Made with a sweet yeast dough and filled with cream cheese and blueberries, this Czech kolache recipe is always a favorite for breakfast! Top these soft, pillowy delights with a crumbly streusel topping, bake and enjoy!
Home to small towns with names such as Prague and Bruno, you may not be surprised to learn that the prairies of Nebraska were once settled by Bohemian (or Czech) immigrants, including my own ancestors. That heritage lives on today through our love for polka, beer and, of course, these Czech kolaches.
When I moved to Prague (the one in Czechia) a few years ago, I learned that kolache was actually more of a general term for a certain type of pastry! Despite the difference in translation, I was happy to find that the kolaches that Nebraskans know and love were readily available at every little bakery. In fact, some of my favorite memories from Prague involved Saturday mornings at the riverside farmers market with Viktor — grabbing a coffee along with a freshly baked kolaček.
This sweet yeast dough is pretty straightforward, but you do need to allow time for it to rise. The first rise, right after you form the dough, can take from about an hour and a half to two hours. After that, you roll out the dough and use cookie cutters (or a glass) to cut out small circles. This dough is a dream to work with so this step usually goes quickly! Then you just leave the kolaches to rise for another 45 minutes, during which you can whip up the easy fillings and crumble topping!
blueberry and cream cheese filling
My all-time favorite kolache filling is poppy seed — a controversial opinion, I know. But since poppy seeds are difficult to come by at our local market, I’m sharing with you Viktor’s favorite fillings: blueberry and cream cheese!
I like to fill each kolache with a bit of cream cheese and then add a small spoonful of blueberry compote in the middle. You could also swirl the two mixtures together or use them separately! And if you decide you only want to make one of the fillings, you can just double that recipe.
The blueberry filling is especially adaptable and you could substitute the blueberries for cherries, raspberries or even strawberries! Just make sure to adjust the sugar accordingly depending on the tartness of your berries. And while you’re at it, I suggest doubling the batch — the leftover berry compote is great on waffles and pancakes!
posypka (crumble topping)
The posypka, which in Czech really just means “something that is sprinkled on top,” is made by mixing together melted butter, flour, sugar and a pinch of cinnamon. This streusel topping is completely optional, but it does add a nice texture to the finished kolaches!
Loving these blueberry and cream cheese kolaches? Check out these posts for more Czech recipe inspiration:
- Poppy Seed Kolaches
- Svíčková – Czech Beef Sirloin in Vegetable Cream Sauce
- Carlsbad Dumplings – Czech Bread Knedliky
- Buchty – Sweet Filled Buns
- Slow Roasted Duck and Potatoes + Braised Red Cabbage
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