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mini sourdough discard custard fruit kolaches

Mini Sourdough Discard Custard Fruit Kolaches

These charming little treats offer a delightful balance of tangy sourdough, creamy custard, and sweet fruit, making them an absolute joy to bake and even more of a joy to devour. Get ready to impress yourself and your loved ones with this surprisingly easy and incredibly satisfying dessert or breakfast!
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Servings: 8 kolaches
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup active sourdough starter discard
  • 2 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 1/4 cup milk (whole or 2%)
For the Custard Filling
  • 1 cup milk (whole or 2%)
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
For the Fruit Topping
  • 1 cup fresh or frozen fruit (such as berries, sliced peaches, diced apples, or cherries)
  • 1 tablespoon granulated sugar (optional, depending on fruit sweetness)
  • 1 teaspoon lemon juice (optional, for brightness)
For the Egg Wash
  • 1 large egg beaten with 1 tablespoon water

Equipment

  • Mixing bowls
  • Stand mixer (optional)
  • Saucepan
  • Whisk
  • Plastic wrap
  • Baking Sheet
  • Parchment paper
  • Wire rack

Method
 

  1. In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, granulated sugar, and salt. Mix until just combined.
    1 cup active sourdough starter discard, 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt
  2. Add the softened butter, egg, and milk to the bowl. Knead the dough for about 5-7 minutes, either by hand or using a stand mixer with a dough hook, until it becomes smooth and elastic. The dough will be slightly sticky.
    1/4 cup unsalted butter, 1 large egg, 1/4 cup milk
  3. Lightly grease the mixing bowl. Place the dough in the bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow it to firm up and develop flavor.
  4. While the dough is chilling, prepare the custard. In a medium saucepan, whisk together the milk, egg yolks, granulated sugar, and cornstarch until smooth.
    1 cup milk, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch
  5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-8 minutes. Be sure to stir well to prevent lumps.
  6. Remove the saucepan from the heat and stir in the vanilla extract. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely. You can refrigerate it to speed up the cooling process.
    1 teaspoon vanilla extract
  7. If using fresh fruit, wash and prepare it as needed (slice, dice, etc.). If using frozen fruit, there's no need to thaw it completely. In a small bowl, gently toss the fruit with 1 tablespoon of sugar and 1 teaspoon of lemon juice, if desired. This will enhance its natural sweetness and add a lovely brightness to the kolaches.
    1 cup fresh or frozen fruit, 1 tablespoon granulated sugar, 1 teaspoon lemon juice
  8. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. Lightly flour your work surface. Turn out the chilled dough and divide it into 8-10 equal portions.
  10. Gently flatten each portion into a disc, about 4-5 inches in diameter. You can also roll them out thinly for a more delicate pastry.
  11. Place about 1-2 tablespoons of the cooled custard filling in the center of each dough disc, leaving a small border around the edges.
  12. Spoon the prepared fruit topping over the custard.
  13. Carefully fold the edges of the dough up and over the filling, creating a pocket for the custard and fruit to peek through. Pinch the seams to seal.
  14. Carefully transfer the assembled kolaches to the prepared baking sheet, leaving some space between them.
  15. Brush the tops of the kolaches with the prepared egg wash for a beautiful golden sheen.
    1 large egg
  16. Bake for 20-25 minutes, or until the dough is golden brown and cooked through, and the custard is set.
  17. Allow the mini sourdough discard custard fruit kolaches to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.

Notes

Proper storage will ensure your delicious mini sourdough discard custard fruit kolaches stay fresh and enjoyable for days. Refrigerate for up to 3 days, or freeze for up to 2 months.