Caramelized Apple & Onion Kolaches #BrunchWeek

Sweet and savory isn’t just a dessert concept, bring it to the brunch table and watch the magic happen. Also works great as a bun for sandwiches.

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I hope you all made my margarita smoothie to celebrate Cinco de Mayo yesterday! If not, feel free to whip it up for brunch this weekend cause it’s stinking delicious. No pressure or anything. And since you’ll be sipping on that for awhile and making seconds, let’s watch some yeast rise shall we?

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This recipe is what happens when I decide to get a little creative in an attempt to squeeze in as many #BrunchWeek sponsors as humanly possible. So what happens when you combine Red Star yeast, Sage Fruits apples, Vidalia onions (and measuring cups, knife and peeler), Dixie Crystals/Imperial sugar (and baking mat), Nielsen-Massey extract, and Kitchen IQ tools (zester and measuring spoons)? You made caramelized apple and onion kolaches!

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Although I am half czech, I have not dabbled in the food much beyond my grandmother’s potica so I took the opportunity to try out another czech sweet bread in the form of this breakfast pastry. Normally they are topped with a dollop of fruit but I got a little crazy and did a mixture of caramelized apples and onions instead which made them incredibly versatile (not to mention tasty – did I forget to say that I drizzled them with honey?). Heck I used them as buns for breakfast sandwiches and even BBQ chicken! Sweet enough to be a pastry, but not too sweet to be savory.

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These delicious balls of dough mark the end of #BrunchWeek 2016, at least for me. Stay tuned tomorrow as there are still plenty of recipes to be shared by the others in the group, you know, in case you need any last minute ideas for Sunday. Of course first make sure you check out the other recipes shared today, listed just before the recipe. And if you haven’t yet, check out our giveaway full of awesome prizes thanks to our sponsors!

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BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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In non-Brunch news, I saw the new Captain American: Civil War last night! While there were earlier showings at 8pm, one of our friends could not make it and since we are (regrettably) considerate people we waited for him to see it at 11:50pm instead. While I may be wishing I had those extra few hours of sleep today, it was totally worth it. Maybe you can take your mom to see it this weekend, if she’s into those kind of movies (and what a cool mom she would be!).

One year ago: Vegetarian Breakfast Enchiladas

Two years ago: Raspberry Tequila Sunrise

Four years ago: Dulce de Leche Brownies

Five years ago: Homemade Salsa

CARAMELIZED APPLE & ONION KOLACHES

Makes 16

Ingredients:

DOUGH

1/2 cup shortening

1/4 cup Imperial pure cane sugar

3/4 tsp salt

1-1/4 cups scalded milk

2 egg yolks, beaten

1 tsp lemon zest

1/4 tsp Nielsen-Massey pure lemon extract

1 (1/4 oz.) pkg. Red Star active dry yeast

3 cups all-purpose flour

FILLING

1 Tbsp unsalted butter

1 Vidalia onion, diced

1/4 tsp salt

1 Sage Fruits breeze apple, peeled and diced

1 tsp Imperial pure cane sugar

1 tsp fresh minced thyme

Honey for drizzling

Directions:

  1. In a large bowl, cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and lemon extract and zest. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Cover with a damp towel and let rise 1 hour.
  2. Meanwhile in a large fry pan over medium heat, melt butter. Add the onions and the salt and cook, stirring occasionally, until the onions start to turn golden, about 20 minutes. Add the apples and sugar and cook another 10 minutes, or until onions are golden brown and apples are softened. Transfer to a large bowl, stir in the thyme and let the filling cool to room temperature.
  3. Preheat oven to 450 degrees and line baking sheets with parchment or silicone baking mats.
    Divide dough into 16 pieces and roll into rounds in your hands. Place on greased cookie sheets 2 inches apart and let rise 15 minutes.
  4. Make a depression into the center of each roll and fill with about 1 teaspoon of the caramelized mixture. Bake for 15-20 minutes, rotating halfway through, or until browned. Cool on wire racks. Serve with a drizzle of honey.

Source: Adapted from AllRecipes and Williams-Sonoma.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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