Light and airy Czechoslovakian sweetbreads with the perfect balance of walnut filling to soft delicious bread. A perfect way to indulge for a brunch!
Keyword: Breakfast, Brunch, Kolache
1 1/2 Tbsp Active Dry Yeast
1/2 Tsp Sugar
1/2 Cup Butter(room temperature)
6 Tbsp Sugar
1 Cup + 6 Tbsp Milk (scalded then brought back to room temperature.)
1 Tsp Pure Vanilla Extract
4 1/2 Cups Flour (575 g)
1 1/2 TspSalt
1 Egg(separated and at room temperature.
6TbspSugar (separated into two equal parts)
2 Tbsp Butter (room temperature)
1/2 Tsp Vanilla
2 Cups Walnuts (chopped into small pieces)
1/4 Cup Sugar
2 Tbsp Butter (melted)
Place the active dry yeast, water, and 1 tsp of sugar in a small bowl. Allow them to sit and bloom for 5-10 minutes.
Cream the butter and sugar together until light and fluffy. Add the yeast mixture, eggs, vanilla, and milk and stir until fully combined.
Add the flour and salt and stir until just combined. Dump out the dough on the counter and knead until the dough is soft and smooth. It will be a sticky dough. Dust the counter with flour as you need to.
Allow the dough to rise in a bowl covered with a towel for 30-45 minutes.
Divide the dough into 18 pieces about 1/4 cup in size. I have found that about 55 grams are optimal if you want to use a scale. Shape the dough into round balls and place on a parchment lined sheet pan. Allow to rise for 20 minutes.
Combine the egg white in a clean grease-free bowl and whip until soft peaks form. Slowly add three tbsp of the sugar.
Place the egg yolk, vanilla, and the remaining sugar in a bowl and whisk until pale yellow and thick. Add the butter and whisk until smooth.
Lightly fold the meringue into the egg yolk mixture and stir in the chopped nuts.
Make a divet in the middle of each dough ball. Fill each hole with 2-3 tsp of walnut filling.
Place the sugar, flour, and cinnamon in a bowl and stir to combine. Pour the melted butter over the top and ensure that it is completely mixed. Set aside.
Brush the tops of the kolaches with melted butter avoiding the filling. Sprinkle the posypka mixture on the top.
Allow the kolaches to rise for 10-15 minutes while you preheat the oven. Bake at 400F for 8-13 minutes or until just starting to brown.
Kolaches are best served warm but will keep in an airtight container for up to 4 days. To reheat place in the oven at 350F for 3-5 minutes.