Kolaches specifically and enriched dough generally

[Debbborra]

I tried to make kolaches twice this weekend. Both time I got tough dry dough. I tthink one, I may have made edible cinnamon rolls, but usualky once we introduce eggs and milk, not even tangzong can save me. The gluten won't development, it won't proof, it over proofs, and it's always dry.

Meanwhile, simple doughs are bullet proof. French bread, Italian bread, pizza... I can do those in my sleep, but there can be no pastry.

Please send help.?

 

[retired baker]

I tried to make kolaches twice this weekend. Both time I got tough dry dough. I tthink one, I may have made edible cinnamon rolls, but usualky once we introduce eggs and milk, not even tangzong can save me. The gluten won't development, it won't proof, it over proofs, and it's always dry.

Meanwhile, simple doughs are bullet proof. French bread, Italian bread, pizza... I can do those in my sleep, but there can be no pastry.

Please send help.?

your recipe is no good, grab one off youtube, its a simple sweet dough, or not so sweet if you're using for sausage.
You could use unlaminated danish dough or brioche with less butter in a pinch, they're all similar enough for this, no need to fully develop it , you're not making baguettes.

 

[Mona]

It sounds like you're really close to nailing it! Enriched doughs like kolaches can be tricky because the added fats, eggs, and sugar can slow down gluten development and affect hydration. One tip that might help is to make sure your ingredients are at room temperature before you start, especially the eggs and milk. This can help the dough come together more smoothly. Also, try kneading a bit longer to ensure the gluten develops fully, and be careful not to overproof—enriched doughs can overproof quickly due to the sugar content. Lastly, keep an eye on the hydration level; sometimes a little extra liquid can make a big difference in the final texture. Keep at it, and I’m sure you’ll get those perfect kolaches soon!

 

[juan witmore]

I tried to make kolaches twice this weekend. Both time I got tough dry dough. I tthink one, I may have made edible cinnamon rolls, but usualky once we introduce eggs and milk, not even tangzong can save me. The gluten won't development, it won't proof, it over proofs, and it's always dry.

Meanwhile, simple doughs are bullet proof. French bread, Italian bread, pizza... I can do those in my sleep, but there can be no pastry.

Please send help.?

It sounds like you're so close to nailing enriched doughs! Since kolaches are trickier than lean doughs, here are a few tips: Make sure the dough is soft and slightly tacky – enriched doughs need a little extra hydration because the fats (like milk, butter, and eggs) can dry them out. Try kneading longer, aiming for a “windowpane” stretch to develop gluten. For proofing, go a bit cooler (around 75°F) to avoid overproofing. If you’re adding butter, do it after some gluten forms to keep the dough’s structure. And for tangzhong, a small amount (about 5-8% of the total flour) can really help with moisture. Hope this helps – let us know how it turns out!