Description

Sourdough Discard Kolaches are flaky, soft buns filled with a creamy, tangy cream cheese mixture and topped with a sweet, crumbly streusel. Utilizing sourdough discard in the dough gives these kolaches a subtle tang and wonderful texture. Perfect as a breakfast treat or a delightful snack, these kolaches combine a tender, enriched dough with luscious filling and a crumbly, buttery topping baked to golden perfection.

Ingredients

Scale

Dough

3 cups All-Purpose Flour (or einkorn flour for a nutty flavor)
1 teaspoon Salt
1 cup Milk (any type works well)
1/4 cup Melted Butter (or margarine for dairy-free option)
1/4 cup Sugar (brown sugar can be used for richer flavor)
1 large Egg (or aquafaba for vegan substitute)
1 cup Sourdough Starter (essential for tangy flavor)

Cream Cheese Filling

8 oz Cream Cheese (at room temperature)
1/4 cup Sugar
2 tablespoons Flour
1 teaspoon Vanilla Extract (or almond extract as an alternative)
Pinch of Salt
Lemon Juice, to taste

Streusel Topping

1/2 cup Flour (any type of flour works)
1/4 cup Sugar
1/4 cup Butter (best if cold when mixed)

Egg Wash

1 large Egg (for brushing)

Instructions

Dough Preparation: In a stand mixer, combine 3 cups of all-purpose flour and 1 teaspoon of salt. In a separate bowl, whisk together 1 cup of milk, 1/4 cup of melted butter, 1/4 cup of sugar, 1 large egg, and 1 cup of sourdough starter until smooth. Gradually pour this mixture into the flour and mix until a shaggy dough forms.
Kneading the Dough: Knead the dough on medium-low speed for 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add flour gradually until it pulls away from the sides of the bowl.
First Rise: Transfer the dough to a lightly greased bowl, cover it, and let it rise at room temperature for 1 hour. After rising, punch down the dough, cover again, and refrigerate overnight.
Prepare Cream Cheese Filling: Beat together 8 oz cream cheese, 1/4 cup sugar, 2 tablespoons flour, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Adjust lemon juice to taste. Refrigerate the filling until ready to use.
Prepare Streusel Topping: Mix 1/2 cup flour and 1/4 cup sugar. Cut in 1/4 cup cold butter until coarse crumbs form. Refrigerate the streusel topping.
Shape the Kolaches: After refrigeration, punch down the dough, shape it into a log, and cut into 9 equal pieces. Roll each piece into a ball and place on a lined baking sheet. Cover lightly and let rise for 2-3 hours.
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a measuring cup or similar tool to create indentations in the dough balls.
Fill and Top: Gently indent the center of each risen dough ball and spoon in the cream cheese filling. Brush the exposed dough edges with beaten egg wash, then sprinkle the streusel topping generously over each kolache.
Bake: Bake the kolaches for 20-25 minutes until golden brown, rotating the baking sheet halfway through baking for even browning.
Cool and Serve: Remove kolaches from the oven and allow them to cool on a wire rack for about 20 minutes before serving to ensure the filling sets and the pastries hold their shape.

Notes

For a vegan version, use aquafaba in place of eggs and margarine instead of butter.
Einkorn flour can be used instead of all-purpose flour for a nuttier flavor.
Lemon juice in filling can be adjusted to taste, providing a slight tang balancing the sweetness.
Ensure butter for streusel is very cold for best crumbly texture.
Allow dough to rise fully for tender and airy kolaches.
Store kolaches in an airtight container for up to 2 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Pastry
Method: Baking
Cuisine: American, Eastern European

Keywords: sourdough discard kolaches, cream cheese kolaches, sourdough pastries, flaky kolaches, sweet kolaches recipe