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Strawberry-rhubarb kolaches bring soft, rich dough wrapped around a punchy fruit center, all covered by a crumbly, sweet posypka on top. Dig in at brunch, as a breakfast pick-me-up, or whenever you just want something comforting and nostalgic on your plate.
Reasons To Get Excited About This
This kolache takes a pillowy, cloud-like dough then fills it with a zippy fruit mix that wakes up your taste buds. That posypka crumb on top ties it all together with sweetness and crunch. It fits right in for birthdays, family days, or anytime you feel like spending a cozy day baking.
Must-Haves for a Great Batch
- Filling Bits: Toss in chopped strawberries: 1 cup (150g), rhubarb (diced): 1 cup (120g), sugar: 3 tablespoons (37g), some lime zest (1 teaspoon, 2g), juice (1 tablespoon, 15ml), cornstarch: 1 tablespoon (8g), a pinch of ground ginger (¼ teaspoon, 0.5g)
- Posypka Crumble: Pour in flour: ½ cup (60g), sugar: ¼ cup (50g), ground ginger: ⅛ teaspoon (0.25g), and top it off with 3 tablespoons melted butter (43g)
- Dough Basics: Grab flour: 3¼ cups (390g), sugar: ⅓ cup (67g), whole milk warmed (½ cup, 120ml, 110°F/43°C), butter (½ cup, 113g, room temp), sour cream (½ cup, 120g), active dry yeast (2¼ teaspoons, 7g), two eggs, and a teaspoon fine salt (6g)
How To Pull These Off
- Baking Step
- 1. Pop your kolaches in the oven at 350°F (175°C) for about 18-20 minutes, 2. Once out, brush on some melted butter, 3. Let 'em chill for 10 minutes so nobody burns their mouth, 4. Look for a rich golden color (Pantone 7509 C), 5. Inside should hit 190°F (88°C)
- Topping Time
- 1. Mix up your posypka ingredients till crumbly, 2. Sprinkle 1 tablespoon (15g) on each one, 3. Give 'em a gentle press to make sure it sticks
- Time To Shape
- 1. Flatten dough to a half-inch, 2. Use a cutter for 2½-inch circles, 3. Press a well that's ¾-inch deep, 4. Add 2 teaspoons (10g) of cold filling, 5. Proof for half an hour at 75°F (24°C)
- Filling Forward
- 1. Stir together the fruits, sugar, and cornstarch, 2. Warm over medium heat (325°F/163°C) till it hits 200°F (93°C), thickens and the fruit softens, 3. Cool mix to 40°F (4°C)
- Get That Dough Going
- 1. Gently warm up your butter, milk, and sour cream to 110°F (43°C) then let it cool to about 95°F (35°C), 2. Drop in the yeast, 3. Mix with a cup of flour till smooth, 4. Add the rest of the flour and other items, 5. Knead for 5-7 minutes until dough reaches 75-78°F (24-26°C), and you can stretch it thin without breaking (windowpane), 6. Let chill 8-12 hours at 40°F (4°C)
Tricks For Nailed-It Kolaches
Don’t mess up: Yeast loves 110°F (43°C) liquids, Knead until the dough's 75-78°F (24-26°C), Your filling should be thick and not run everywhere, Proof in a cozy spot at 75°F (24°C) and keep humidity at 70%
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Keep 'Em Fresh and Tasty
Best when warm (right around 95-105°F, 35-40°C) Keep on the counter (68-72°F, 20-22°C) for a day If you’re stashing them, two days in the fridge at 40°F (4°C) will do, Freeze extra dough for up to a month at 0°F (-18°C) To reheat, pop in a 300°F (149°C) oven for 5-7 minutes
Common Questions
- → Is it okay to skip the overnight resting time?
You can, but letting them chill overnight brings out more flavor and a softer bite. Don't worry if you can't—just try to give them at least 4 hours to rest in the fridge.
- → Can I swap in other fruit for the filling?
Go for it—use apples, peaches, cherries or whatever you've got. Tweak the sugar to match your fruit's sweetness.
- → Why is the filling spilling out?
Make sure you push deep enough holes in your buns and thicken up the filling with cornstarch until it's nice and set before using it.
- → Do these freeze well?
You bet—store the baked kolaches in the freezer for up to three months. Pop them in the fridge overnight to thaw, then warm up a little and dig in.
- → Why won’t my dough puff up?
Maybe your yeast is too old, or your liquids aren't warm enough. Make sure to use fresh yeast and that your milk or water is around 115°F to get things going.