Dairy Free Classic Kolaches
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk, warmed to 110°f (43°c)
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 large egg yolks
- ½ tsp vanilla extract
For the filling
- 1 ½ cups fruit preserves or canned pie filling (apricot, plum, cherry, or blueberry)
For brushing
- 2 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the remaining sugar, flour, salt, softened butter, egg yolks, and vanilla extract to the yeast mixture. Mix on low speed with the dough hook until the ingredients come together, about 2 minutes, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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