Pumpkin Cheesecake Kolaches

Name: Pumpkin Cheesecake Kolaches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 36
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Talking Rain AQA Water, 9.5 pH; Lactaid Whole Milk; Fleischmann's Instant Yeast, Fast-Acting; O Organics Cane Sugar, Granulated, Organic; David's Kosher Salt; Bluebonnet Nutrition Vegetable Oil Sticks; Challenge Butter, Unsalted, European Style; Crunch Easter Flatback Egg; SIGNATURE SELECTS Pumpkin, 100% Pure; C&H Premium Pure Cane Light Brown Sugar; Large Yellow Egg Cake; O Organics Pumpkin Pie Spice, Organic; O Organics Cream Cheese Spread Tub; BOOST Very Vanilla; Bob's Red Mill Dark Rye Flour, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce

Serves 36

15 mins prep

20 mins cook

75 mins Resting Time

110 mins total

Pillowy soft kolaches filled with pumpkin and cheesecake fillings and topped with posipka (streusel).

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Make the tangzhong

Combine the tangzhong ingredients in a small saucepan set over medium heat. Whisk and heat until it becomes a thick paste. Remove from heat and set aside to cool.

Start the dough

In the bowl of a stand mixer or in a large bowl, thoroughly whisk together 2 cups of the flour (240g), the instant yeast, sugar, salt and diastatic malt powder, if using.

Warm the milk to 100-110°F. Add the paddle attachment to the mixer and stream in the warm milk while mixing on the lowest setting. When combined, turn the mixer off and let sit for 5-10 minutes to activate the yeast.

Add the tangzhong, oil, butter and egg and the rest of the flour (3 cups or 360g). Switch to the dough hook. Continue mixing. If the dough looks too wet and sticks to the sides of the bowl, add more flour 1 tablespoon at a time.

Knead the dough

Mix with the dough hook on medium speed for 6-8 minutes. When the dough starts looking smooth, conduct the windowpane test. Pinch off a small bit of dough. Slowly pull the dough out from the center with your fingers. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not ready yet. Beat for 1 more minute, and test again.

When the dough passes the test, transfer to a large greased bowl and cover. Let rise until doubled, about 1 hour.

Make the fillings

While the dough is rising, make the fillings.

Pumpkin filling: In a medium bowl, whisk together all of the pumpkin filling ingredients (3/4 cup pumpkin puree, 1/4 cup granulated sugar, 1 egg yolk, 1 tbsp all-purpose flour, 1 tsp Selefina Pumpkin Pie Spice, 1/2 tsp kosher.) Set aside.

Cheesecake filling: Beat the cream cheese and sugar until there are no lumps. Add the egg and vanilla, beating until combined. Set aside.

Posipka (streusel): Whisk together flour, sugar and salt. Cut butter into dry whisked ingredients with a pastry blender or two knives until you have a fine crumb. Set aside.

Shape the kolaches

Punch down the dough after rising. Pinch off egg-size sections of dough (about 40g each for smaller kolaches and 60g each for larger ones) and roll into balls. Place 20 balls per sheet in 4 rows of 5 on a greased baking sheet. Cover and let rise for 30 minutes.

Preheat the oven to 375°F. Press down the centers of each kolache with thumbs or a tamper.

Fill with about 1 tablespoon each of the pumpkin filling and cheesecake filling, swirling them together, if desired. Top with posipka (streusel).

Cover with an inverted baking sheet and proof for 20 minutes before baking 15-18 minutes or until lightly golden in color. Brush edges with melted butter after baking. Let mostly cool before serving.