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Ingredients
- 1 cup sour cream 227g
- 1/2 cup sugar 99g
- 1 1/2 teaspoons salt
- 1/2 cup butter -- (8 tablespoons 113g) melted
- 2 teaspoons instant yeast or 1 packet active dry yeast
- 1/2 cup lukewarm water 113g
- 2 large eggs
- 4 cups King Arthur Unbleached All-Purpose Flour -- 482g
Ingredients
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Instructions
- To make the dough: Warm the sour cream gently, and combine it with the sugar, salt, and butter in a large mixing bowl, the bowl of an electric mixer, or the bucket of your bread machine.
- Cool the mixture to lukewarm (if it isn't already that temperature), and add the yeast, warm water, eggs, and flour. Mix and knead the dough, using your hands, a mixer, or a bread machine, until it's soft and smooth. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and refrigerate the dough overnight.
- Next day, remove the dough from the fridge, and divide it into about 20 pieces, each 1 3/4 ounces, about the size of a golf ball. Place the pieces on lightly greased or parchment-lined baking sheets, leaving about an inch between them.
- Flatten the balls until they're about 1/2" thick, cover them with lightly greased plastic wrap, and allow them to rest for 10 minutes.
- Using your fingers, make a wide, deep indentation in the center of each flattened dough ball. Don't be afraid of being decisive here; you want to make a deep enough indentation that it doesn't just disappear as the buns rise and bake. Place about 1 tablespoon of the filling into each bun; crumble a little of the streusel on top. Cover the kolaches, and allow them to rise for about an hour; they won't necessarily double in bulk.
- Uncover the kolaches, and bake them in a preheated 350°F oven for 15 to 20 minutes, until they're golden brown.
- Remove the kolaches from the oven, and serve warm, or at room temperature. Store any leftovers airtight at room temperature for several days; freeze for longer storage.
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