Strawberry Raspberry Cheesecake Kolaches
Prep Time: 15 mins + 1 hour 45 minutes rising time | Cook Time: 12 mins | Course: Breakfast | Servings: 18
Soft tender heart shaped kolaches stuffed with strawberry raspberry conserve and cheesecake. These kolaches are divine and the dough is a pleasure to work with. Feeling inspired by Julie at the Lovely Little Kitchen https://lovelylittlekitchen.com/raspberry-cream-cheese-kolaches/
2 Tbsp warm water
1 packet or 1 Tbsp yeast
1 cup warm milk
¼ cup sugar
1 egg
3-4 cups flour
½ tsp salt
6 Tbsp butter, melted
In a stand mixing bowl, add the warm water, yeast, warm milk and sugar. Let the mixture set for 3 minutes to get foamy. Add in the egg, 3 cups of flour, salt and butter. Stir with a dough hook, adding in more flour ¼ cup at a time until the dough pulls away from the sides of the bowl but is still sticky to the touch, mix for 2-3 minutes.
Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour or until it has doubled in size, or refrigerate overnight and finish making in the morning.
Turn the dough out onto a floured rolling surface and roll to about ½ inch thick. Cut dough with a 2 ½ “ round or heart shaped biscuit cutter. Reroll excess dough and place cutouts on a parchment or silpat lined baking sheet. Yields 18-20 kolaches. Allow to rise about 45 minutes in a warm draft free place. Meanwhile make cheesecake filling.
Cheesecake Filling:
8 oz cream cheese, softened
1 egg
¼ cup powdered sugar
½ tsp vanilla
½ a lemon, juiced
Preheat oven to 375*. Mix cream cheese, egg, powdered sugar, vanilla and lemon juice in a mixing bowl, whisking until creamy and most of the lumps have disappeared.
½ cup strawberry raspberry conserve (or any favorite berry jam)
https://denosdiner.com/breakfast/strawberry-raspberry-conserve
With a small glass or measuring cup, press a well into the center of each kolache. Spoon in a tablespoon of cheesecake filling and a teaspoon of conserve|jam into the well.
Using a pastry brush, brush outer edges of the dough with an egg wash (one egg beaten with 1 tsp water) for a beautiful golden finish. Bake for 12-14 minutes. Allow to cool and dust with powdered sugar. These are divine still warm out of the oven, best on the day they are made.
