Kolaches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the tangzhong: Place the water and starch in a microwave-safe bowl and whisk to combine. Cover loosely and microwave in 15 second intervals until thickened and glossy, 1 to 2 minutes, whisking regularly. Uncover and allow to cool for 15 minutes.

Step 2

For the dough: Add the eggs, yolks, sugar, and yeast to the bowl with the tangzhong and whisk until uniform. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook, add the flour, and mix on low speed until the dough just comes together and no dry flour remains, 2 to 5 minutes. Cover loosely and let sit for 20 minutes.

Step 3

Add the butter and salt to the bowl and mix on medium speed until the butter is incorporated and the dough is silky and starts to clear sides of bowl (it will remain webby and sticky), 8 to 12 minutes.

Step 4

Transfer the dough to another bowl if necessary (or proof in mixer bowl if space allows). Cover and let sit at 75˚F until about doubled in volume, 90 to 120 minutes. Using lightly-moistened hands, fold the dough at 45 and 90 minutes.

Step 5

For the kolaches: (If desired, once the dough has about doubled in volume, it may be covered tightly and refrigerated for up to 24 hours. The kolaches will take about 90 to 120 minutes to proof in step 9 if shaped when the dough is cold.)

Step 6

Line a baking sheet with parchment paper. Transfer the dough to a lightly-floured counter. Flour the top of the dough and divide into 8 equal pieces of about 85g each. Shape each into a tight smooth ball and transfer to the prepared sheet in an evenly spaced, 3-2-3 pattern. Cover the balls loosely and allow to proof until about doubled in size, 60 to 90 minutes.

Step 7

Thirty minutes before doughs are doubled in volume, set an oven rack to the upper-middle position and heat the oven to 325˚F.

Step 8

Using the well-floured bottom of a 1/3-cup measure or 2-inch wide drinking glass, form a deep well in the center of each ball of dough. (You should press deep enough to feel the pan beneath the dough. And be sure to re-flour the tool after each use. For smaller kolaches, use the bottom of a 1/4-cup measure.) If necessary, finish forming the depression using floured fingertips. Brush the raised parts of the kolaches with the egg wash. Using a tablespoon measure, divide the apple filling evenly among the kolaches (3 to 4 tablespoons each; 2 to 3 for smaller ones). Sprinkle the crumble topping evenly over the kolache filling and the top surface of the dough.

Step 9

Bake the kolaches until golden brown, 30 to 35 minutes, rotating the pan after 15 minutes.

Step 10

Allow the kolaches to cool for at least 20 minutes before serving.