Vanilla Coffee Cream Kolaches

Add a delicious twist to your morning coffee break – pillowy, soft pastry buns filled with a creamy vanilla coffee!

Ingredients:

For the dough:

  • 1 packet active yeast
  • 1 cup Clover Mmmilk, heated
  • ½ cup castor sugar
  • 4 cups cake flour
  • ¼ tsp fine salt
  • 1 large egg
  • ¼ cup butter, melted
  • ½ cup plain yoghurt
  • 1 tsp vanilla essence

For the coffee cream filling:

  • 1 cup Clover Mmmilk, vanilla
  • 3 Tbsp instant coffee granules
  • 3 Tbsp cornflour
  • 2 egg yolks
  • 1 tsp vanilla extract
  • ¼ cup butter
  • ½ cup fresh cream

How To Make Vanilla Coffee Cream Kolaches

  1. Start by preparing the dough, in a small bowl dissolve yeast in warm milk, add in 1 Tbsp of sugar and allow it to sit for 5 – 10 minutes until frothy. In a large mixing bowl, mix the flour, remaining sugar, and salt. In a separate bowl, combine the egg, melted butter, yoghurt, and vanilla, now stir the yeast mixture into the wet ingredients & gradually add the wet mixture into the flour mixture, stirring to form a soft dough. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  2. Punch down the risen dough and divide it into 12 equal portions. Roll each piece into a ball and place them onto a lined baking sheet, spacing them 2cm apart, use your fingers or the back of a spoon to press a deep well in the centre of each dough ball. Fill each well with the coffee cream filling. Let the kolaches rise for 20-30 minutes, until slightly puffy. Bake the kolaches for 15-20 minutes, or until golden brown in a preheated oven at 180°C, then remove from the oven and allow it cool slightly before serving.
  3. To make the coffee cream filling, add milk and coffee into a saucepan over medium heat and stir until the coffee granules are dissolved. In a bowl whisk together the sugar and cornflour. In a separate bowl, whisk the egg yolks. Slowly pour some of the warm coffee milk mixture into the yolks, whisking constantly to temper them. Return this mixture to the saucepan. Add the sugar-cornflour mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens into a custard consistency about 5 minutes. Remove from heat, stir in vanilla and butter until smooth. Let the mixture cool, then refrigerate until fully set. Whip the heavy cream to stiff peaks, then fold it into the coffee custard to create a creamy filling.