Kolaches with Orange Pomegranate Preserve Recipe

Ingredients:
Brioche:
400 g bread flour, separated 100 g water
12 g instant yeast
8 g salt
120 g eggs
48 g granulated sugar
120 g butter, room temperature
Crumble:
50 g all-purpose flour 20 g granulated sugar 20 g brown sugar Pinch of salt
1.5 g ground cinnamon
29 g unsalted butter, melted
1 jar Akaka Falls Farm Orange Pomegranate Preserve
Egg wash (1 egg, whisked)
Preparation:
Brioche:
In the bowl of a stand mixer, dissolve the yeast in the water. Add 130 g bread flour. Mix to combine; may need to knead on the counter to bring it all together. Cover the bowl with plastic and let rise for 30-45 minutes until doubled.
Add the remaining brioche ingredients except for the butter. Mix with a dough hook on low speed until combined; you may need to add a tiny bit of the softened butter to help bring it all together. Increase the speed to medium and mix for 3 minutes. Add the softened butter, and mix with a paddle attachment until incorporated, scraping the bowl when needed. Change to the dough hook again, and mix for 6-8 minutes until strong.
Round the dough on the counter and place into a sprayed bowl. Cover with plastic, label with the
time, and let rise for one hour. Refrigerate overnight, 8-12 hours, or 2-4 hours until firm.
Crumble:
Whisk together all of the crumble ingredients except for the butter. Add the melted butter and combine until crumbly. This can be done in a mixer bowl with a paddle attachment. The crumble can be made ahead of time and refrigerated for up to 2 weeks, or frozen for longer storage.
Assembly:
Scale the dough at 85 g for 9 rolls. Round each portion and place onto a parchment-lined sheet pan. Cover with plastic and let rise for 1 1⁄2 hours. Apply egg wash. Press the rolls with the bottom of a glass to create a deep indent, leaving about an inch of dough all around. You may have to push the dough with your fingers to make the indent deep enough. Fill the centers to the top with jam. Egg wash the tops again and sprinkle crumble on top, trying to avoid the jam centers. Bake at 350 degrees F for about 18 minutes until golden brown.

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