Dreams, dreams, dreams

[imaginethat]

Do you have unfulfilled dreams? What are they?  Can you still see any way to reach for them?

[CaliforniaNow]

I'd like to live closer to more of my relatives but I don't want to move where any of them are and they don't want to move here or someplace interesting.

[imaginethat]

That happens CaliforniaNow.  I live in a mid-size city with little industry. My one daughter lives in a better part of the state. None of the others will even consider moving somewhere that offers a bit more.  They want to stay here where they grew up. Now I wish we had moved....lol

[Aggie]

Develop a glutten free kolache.

[flippr 2.0]

is that like a pierogie ?

[Aggie]

[Aggie]

Pierogi

[flippr 2.0]

[Aggie]

Ahh, the 4 major food groups.

[imaginethat]

lolol... I dunno. You all have diverse tastes....lol.  Gluten free is hard to come by sometimes. I would think they could indeed come up with such a recipe though.  

Gluten Free Kolaches

Prep time: 25 minutes Cook time: >20 minutes Yield: 8 pastries

Ingredients

DOUGH
2 cups (280 g) Gluten Free Bread Flour*, plus more for sprinkling

2 tablespoons (25 g) granulated sugar

2/3 teaspoon (2 g) instant yeast

1/2 teaspoon (3 g) kosher salt

1/2 cup (4 fluid ounces) warm milk (about 95°F)

1 egg (60 g, weighed out of shell)+ 1 egg yolk at room temperature, beaten

6 tablespoons (84 g) unsalted butter, melted and cooled

STREUSEL TOPPING
2 tablespoons (18 g) all purpose gluten free flour blend

2 tablespoons (25 g) granulated sugar

1/8 teaspoon kosher salt

1 1/2 tablespoons (21 g) unsalted butter, at room temperature

FILLING
4 ounces cream cheese, softened (at room temperature)

2 tablespoons (25 g) granulated sugar

1/8 teaspoon kosher salt

1 tablespoon (9 g) all purpose gluten free flour blend

1/2 cup (120 g) part skim (or whole milk) ricotta cheese, at room temperature

Egg wash, for brushing (1 egg + 1 tablespoon milk, beaten well)

*BREAD FLOUR NOTES

1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions

Report this ad

• First, make the dough. In the bowl of your stand mixer, place the flour, granulated sugar, and instant yeast, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the milk, egg, egg yolk and butter, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a lovely, smooth, enriched dough. It climbs up the dough hook during kneading but remains intact and smooth. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Set the covered dough to rise in a warm, draft-free environment to allow it to rise to nearly double its size (about 1 hour). Full doubling is not essential, as this is a low-yeast dough. Once it has risen, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Alternatively, place the covered dough in the refrigerator for at least 12 hours and up to 3 days.

• Prepare the streusel topping and the filling. Place all of the streusel ingredients, in the order they are listed, in a small bowl. Mix with the tines of a fork until the mixture resembles coarse sand. Cover the bowl and place in the refrigerator to chill until ready to use. To prepare the filling, place all of the filling ingredients in a medium-size bowl in the order they are listed, and beat with the tines of a large fork until well-combined. Set aside.

• Prepare the dough for shaping. Once the dough has nearly finished rising, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

• Shape/fill the dough + the final rise. On a lightly floured surface, divide the dough into two equal portions, and then each portion into 4 equal portions for a total of 8 pieces, each about 2 1/2-ounces. Shape each into a round by following the Directions for Shaping Small, Round Rolls and press down into a 3/4-inch-thick disk. Place the disks onto the prepared baking sheet, about 2-inches apart from one another, and sprinkle the tops of the rounds lightly with flour. Cover the baking sheet with a piece of oiled plastic wrap, and place in warm, draft-free location to rise only until the buns are just beginning to swell (about 30 minutes, but it could be more if your rising environment is particularly cold and/or dry). Do not overproof.

  As the dough is in its final rise, preheat your oven to 350°F.

  Once the dough has finished rising, remove the plastic wrap. Press the floured bottom/bowl of a 1/4-cup measuring cup into the center of each piece of dough slowly but firmly until the measuring cup touches the baking sheet to create a deep well. Fill each well fully with the filling, and spread the top of the mixture into an even layer. Sprinkle each pastry liberally with the streusel topping and brush the sides with the egg wash.

• Bake. Place the baking sheet in the center of the preheated oven. Bake for 15 minutes or until the buns are lightly golden brown all over. Remove from the oven, and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

• Adapted from America’s Test Kitchen and the recipe for Cinnamon Rolls on page 166 of Gluten-Free on a Shoestring Bakes Bread.

Love,
Nicole

 

P.S. Don’t forget to preorder up your copy of Gluten Free Classic Snacks! Your support means the world to me, and Imma show you how much when I announce some fun new-book-related giveaways this month!

 

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/gluten-free-kolaches/

< back print Toggle Image

­