Healthy Sourdough Discard Kolaches
Healthy Sourdough Discard Kolaches are soft homemade pastries with a creamy cheesecake filling.They use sourdough discard, spelt, and einkorn flour for rich flavor.Perfect for brunch, breakfast, or make-ahead baking.
Ingredients
For the dough
- 3 tbsp white sugar
- 3/4 cup whole grain spelt flour
- 1/4 cup active sourdough discard unfed and straight from the fridge
- 1/2 cup milk warmed to about 90°F
- 1 cup all-purpose einkorn flour plus 2 to 4 tbsp for dusting
- 1 large egg room temperature
- 5 tbsp unsalted butter melted and cooled
- 1 large egg yolk
- 1 tsp sea salt
For the cream cheese filling
- 6 oz cream cheese softened
- 1/4 tsp pure vanilla extract
- 1 to 2 tsp fresh lemon juice
- 1/4 cup white sugar
- 1 1/2 tsp all-purpose flour
- Pinch of salt
For the streusel topping
- 1 tbsp plus 1 tsp white sugar
- 1/2 tbsp unsalted butter chilled and cut into small pieces
- 1 tbsp plus 1 tsp all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose einkorn flour, spelt flour, and salt.
- In a separate bowl, whisk together the warm milk, melted butter, sugar, egg, and egg yolk until well combined.
- Stir in the sourdough discard until incorporated.
- With the mixer on low speed, gradually pour the wet mixture into the flour mixture and mix until a shaggy dough forms with no dry flour remaining.
- Increase the speed to medium-low and knead for 8 to 10 minutes, until the dough becomes smooth and elastic. Add extra flour a tablespoon at a time if needed.
- Transfer the dough to a clean bowl, cover, let it rise at room temperature for 1 hour, then refrigerate overnight.
- To make the filling, beat the cream cheese, sugar, flour, vanilla, and salt on low speed until smooth.
- Add 1 teaspoon lemon juice, mix, and adjust to taste if needed. Cover and refrigerate.
- To make the streusel, combine the flour, sugar, and chilled butter in a small bowl. Rub together with your fingers until the mixture resembles wet sand. Cover and refrigerate.
- The next day, remove the dough from the refrigerator, punch it down, and place it on a lightly floured surface.
- Line a rimmed baking sheet with parchment paper.
- Shape the dough into a 9-inch log and cut into 9 equal pieces.
- Form each piece into a ball, pinching the edges underneath and rounding the surface until smooth and taut.
- Arrange the dough balls seam side down on the baking sheet, spacing them about 1 1/2 inches apart.
- Cover and let rise for 2 to 3 hours, until increased in size by about half.
- Preheat the oven to 350°F.
- Grease the bottom of a 1/3-cup measuring cup with butter and dust lightly with flour.
- Press firmly into the center of each dough ball to create an indentation.
- Spoon about 1 1/2 tablespoons of filling into each indentation and smooth the tops.
- Whisk the leftover egg white with a little water and brush the edges of the dough.
- Sprinkle streusel over the edges, keeping it mostly off the filling.
- Bake the Healthy Sourdough Discard Kolaches for 20 to 25 minutes, rotating the pan halfway through, until golden brown.
- Cool on a wire rack for about 20 minutes before serving.
Notes
These pastries are best served slightly warm or at room temperature. You can swap the lemon juice for a little orange juice for a softer citrus note. For a more rustic flavor, keep the spelt and einkorn as written, but you can also use more all-purpose flour if needed for easier handling. Serve with coffee, tea, or fresh fruit for a cozy breakfast or brunch spread.