Kristi’s brie and cherry kolaches

Ingredients:

1 package (or 2.25 teaspoons) yeast

1 cup warm milk (I used 1%)

1/4 cup sugar

4 cups flour (or more)

2 eggs

1/2 cup melted butter

1 teaspoon salt

1 round Brie Cheese (I used Ile de France)

1 jar cherry preserves

Combine the yeast, milk, sugar, and 1 cup flour in a small bowl. Cover and let this rise until it’s about doubled, maybe 20-30 minutes. While it’s rising, beat together the eggs, 1/2 cup butter, and salt. Combine this mixture with the yeast mixture and beat again.

If you have a stand mixer, now is the time to use it. Stir in 2-3 cups of flour, while stirring continuously if you have a mixer. If not, add it about 1/2 cup at a time and then stir. You want the dough to be soft and pliable, but not too sticky. You should be able to knead it a bit without it being super sticky all over your fingers. If it’s too sticky, add more flour. I used quite a bit, but a lot of it depends on the weather and humidity where you’re cooking. I think I used about 4.5 cups of flour total. But don’t freak out if you need to use a lot less than that, or even more – it’s okay! Then knead the dough for about 10 minutes, or let your mixer do the needing for you. Let it rise, covered, for about an hour.

Once it’s about doubled in size, punch the dough down. Grease two cookie sheets and start pulling off little balls of dough! I would recommend making these about the size of a small cookie. Roll each piece around in your hands a little until it’s round, and then smoosh it down so it’s a little flattened. Set them on the cookie sheet. You can put them kind of close to each other – traditionally, the kolaches are close together and end up shaped into sort of squares because they bump up against each other. Also, don’t forget they will rise even bigger.

Next, use a spoon (or your fingers, whatever) and make an an indentation in the middle of each dough. You want to make this as wide as possible to fit in maximum possible toppings. Make it as deep as you can, but obviously not too deep, because you still need enough dough underneath to hold everything together.

Next, put in the Brie! Cut off a slice of cheese and press it into the indented part of the dough. Don’t stress about how big or small it is…it really doesn’t matter. All I can tell you is the more cheese, the better it tastes. I tried to fit about a 1/4 inch thick piece in each kolache, and just tore them to be the correct length. Next, top it off with the cherry preserves! Add about a tablespoon of this to each kolache. Of course, you can try other flavors of preserves or jams…we tried grape, but everyone voted that cherry was way better. I think fig would be delicious too.

You’re almost done! Bake the kolaches in an oven at 375 degrees for about 12 minutes, maybe a little longer, until they look done and are a little browned on top. They might be a little messy, as you can see from the pictures below. That’s okay. And you can also add more preserves once they’ve baked if too much slides off during baking. Just reheat for 15 seconds in the microwave and no one will be the wiser. Obviously, mine were super messy and you’re also seeing the lack of photography skills I have. Oh well – I guess you’ll have to try them yourself!

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