Cupcake Kolackes Recipes

RASPBERRY CREAM CHEESE KOLACHE

Steps:

• For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
• For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand.
• For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool.
• Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F.
• When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings.
• When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

BOHEMIAN KOLACHES

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.