/4 (200g) cup sweet levain, 1 (200g) cup whole milk, 1/3 (75g) cup granulated white sugar, 2(40g) Tbspns raw honey, 1 (50g) large egg, 2 (36g) egg yolks
  • Add the flour and salt to the wet ingredients.
    4 1/4 (550g) cups all-purpose flour, 1 1/2 (10g) teaspoon sea salt
  • Mix on low speed or Speed 1 until a shaggy dough forms, about 2-3 minutes. Scrape down the bowl if needed. If using your hands, knead until you work the dough together. This is a higher hydration dough, so be aware it will be sticky.
  • Once the dough has come together add the softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.
    8 (113g) Tablespoons unsalted butter
  • Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.
  • Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.
  • Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense dough. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Step 3: Bulk Fermentation

  • Spray a clean bowl or container large enough for the dough to double with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.
  • If you used a stand mixer, perform one set of stretch and folds after 30 minutes to strengthen your dough.
  • If you mixed dough by hand, perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation.
  • After stretch and folds are completed, cover the dough and allow to continue proofing.
  • Let the dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere.
  • This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that's when it's ready.
  • Overnight Fermentation: Once the dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to making your kolaches.

Step 4: Make the Blueberry Compote

  • Add the blueberries, sugar, lemon juice, lemon zest, and salt to a small saucepan or pot.
    1 (150g) cup berries, frozen or fresh, 2 (25g) Tablespoons granulated white sugar, 1 1/2 (20g) Tablespoon lemon juice, 1 lemon, 1/8 teaspoon sea salt
  • Cook the berry mixture over medium heat, bringing the berries to a simmer or low boil stirring often with a spatula to avoid burning.
  • Reduce the heat to medium-low and cook for roughly 10 minutes, stirring frequently, until the berries release their juices and begin to break down.
  • In a small bowl, mix the cornstarch and water to make a slurry.
    2 teaspoons cornstarch, 2 teaspoons water
  • Stir the slurry into the blueberry mixture and cook for 1 more minute until the berries are thick, glossy, and jammy.
  • Remove from heat and scrape into a bowl and let the compote cool completely before using. Place a piece of plastic directly on the top of the compote after it cools slightly to avoid a skin forming while you cool it.
  • Compote Tip: The compote should be thick enough to mound slightly on a spoon. If it looks loose, cook it another minute or two. A thick compote helps prevent soggy or messy centers.

Step 5: Make the Cream Cheese Filling

  • Add the softened cream cheese and sugar to a medium bowl. Beat with a hand mixer for 2–3 minutes on high, until smooth and creamy.
    8 (225g) oz full-fat cream cheese, 1/4 (50g) cup granulated white sugar
  • Add the egg yolk, vanilla, flour, and salt to the cream cheese mixture. Beat on medium speed until combined.
    1 egg yolk, 1 (15g) Tbspn all-purpose flour, 1/2 tsp vanilla extract, 1/8 tsp sea salt
  • Transfer the cream cheese filling to a piping bag or zip-top bag and chill for 15–20 minutes while the dough finishes rising.
  • The short chill makes the filling easier to pipe and helps it stay in the center of the kolaches.

Step 6: Make the Crumble

  • In a small microwave safe bowl, melt the butter.
  • Add the sugar and flour, and combine until the mixture is clumpy and crumbly.
    2 (28g) Tbspns unsalted butter, 1/4 (50g) cup granulated white sugar, 1/4 (30g) cup all-purpose flour
  • If the crumble feels too wet or paste-like, add 1–2 teaspoons of flour and mix it in until it forms small clumps.
  • Set the crumble aside for later.

Step 7: Shaping and Final Proofing

  • Overnight Fermentation Note: If you chilled this dough overnight, allow it to rest at room temperature for 30 minutes to relax before attempting shaping.
  • Line 2 half size cookie sheets with parchment paper or silicone mats and spray lightly with cooking oil. Set side.
  • Grease a clean work surface with a little cooking spray, and transfer the dough from bowl to counter. Weight out 9 dough balls (roughly 130 grams), and shape them into tight balls.
  • Shaping Note: 130 grams makes larger kolaches and that's my preference; if you want to make a dozen smaller kolaches weigh out dough to be 100-110 gram balls.
  • Transfer dough balls to prepared baking sheets and cover with oiled plastic wrap. Allow dough balls to proof an 1-2 hours at room temperature until puffy and almost doubled in size.
  • Don't skip this step for proofing; For a light and fluffy bun it's essential.
  • Optional Overnight Chill/Fermentation: If you want to transfer the dough balls to the frig at this time, you can transfer the covered baking sheets to the frig before proofing. Allow the kolaches to proof as directed when you want to bake them.
  • The dough can be refrigerated up to 48 hours before baking.

Step 8: Assemble the Kolaches

  • Prepare an egg wash with 1 egg and 2 teaspoons of water in a small bowl. Beat together until smooth and set aside.
    1 egg, 2 tsp water
  • Gather your berry compote, piping bag filled with cream cheese filling, and crumble. If you are making these into flags, you'll also need the raspberries and star sprinkles.
  • Grease the back of a small glass or use your fingers to press a deep well in the center of each dough ball.
  • Spoon 1-2 teaspoons of blueberry compote into the top left corner of the well in the center of the bun.
  • Snip about 1/4 inch off of the end of the bag filled with cream cheese filling. Pipe 2-3 Tablespoons of the cream cheese filling around the blueberry compote to fill in the center.
  • Brush the outside ring of the bun with the egg wash. You can do this with a paper towel or a pastry brush.
  • Sprinkle 2 teaspoons approximately of crumble around the edge of the bun where you brushed the egg wash.
  • Arrange the raspberries in rows to form your stripes for the flags. Add the white star sprinkles on top of the blueberry compote to finish the flag.
    2 (250g) cups fresh raspberries, white star sprinkles
  • How to fill the kolaches if you aren't making flags: Pipe 2-3 Tablespoons of cream cheese filling in the center of the kolaches, and add 2-3 teaspoons blueberry compote on top. Finish with the egg wash and crumble as directed.

Step 9: Bake the Kolaches

  • Preheat your oven to 350°F (175°C).
  • Transfer the buns to the hot oven, and bake the buns for 25-30 minutes until golden brown and fillings are just set. Internal temperature should read around 195-200°F in bread portion of the koalches.
  • Avoid the cream cheese filling browning or cracking; if kolaches start to brown too much tent with foil if needed.
  • Cool on a wire rack for 15-20 minutes and allow the centers are set. If needed, add more of the star sprinkles to the compote. Enjoy!
  • Yields 9 Kolaches

Notes

How to Store:
Room Temperature: Store in an airtight container at room temp for up to one day. Because of the cream cheese filling, these kolaches need to be refrigerated.
Refrigerator: Refrigerate up to 4 days in an air tight container. Reheat gently at 300°F for 5–7 minutes. Serve warm.

Nutrition

Serving: 1kolacheCalories: 638kcalCarbohydrates: 92gProtein: 12gFat: 25g
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