Sweet Potato Kolache
MAKES
about 18 cookies
TAKES
Prep time: 3 hours (includes rising time)
Cook time: 25 minutes
Total: 3 hours 25 minutes (includes rising time)
✻ ABOUT THIS RECIPE
Soft yeasted dough filled with lightly sweetened sweet potato filling and buttery crumb topping. Golden and delicious - a perfect fall treat!
INGREDIENTS
Kolache Dough
175 g / ¾ cup whole milk
480 g / 4 cup all purpose flour
66 g / 1/3 cup granulated sugar
14 g / 2 tablespoon dry milk powder
10 g / 1 tablespoon instant dry yeast
6 g / 1 ½ teaspoons fine sea salt
113 g / 2 large eggs, at room temperature
113 g / 1/2 cup unsalted butter, melted and cooled slightly
Sweet Potato Filling
300 g / 1 large sweet potato, peeled and diced into 1 inch / 2.5 cm pieces
106 g / ½ cup brown sugar
28 g / 2 tbsp unsalted butter, melted
60 g / ¼ cup heavy cream
5 g / 1 teaspoon vanilla extract
3 g / 1 teaspoon ground cinnamon
Crumb Topping
40 g / ¼ cup all purpose flour
41 g / 3 tablespoons light brown sugar
12 g / 1 tablespoons granulated sugar
1 g / ½ teaspoon ground cinnamon
1 g / ¼ teaspoon fine sea salt
28 g / 2 tablespoons cold unsalted butter, cut into small cubes
More Fall Baking This Way:
METHOD
1. 1. Make the dough: in a medium saucepan, heat the milk over medium-low heat until it reaches about 110°F/45°C. Remove from the heat.
2. In the bowl of a stand mixer fitted with the dough hook, mix the flour, sugar, dry milk, yeast, and salt on low speed to combine. Add the warm milk, eggs, and butter and mix for 4 minutes. Raise the speed to medium and mix until the dough is smooth, about 2 minutes.
3. Transfer the dough to a lightly greased large bowl, cover with plastic wrap, and let rise until visibly puffy, 1 hour to 1 hour and 15 minutes.
4. Make the filling: cover the sweet potatoes with water, and bring to a boil over medium heat. Boil until the potatoes are fork tender, 15-20 minutes. Drain well, and transfer to a heat safe bowl and mash. Add the brown sugar, melted butter, cream, vanilla, and cinnamon until the mixture is fairly smooth..
5. Make the crumb topping: in a small bowl, mix the flour, brown sugar, sugar, cinnamon, and salt to combine. I like to use my hands for this because it makes it easier to evenly disperse the brown sugar throughout the mixture.
6. Add the butter and use your hands or a fork to cut the butter into the flour mixture until it makes slightly moistened crumbs. Set aside.
7. Line two baking sheets with parchment paper. When the dough has risen, shape the kolaches: Evenly divide the dough into 9 pieces (about 105 grams each). Gently round each piece of dough, and place on a lightly floured work surface. Cover with a clean kitchen towel, and let rest for 15 minutes.
8. Working with one piece of dough at a time, use your fingers to firmly press each round down. Start pressing more firmly in the center to help make that portion of the dough thinner than the outer edges. Continue to press until the dough widens to a round about 4 inches/10 cm across. Transfer the rounds to the prepared baking sheets.
9. Lightly spray the bottom of a ramekin (or ½ cup measure) with nonstick cooking spray, and press it into the center of each round to further deepen the center indentation. Cover the baking sheets with greased plastic wrap and let rise for 30 minutes, then press again with the ramekin or measuring cup.
10. Heat the oven to 350°F/175°C with the oven racks in the upper and lower thirds of the oven. Divide the filling evenly between the pastries, and then divide the crumb topping between them.
11. Transfer the pans to the oven, and bake until the crumb topping is golden and the pastries are browned, 22 to 25 minutes. Cool at least 10 minutes before serving warm, or serve at room temperature.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
