Sourdough Mascarpone Kolaches with Strawberry Jam

Name: Sourdough Mascarpone Kolaches with Strawberry Jam
Prep time: 30 min
Cook time: 20 min
Ingredients: 500 g all-purpose flour; 100 g sourdough starter (active ); 250 g milk (full-fat, room temperature); 80 g sugar; 60 g butter (unsalted ,softened); 6 g salt; 1 egg; 200 g mascarpone cheese; 1 egg; 50 g cane sugar; 1 tsp vanilla extract; strawberry jam; powdered

Jump to Recipe Print Recipe

Author:

Tina Bevk

Affiliate Links

These sourdough kolaches are my version of something impressive for not a lot of work. I love making them when I want something that looks great but doesn’t take a million steps. The dough is based on a soft sourdough brioche, and the filling is a mix of mascarpone and jam. They’re sweet but not too sweet. And honestly, they’re the kind of bake that makes your kitchen feel like a little European café.

Also: these are a great alternative to cinnamon rolls if you want something a little less sugary but still indulgent.

Golden-brown sourdough mascarpone kolaches with strawberry jam on a wooden board, dusted with powdered sugar.

Important Ingredients

All-purpose flour – for a soft, fluffy base
Active sourdough starter – gives the dough flavor and rise
Full-fat milk – adds richness and tenderness
Sugar – just enough to sweeten the dough
Unsalted butter – softened, for that rich brioche texture
Egg – helps with structure and color
Mascarpone cheese – smooth and creamy, richer than cream cheese
Egg – binds the filling together
Sugar – to sweeten the mascarpone
Strawberry jam – for sweetness and fruity contrast

See recipe card for quantities.

Substitutions & Variations

Jam options: Use raspberry, cherry, blueberry, or apricot instead of strawberry.
Cream cheese swap: Sub full-fat cream cheese for mascarpone (softened first).
Sweeter dough: Increase sugar to 100g for a more dessert-like result.
Mini kolaches: Make 12–14 smaller buns (about 60–70g each).

How to Make Sourdough Mascarpone Kolaches with Strawberry Jam

Ingredients being mixed in a stand mixer bowl.

Step 1: In a stand mixer bowl, combine flour, sourdough starter, milk, sugar, egg, and salt. Mix on low speed until the dough comes together (Image 1). Add the butter, a little at a time, mixing until fully incorporated before adding more (Image 2).

Dough being mixed in a stand mixer, coming together and forming a smooth, elastic texture.

Step 2: Once all butter is added, knead on medium-low speed for about 20 minutes, until the dough is smooth, elastic, and passes the windowpane test (Image 3). Let the dough rest for 30 minutes.

Then, do 2 to 3 sets of stretch and folds, spaced 30 minutes apart (Image 4). Cover the dough and let it rise at room temperature until it increases by about 50%. This takes 6 to 8 hours, depending on the temperature in your kitchen. You can refrigerate the dough for up to 24 hours if you need to save time.

Dough being sliced and shaped into ball-sized portions on a floured surface.

Step 3: Turn the dough out onto a floured surface. Divide it into 8 equal portions (about 105 grams each) (Image 6). Shape each portion into a ball and place them seam-side down on a parchment-lined baking sheet (Image 7). Let the buns rise at room temperature until they are puffy and airy. This can take a few hours, so don’t rush it. If you want, you can cold-proof them overnight and bake them the next day.

A hand holding a glass, pressing the bottom into the dough to create a well, and pouring white toppings onto each portion.

Step 4: In a bowl, whisk together mascarpone, egg, sugar, and vanilla extract until smooth and creamy. Wet the bottom of a small glass or jar. Press a well into the center of each bun (Image 8). Spoon a generous amount of mascarpone filling into each well (Image 9).

Pouring strawberry jam into the wells of the dough, followed by a shot of the freshly baked kolaches topped with powdered sugar.

Step 5: Add a small spoonful of strawberry jam (Image 10). Don’t overfill, as the filling will spread and rise during baking. Don’t overfill, as the filling will spread and rise during baking. Preheat your oven to 400°F (200°C). Bake the kolaches for 15 to 20 minutes, or until golden and the filling is set.

Let the kolaches cool slightly, then dust with powdered sugar if desired (Image 11). Enjoy warm or at room temperature, with a cup of coffee or tea.

Hint: Make sure the mascarpone is at room temperature before mixing, otherwise you’ll end up with a grainy filling!

Baking Schedule

Option 1: Same-Day Bake

8:00 AM – Feed starter
12:00 PM – Mix dough
12:30–2:00 PM – Stretch & folds
2:00–8:00 PM – Bulk ferment
8:00 PM – Shape kolaches
9:00–11:00 PM – Final rise
11:00 PM – Bake

Option 2: Overnight Cold Proof

Day 1, 12:00 PM – Mix dough
12:30–2:00 PM – Stretch & folds
2:00–8:00 PM – Bulk ferment
8:00 PM – Shape
9:00 PM – Cold proof overnight
Day 2, 7:00 AM – Bake

💭Crucial Success Tips

Chill or wet your glass before pressing the filling wells—it won’t stick.
Don’t overfill—the mascarpone expands a bit in the oven.
This dough is hard to overferment, so give it time!

FAQ

Can I use cream cheese instead of mascarpone?

Yes, but mascarpone gives a silkier, richer flavor. Cream cheese works in a pinch!

Can I freeze the baked kolaches?

Yes, freeze kolaches, tightly wrapped. Thaw and warm before serving.

Can I use different jam?

Totally. Raspberry, apricot, or plum are all great options.