Migas Kolache
Eggs, Tomato, Onion, Tortilla Chip, Queso, Jalapeño, Cilantro
Chef Callie Speer of Holy Roller | Austin
Adapted by StarChefs | January 2018
INGREDIENTS
Kolache:
Yield: 24 pastries
237 grams warm water
23 grams SAF red label yeast
225 grams sugar
980 grams warm milk
205 grams butter, diced
72 grams egg yolks
2 grams salt
1.875 kilograms bread flour
Migas:
Yield: 6 servings
Butter
½ cup small diced sweet onion, sautéed
½ cup small diced tomato
5 large eggs, beaten
2 tablespoons crème fraîche
1 handful crunched up tortilla chips
Salt
Black pepper
To Assemble and Serve:
Queso (gouda, American, or mozzarella)
Thinly sliced jalapeño
Cilantro
METHOD
For the Kolaches:
In a bowl, combine water, yeast, and 25 grams sugar. To a separate bowl with milk, add butter, stir to combine, and let cool for 5 minutes. Add yeast mixture, yolks, salt, and the remaining sugar. Whisk to combine. In the bowl of a stand mixer fi tted with a hook, add fl our, and on medium speed, mix in the wet ingredients. When dough is soft and pulls away from the sides of the bowl (about 10 minutes), allow dough to proof for 45 minutes. Portion, fold, and shape dough; proof 20 minutes more. Fold and shape 1 more time; allow to rise for 45 minutes. Heat oven to 375°F. Transfer Kolache to a parchment-lined sheet tray and brush with egg wash. Bake 20 to 30 minutes, until golden brown. Keep warm.
For the Migas:
In a sauté pan with butter, sweat onions until translucent. Stir in tomatoes and heat through. Add eggs, and when cooked halfway, add crème fraiche, stirring to combine, followed by tortilla chips. Season with salt and pepper
To Assemble and Serve:
Heat oven to 350°F. On a sizzle plate, fi ll a Kolache with Migas and top with queso and jalapeño. Heat in oven until cheese melts. Garnish with cilantro
