Ingredients
Dough Ingredients
- ¼ cup warm milk (60 g)
- ¼ cup warm water (50 g)
- 2/3 cup sourdough starter (160 g)
- 1 tablespoon yeast (7 g) (if making as a discard recipe)
- 1 egg (50 g, large)
- 2 tablespoons sugar (25 g)
- ¼ cup softened butter (57 g)
- 1 teaspoon salt (6 g)
- 2 ¼ cups all-purpose flour (270 g)
Filling Ingredients
- 1 lb ground beef
- 1 small onion, diced
- ½ lb beef, diced into ½-inch pieces
- 8 oz cream cheese, softened
- 1 cup shredded cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Other
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Make the dough: Add all dough ingredients into a large bowl or the bowl of a stand mixer. Knead thoroughly for 5-10 minutes until the dough is smooth, workable, yet slightly sticky. This ensures a tender and elastic dough.
- Bulk proof the dough: Shape the dough into a large ball, place it in a greased bowl, cover with a damp towel, and set in a warm place to bulk proof for 4-12 hours until it doubles in size. This allows the dough to develop flavor and rise properly.
- Prepare the filling: Cook the ground beef and diced onion in a skillet until browned and cooked through. Drain the fat. Then, dice the additional beef into ½-inch pieces, fry until browned, and drain. Add both to a large bowl.
- Mix filling ingredients: Add softened cream cheese, shredded cheese, salt, and pepper to the beef mixture. Mix thoroughly and refrigerate for at least half an hour to cool before assembling, preventing the filling from being too hot for the dough.
- Assemble the kolaches: Divide the dough into 12 pieces (about 56 grams each). Roll each piece into a 4-inch circle with a rolling pin. Place approximately 2/3 cup of the cooled cheeseburger filling onto each dough circle. Gather the edges and pinch to seal the filling inside. Place each kolache seam side down on a parchment-lined baking sheet. Allow the kolaches to rise for 2-3 hours until puffy.
- Apply egg wash and bake: Whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the tops of the kolaches gently with the egg wash for a shiny, golden finish. Bake in a preheated oven at 350°F (175°C) for 25 minutes until golden brown on top and bottom.
- Cool and serve: Remove from oven and allow kolaches to cool for 5-10 minutes before serving to let the filling set slightly and prevent burns.
Notes
- The dough consistency should be slightly sticky but manageable; adding a tablespoon of flour or water can help adjust.
- Allowing the filling to cool is essential to prevent compromising the dough’s texture.
- For best results, proof the dough in a warm draft-free area.
- Kolaches can be stored in an airtight container and reheated gently before serving.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Czech-American