Sweet and Savoury Kolace
I am pretty sure you know I have been in Europe recently (Actually it is turning into an annual trip lately!!) and I did a class with the very amazing people at Bread Ahead at the Borough Markets, which is completely the VERY BEST market in the world. I seriously doubt you would find a better one...so if you are over in London, make sure you put it on your list...and also hit the Bread Ahead stall for amazing donuts amongst other things...but I digress.
As soon as I knew I was headed to London, I booked into the class that suited my schedule. You have to get in early, they sell out really really fast. I loved the class, came away with hand made (as in no Thermomix involved) breads and a much better understanding of gluten and kneading and why we need to knead.
ANYHOO, this is one of the amazing recipes we made...thanks Kevan for a great class. I'll be back again I'm pretty sure.
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- 15 Grams Yeast-fresh
- 250 Grams full fat milk
- 2 large eggs
- 80 Grams raw caster sugar BUY
- 6 Grams pink salt flakes BUY
- Zest 1 lemon
- 3 Grams ground mace (or nutmeg)
- 550 Grams bakers or strong flour BUY
- 125 Grams unsalted butter cubed BUY
- 1 egg, beaten
- Lemon Butter Recipe
- Hey Pesto Recipe
- Strawberry Vanilla Jam Recipe
- stewed apple with cinnamon
- cream cheese and poppy seeds
- white sauce with fried smoked bacon or smoked salmon
Make sure you have a couple of the fillings organised so that you are not going to over prove your dough!
Place yeast and milk into Thermomix bowl and warm 2 min/37°C/speed 1.
Add eggs, sugar, salt, lemon zest, mace and flour to Thermomix bowl and blend 6 sec/speed 6.
Knead 3 min/Interval.
Leave in the Thermomix bowl to rest for at least 10 minutes.
Add the butter to the dough through the hole in the lid, as you knead 2 min/Interval. Make sure all the butter is incorporated into the dough. Add more kneading time if necessary.
Tip the dough out onto a lightly floured bread mat and form a ball. Put the dough into a bowl and cover with cling film. Leave until it has doubled in size. (This may take up to 2 hours depending on the temperature in your kitchen!)
Roll out the dough to around 1cm thickness. Cut out circles using a 9cm pastry cutter and place them on a lightly greased baking tray.
Preheat oven to 180°C.
When the kolace are risen, use your thumb press 1-2 deep indentations into the centre of each dough circle, leaving a wide rim. Brush the edges with egg wash.
Spoon roughly 1 tbsp of each filling you are using into the indentation. If using white sauce, lay some smoked salmon over the tope or sprinkle with bacon lardons. If using cream cheese, you can sprinkle the traditional poppy seeds or you could add some jam.
Bake for about 10 minutes until golden and fragrant. The white sauce ones may take a little longer.
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