Czech-Style Yeast Kolache Buns with Fruit Filling

What you need

• 480 g (3 3/4 cups) bread flour
• 7 g (2 1/4 tsp) active dry yeast
• 60 g (1/4 cup) granulated sugar
• 1 tsp salt
• 240 ml (1 cup) whole milk, warm, about 40 °C (105 °F)
• 1 large egg
• 1 large egg yolk
• 90 g (6 tbsp) butter, softened, plus 30 g (2 tbsp) melted for brushing
• 300 g (1 cup) thick fruit preserves, apricot, plum or cherry

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tbsp of the sugar into the warm milk. Leave for 5-10 min, until foamy.

2. 2

   In a large bowl, mix the flour, remaining sugar and salt.

3. 3

   Add the foamy milk, the egg, the yolk and the softened butter. Mix to a soft, slightly sticky dough.

4. 4

   Knead on a lightly floured surface, or in a stand mixer, for 8-10 min, until smooth and elastic.

5. 5

   Place the dough in an oiled bowl, cover and leave in a warm spot until doubled, about 1 hour.

6. 6

   Line two baking sheets with parchment. Divide the dough into 12 equal balls, about 70 g each, and set them 5 cm (2 in) apart.

7. 7

   Cover loosely and let rise until puffy, 30-40 min. Heat the oven to 190 °C (375 °F) while they rise.

8. 8

   Press a deep well into the center of each ball with your thumb, leaving a thick rim around the edge.

9. 9

   Spoon about 1 tbsp of preserves into each well.

10. 10

    Bake for 13-16 min, until the rims are deep golden brown. Rotate the sheets halfway through.

11. 11

    Brush the hot rims with the melted butter. Cool on the sheets for 10 min before serving warm.

Imported from 3boysandadog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.