Crawfish Kolaches

Originally a Czech pastry, kolaches are quite popular in southwest Louisiana and Texas. This basic dough can be used to make sweet or savory versions.

Crawfish Kolaches
Yields: 15
  • 1½ cups water (105° to 110°)
  • 1 tablespoon sugar
  • 2½ teaspoons instant yeast
  • 4¼ cups all-purpose flour, divided
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, divided
  • 1 teaspoon lemon zest
  • ¾ teaspoon kosher salt
  • 1 (8-ounce) package cream cheese, softened
  • 1 pound crawfish tails
  • ½ cup shredded farmer cheese, drained
  • 1 tablespoon hot sauce
  • 2 teaspoons Creole seasoning, divided
  • 1 (8-ounce) container sour cream
  • 2 teaspoons fresh lemon juice
  • Garnish: chopped fresh parsley
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1½ cups water, sugar, and yeast by hand. Let stand until mixture is foamy, about 10 minutes. Add 4 cups flour, melted butter, 1 egg, zest, and salt, and beat at medium speed until a smooth, sticky dough forms. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
  2. Lightly spray a work surface with cooking spray. Line a 13x9-inch baking sheet with parchment paper; spray parchment with cooking spray.
  3. Transfer dough to prepared work surface, and gently deflate. Cut ¼ cup dough, and with floured hands, slightly shape into a ball. Repeat with remaining dough. Place balls on prepared pan. Let stand until puffed, 30 to 45 minutes.
  4. Preheat oven to 375°.
  5. In a large bowl, beat cream cheese with a mixer at medium speed until creamy, about 1 minute. Add remaining 1 egg, and beat for 1 minute. Add crawfish tails, farmer cheese, hot sauce, 1 teaspoon Creole seasoning, and remaining ¼ cup flour; beat for 1 minute.
  6. Using your fingers, press a deep indentation in center of each ball. Using a 2-tablespoon scoop, scoop filling into each ball, pressing to indent dough.
  7. Bake until golden brown, about 20 minutes.
  8. In small bowl, stir together sour cream, lemon juice, and remaining 1 teaspoon Creole seasoning. Drizzle over rolls. Garnish with parsley, if desired. Serve warm.



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