Are you searching for a delightful way to utilize your sourdough discard? Look no further than these mini sourdough discard custard fruit kolaches. This recipe offers a delicious and satisfying treat that perfectly balances the tang of sourdough with a sweet, creamy custard and bursts of fresh fruit.
Key Ingredients for Mini Sourdough Discard Custard Fruit Kolaches
- For the Sourdough Dough:
- 1 cup (around 240g) active sourdough discard (at room temperature)
- 1/4 cup (57g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Custard Filling:
- 1 cup (240ml) whole milk
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Fruit Topping:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1/2 cup sliced peaches or apricots (seasonal preferences welcome)
- Optional: A sprinkle of powdered sugar for dusting
How to Make Mini Sourdough Discard Custard Fruit Kolaches
These mini sourdough discard custard fruit kolaches are surprisingly easy to whip up, offering a delightful blend of textures and flavors. The tender sourdough dough, cradling a rich, smooth custard and bright, fresh fruit, makes for an incredibly satisfying bite. With a total preparation time of approximately 1 hour and 30 minutes, this recipe is perfect for a weekend treat or a special breakfast.
Step-by-Step Instructions
Prepare the Sourdough Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the sourdough discard and the egg, followed by the vanilla extract. Mix until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead for a minute or two until it’s smooth. Cover the bowl with plastic wrap and let the dough rest at room temperature for about 30 minutes. This resting period allows the flour to hydrate and the dough to become more manageable.
Make the Custard Filling:
- While the dough is resting, prepare the custard. In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and pale yellow.
- In a separate small saucepan, gently heat the milk until it is steaming but not boiling.
- Slowly temper the egg yolk mixture by gradually whisking about half of the hot milk into it. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
- Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and let it cool completely.
Assemble and Bake the Kolaches:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the rested sourdough dough into 8-10 equal portions. Roll each portion into a ball.
- Place the dough balls onto the prepared baking sheet, spacing them a few inches apart.
- Using your thumb or the back of a spoon, create a well in the center of each dough ball, pressing down firmly to create a shallow cup. Be careful not to press all the way through the dough.
- Spoon a generous amount of the cooled custard into each well (about 2-3 tablespoons per kolache).
- Lightly press the fresh fruit into the custard, distributing it evenly.
- Bake for 20-25 minutes, or until the kolache dough is golden brown and the custard is set and lightly bubbly.
- Let the mini sourdough discard custard fruit kolaches cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Mini Sourdough Discard Custard Fruit Kolaches
These delightful pastries are an absolute joy to make and to eat! Their starring feature is the incredible texture contrast: a slightly chewy, tangy sourdough crust embracing a luxuriously smooth, sweet custard, all topped with vibrant, fresh fruit. Making these mini sourdough discard custard fruit kolaches at home is not only incredibly rewarding but also a fantastic way to save money by transforming your sourdough discard into a gourmet dessert or breakfast.
Unlike a traditional fruit tart or pie, these kolaches offer a delightful individual portion that’s perfect for sharing (or not!). The subtle tang from the sourdough starter adds a unique depth of flavor that cuts through the sweetness of the custard and fruit beautifully. Don’t wait – gather your ingredients and experience the magic of these homemade treats for yourself!
Storing and Reheating Tips
Properly storing your mini sourdough discard custard fruit kolaches will help you enjoy them for days to come.
- Refrigeration: Once cooled completely, store leftover kolaches in an airtight container in the refrigerator for up to 3 days. The custard and fruit will remain fresh, and the dough will maintain its texture.
- Freezing: For longer storage, you can freeze the baked kolaches. Ensure they are thoroughly cooled. Wrap each kolache individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
- Reheating: To reheat refrigerated kolaches, you can gently warm them in a toaster oven at a low temperature (around 300°F or 150°C) for 5-7 minutes, or until warmed through. If reheating from frozen, allow them to thaw slightly in the refrigerator first, then follow the same reheating steps. Avoid microwaving, as this can make the dough doughy.
Final Thoughts
These mini sourdough discard custard fruit kolaches are a testament to the magic of sourdough discard, proving that deliciousness can come from humble beginnings. Give them a try and discover a new favorite way to enjoy your sourdough starter.
Mini Sourdough Discard Custard Fruit Kolaches
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.1/4 cup unsalted butter, 1/4 cup granulated sugar
- Beat in the sourdough discard and the egg, followed by the vanilla extract. Mix until well combined.1 cup active sourdough discard, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Be careful not to overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Turn the dough out onto a lightly floured surface and gently knead for a minute or two until it’s smooth. Cover the bowl with plastic wrap and let the dough rest at room temperature for about 30 minutes. This resting period allows the flour to hydrate and the dough to become more manageable.
- While the dough is resting, prepare the custard. In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and pale yellow.2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, Pinch of salt
- In a separate small saucepan, gently heat the milk until it is steaming but not boiling.1 cup whole milk
- Slowly temper the egg yolk mixture by gradually whisking about half of the hot milk into it. This prevents the eggs from scrambling.1 cup whole milk, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, Pinch of salt
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.1 cup whole milk, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, Pinch of salt
- Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil.1 cup whole milk, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, Pinch of salt
- Remove from heat and stir in the vanilla extract. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and let it cool completely.1 teaspoon vanilla extract
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the rested sourdough dough into 8-10 equal portions. Roll each portion into a ball.
- Place the dough balls onto the prepared baking sheet, spacing them a few inches apart.
- Using your thumb or the back of a spoon, create a well in the center of each dough ball, pressing down firmly to create a shallow cup. Be careful not to press all the way through the dough.
- Spoon a generous amount of the cooled custard into each well (about 2-3 tablespoons per kolache).1 cup whole milk, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, Pinch of salt
- Lightly press the fresh fruit into the custard, distributing it evenly.1 cup mixed fresh berries, 1/2 cup sliced peaches or apricots
- Bake for 20-25 minutes, or until the kolache dough is golden brown and the custard is set and lightly bubbly.
- Let the mini sourdough discard custard fruit kolaches cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.