If it’s still not obvious, I’m obsessed with anything and everything sweet. Anything made with sugar is sheer happiness.
Cottage Cheese Kolaches
Yield: 16 pastries
Prep time: 1 hour 45 minutes (includes resting)
Cook time: 30 minutes
For the dough:
1 1⁄4-ounce package active dry yeast
7 tablespoons plus 1 teaspoon granulated sugar, divided
1/2 cup water, heated to 115°F
1/4 cup unsalted butter, softened, plus 2 tablespoons melted
1⁄2 teaspoon kosher salt
1 egg yolk
3 1/2 cups all-purpose flour, divided
3/4 cup milk
For the filling:
4 ounces cottage cheese
2 ounces neufchatel cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon lemon juice
1 egg yolk
1. In a bowl, stir the yeast, 1 teaspoon sugar, and 1⁄2 cup water. Let sit until foamy.
2. In a bowl of a stand mixer fitted with beater attachment, beat softened butter and 3 tablespoons sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk to form a dough.
3. Knead dough until it forms a ball. Cover bowl with a towel. Set aside in a warm place to let rise, about 1 hour.
4. To make the crumb topping, combine remaining sugar, 1 tablespoon melted butter, and remaining flour in a bowl. Set aside.
5. To make the filling, place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth. Set aside.
6. Preheat the oven to 370ºF. Line a baking sheet with parchment paper or silpat baking mat.
7. Divide dough into 16 balls; arrange on the prepared baking sheet.
8. Brush the dough balls with remaining melted butter; cover with plastic wrap; let rise for 30 minutes.
9. Using the back of a spoon, make an indentation in each ball. Spoon about 1 tablespoon of filling into each kolache then sprinkle with the crumb topping.
10. Bake for 30 minutes, or until golden.
Recipe adapted from Saveur