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Hey, friends!
Craving something sweet and a little different? You’re in for a treat!
Today, I’m sharing my recipe for pecan pie kolaches.
These delightful pastries are the perfect blend of soft dough and sweet, gooey filling.
Trust me, they’ll disappear fast at your next gathering!
Let’s dive into this deliciousness together!
Possible Ingredient Alternatives
For the whole milk, unsweetened almond milk or oat milk can be used as dairy-free alternatives. These plant-based milks will maintain the moisture content while offering a slightly nutty flavor that complements the pecans. Adjust the liquid amount if needed to achieve the right dough consistency.
Sour cream can be replaced with plain Greek yogurt for a tangy, creamy element with less fat and more protein. Use the same amount as called for in the recipe. For a dairy-free option, coconut cream or cashew cream can work, though they may alter the flavor slightly.
Regular flour can be substituted with a gluten-free all-purpose flour blend for those with gluten sensitivities. Look for a blend that includes xanthan gum for better texture. You may need to adjust the liquid content slightly, as gluten-free flours often absorb moisture differently than wheat flour. Start with the same amount and add more liquid if the dough seems dry.
| Preparation Time | 30-60 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 8-12 hours (including overnight refrigeration) |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 40-50 g
- Fat: 150-170 g
- Carbohydrates: 250-270 g
Ingredients
- 1/2 cup (1 stick) + 3 tablespoons unsalted butter, separated
- 1/2 cup whole milk
- 1/2 cup sour cream (full-fat)
- 1/3 cup white granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 1/4 cups regular flour
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon coarse salt
- 2 large eggs, at room temperature
- 1 1/3 cup pecan halves
- 2/3 cup maple syrup or light corn syrup
- 1/3 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon vanilla essence
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon coarse salt
- 3 tablespoons unsalted butter
- 1/4 cup regular flour
- 1/4 cup white granulated sugar
- Optional pinch of ground nutmeg
- 1 tablespoon melted unsalted butter
Step 1: Prepare and Melt the Butter Mixture
The night before you want to enjoy kolaches, start by cutting 1/2 cup (1 stick) of butter into 8 pieces.
In a small saucepan over medium-low heat, combine the sliced butter with whole milk and sour cream.
Stir occasionally until the butter is completely melted and the mixture reaches a temperature of about 115°F, making sure it’s warm to the touch but not hot.
Step 2: Activate the Yeast
Transfer the warm butter mixture to a large mixing bowl.
Stir in the granulated sugar until it’s dissolved.
Then, sprinkle the yeast over the surface of the mixture and allow it to sit for about 5 minutes.
You’ll know the yeast is activated when you see small bubbles forming on the surface.
Step 3: Combine the Dry Ingredients
Incorporate 1 cup of flour, ground nutmeg, and salt into the bowl with the wet ingredients.
Gently fold these ingredients together until they’re well combined.
Step 4: Add Eggs and Remaining Flour
Fold in the beaten eggs, ensuring they are fully integrated into the mixture.
Gradually add 2 1/4 more cups of flour, working it in until the dough is soft and slightly sticky.
Ensure all dry spots are mixed in, but do not over-mix.
Step 5: Knead the Dough
Transfer the dough onto a floured surface.
Using your hands and a bench scraper, knead the dough for about 5 minutes until it becomes smooth and elastic.
Add a bit more flour if necessary to prevent sticking, but keep dough pliable and soft.
Step 6: Store Dough for Rising
Grease a large mixing bowl with oil.
Shape the dough into a ball and place it into the greased bowl, turning it over to coat all sides with oil.
This prevents drying out.
Press a piece of plastic wrap directly onto the surface of the dough to retain moisture and refrigerate overnight for about 8-12 hours to allow it to rise slowly.
