Strawberry Kolache
Cream Cheese, Strawberry Jam, Crumble
Pastry Chef Jules Stoddart of Little Ola’s Biscuits | Austin, TX
“This recipe was given to me by my sister-in-law as a treasured family recipe. I made some modifications with a professional pastry chef touch, but it’s incredibly important to understand where recipes come from and the importance of them. Every time I make these kolaches at the shop, a portion of the proceeds goes to a non-profit. Over the years they have helped support COVID-19 staff funds, Black Lives Matter, Stop Asian Hate, homeless community providers, and many more worthy causes. If you are inspired by this recipe, make sure the proceeds go towards something that betters the community you exist in.” — Jules Stoddart, Little Ola’s Biscuits
Adapted by StarChefs | November 2023
INGREDIENTS
Dough:
Yield: 32 kolaches
681 grams whole milk, room temperature
20 grams instant yeast (osmotolerant preferred)
38 grams butter
100 grams shortening
150 grams sugar
18 grams coarse salt
3 whole eggs
750 grams all-purpose flour
441 grams bread flour
Cream Cheese Filling:
Yield: 1 pint
452 grams cream cheese, softened
108 grams granulated sugar
2 egg yolks
16 grams all-purpose flour
10 grams vanilla paste
16 grams ground coriander
10 grams kosher salt
Strawberry Jam:
Yield: 3 quarts
2.557 kilograms strawberries, halved
1.676 kilograms granulated sugar
20 grams lemon juice
20 grams vanilla paste
4 grams salt
Crumble:
Yield: ¾ quart
260 grams all-purpose flour
140 grams granulated sugar
5 grams kosher salt
150 grams diced butter
To Assemble and Serve:
Melted butter
METHOD
For the Dough:
In a medium bowl, whisk to combine milk, yeast, and 150 grams warm water. Let sit at room temperature until the yeast is activated. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, shortening, sugar, and salt on medium speed. Slowly add eggs and continue to mix until combined. Add the milk-yeast mixture and mix on low speed until incorporated. Replace paddle attachment with a dough hook attachment. Add flours and mix on medium speed 8 minutes, or until a sticky dough is achieved, scraping down the sides of the bowl as needed. Set aside. Spray a large bowl with a nonstick cooking spray and transfer the dough to the bowl. Turn the dough until evenly greased. Cover and refrigerate overnight. The next day, portion dough into 70-gram balls, using flour as needed to prevent sticking. Transfer dough to a parchment-lined hotel pan so that the balls are almost touching. Cover the pan with plastic wrap and let proof until the dough bounces back.
For the Cream Cheese Filling:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Strawberry Jam:
In a saucepan over medium heat, bring all ingredients to a boil. Reduce to a simmer and cook until the temperature of the mixture reaches 220°F. Remove from heat and let cool.
For the Crumble:
In a large mixing bowl, combine flour, sugar, and salt. Add butter, then use your fingers to combine until a sand-like texture with firm, irregular lumps is achieved. Transfer to an airtight container and freeze.
To Assemble and Serve:
Heat oven to 375°F. In the middle of each Dough ball, push down to create a well. Fill well with 1 dollop each Cream Cheese Filling and Strawberry Jam. Let sit 5 minutes at room temperature. Once proofed, brush Dough with melted butter and top with desired amount of Crumble. Bake until golden brown. Remove kolaches from the oven. Brush with melted butter.
