Print

Healthy Sourdough Discard Kolaches Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

These Healthy Sourdough Discard Kolaches are soft, slightly tangy sweet rolls filled with a creamy lemon-infused cream cheese filling and topped with a buttery streusel. Utilizing sourdough discard adds depth of flavor and reduces waste. Perfect as a breakfast treat or snack, these kolaches are delicate yet hearty, combining whole grain spelt and einkorn flours for a nutritious twist.

Ingredients

Scale

Dough:

  • 120 grams all-purpose einkorn flour (1 cup), plus 2-4 tablespoons for dusting
  • 105 grams whole grain spelt flour (3/4 cup)
  • 1 teaspoon sea salt (6 grams)
  • 1/2 cup milk of choice (120 ml)
  • 5 tablespoons unsalted butter, melted (70 grams)
  • 3 tablespoons white sugar (38 grams)
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup active sourdough starter or discard (57 grams)

Cream Cheese Filling:

  • 6 ounces softened cream cheese (170 grams)
  • 1/4 cup white sugar (50 grams)
  • 1 1/2 teaspoons all-purpose flour (4 grams)
  • 1/4 teaspoon pure vanilla essence (1 gram)
  • A pinch of salt
  • 1–2 teaspoons fresh lemon juice (5–10 grams)

Streusel Topping:

  • 1 tablespoon plus 1 teaspoon all-purpose flour (10 grams)
  • 1 tablespoon plus 1 teaspoon white sugar (16 grams)
  • 1/2 tablespoon unsalted butter, chilled and cut into pieces (7 grams)
  • Butter, for greasing

Instructions

  1. Prepare the Dough: In a stand mixer bowl fitted with a dough hook, briefly mix the einkorn flour, spelt flour, and sea salt. In a separate container, whisk together milk, melted butter, sugar, egg, and egg yolk until well combined. Stir in the sourdough starter. With the mixer on low, gradually pour the wet mixture into the flour mixture, mixing until a shaggy dough forms and no dry flour remains. Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic, adding 2-4 tablespoons flour if necessary. Transfer dough to a bowl, cover with plastic wrap, let rise at room temperature for 1 hour, then refrigerate overnight.
  2. Make the Cream Cheese Filling: Using a mixer with a paddle attachment or handheld mixer, beat softened cream cheese, sugar, flour, vanilla essence, and salt on low speed for about 1 minute until smooth. Scrape down the sides, add 1 teaspoon lemon juice, and mix to combine. Adjust lemon juice as needed for flavor. Transfer filling to a bowl, cover, and refrigerate until use.
  3. Prepare the Streusel Topping: Combine flour, sugar, and chilled butter pieces in a small bowl. Rub the mixture between your fingers until it resembles wet sand. Cover and refrigerate until needed.
  4. Form the Dough Balls: Remove dough from fridge the next day, punch it down, and place on a lightly floured surface. Line a baking sheet with parchment paper. Shape the dough into a 9-inch log and cut into 9 equal pieces (~64 grams each). Cover with a towel. Form each piece into a rough ball by pinching edges and smoothing the top, then place seam side down on the prepared baking sheet, spacing 1 1/2 inches apart. Cover and allow to rise until increased by about half in size, 2-3 hours.
  5. Prepare the Kolaches for Baking: Preheat oven to 350°F (175°C) and adjust rack. Grease bottom of a 1/3-cup measuring cup with butter and dust with flour. Press the cup firmly into the center of each dough ball to create an indentation, re-greasing as needed. Spoon approximately 1 1/2 tablespoons of cream cheese filling into each indentation, smoothing the tops. Whisk egg white with water for egg wash and brush edges of the dough. Sprinkle streusel topping around edges, avoiding the filling.
  6. Bake and Enjoy: Bake kolaches for 20-25 minutes, rotating baking sheet halfway through for even browning, until golden brown. In final minutes, move pan up a rack if needed to achieve golden color. Transfer kolaches to a wire rack to cool for about 20 minutes. Serve warm and enjoy!

Notes

  • Use active sourdough discard or starter for best rise and flavor.
  • Chilling the dough overnight develops flavor and makes shaping easier.
  • The cream cheese filling can be adjusted for tartness by varying lemon juice amounts.
  • Ensure dough balls are spaced well to allow for expansion during proofing and baking.
  • Use chilled butter in streusel for a crumbly texture.
  • Serve kolaches warm for best taste and texture.

Keywords: Sourdough discard recipe, kolaches, cream cheese filling, streusel topping, healthy pastries, sourdough baking, breakfast rolls, spelt flour recipe, einkorn flour, lemon cream cheese kolaches

Find it online: https://jedentaglecker.com/healthy-sourdough-discard-kolaches-recipe/