Pork Mince Stuffed Kolaches
Inspired by the beloved Czech pastry, this savory version of Kolaches combines tender pork mince with fluffy, golden dough, creating a delightful symphony of flavor and texture. This dish is a modern twist on a traditional favorite, perfect for adventurous food lovers.
Ingredients
For the Dough
- 2 ¼ teaspoons Active dry yeast - Ensure it is fresh for best results
1 cup milk - Warm, whole milk is recommended, warmed to 37°C (98°F)
¼ cup sugar
3 ½ cups all purpose flour (plain flour Australia and UK) - Plus extra for dusting
½ cup butter - Unsalted, melted and slightly cooled
1 large egg - At room temperature
1 teaspoon salt
For the Pork Filling
1 tablespoon olive oil - Extra virgin for richer flavor
1 small onion - Finely chopped
2 cloves garlic - Minced
500 grams ground pork (minced pork) - Preferably with some fat for flavor
1 teaspoon paprika - Sweet or smoked to taste
1 teaspoon cumin- 1 teaspoon salt
½ teaspoon ground black pepper - freshly ground 
2 tablespoons breadcrumbs - To bind the mixture
Instructions
For the Dough:
- In a bowl, dissolve the yeast and sugar in warm milk. Let it stand until frothy, about 10 minutes.
- In a large bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture, melted butter, and the egg. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Place it in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
For the Filling:
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook until fragrant.
- Add pork mince, breaking it up with a spatula, and cook until browned. Stir in paprika, cumin, salt, and pepper. Cook for an additional 5 minutes. Stir in breadcrumbs and let cool.
Assembly:
- Preheat oven to 180°C (356°F). Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, flatten, and place a spoonful of pork filling in the center. Fold the edges over the filling, pinching to seal.
- Place kolaches seam side down on a baking sheet lined with parchment. Let them rise for an additional 15 minutes, then bake for 20 minutes or until golden brown.
Notes
If you don't have active dry yeast, instant yeast can be used without proofing; adjust the yeast measurement accordingly. For additional flavor, consider adding grated cheese to the filling.
Nutrition
Calories: 551kcalCarbohydrates: 53gProtein: 19gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 102mgSodium: 749mgPotassium: 332mgFiber: 2gSugar: 8gVitamin A: 465IUVitamin C: 2mgCalcium: 73mgIron: 4mg
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