Strawberry Kolaches
Credit: André Baranowski
8 oz. strawberries, hulled and
thinly sliced
19 tbsp. plus 1 tsp. sugar
1⁄2 tsp. fresh lemon juice
1 1⁄4-oz. package active dry yeast
4 tbsp. unsalted butter, softened,
plus 2 tbsp. melted
1⁄2 tsp. kosher salt
1 egg yolk
3 1⁄2 cups flour
3⁄4 cup milk
1. Combine berries, 12 tbsp. sugar, lemon juice, and 1⁄4 cup water in a 2-qt. pan over medium-high heat. Cook until thick, 8–10 minutes. Remove from heat; mash berries until chunky; let cool. In a bowl, stir the yeast, 1 tsp. sugar, and 1⁄2 cup water heated to 115°; let sit until foamy. In a large bowl, beat softened butter and 3 tbsp. sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk; form a dough. Knead dough in bowl to form a ball. Cover bowl with a towel; set aside in a warm place to let rise, about 1 hour. To make crumb topping, combine remaining sugar, 1 tbsp. melted butter, and remaining flour in a bowl; set aside.
2. Heat oven to 375°. Divide dough into 16 balls; arrange on a parchment-lined baking sheet. Brush with remaining melted butter; cover with plastic wrap; let rise for 30 minutes. Using back of a spoon, make an indentation in each ball. Spoon 1 tbsp. filling into each; sprinkle with crumb topping. Bake until golden, 30–35 minutes.
MAKES 16 PASTRIES
The recipe is very easy!