Sourdough Mascarpone Kolaches with Strawberry Jam

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.

INGREDIENTS

For the brioche dough: – all-purpose flour – sourdough starter – milk – sugar

1.

In a stand mixer bowl, combine flour, sourdough starter, milk, sugar, egg, and salt. Mix on low speed until the dough comes together.

Add the butter, a little at a time, mixing until fully incorporated before adding more.

2.

3.

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. Let the dough rest for 30 minutes.

4.

Then, do 2 to 3 sets of stretch and folds, spaced 30 minutes apart. Cover the dough and let it rise at room temperature until it increases by about 50%.

5.

Turn the dough out onto a floured surface. Divide it into 8 equal portions (about 105 grams each).

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