Target: 6 × 4 inches · landscape

Prune-Filled Kolaches

120 min · 12 kolaches

Ingredients

□ 2/3 cup whole milk, warmed to 105–110 F

□ 2 1/4 tsp active dry yeast

□ 1/3 cup granulated sugar, for dough

□ 2 large eggs, at room temperature, for dough

□ 6 tbsp unsalted butter, melted and cooled

□ 3 1/2 cups all-purpose flour, plus a little for dusting

□ 1 tsp fine salt

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□ 1/2 cup all-purpose flour, for crumb topping

□ 1/3 cup granulated sugar, for crumb topping

□ 4 tbsp unsalted butter, cold and cubed, for crumb topping

□ 1 large egg, for egg wash

□ 1 tbsp water, for egg wash

1. Foam yeast in warm milk with 1 tsp sugar. Mix in remaining sugar, eggs, butter, flour, and salt; knead until smooth and springy.

2. Cover and rise until airy, about 35 min. Divide into 12 balls and arrange 6 per lined sheet.

3. Cover and proof about 25 min until puffy; make crumbs and heat oven to 375 F. Fill wells with 1 tbsp chosen fruit; egg-wash rims and add crumbs.

4. Bake at 375 F for 15–18 min, swapping sheets halfway, until golden without bubbling over. Cool 5 min on sheets, then rack; serve with coffee.

Cook’s note: Keep the filling below the rim; a deep well and thick preserves help prevent overflow.