Adapted from Roman Vaněk: Kouzlo kuchyně Čech a Moravy (Magic of Bohemian and Moravian Cuisine)
1 3/4 c. organic white flour
1/2 c. almond butter
2 T. organic cane sugar
1/2 ripe banana, smushed
2 tsp. yeast
5 T. warm booze (I used pumpkin beer!)
1/2 tsp. sea salt
Coconut Cream Filling:
2 cans coconut milk, refrigerated for at least 24 hours
2 T. vanilla-infused bourbon
2 T. pure maple syrup
1/3 c. organic white flour
1/4 c. organic non-hydrogenated shortening
1/4 c. organic cane sugar
1/2 tsp. cinnamon
2 T. organic sugar + 1 T. water, for the sugar glaze
Directions, for the bread:
In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumb the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm booze. Mix yeast, sugar and booze with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes.
Add the rest of the ingredients (almond butter, sugar, booze, banana, and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.
Turn the dough onto a lightly floured surface. Cover with towel or plastic wrap and let rise for about an hour to double its volume.
Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 8-10 inches in diameter and about 1 inch thick. Let rise for 30 minutes.
Meanwhile, preheat your oven to 320°F and make the streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add the shortening and, with your fingers, mix all ingredients until crumbly.
Brush the cake with the sugar glaze and sprinkle with generous amount of streusel topping.
Bake for 20 minutes until golden brown. Let it cool on a wire rack.
Coconut Whipped Cream Fililng:
To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired.
Slice the kolach in half with a knife and spread the coconut cream inside.
Impress all of your friends and participate in this Daring Baker Challenge!