Ingredients
Kolache Dough
- 1 cup (240 ml) warm milk
- 1 packet (2 ¼ teaspoons) active dry yeast
- ⅓ cup (70 grams) + 1 tablespoon granulated sugar
- 4 cups (480 grams) all purpose flour
- 1 teaspoon kosher salt
- ½ cup (110 grams) unsalted butter, softened
- 1 large egg
Egg Wash
- 1 large egg
- 1 tablespoon water
Blueberry Filling
- 1 cup (150 grams) blueberries
- 1 tablespoon orange juice
- ½ tablespoon granulated sugar
- 1 teaspoon cornstarch
Cream Cheese Filling
- 8 ounces (230 grams) full-fat cream cheese
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Posypka – Crumble Topping (optional)
- 1 tablespoon unsalted butter, melted
- 3 tablespoons (40 grams) all purpose flour
- 2 tablespoons (25 grams) granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Add the active dry yeast and one tablespoon of sugar to the warm milk. Let the mixture sit for 10 minutes or until foamy.
- In a large bowl, add the rest of the sugar, flour and salt.
- Mix in the softened butter and egg. Pour in the milk mixture.
- Once the dough begins to come together, knead with your hands until smooth and elastic (about 10 minutes).
- Form the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for about 90 minutes or until the dough doubles in size.
- Make the blueberry filling. In a small saucepan, combine the blueberries, orange juice, sugar and cornstarch. Cook over medium-low heat, stirring and mashing occasionally, until the sauce has thickened (about 15 minutes). Allow to cool.
- Make the cream cheese filling. Beat the cream cheese, sugar, egg yolk and vanilla extract with an electric mixture until smooth and fluffy.
- Make the crumble topping if using. Combine the melted butter, sugar, flour and cinnamon in a small bowl and mix together until crumbly.
- Roll out the dough on a floured surface to approximately ½ inch (1.5 cm) thickness. Cut out circles with cookie cutters or a glass (approximately 2.5 inches / 6 cm in diameter). Place on a baking sheet lined with parchment paper. Make sure to leave about an inch between the kolaches as they will expand.
- Lightly cover the kolaches with a damp towel and let them sit for 45 minutes or until almost doubled in size.
- Preheat the oven to 350 F (180 C).
- Make a large indent in the center of the kolaches using your thumb or the back of a tablespoon.
- Beat one egg with one tablespoon of water in a small bowl. Brush the top of each kolache with the egg wash.
- Add a spoonful of cream cheese filling and a spoonful of blueberry filling to each kolache. Sprinkle the posypka on top if using.
- Bake for 20-23 minutes or until golden brown. Transfer to a wire rack to cool.