From pastry chef Zoe Kanan: kolaches with apricot jam and poppy seed curd, topped with cornmeal crumble.
These tender kolaches from Simon & the Whale pastry chef Zoe Kanan are easier to make than the length of the recipe might convey.can be made days in advance, as well, so making the pastries the day of can be a breeze. They make a great sweet to pack on a picnic or to sit out at as dessert after a barbecue. Serve any leftovers for breakfast the next day with coffee.
Reduce the speed to the lowest setting again, and slowly stream the butter into the dough, allowing it to fully absorb the butter slowly, instead of pouring it in all at once. It should take you 4 minutes to add all the butter. After the butter is added, continue kneading the dough until it is smooth and shiny, and all the butter is fully absorbed, 2 to 3 minutes more.
The next day, line 2 large rimmed baking sheets with parchment paper and coat lightly with nonstick spray. Lightly dust a clean work surface with flour and scrape the dough onto it. Using a knife, divide the dough into 24 equal pieces . Shape each piece into a tight ball and arrange them on the baking sheets, 12 on each, spaced evenly apart. Lightly spray the balls with nonstick spray and loosely cover with plastic wrap to prevent a skin from forming.
Dip the tips of both your index fingers into the flour and, beginning in the center, firmly flatten each dough ball nearly all the way through to the parchment. Aim to form a large cavity with a thin 1/4-inch edge around the perimeter of each ball. Lightly brush each flattened dough ball with some of the egg wash.
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