Pairs well with Blueberry Kolache (Borůvkové Koláče)
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Blueberry Kolache (Borůvkové Koláče)
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Traditional Czech blueberry kolache pastry with a soft, fluffy dough, juicy blueberries, a buttery crumble topping, and a sweet sugar glaze. This recipe yields eight medium kolaches and is a cherished family tradition.
00:00:17 total
Serves 8
medium
Dessert Various
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Ingredients
- milk - 1/2 cup (warm, about 30 seconds in microwave)
- active dry yeast - 1 teaspoon (dry yeast)
- granulated sugar - 2 tablespoons (divided for yeast activation and dough)
- all-purpose flour - 1 3/4 cups (for dough)
- egg - 1 (large)
- unsalted butter - 7/8 stick (about 7 tablespoons) (softened, divided between dough and brushing)
- blueberries - 1 cup (5 oz) (fresh or frozen (no need to thaw))
- all-purpose flour - 1/3 cup (for crumble topping)
- powdered sugar - 2 tablespoons (for crumble topping)
- unsalted butter - 2 tablespoons (softened, for crumble topping)
- powdered sugar - 1/3 cup (for sugar glaze)
- water - 2 tablespoons (for sugar glaze)
- unsalted butter - 1/2 tablespoon (melted, for brushing before baking)
Instructions
- Prepare Yeast Mixture: Warm the milk until just warm (about 30 seconds in microwave). In a small bowl, mix 1 teaspoon active dry yeast with 1 tablespoon granulated sugar and the warm milk. Let it sit for about 10 minutes until foamy.
- Mix Dough Ingredients: In a mixing bowl, combine 1 tablespoon granulated sugar, 1 3/4 cups all-purpose flour, and 1 large egg. Add the foamy yeast mixture and mix with a hook attachment until the flour absorbs most of the milk.
- Add Butter and Knead: Add half a stick (about 4 tablespoons) of softened unsalted butter to the dough. Knead with the hook attachment for 8 minutes until the dough is soft, fluffy, and not sticky.
- First Rise: Sprinkle a little flour on top of the dough, cover the bowl with a clean kitchen towel, and let it rise in a warm place for 1 hour until doubled in size.
- Prepare Blueberries: Wash the blueberries and dry them thoroughly on paper towels to remove excess moisture.
- Make Crumble Topping: In a bowl, combine 1/3 cup all-purpose flour, 2 tablespoons powdered sugar, and 2 tablespoons softened unsalted butter. Mix with fingers until crumbly with no large butter chunks. Set aside.
- Make Sugar Glaze: Whisk together 1/3 cup powdered sugar and 2 tablespoons water until smooth. Set aside for glazing after baking.
- Shape Kolaches: Turn the risen dough onto a floured surface. Divide into 8 equal portions (use a scale for accuracy if desired). Shape each portion into a ball and place on a baking tray lined with parchment paper, spacing them evenly.
- Second Rest: Let the shaped dough balls rest for 5 minutes while preheating the oven to 380°F (193°C).
- Press Centers: Lightly flour a wooden kolache press or similar tool. Press the center of each dough ball to create a well for the blueberries.
- Brush with Butter: Brush the sides of each kolache with 1/2 tablespoon melted unsalted butter, avoiding the center.
- Fill and Top: Fill the center wells with blueberries. Generously sprinkle the crumble topping over each kolache.
- Bake: Bake in the preheated oven at 380°F (193°C) for 16-17 minutes or until golden brown.
- Glaze and Cool: Immediately after baking, brush the kolaches with the prepared sugar glaze. Transfer to a cooling rack and let cool before serving.
- Storage: Once cooled, kolaches can be frozen in zip-lock bags for later use. Reheat briefly in microwave or toaster oven before serving.
