Healthy Sourdough Discard Kolaches (Print Version)

Tender pastries made with sourdough discard, filled with tangy cream cheese and topped with buttery streusel.

# Ingredients:

→ Dough

01 - 3 tbsp white sugar
02 - 3/4 cup whole grain spelt flour
03 - 1/4 cup active sourdough discard (unfed, straight from the fridge)
04 - 1/2 cup milk, warmed to 90°F
05 - 1 cup all-purpose einkorn flour, plus 2-4 tbsp for dusting
06 - 1 large egg, at room temperature
07 - 5 tbsp unsalted butter, melted and cooled
08 - 1 large egg yolk
09 - 1 tsp sea salt

→ Cream Cheese Filling

10 - 170g cream cheese, softened
11 - 1/4 tsp pure vanilla extract
12 - 1-2 tsp fresh lemon juice
13 - 1/4 cup white sugar
14 - 1 1/2 tsp all-purpose flour
15 - Pinch of salt

→ Streusel Topping

16 - 1 tbsp plus 1 tsp white sugar
17 - 1/2 tbsp unsalted butter, chilled and cut into small pieces
18 - 1 tbsp plus 1 tsp all-purpose flour

→ Egg Wash

19 - Reserved egg white
20 - Water

# Steps:

01 - In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour and salt. In a separate bowl, whisk together the milk, melted butter, sugar, egg, and egg yolk until well combined. Stir in the sourdough starter. With the mixer on low speed, gradually pour the milk mixture into the flour mixture, mixing until a shaggy dough forms. Increase to medium-low and knead for 8-10 minutes, until smooth and elastic. Transfer to a clean bowl, cover with plastic wrap, let rise at room temperature for 1 hour, then refrigerate overnight.
02 - Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, sugar, flour, vanilla, and salt on low speed until smooth (about 1 minute). Scrape down the sides, add 1 teaspoon of lemon juice, and mix to combine. Adjust lemon juice to taste. Transfer to a bowl, cover with plastic, and refrigerate until ready to use.
03 - In a small bowl, combine flour, sugar, and chilled butter. Rub the mixture between your fingers until it resembles wet sand. Cover and refrigerate until ready to use.
04 - The following day, remove the dough from the refrigerator, punch it down, and place on a lightly floured surface. Line a baking sheet with parchment paper. Shape the dough into a 23cm log, cut into 9 equal pieces (about 64g each), and cover with a kitchen towel. Form each piece into a rough ball by pinching edges together and smoothing the top. Place each ball seam side down on a clean counter, and using your cupped hand, move in small circles until taut and round. Arrange on the baking sheet, spaced 4cm apart. Cover and let rise until increased in size by about half, approximately 2-3 hours.
05 - Preheat the oven to 175°C. Grease the bottom of a round 1/3-cup measuring cup with butter and dust with flour. Press firmly into the center of each dough round to create an indentation, re-greasing as needed. Spoon about 1 1/2 tablespoons of cream cheese filling into each indentation, smoothing the tops with a spoon. Whisk together the egg white and water for an egg wash and brush the edges of the dough. Sprinkle streusel over the edges, avoiding the filling.
06 - Bake for 20-25 minutes, or until golden brown, rotating the baking sheet halfway through. If needed, move the pan up a rack in the final minutes for better browning. Transfer to a wire rack and cool for about 20 minutes before serving warm.

# Notes:

01 - These kolaches are a perfect way to use up sourdough discard with zero waste.
02 - The dough can be prepared the night before and refrigerated for a slow rise, making morning preparation easier.
03 - For best results, ensure your cream cheese is properly softened but not melted.
04 - Create deep enough wells in the dough to prevent the filling from spilling over during baking.

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