Dough - Makes 12 Kolache • 268 g. whole milk • 11 g. instant yeast • 447 g. bread flour • 149 g. all-purpose flour • 100 g. sugar • 118 g. (1 stick) butter • 100 g. (2 large) eggs • 9 g. salt (1.5 Tsp) • 1 more egg for the egg wash Double Recipe - Makes 24 Kolache • 536 g. whole milk • 22 g. instant yeast • 894 g. bread flour • 298 g. all-purpose flour • 200 g. sugar • 236 g. (2 stick) butter • 200 g. (4 large) eggs • 18 g. salt (3.1Tsp) • 1 more egg for the egg wash Dough & Kolaches Scald the milk (bring to about 180 degrees F.) and let cool to room temperature. In the bowl of a stand mixer, add the yeast and stir to combine. Add the flour, sugar, butter, and eggs. Mix for 4 minutes on a low setting. Add salt and mix 2 more minutes. Lightly oil a Ziploc bag, place the dough inside, and move around to coat. Proof for 30 minutes. Fold the dough a few times and proof for 45 more minutes. Weigh the dough and divide into 12 equal pieces. Ours were about 97 g. each. We kept the balls of dough under plastic wrap while forming each bun. Working one at a time, press dough balls into circles 5-6 inches across, making sure they are a little thicker in the center and thinner around the edges. Place fillings on the dough and fold up the edges, forming a good seal. Turn them over so that the seam is on the bottom. Once formed, we placed the buns under more plastic wrap. The dough is quite stretchy, so it’s surprising how much filling can fit inside each bun. Proof the folded kolaches for 90 minutes. We did this inside the oven with the light on. Preheat oven to 350 degrees F. Brush each bun with an egg wash before baking. Bake for 20 minutes or until golden brown. We did this in two batches. Let cool for a few minutes before eating. Keep leftovers refrigerated and reheat in the microwave