Pulled Pork Kolache
Tender smoked pulled pork stuffed into a dough and baked.
Servings: 20 kolaches
- 1 cup sour cream or plain Greek yogurt slightly warm
- 1/2 cup (99 grams) sugar
- 1 1/2 tsp salt
- 8 Tb butter melted
- 2 tsp active dry yeast
- 2 eggs
- 4 cups (482 grams) unbleached AP flour I used 1/2 white whole wheat and 1/2 AP and weighed each to total 482 g
- 2 lbs cooked and shredded pulled pork
- 1 bottle favorite BBQ sauce
In a mixing bowl with the bread hook attached, add the sour cream, sugar, salt and butter. Allow to cool if it is too hot - you don't want to kill the yeast! Add the remaining ingredients and stir on low-medium in the mixer with a bread hook until well combined. The dough is slightly sticky, soft and smooth looking. Mixing with your hands or in a bread machine works, too!
Put plastic wrap on the dough and keep well covered in the fridge overnight.
Prep 2 rimmed cookie sheets with cooking spray or parchment paper. Now it is the next day, you want to have a little flour on your surface. Divide the dough into 20 pieces. Roll each piece out and you will get a 4-5" circle.
Mix your pulled pork with your BBQ sauce. Add as much or as little as you like. Dollop a little less than a 1/4 cup into each circle. Close up the kolache and twist the dough on the bottom. Roll the kolache bottom onto a smooth surface without flour to really seal it. I cup my hand into the letter "C" and roll it about 5 times. Place your 20 kolaches on 2 rimmed cookie sheets. Cover with a damp cloth or plastic wrap. Let rise one hour.
After 30 minutes of rising, preheat the oven to 350 degrees. After the 1 hour rise, place the kolaches into the oven and bake 15-20 minutes.
Allow to cool slightly. Reheat any leftovers in the microwave for 30 seconds.
These are delicious dipped in Queso! Or more BBQ sauce! Enjoy warm!
Recipe for the Kolache dough based on King Arthur Flour