1cupsourdough starter100% hydration, fed and active
1cupsour cream
½cupsugar
½cupbuttermelted
2eggs
1 ½tspsalt
3-4cupsflouror more, if your dough is still really wet
1.5cupsjamflavor of your choice, just make sure its thicker in texture so it doesn't run
Streusel
⅓cupflour
½cupsugar
⅙cupbuttermelted
Instructions
In the bowl of a stand mixer, combine the sourdough starter, sour cream, eggs, melted butter, and sugar until combined.
Add in the salt and slowly add in the flour, ½ cup at a time, scraping down the sides of the bowl as you go, until the dough combines together and is smooth and firm but still slightly sticky. If you need to add a little extra flour to make the consistency right, go ahead. I have noticed the temperature and humidity levels affect how much flour I need. Don’t add too much flour or your pastries will end up being too tough, but go ahead and add enough to make the dough smooth but only slightly sticky.
Cover the dough and place in the fridge overnight.
In the morning, prepare the streusel by mixing together the ingredients in a medium bowl. Set aside.
Flour your counter and hands to work with the dough, as it will be sticky. Dump out the dough onto your counter and evenly divide the dough into 24 balls, roughly the size of the gold balls.
Place the balls on a cookie sheet lined with parchment paper, with a good 2-3” in between each ball.
Use a drinking glass to gently flatten the balls.
Allow to rest for 10 minutes.
Use a spoon (or well floured fingers) to make an indention in the dough. Don’t be stingy, you want a good indentation that will hold a good amount of filling and also stay through the rising and baking.
Fill the indentations with about 1 Tablespoon of jam or fruit pie filling.
Cover the kolaches with a clean kitchen towel and allow the kolaches to rest for 1 hour.
Preheat the oven to 350 F.
Sprinkle with a little of the streusel over the filling.
Bake the kolaches for 20-30 minutes, until golden brown.
Remove to a wire rack to cool, and then enjoy!
Notes
You can use any flavor of jam, fruir presserves, fruit butter, or fruit based pie filling that you like. Just make sure it is thicker in texture to minimize its running when you bake.