Pumpkin Kolaches with Cinnamon Cream

48 pastries

1/2 cup sour cream
1/4 cup butter, soft
1/4 cup sugar
1 tsp salt
1/4 tsp ground cinnamon
1 package yeast
1/4 cup warm water (105-115 degrees)
2 egg yolks
3/4 cup canned pumpkin
3 1/4 cups all purpose flour, divided
1 (8oz) package cream cheese, soft
1/4 cup sugar
1 large egg
1/2 tsp ground cinnamon

(garnish w/ confectioners' sugar)

In saucepan, heat sour cream over low heat 6 minutes.  Add butter, sugar, salt and cinnamon, stirring until butter is melted.
Pour mixture into large bowl. 

In small bowl, combine yeast and warm water; let stand 5 minutes.

Add yeast mixture to butter mixture.

Stir in egg yolks and pumpkin. 

Add 3 cups flour, 1 cup at a time, stirring well after each addition. 
Stir in remaining 1/4 cup flour, stirring well; dough will be stickly.

cover dough and refrigerate 8 hours or overnight. 

In small bowl, combine cream cheese, sugar, egg and cinnamon.

Using electric mixer at medium speed, beat until creamy.

Preheat oven to 350.  Grease baking sheets or use parchment.

Roll dough into 1 inch balls, and place on baking sheets, 2 inches apart.

Using fingertips, make indentation in center of each dough ball.

Fill indention w/ cream cheese mixture. 

let rise in warm place, free from drafts 1 hour, or until doubled in bulk.

Bake 15-20 minutes, or until lightly browned. 

Cool on wire rack

Garnish w/ sifted confectioners' sugar over each kolache.
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