Ingredients for Ham And Cheese Kolache
- All Purpose Flour
- Parmesan Cheese
- 2 teaspoons sugar
- Fast Rising Yeast
- ½ teaspoon salt
- 1 tablespoon (15ml) water for egg wash
- 2 tablespoons (30g) unsalted butter
- 1 large egg, plus 1 egg white
- 1 cup (140g) diced ham
- Swiss Cheese
- 2 tablespoons (30ml) Dijon mustard
- Egg White
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How to Make Ham And Cheese Kolache
- **Ham and Cheese Filling:**
- In a medium bowl, combine 1 cup (140g) diced ham, ½ cup (50g) shredded Swiss cheese, ¼ cup (25g) grated Parmesan cheese, and 2 tablespoons (30ml) Dijon mustard.
- Stir until well combined. Refrigerate until ready to use.
- **Kolache Dough:**
- In a large bowl, combine 1 cup (120g) all-purpose flour, 2 teaspoons sugar, 2 ¼ teaspoons (1 packet) active dry yeast, and ½ teaspoon salt.
- In a small saucepan, heat ½ cup (120ml) warm water and 2 tablespoons (30g) unsalted butter until the butter is melted and the mixture is very warm (105-115°F).
- Gradually add the warm water mixture to the dry ingredients, mixing with a wooden spoon or spatula until combined.
- Beat on medium speed with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
- Add 1 large egg and 1 cup (120g) flour. Beat on high speed for 2 minutes.
- Gradually add enough remaining flour (about ½ to ¾ cup) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest for 10 minutes.
- Divide the dough into 16 equal pieces. Shape each piece into a ball.
- Cover and let rest for 15 minutes.
- Place the dough balls 2 inches apart on greased baking sheets.
- Make a deep, wide indentation in the center of each ball by gently pushing outward toward the edges, leaving a ½-inch ridge around the outside.
- Fill each indentation with the ham and cheese filling.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- **Egg Glaze:**
- In a small bowl, whisk together 1 large egg white and 1 tablespoon (15ml) water.
- **Baking:**
- Brush the surface of each kolache with the egg glaze.
- Bake at 375°F (190°C) for 15-20 minutes, or until golden brown. Rotate and turn baking sheets halfway through baking for even browning.
- Remove from baking sheets and let cool slightly before serving.
- Serve warm. Leftovers can be refrigerated for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
11g
Carbs
6g
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Ham Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Appetizers Breakfast Lunch Main Dish Eggs Dairy Pork American Southwestern United States Oven European Kid Friendly Cheese Czech Dietary Sandwiches Meat Equipment Number Of Servings 4 Hours Or Less
