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Photo: Iain Bagwell; Styling: Mary Clayton Carl  

Mango Kolaches

Mango Kolaches deliver a soft, pillowy dough pastry with a sweet fillilng of fresh mango and peach preserves.

Southern Living DECEMBER 2013

  • Yield: Makes about 3 dozen
  • Hands-on:45 Minutes
  • Total:10 Hours, 10 Minutes

Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1/2 cup warm water (100° to 110°)
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 1/2 teaspoons table salt
  • 2 large eggs
  • 8 1/2 cups all-purpose flour
  • 2 cups milk
  • 2 cups chopped fresh mango
  • 1/3 cup peach preserves
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons cold butter, cut up

Preparation

1. Combine yeast and warm water in a bowl; let stand 5 minutes.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/3 cups sugar and 2 1/2 tsp. salt. Add eggs, 1 at a time, beating just until blended after each addition. Stir in yeast mixture.

3. Add 8 1/2 cups flour to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended, stopping to scrape bowl as needed. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and chill 8 to 24 hours.

4. Shape dough into 35 (2-inch) balls (about 1/4 cup per ball), using floured hands. Place 1 1/2 inches apart on 2 lightly buttered baking sheets. Cover and let rise in a warm place 1 hour or until doubled in bulk.

5. Preheat oven to 375°. Stir together mango and preserves. Combine 1/3 cup flour and next 2 ingredients with a pastry blender until crumbly. Press thumb into each dough ball, forming an indention; fill each with 1 Tbsp. mango mixture. Sprinkle with flour mixture. Bake 20 to 25 minutes or until golden.

To make ahead: Prepare through Step 3; chill 8 to 24 hours. Proceed as directed in Steps 4 and 5.

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Mango Kolaches recipe

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