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Soft Vegan Kolache Dough with Cream Cheese filling

Soft Vegan Kolache Dough with Cream Cheese Filling

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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 10 minutes
Total Time 2 hours
Course Breakfast, Brunch, Dessert
Cuisine American, Czech
Servings 12 Kolaches

Equipment

  • Large mixing bowl or stand mixer for combining and kneading the dough
  • Measuring cups and spoons accurate measuring is crucial in vegan baking
  • Small saucepan to warm the plant-based milk
  • Baking sheet lined with parchment paper or a silicone baking mat
  • Clean kitchen towel for covering the dough while it rises
  • Cookie scoop or tablespoon for placing the filling evenly
  • Rolling pin (optional) to flatten the dough slightly before filling

Ingredients
  

For the Vegan Kolache Dough

  • 3 ½ cups all-purpose flour plus extra for kneading
  • 1 packet 2 ¼ tsp active dry yeast
  • ½ cup granulated sugar
  • 1 cup warm plant-based milk soy or oat milk work well
  • ¼ cup vegan butter melted and slightly cooled
  • ¼ cup aquafaba liquid from canned chickpeas
  • ½ tsp salt
  • 1 tsp vanilla extract

For the Vegan Cream Cheese Filling

  • 8 oz vegan cream cheese room temperature
  • ¼ cup powdered sugar
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

Optional Toppings

  • Crumb topping: 2 tbsp flour 2 tbsp sugar, 1 tbsp vegan butter
  • Fruit preserves apricot, raspberry, plum
  • Dusting of powdered sugar after baking

Instructions
 

Step 1: Activate the Yeast

  1. Warm your plant-based milk to about 100–110°F (lukewarm, not hot). Pour it into a bowl and mix in the sugar and yeast. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work its magic.

Step 2: Mix the Dough

  1. In a large mixing bowl, combine the flour and salt. In a separate bowl, mix the melted vegan butter, aquafaba, and vanilla extract. Add the foamy yeast mixture to the dry ingredients, followed by the wet mixture. Stir until a shaggy dough forms.

Step 3: Knead the Dough

  1. Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. If you're using a stand mixer with a dough hook, this step takes about 5 minutes.

Step 4: First Rise

  1. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour or until doubled in size. This is a great time to prep the cream cheese filling.

Step 5: Make the Cream Cheese Filling

  1. Using a hand mixer or a sturdy spoon, mix the vegan cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Set aside.

Step 6: Shape the Kolaches

  1. Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each into a ball and place on a lined baking sheet, spaced evenly. Flatten each ball slightly with your fingers or the bottom of a glass to create a small well in the center.

Step 7: Add the Filling

  1. Spoon about 1 tablespoon of the cream cheese mixture into the center of each dough round. If desired, add a dollop of fruit preserves on top or sprinkle on the optional crumb topping.

Step 8: Final Rise

  1. Cover the kolaches loosely with a towel and let them rise again for about 30 minutes while the oven preheats to 350°F.

Step 9: Bake

  1. Bake the kolaches in the preheated oven for 18 minutes or until the edges are golden brown and the filling is set.

Step 10: Cool and Serve

  1. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.