Czech It Out-I Made Kolaches!

I'm not Czech. But we lived in various Linn County locations on several separate occasions growing up and I still have family there, so I grew up on kolaches. The most delicious of all the Czech pastries. And WAY better than Dutch Letters from Pella. Seriously.

But I digress...

I have been craving kolaches since they were removed from my life ten years ago, and this week, I went on a hunt for a recipe that I could make and eat. Success! Thank you Pinterest search engine.

My sister also grew up loving kolaches and she DOES get to immerse herself in their deliciousness whenever we are anywhere near the Czech Village in Cedar Rapids, so I made two flavors so she could have some too! The blueberry ones are mine (she hates blueberries) and the cherry ones are hers (I can't have cherries). Dynamic Duo strikes again :)

I found a recipe for gluten free and dairy free kolaches and made them egg free too by using egg replacer in the place of the eggs (hence it's name and purpose). The original recipe is at allergysensativekitchen.com and I did have to make several alterations to make this work for me.

Czech Kolaches 

(gluten, dairy, egg free and low-FODMAP friendly)

Ingredients*:
3 c gluten free flour (divided)
2 1/2 tsp active dry yeast
3/4 cup vanilla coconut milk
1/2 cup vegan butter, softened
1/2 cup sugar
1/2 tsp salt
3 tsp Ener-G Food Egg Replacer mixed with 4 T warm water (equivalent of 2 eggs)
Fruit Pie Filling of your choice**

*Have all of the ingredients at room temperature for best results
**The only fruit pie filling I could use was the Hy-Vee brand because all of others had corn syrup as an ingredient. If you're hard core, you can make your own pie filling. I am not.

                       

 I use Egg Replacer in meatballs, baked goods, etc. You obviously can't make an omelette with it. Flour was on sale this morning at Fareway. Five pounds for only $12 :) Classic.

Directions:
1. In a medium bowl, heat coconut milk, butter, sugar and salt until 110-115 degrees (this took about 90 seconds in my microwave.
2. In a mixer bowl, add 1 and 1/4 cups of the gluten free flour and 2 and 1/2 tsp yeast. Then mix in warm mix mixture. Beat to combine.
3. Add the egg replacer and beat for 2 minutes. Add the rest of the gluten free flour (1 and 3/4 cups). Mix until dough begins to pull away from the sides of the bowl and make a soft dough ball.

4.  Use a scoop and place dough on parchment paper lined cookie sheet. Use the back of the scoop or a spoon to create an indentation in the center of each one. Let rise for 45 minutes until almost double in size.  When dough has doubled you might need to gently press the centers in again to make room for the filling.

                          

5. Spoon a little filling into the center of each pastry and bake for 15-18 minutes until lightly golden brown. Remove and cool completely on a cooling rack. Sprinkle lightly with powdered sugar.

I've had two already this morning (I have to have energy for my run, right? :) ) and I will be making this recipe again. I had to bake it a little longer than the original recipe called for, but I did have two pans in at the same time and my oven is electric so takes longer anyway.