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Breakfast & Brunch

Kolaches

This easy version of these favorite sweet yeasted pastries should not be missed.

Ingredients :

    2 ¼ teaspoons active dry yeast (not rapid-rise; one whole ¼-ounce envelope)
    ¼ cup sour cream, room temperature
    2 large eggs
    2 cups unbleached all-purpose flour, plus more for dusting
    ¼ cup granulated sugar
    1 teaspoon kosher salt
    2 sticks (1 cup) cold unsalted butter, cut into small pieces
    6 tablespoons fruit jam1 cup confectioners' sugar, sifted
    2 tablespoons unsalted butter, melted
    2 to 3 tablespoons whole milk

Direction :

    In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
    In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal.
    Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
    Preheat oven to 400°F. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
    Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. Repeat with remaining squares.