A sweet yeast dough filled with fruit filling, these blueberry kolaches are an easy-to-make pastry that pairs well with a cup of coffee or tea. These pastries are a great addition to a weekend brunch or as an afternoon snack.
We used to buy fresh kolaches at a local bakery until we figured out how to make them and now this recipe is a family favourite.
What Is A Kolache?
A kolache is a pastry made from yeast dough and filled with sweet fruit. Its origins are Czech, and it became very popular in Texas.
It can be made with a cheese filling as well. And can have a strudel topping or a drizzle of icing. Our favourite is the easiest, a dusting of powdered sugar.
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Ingredients For Blueberry Kolaches
These kolaches have two parts: the dough and the filling. This recipe also uses powdered sugar as a topping.
Dough:
- Milk
- Butter.
- Eggs.
- All-purpose flour.
- White sugar.
- Dry active yeast.
- Salt.
Filling:
- Blueberries, fresh or frozen.
- White sugar.
- Lemon juice.
- Cornstarch.
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Can Pie Filling Be Used Instead?
Yes, if you don’t have fresh or frozen blueberries, it can be replaced with pie filling instead. This is an easy way to fill the pastries and saves some time.
Alternative Fillings
Besides blueberries, kolaches can be filled with other fruit fillings.
Replace the blueberries with raspberries, cherries, pineapple, or blackberries. Omit the lemon in the filling for other fruits.
Tips For Baking Kolaches
One of the most important tips for making kolaches is to not overbake these pastries. They should be white when they are taken out of the oven.
Making the kolaches all the same size will help them to bake evenly. We like to weigh the dough using a food scale and then divide the weight by 16. Then use that weight to measure out each pastry.
Serving Kolaches
Kolaches taste best the day they are baked. We serve them as a morning snack but also we are guilty of eating them for breakfast as well.
They are a perfect addition to a weekend brunch as well.
The pastries pair well with a cup of tea or coffee. And also goes great with a glass of milk.
Storing Blueberry Kolaches
Although these are best eaten the day they are made, they can be stored in an air-tight container for up to three days.
Leave us a comment below if you made this recipe. We would love to hear about it.
Blueberry Kolaches
Equipment
- Stand Mixer with dough hook
Ingredients
Dough
- 1 cup warm milk
- 2 eggs, at room temperature
- 10 Tbsp melted butter
- ¼ tsp salt
- 3½ cups all-purpose flour
- ⅓ cup white sugar
- 2 tsp dry active yeast
Filling
- 1½ cups fresh or frozen blueberries
- ⅓ cup white sugar
- 2 Tbsp cornstarch
- 1 tsp lemon juice
Topping
- powdered sugar, for dusting
Instructions
- In a bowl, whisk milk, eggs, butter and salt together.
- In the bowl of a stand mixer, whisk together the flour, yeast, and sugar.
- With the mixer on low, slowly add the wet ingredients to the dry ingredients.
- Mix on low until all ingredients are combined.
- Turn up speed to medium and knead for 8-10 minutes, or until the dough is not sticking to the sides.
- Transfer the dough to a greased bowl, cover and let dough rise for 1-1½ hours or until double in size.
- Line two baking sheets with parchment paper.
- Divide dough into 16 evenly sized pieces and form them into balls.
- Place balls on the lined pans and cover. Let rise 90 minutes.
- Meanwhile, make the filling by cooking all ingredients in a small saucepan over medium-low heat until thickened. Set aside.
- Preheat oven to 350℉.
- Grease and flour the bottom of a measuring cup or glass that is about 2-2½ inches in diameter.
- Press down in the centre of each dough ball to form an indentation that almost reaches the bottom but not all the way through.
- Fill each dough ball with blueberry filling, using about 1½ to 2 tablespoons of filling.
- Bake in preheated oven for 20-23 minutes. Do not overbake. The pastries should be light in colour. If they start turning golden, remove them immediately.
- Let cool for 20 minutes. Dust with powdered sugar and serve.
