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mini sourdough discard custard fruit kolaches

Mini Sourdough Discard Custard Fruit Kolaches

These mini sourdough discard custard fruit kolaches offer a delightful way to utilize sourdough discard, perfectly balancing the tang of sourdough with a sweet, creamy custard and bursts of fresh fruit.
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Prep Time 1 hour
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 kolaches
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Sourdough Dough
  • 1 cup active sourdough discard at room temperature
  • 1/4 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the Custard Filling
  • 1 cup whole milk
  • 2 large egg yolks
  • 1/4 cup 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
  • powdered sugar Optional: A sprinkle of powdered sugar for dusting

Equipment

  • Large mixing bowl
  • Medium Mixing Bowl
  • Medium Saucepan
  • Small saucepan
  • Baking Sheet
  • Parchment paper
  • Wire rack

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. In a separate small saucepan, gently heat the milk until it is steaming but not boiling.
    1 cup whole milk
  8. 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
  9. 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
  10. 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
  11. 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
  12. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  13. Divide the rested sourdough dough into 8-10 equal portions. Roll each portion into a ball.
  14. Place the dough balls onto the prepared baking sheet, spacing them a few inches apart.
  15. 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.
  16. 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
  17. Lightly press the fresh fruit into the custard, distributing it evenly.
    1 cup mixed fresh berries, 1/2 cup sliced peaches or apricots
  18. Bake for 20-25 minutes, or until the kolache dough is golden brown and the custard is set and lightly bubbly.
  19. 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.

Notes

Store leftover kolaches in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze baked kolaches for up to 2 months.