Nothing conjures memories of special times with family more than when I'm making a batch my Grandma's Homemade Kolaches. They take a little TLC, but they are so worth it. Make sure to let the dough double in size, once in a slightly oiled bowl, and then again once the pastries have been formed. Pastry perfection.
3tbspunsalted butter, softened(Plus extra for greasing the pan)
CREAM CHEESE TOPPING
8ozcream cheese, softened
2tbspfresh lemon juice
2 15 ozcans pitted sour cherries(Drain, but save the juice)
PREPARE THE DOUGH
In the bowl of a stand mixer, fitted with the dough hook attachment, add the flours.
Whisk in the sugar and the salt, and then whisk in the yeast.
Turn the mixer on low and add the water, milk and egg.
Increase speed to medium and add softened butter.
Beat until smooth and elastic, about 5 minutes. (You can do this by hand, too, but if take about 20 minutes of kneading).
Place dough in an oiled bowl and cover with plastic wrap and let rise until double in size, usually an hour to 2 hours, but could take longer. (You can also place in the refrigerator for overnight).
On a floured work surface, roll out the dough to 1/2-inch thickness.
Using a 3-inch cookie cutter, or an inverted metal can, or an inverted glass, cut rounds from the dough.
Re-roll the scraps, and cut more rounds.
Place each round on a parchment paper-lined baking sheet, about 1 inch apart from each other, cover with a damp towel and let rise at room temperature until nearly doubled in size, about 45 minutes to an hour.
Pre-heat oven to 375°F.
Using your thumb, press 1 large indention into the center of each round, leaving a 1/2-inch wide rim.
Spoon about 1 tablespoon topping into the indentions.
Bake until golden brown, about 15 to 25 minutes (depending on the size of the kolaches).
Transfer to a wire rack and let cool
CREAM CHEESE TOPPING
In a medium bowl, combine the cream cheese and sugar and mix until smooth. (A hand mixer works well).
Beat in the yolks and vanilla.
In a medium saucepan, combine the sugar, cornstarch, salt and cinnamon.
Add the blueberries and lemon juice and cook over medium heat, stirring, until sugar dissolves.
Reduce heat to low and simmer until thickened, about 8 minutes. Let cool.
In a medium saucepan, combine the sugar and cornstarch.
Stir in the reserved cherry juices and cook, stirring often, over medium heat, until the mixture thickens, about 8 minutes.
Remove from the heat and stir in the cherries. Let cool.