Sourdough Kolaches
Deliciously soft and slightly tangy sourdough kolaches filled with your choice of sweet or savory fillings, perfect for brunch or quick breakfasts.
Ingredients
Dough Ingredients
- 1 cup sourdough starter (active and bubbly) Fed discard will also work but the rise may be slower.
- 1/4 cup sugar
- 1/2 cup milk, warmed About 100–110°F / 38–43°C.
- 1/4 cup butter, melted You can use neutral oil for dairy-free option.
- 1 large egg
- 2 1/2 cups all-purpose flour For a whole wheat version, substitute up to 1 cup.
- 1/2 teaspoon salt
Filling Options
- to taste Filling of choice (fruit preserves, sweetened cream cheese, poppy seed filling, or cooked breakfast sausage & cheese) Adjust quantities based on filling type.
Instructions
Preparation
- In a large mixing bowl, whisk together the sourdough starter, sugar, warmed milk, melted butter, and the egg until smooth.
- Add the flour and salt gradually. Stir until the mixture comes together into a shaggy dough.
- Turn the dough onto a lightly floured surface. Knead for about 4–6 minutes until it feels smooth and slightly elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and leave in a warm spot. Let it rise for about 1 hour or until roughly doubled in size.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
Shaping and Filling
- Gently deflate the risen dough. Roll it out on a floured surface to about 1/2 inch thickness.
- Cut the dough into squares (about 3x3 inches). Transfer them to the prepared baking sheet, leaving space between each.
- Spoon about 1 teaspoon of your chosen filling into the center of each square.
- Fold the four corners of each square gently toward the center to make a parcel, leaving some filling visible.
Baking
- Bake for 15–20 minutes until the kolaches are puffed and golden brown.
- Let them cool for a few minutes on the sheet, then transfer to a rack. Serve warm or at room temperature.
Notes
Store cooled kolaches in an airtight container at room temperature for up to 2 days. If using perishable fillings, refrigerate and consume within 2–3 days. Freeze cooled kolaches for up to 2 months.