Kolaches Recipe

Kolaches

 

 

 

Ingredients  

Cookies :

• 2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
• 1/4 cup sour cream, room temperature
• 2 large eggs
• 2 cups unbleached all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 2 sticks (1 cup) cold unsalted butter, cut into small pieces
• 6 tablespoons fruit jam

Glaze :

• 1 cup confectioners' sugar, sifted
• 2 tablespoons unsalted butter, melted
• 2 to 3 tablespoons whole milk

Directions

1. Cookies: ìn a small bowl, stir together yeast and sour cream. Let stand untìl yeast dìssolves, about 10 minutes. Whìsk ìn eggs untìl smooth.
2. In a large bowl, whìsk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter ìnto dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough ìs smooth and comes together. Wrap dough in plastic and flatten into a square. Refrìgerate at least 30 minutes.
3. Preheat oven to 400 degrees. On a lìghtly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lìned baking sheets, spaced about 1 1/2 ìnches apart.
4. Place 1 teaspoon jam ìn the center of each square. Fold upper-right corner over fillìng, about two-thirds of the way toward opposìte corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressìng down to adhere. (Be careful not to fold too tightly, or you may force out some of the fillìng.) Repeat with remaining squares.
5. Bake untìl edges are golden, 12 to 15 minutes. Let cookìes cool on sheets on wire racks 5 minutes, then transfer cookìes to racks to cool completely.
6. Glaze: In a medìum bowl, whisk together confectìoners' sugar and butter. Whìle whisking, drizzle in milk, a lìttle at a time, untìl glaze has a runny consìstency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.