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Mini Sourdough Discard Custard

Mini Sourdough Discard Custard: 18 Irresistible Kolaches

  • Author: basmer
  • Total Time: 45 minutes
  • Yield: 18-24 kolaches 1x
  • Diet: Vegetarian

Description

Delicious Mini Sourdough Discard Custard Fruit Kolaches are a delightful twist on a classic, combining the subtle tang of sourdough discard with creamy custard and vibrant fruit. Perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 cup Sourdough Discard
  • 2 cups All-Purpose Flour
  • 1 packet Active Dry or Instant Yeast
  • 1 cup Whole Milk
  • 1/4 cup Granulated Sugar
  • 2 Eggs
  • 1/4 cup Unsalted Butter, melted
  • 2 tablespoons Cornstarch (or All-Purpose Flour)
  • 1 teaspoon Vanilla Extract
  • Fresh Fruit (strawberries, blueberries, raspberries, sliced peaches, cherries, or apricots)
  • 1/2 teaspoon Salt

Instructions

  1. In a large bowl or stand mixer, warm the milk to about 105-115°F (40-46°C). Sprinkle in the yeast and a teaspoon of sugar. Let sit for 5-10 minutes until foamy.
  2. Add the sourdough discard, remaining sugar, melted butter, egg, and salt to the yeast mixture. Whisk gently to combine.
  3. Gradually add the flour, mixing on low speed with a dough hook until a shaggy dough forms.
  4. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic.
  5. Lightly oil a clean bowl. Transfer the dough to the bowl, cover, and let rise for 1.5-2 hours until doubled in size.
  6. Prepare custard: whisk egg yolks, granulated sugar, and cornstarch until smooth in a medium saucepan.
  7. In a separate small saucepan, heat milk over medium heat until simmering, then remove from heat.
  8. Slowly temper hot milk into the egg yolk mixture, whisking constantly.
  9. Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking continuously, until thickened, about 5-7 minutes.
  10. Remove from heat, stir in vanilla extract and butter until fully incorporated.
  11. Transfer custard to a clean bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.
  12. Once the dough has doubled, punch it down and turn it out onto a floured surface.
  13. Divide the dough into 18-24 equal pieces and roll into balls.
  14. Arrange dough balls on baking sheets lined with parchment paper, leaving space between them.
  15. Cover loosely and let rise for a second time for 30-45 minutes until puffy.
  16. Create an indentation in the center of each dough ball using a small glass.
  17. Preheat oven to 375°F (190°C).
  18. Spoon a generous tablespoon of chilled custard into each indentation.
  19. Arrange chosen fruit on top of the custard.
  20. If desired, whisk an egg with water for an egg wash and brush around the dough edges.
  21. Bake for 12-15 minutes until golden brown and the custard is set.
  22. Transfer to a wire rack to cool slightly.
  23. Serve warm, optionally with powdered sugar or warmed apricot jam.

Notes

  • Use seasonal fruits for best flavor.
  • Custard can be made in advance and stored in the refrigerator.
  • Ensure the dough rises in a warm place for optimal texture.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Eastern European

Nutrition

  • Serving Size: 1 kolache
  • Calories: 150
  • Sugar: 6 g
  • Sodium: 120 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Keywords: Mini Sourdough Discard Custard, Kolaches, Sourdough Recipes, Fruit Desserts

Find it online: https://www.recipesmolly.com/mini-sourdough-discard-custard-2/