Prune-Filled Kolaches

Soft, enriched kolaches hold prune butter or apricot preserves in deep wells beneath a buttery crumb topping, then bake golden for a breakfast pastry that pairs well with coffee.

120 min

12 kolaches

Twelve golden kolaches show deep prune-filled centers and a delicate buttery crumb topping.

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

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

Equipment

Stand mixer with dough hook · Two baking sheets · Parchment paper · Large mixing bowl · Wire cooling rack · Measuring cup

Overnight dough

After the first rise, punch down, cover, and refrigerate overnight; next day, warm until pliable, shape, then proof the buns until puffy.

Prevent fruit overflow

Make wells deep and broad, keep a sturdy rim, and use thick preserves; begin checking at 15 minutes so bubbling fruit does not run down the sides.

Mix and rise

01. Stir warm milk, yeast, and 1 tsp of the dough sugar; wait 5–8 minutes for a creamy foam before proceeding.

02. Mix in the remaining sugar, eggs, butter, flour, and salt until no dry patches remain.

03. Knead until the dough is smooth, elastic, and softly tacky.

04. Cover and rise in a warm, draft-free place until airy and nearly doubled, about 35 minutes.

Shape and proof

05. Divide the dough into 12 equal balls and arrange 6 on each parchment-lined sheet.

06. Cover and proof for about 25 minutes until puffy; while they rise, make the crumb topping and heat the oven to 375 F.

Fill the centers

07. Press a deep well into each bun with a 1/2-inch rim, add 1 tbsp prune butter each or use 3/4 cup thick apricot preserves for the batch, brush rims with egg wash, and scatter crumbs around filling.

Bake and cool

08. Bake at 375 F for 15–18 minutes, swapping sheet positions halfway, until rims are golden and fruit is glossy but not spilling over.

09. Cool on the sheets for 5 minutes, then transfer to a rack to keep the bottoms tender rather than steamy.