Strawberry Kolaches

Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas. Kolaches, which are Eastern European in origin, can be filled with just about any fruit, from blueberries to apricots.

Strawberry Kolaches
Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas.
Yield: makes 16 pastries

Ingredients

  • 8 oz. strawberries, hulled and thinly sliced
  • 19 tbsp. plus 1 tsp. sugar
  • 12 tsp. fresh lemon juice
  • 1 (1/4-oz.) package active dry yeast
  • 4 tbsp. unsalted butter, softened, plus 2 tbsp. melted
  • 12 tsp. kosher salt
  • 1 egg yolk
  • 3 12 cups flour
  • 34 cup milk

Instructions

  1. Combine berries, 12 tbsp. sugar, lemon juice, and 14 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 12 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 14 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.