Blueberry Kolaches
Sweet pastry filled with blueberries and dusted with powdered sugar, this easy to make recipe is perfect for weekend breakfasts and brunches.
Servings: 16 servings
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.