I’m half Texas Czech, so making these was a requirement!
Adapted from the 45 minute cinnamon roll recipe here, which only uses one real rise. That can makes things a little dense, so I prefer to let the yeast work for longer.
2 3/4 cup bread flour (or regular flour, probably)
1/4 cup sugar
1 tsp salt
1 packet instant/rapid-rise yeast
1/2 cup water
1/4 cup milk
1/4 cup (half a stick) real butter
1 egg, beaten
For the rest:
Another egg (white), for brushing
Fruit preserves or jam of your choice (I used blueberry)
Powdered sugar, for dusting. You could also try the traditional posypka crumble from here
In a large bowl, whisk together the flour, sugar, salt, and yeast.
Add the water, milk, and butter to a separate, microwave-safe bowl. Microwave for 30-45 seconds, or until butter begins to melt. Stir well, then pour over the flour mixture. Add the beaten egg and begin to stir until a soft dough forms.
Knead the dough for about 4 minutes, or until no longer too sticky. Place in a greased bowl, and let rest for at least 5 minutes. 15-20 is preferred if you want a lighter dough.
While dough rests, heat the oven to 200 degrees.
Divide dough into 6 rounds, then flatten slightly into puffy discs. Place rounds on a large, greased baking sheet, and cover with plastic wrap.
Turn the oven off, then place the kolaches inside to rise for 20-25 minutes or until very puffy (as long as your yeast is the instant kind!!!).
Remove and discard plastic, and press a large well into each round. Fill with fruit preserves. If you make a crumble topping, sprinkle it on top of that.
Brush each kolach with egg white for a lovely shine, then bake for ~15 minutes, or until golden. Sprinkle with powdered sugar upon cooling, if desired.