Low-Carb Czech Apple Kolache

Instructions

1. Start by preparing the Low-Carb Apple Butter. Making this apple butter will take extra time if you don't have any but you can make it in advance. It can be refrigerated for up to 3 weeks or frozen for up to 6 months.
2. Turn the light on in the oven (only the light). Pour ¹/₄ cup (60 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F). Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door.
3. Add yacon syrup (or honey or coconut sugar) and stir until fully dissolved. (Don't panic, no sugar will be left after the fermentation of yeast!) Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh yeast).
4. Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume. Once the yeast have proofed (it will become foamy), remove the bowl from the warm oven. Keep the light in the oven on.
5. Add the egg whites and one egg yolk into the bowl with the proofed yeast. (Remember to keep 1 egg yolk for brushing.) Add the remaining warm water (1 cup/ 240 ml). Use a hand mixer or a stand mixer and process until well combined.
6. Place all of the dry ingredients in another bowl: fine defatted almond flour, coconut flour, whey (or egg white) protein powder, psyllium powder, Erythritol, xanthan gum, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well. Add the wet mixture and process well.
   Note: Not sure what defatted almond flour is? Check the recipe tips above for tips and substitutions.
7. Divide the dough into 10 equal parts, about 85 g/ 3 oz per each. Using your hands, form into small buns and place on a baking tray lined with parchment paper.
8. Flatten each bun until about 10 cm (4 inch) in diameter, creating a small rim all around so it can hold the filling. The dough will be quite sticky so you will need to wet your hands between each one. (I used melted coconut oil but you can even use water).
9. Fill each pie with the prepared "apple" pie butter, about 43 g/ 1.5 oz per pie. Place in the oven and let it proof with the oven light on for 30 to 45 minutes.
10. Once the dough has proofed (it will slightly increase in volume), remove from the oven. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the remaining egg yolk with 2 tbsp melted (not hot) butter. Gently brush the egg-butter wash on edges that are not covered in apple butter.
11. Loosely cover the bread with aluminium foil and bake for about 25 minutes, rotating the tray halfway to ensure even cooking.
12. Meanwhile, prepare the crumble topping by combining the remaining butter, almond flour and granulated sweetener. Use an electric mixer or your hand to create a cookie-like dough.
13. After about 25 minutes, remove the pies from the oven and add the crumble topping. Place back in the oven and bake for another 10 minutes.
14. Remove from the oven and let the pies cool down before serving to allow the crumble topping crisp up. Optionally, dust with some powdered low-carb sweetener. Kolache can be eaten warm or cold.
15. Store at room temperature loosely covered with kitchen towel for up to a day or in the fridge for up to 5 days. Let them come to room temperature or reheat before serving. To store for longer, freeze for up to 3 months.

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