📝 About This Recipe
A sophisticated twist on the traditional Czech pastry, these savory kolaches marry a pillowy, buttery brioche-style dough with a complex, herb-forward fruit filling. Instead of a sugary jam, we utilize the natural sweetness of stone fruits balanced by tangy goat cheese, caramelized balsamic onions, and fresh rosemary. It is a masterful snack that blurs the line between sweet and savory, perfect for an elegant brunch or a gourmet afternoon bite.
🥗 Ingredients
The Enrichment Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Whole milk (warmed to 110°F)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar (to feed the yeast)
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Kosher salt
Savory Fruit Filling
- 2 cups Fresh plums or apricots (pitted and diced small)
- 1/2 medium Red onion (finely minced)
- 2 tablespoons Balsamic vinegar (high quality)
- 1 teaspoon Fresh rosemary (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4 ounces Goat cheese (Chèvre) (crumbled)
Savory Posypka (Crumb Topping)
- 1/2 cup All-purpose flour
- 3 tablespoons Cold unsalted butter (cubed)
- 2 tablespoons Parmesan cheese (finely grated)
- 1/4 teaspoon Sea salt (flaky)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, melted butter, egg yolks, and the yeast mixture. Mix on low until combined.
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3
Gradually add the flour and salt. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. Sauté the minced red onion in a small pan with a drizzle of oil over medium heat until softened and slightly caramelized (about 8 minutes).
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6
Add the diced fruit, balsamic vinegar, and rosemary to the pan. Simmer for 5 minutes until the fruit softened and the liquid has reduced to a thick glaze. Set aside to cool completely.
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7
Make the posypka (topping) by rubbing the cold butter into the flour, parmesan, and salt with your fingers until it resembles coarse crumbs. Refrigerate until needed.
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8
Punch down the risen dough and divide it into 12 equal portions (about 60-70g each). Roll each portion into a smooth ball.
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9
Place the balls on two parchment-lined baking sheets, spaced 3 inches apart. Flatten each ball slightly, cover, and let rise for another 30-45 minutes.
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10
Preheat your oven to 375°F (190°C). Use the bottom of a small greased measuring cup or your thumb to press a deep indentation into the center of each dough ball, leaving a 1/2-inch border.
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11
Place a teaspoon of crumbled goat cheese into each well, followed by a generous tablespoon of the balsamic fruit mixture.
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12
Brush the edges of the dough with a little melted butter or egg wash, then sprinkle the savory parmesan crumb topping generously over the fruit and edges.
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13
Bake for 20-25 minutes until the pastry is a rich golden brown and the fruit is bubbling.
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14
Allow to cool on the baking sheet for at least 10 minutes. The filling will be very hot! Serve warm or at room temperature.
💡 Chef's Tips
For the best texture, ensure your milk isn't hotter than 115°F or you may kill the yeast. If the dough is too sticky after 5 minutes of kneading, add more flour one tablespoon at a time. You can substitute the plums for fresh figs or pears depending on the season. Don't skip the second rise after shaping; this is the secret to the signature light and airy kolache texture. Store leftovers in an airtight container for up to 2 days and reheat in a 300°F oven to crisp the topping.
🍽️ Serving Suggestions
Pair with a crisp, dry Prosecco or a chilled Sauvignon Blanc to cut through the richness of the goat cheese. Serve alongside a fresh arugula salad with a light lemon vinaigrette. Accompany with a hot cup of Earl Grey tea for a sophisticated afternoon snack. Add a drizzle of hot honey over the top just before serving for an extra flavor kick.