Grandma Jean used to make us cherry kolaches, and they were always such a treat. I have been trying to recreate her whole wheat dough with mixed results. This Japanese milk bread method has worked the best for me. These are fantastic with all white flour, or with half whole wheat flour (more like Grandma Jean’s). The black sesame paste is a new twist – it tastes like how I want poppy seed filling to taste.
Helen
Dough:
Follow instructions for Japanese Milk Bread up until shaping into loaves. If desired, substitute 2 1/2 cups whole wheat flour for 2 1/2 cups of the all-purpose flour.
Black Sesame Filling:
- 1/2 cup black sesame seeds, toasted
- 1/2 cup butter, softened
- 1/2 cup sugar
Cherry filling:
- 2 pounds pie cherries, liquid drained and reserved
- 1 cup reserved cherry liquid
- 1 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 4 tablespoons butter
- 1/4 teaspoon almond extract, optional
Make dough. Make fillings while the dough rises.
Make cherry filling: Whisk sugar, salt and cornstarch together in a medium saucepan. Whisk in 1 cup reserved cherry liquid and lemon juice. Add cherries and bring to a simmer over medium heat, stirring constantly until very thick and translucent. Remove from heat, stir in butter and almond extract.
Make black sesame filling: Combine toasted sesame seeds, butter and sugar in a food processor or blender. Process into a paste.
Grease or line 2 baking sheets with parchment. Preheat oven to 350°F.
Assemble kolaches: Pinch off pieces of dough, 75 grams each, or about the size of a golf ball. Shape into a ball, then roll on the counter with your palm in a circular motion to tighten the ball. Place on prepared baking sheet. Repeat until you have 18 balls. Cover and let rise for 30 minutes. Make a large indentation in the center of each ball and fill with 2 tablespoons of filling.
Bake at 350°F for 15-18 minutes, until the kolaches are just starting to brown on the bottom.
Spencer Family Cookbook 