| Ingredient | Method |
| Dough 400g HP. 200g LP 20g milk powder 140g caster sugar 80ml water 300ml milk 3tsp instant yeast 60g butter 2tsp salt topping: blackcurrent jam | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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 yeast mixture. Mix until a dough forms then knead for about 15 minutes, pour remaining water bit by bit and knead until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 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 1/2 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. |
No comments:
Post a Comment