Blueberry Kolache

Tom
Jan 7
2 min read

These blueberry kolaches are the perfect morning treat. We use a rich brioche dough, then load them up with a tart berry center to cut through the butter. They’re simple, rustic, and barely last ten minutes once they hit the table.

Ingredients: Dough

• 400g bread flour

• 7-8g active dry yeast

• 40g sugar

• 8g salt

• 4 eggs

• 40ml whole milk

• 200g unsalted butter (at room temp)

• 1tbsp powdered sugar (for dusting post-bake)

Ingredients: Berry Filling

• 1 cup blackberries

• 1 cup blueberries

• 1tbsp fresh lemon juice

• 3tbsp sugar

Process:

In a mixer bowl mix all the dry ingredients: flour, salt and sugar. Make a small well in the center and add the yeast. Mix with warm milk without incorporating the flour and rest covered 5-10 minutes until yeast is bubbly and active.

Add the eggs and knead on low speed for about 5 minutes until a shaggy dough appears and no dry flour remains. Increase the speed to medium and knead for another 8-10 minutes until you get a smooth, strong dough.

Lower the speed and start adding butter one tablespoon at a time until all the butter is well integrated (can take up to 10 minutes). Once all the butter is in knead for 3-5 more mins until you get a smooth, shiny dough. It will be very soft.

Transfer the dough into an oiled bowl, cover and proof approximately one hour on room temperature until doubled in size.

Transfer the dough into the refridgerator for 6-24 hours. This dough is much easier to work with when cold.

In the meantime cook the berries with lemon juice and sugar on medium low heat for 10-15 minutes until nicely softened. Cool down completely.

Divide the dough into 12 equal balls. Cover and proof them ~20 minutes. Using the two fingers of each hand make an indent in the center of each ball. Place a tablespoon of cooked berry sauce in each.

Bake at 175C (350F) approximately 25 mintues until the bottom is golden brown. Rest 5-10 minutes then dust with powdered sugar.