Ham and Brie Kolaches
These Ham and Brie Kolaches are a combination of two existing recipes on the site from a while back. The first one being these Meatball Sub Kolaches, because in my opinion a savory kolache is much better than a traditional sweet one. The second are these Mini Baked Ham and Brie Sandwiches. The combination of sweet and salty and savory and tangy all really works so well together. You really cant go wrong wit this combination.
These kolaches are a labor of love because of the making of the dough and the double rises. In all honesty though, they are well worth the effort. These would be perfect for brunch on the weekend. If you’re not feeling the filling, then just fill with your favorite jam or preserve and top with a simple streusel topping and bake as directed. You’ll end up with a classic sweet kolache that would be just as satisfying.
Ham and Brie Kolaches
Equipment
- Stand mixer
- Baking sheet
- Digital scale
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk warmed
- 1/2 cup unsalted butter melted and cooled
- 3 large egg yolks
- 1 teaspoon Kosher salt
- 1 large egg beaten (for egg wash)
Filling:
- 1/2 cup strawberry or cherry jam
- 1/3 cup grainy Dijon mustard
- 4 ounces thinly shaved deli ham
- 4 ounces sliced brie cheese
Instructions
- To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
- In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn’t be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball.
- Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
- Preheat oven to 375°F.
- Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a small dollop of jam and mustard. Then top with ham and brie slices. Bake until golden brown, 20 to 25 minutes. Remove from oven and allow to cool slightly before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!
