Grape Pastries (Kolache)
Makes approx. 8 pieces
20g fresh yeast 200ml lukewarm milk 60g sugar
2 egg yolks
150g butter 275g flour 90g sugar
350g seedless grapes (red
20g vanilla sugar 250g mascarpone
30g corn starch
3 tbsp lemon juice
2 tbsp lemon juice 125g icing sugar
Place the flour into a bowl. Make a well into the centre. Crumble the yeast and mix with half of the milk and 1 tsp of the sugar until smooth. Pour into the well and add some flour from the sides. Cover and leave to rise for 15 minutes. Add the remaining sugar and milk, butter, egg yolks and a pinch of salt. Using a hand mixer with a dough hook, knead into a smooth dough. Cover and leave to rise for about 1 hour until the dough has doubled in size.
Knead the dough vigorously once again. Divide into 8 equal pieces. On a floured surface, first shape the pieces into balls and then roll them out into 12 cm circles. Place on two baking trays lined with baking parchment. Cover and leave to rise for 15 minutes. Preheat the oven to 180°C (160° fan-forced). In the meantime, melt the butter for the crumble. Mix the flour and sugar and a generous pinch of salt. Add the melted butter and use a hand mixer with dough hooks to knead until crumbly. Rinse the grapes, pat dry and remove the stems, then set aside. For the topping, combine and whisk the remaining ingredients.
Spread the topping on top of the dough, then layer on the grapes and crumble. Bake each of the trays on the second shelf from the bottom for 15-20 minutes until golden brown. Allow to cool.
Mix the lemon juice and icing sugar with 1-2 tbsp of water until you get a thick, smooth icing. Pour the icing over the pastries and leave to dry before serving.