| Ingredient | Method |
| DOUGH INGREDIENTS 1 teaspoons instant yeast 115ml water 20g unsalted butter, softened 40g granulated sugar 1/2 tsp salt 260g HP flour 25g organic buckwheat flour 1 A egg EGG WASH (optional) 1 A egg, beaten 1 tsp milk, or water APRICOT TOPPING Pineapple Filling | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 25ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the wet ingredient and yeast mixture. Mix until a dough forms then knead for about 5 minutes. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap, set aside about 2-3 hours for ferment or chill overnight. 2. Once dough has risen, place it on a floured surface and knead lightly to remove air bubbles. 3. Roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps; Or, divide the dough into 6-7 small portions, roll and wrap up to form into circle shape, 4. Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour. 5. Position a rack in the center of the oven. Preheat the oven to 180C. Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash. 6. Spoon about 1 tablespoon topping into the indentation. 7. Bake until golden brown or about 15 minutes. Transfer to a wire rack and let cool. 8. Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months. Makes 10 kolaches |
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