Apricot Kolaches (With Fresh Milled Flour)
Making Apricot Kolaches With Fresh Milled Flour is such a rewarding experience, because there is something truly special about biting into a warm, pastry filled with sweet, fruity jam. And when that pastry is made with fresh-milled flour, it takes the experience to a whole new level. Fresh-milled flour is packed with nutrients and flavor, making it the perfect ingredient to elevate your baking game. So if you're looking to take your apricot kolaches to the next level, look no further. I want show you how to make irresistible fresh-milled flour apricot kolaches that will leave your taste buds dancing with joy.
Ingredients
For The Dough
- 3.5 cups fresh-milled flour 420g ( I milled 2&1/4 cup of hard white wheat)
- 3/4 cup milk
- 1/3 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 &1/4 tsp instant yeast
- 1 tsp salt
- *optional additional egg for egg wash
- *optional extra apricot preserves
For The Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- a pinch of salt
- 1 egg yolk
Apricot Jam Filling
- 1 cup Apricot Jam or Preserves You could make your own or use other flavors as well!
Streusel Topping
- 1 TBSP melted butter
- 2 TBSP sugar
- 2 TBSP Fresh Milled Flour
- a pinch of salt
Instructions
- Firstly, heat up milk and butter until butter is melted, and then allow to cool to 90*F.
- Mill the flour.
- In your stand mixer bowl, add the milk/butter mixture, the sugar, salt, and about 3 cups of the flour, and then stir to combine.
- Once incorporated, add 2 eggs (one at a time), then add the rest of the flour a little at a time until a sticky dough forms.
- Cover and allow the dough to sit for about 10 minutes for the fresh milled flour to absorb the liquids.
- Then, add the yeast, and knead the dough until it becomes smooth, elastic, and pillowy. (It also should pass the window pane test.)
- Spray the dough with oil, and cover the dough, Let it rise in a warm place for 1-2 hours or until it doubles in size.
- While rising, prepare the cream cheese filling, streusel, and jam filling.
- After the first rise, take dough to a clean oiled work surface. I also like to lightly oil my hands here too.
- Divide dough into about 20 equal pieces.
- Shape each ball into a roll shape with some surface tension. (see video) Place them on a parchment paper lined baking sheet.
- Cover, and allow the balls to rise for about 30 minutes.
- Using the bottom of an oiled 1/4 cup measuring cup, press down the center of each roll making a well in each one.
- *Optional Egg wash- you can egg wash all over the surface of each one.
- Fill the well with about 1-2 TBSP of the cream cheese filling, then 1 TBSP of the Apricot jam/preserves.
- Lastly sprinkle each Kolache with the Streusel Topping.
- Cover and allow these to rise for about 10 minutes while your oven is preheating.
- Preheat Oven to 375*F
- Bake the kolaches for 18-20 minutes or until golden brown.
- *Optional Apricot Jam- You can melt a little apricot jam, and brush it over the top of the dough after baking to give a super shiny finish!
- Let the kolaches cool on the baking sheet for a few minutes before serving.
Video
Notes
How To Store Long Term: The best way to do it would be make them completely, then let cool. And, resist the urge to eat them. (The hardest part!) Put them on a baking sheet, and put them in the freezer. Freeze the whole pastry for 1-2 hours, or until frozen. Then take them off the sheet, and place in a freezer safe bag or container. The Kolache Pastries will keep in the freezer for up to 6 months. To eat -let the kolaches thaw at room temperature about 1-2 hours before. If you want to eat them warm, you could just pop them in the microwave for 30 seconds. YUM!