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Strawberry Rhubarb Kolaches are a delicious Czech-inspired pastry featuring a soft, buttery dough filled with a tangy strawberry-rhubarb compote and topped with a sweet, crumbly posypka. Perfect for breakfast, brunch, or a mid-day treat, these pastries bring a taste of tradition and comfort to your table.
Why You'll Love This Recipe
This kolache recipe combines tender, fluffy dough with a vibrant and tangy strawberry-rhubarb filling. The buttery posypka topping adds the perfect amount of sweetness and texture. These pastries are ideal for celebrating special occasions, reconnecting with tradition, or simply enjoying a cozy baking day at home.
Essential Ingredients For Success
- Dough Base: Unsalted butter: ½ cup (113g) at 65°F (18°C), Whole milk: ½ cup (120ml) at 110°F (43°C), Sour cream: ½ cup (120g) at 65°F (18°C), Active dry yeast: 2¼ teaspoons (7g), Granulated sugar: ⅓ cup (67g), All-purpose flour: 3¼ cups (390g) at 70°F (21°C), Large eggs: 2 (100g) at 65°F (18°C), Fine sea salt: 1 teaspoon (6g)
- Filling Components: Fresh strawberries: 1 cup (150g) diced to ¼-inch, Fresh rhubarb: 1 cup (120g) diced to ¼-inch, Granulated sugar: 3 tablespoons (37g), Cornstarch: 1 tablespoon (8g), Ground ginger: ¼ teaspoon (0.5g), Lime zest: 1 teaspoon (2g), Lime juice: 1 tablespoon (15ml)
- Posypka Topping: All-purpose flour: ½ cup (60g), Granulated sugar: ¼ cup (50g), Ground ginger: ⅛ teaspoon (0.25g), Unsalted butter: 3 tablespoons (43g) melted
Step By Step Instructions
- Dough Development
- 1. Heat dairy components: Warm butter, milk, and sour cream to 110°F (43°C), Cool to 95°F (35°C) before adding yeast, 2. Mix with 1 cup flour until smooth, 3. Add remaining ingredients, 4. Knead 5-7 minutes until: Dough temperature: 75-78°F (24-26°C), Passes windowpane test, 5. Chill 8-12 hours at 40°F (4°C)
- Filling Preparation
- 1. Combine fruits, sugar, and cornstarch, 2. Cook over medium heat (325°F/163°C) until: Mixture reaches 200°F (93°C), Thickens to coat spoon, Fruit breaks down slightly, 3. Cool to 40°F (4°C)
- Shaping Protocol
- 1. Roll dough to ½-inch thickness, 2. Cut 2½-inch rounds, 3. Create ¾-inch deep wells, 4. Fill with 2 teaspoons (10g) cooled filling, 5. Proof 30 minutes at 75°F (24°C)
- Topping Application
- 1. Mix posypka ingredients until crumbly, 2. Top each kolache with 1 tablespoon (15g), 3. Press gently to adhere
- Baking Specifications
- 1. Bake at 350°F (175°C) for 18-20 minutes until: Golden brown (Pantone 7509 C), Internal temperature 190°F (88°C), 2. Brush with melted butter immediately, 3. Cool 10 minutes before serving
Tips for Perfect Kolaches
Critical control points: Yeast activation: 110°F (43°C) liquid temperature, Dough temperature: 75-78°F (24-26°C) during kneading, Filling consistency: thick enough to hold shape, Proofing environment: 75°F (24°C) with 70% humidity
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Serving and Storage
Serve at 95-105°F (35-40°C) Storage specifications: Room temperature: 1 day at 68-72°F (20-22°C), Refrigerated: 2 days at 40°F (4°C), Frozen dough: 1 month at 0°F (-18°C) Reheat at 300°F (149°C) for 5-7 minutes
Frequently Asked Questions
- → Can I make these without overnight chilling?
While possible, overnight chilling develops better flavor and texture. Minimum 4 hours chill time recommended.
- → Can I use different fruit filling?
Yes, try other fruits like peach, cherry, or apple. Adjust sugar based on fruit sweetness.
- → Why did my filling leak?
Make deep enough wells in dough and ensure filling is properly thickened with cornstarch before using.
- → Can I freeze these?
Freeze baked kolaches up to 3 months. Thaw overnight in fridge and warm slightly before serving.
- → Why isn't my dough rising?
Check yeast freshness and ensure liquid temperature is correct (115°F) to activate yeast properly.