Sourdough Discard Kolaches
Tender, flaky pastries made with sourdough discard, filled with a bright cream cheese center and topped with crumbly streusel.
Ingredients
Dough Ingredients
- 2 cups Einkorn Flour Adds depth and nutrients; substitute with all-purpose flour if necessary.
- 1 cup Spelt Flour Provides a nutty sweetness; whole wheat works if you prefer a denser crumb.
- 1 cup Sourdough Starter (discard, active) Essential for flavor and rise; make sure it’s recently fed and bubbly.
- 1 cup Milk (whole or 2%) Provides moisture and tenderness.
- 1/4 cup Sugar For the dough; adjust for sweeter or less-sweet fillings.
- 2 large Eggs Provides structure and richness.
- 1/4 cup Butter, melted For tenderness and moisture.
Cream Cheese Filling Ingredients
- 8 oz Cream Cheese, softened Main filling; room temperature for easy mixing.
- 1 tsp Vanilla Extract Lifts the filling flavor.
- 1 tbsp Lemon Juice Brightens and balances the cream cheese filling.
- 1/4 cup Sugar For the filling.
Streusel Topping Ingredients
- 1 cup Flour For streusel (all-purpose is fine).
- 1/4 cup Sugar For the streusel topping.
- 1/4 cup Chilled Butter Cut into small cubes to keep streusel crumbly.
Instructions
Preparation
- Warm the milk to about 95–105°F (warm to the touch, not hot). Whisk milk, sourdough starter, melted butter, sugar, and eggs until combined.
- In a large bowl, mix the einkorn and spelt flours. Add the wet mix and stir until a soft, slightly sticky dough forms. If dough seems very dry, add 1–2 tablespoons extra milk; if too wet, dust with a little einkorn/all-purpose flour.
- Cover the bowl with plastic wrap or a damp towel. Let the dough rest in a warm spot until puffy and slightly expanded — typically 2–3 hours at room temperature, or refrigerate overnight for a slow ferment.
- While dough proofs, make the cream cheese filling: beat the softened cream cheese with 1/4 cup sugar, vanilla, and lemon juice until smooth. Chill until ready to use.
- Make streusel: cut 1/4 cup chilled butter into 1 cup flour and 1/4 cup sugar until coarse crumbs form. Keep it chilled in the fridge.
Baking
- When dough has risen, gently turn it out onto a lightly floured surface. Divide into 12 equal pieces (about golf-ball size). Shape each into a smooth round and place on a lined baking sheet.
- Press an indentation into the center of each round with your thumb or the back of a spoon to create a well for filling. Spoon about 1–2 tablespoons of cream cheese filling into each indentation.
- Sprinkle a tablespoon or two of chilled streusel over each filled well, pressing lightly so the crumb adheres but remains crumbly.
- Preheat oven to 375°F (190°C). Let the assembled kolaches rest while the oven heats for 10–15 minutes — they should look a bit puffy.
- Bake for 18–22 minutes, rotating the pan halfway, until tops are golden and streusel is set.
- Cool on a wire rack for at least 10 minutes (filling will firm up as it cools). Serve warm or at room temperature.
Notes
Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze baked kolaches for up to 2 months and reheat from frozen.