Traditional Blueberry Kolaches Recipe

These homemade blueberry kolaches are soft, buttery sweet buns filled with juicy blueberry filling and finished with a crunchy crumb topping. A beloved Central European bake, they're perfect for sharing with family and friends, especially when enjoyed alongside a comforting cup of Earl Grey Ahmad Tea.

Traditional Blueberry Kolaches Recipe

Paired with Earl Grey

Difficulty

Advanced

Time to Make

2 hours +

Blend

Earl Grey

FEATURED TEA

Earl Grey

For this blend, our Tea Masters balance teas from East Africa and India. They use a high proportion of quality Kenyan leaves to give the brew its lively, brisk flavour. Our exclusive bergamot flavouring is then added to enhance the tea with its exotic citrus fragrance.

Earl Grey Tea - Teabags

INGREDIENTS

For the Dough

  • 2 eggs
  • 210g milk, lukewarm
  • 530g plain flour
  • 110g butter, cold and cubed
  • 3 tsp sugar
  • ⅓ tsp salt
  • 25g fresh yeast (or 7g instant yeast)

For the Blueberry Filling

  • 250g frozen blueberries
  • 1 tsp cornflour
  • 3 tbsp sugar

For the Crumb Topping

  • 30g butter, melted
  • 90g plain flour
  • 2 tbsp sugar

To Finish

  • 1 egg, beaten (for brushing)

Method

Prepare the Blueberry Filling

  1. In a bowl, combine the frozen blueberries, cornflour and sugar.
  2. Stir gently until evenly coated and set aside.

Make the Crumb Topping

  1. Mix the melted butter, flour and sugar in a bowl.
  2. Stir until a crumbly texture forms and set aside.

Prepare the Dough

  1. Add the lukewarm milk, yeast, salt, sugar and eggs to the bowl of a stand mixer and whisk together.
  2. Add the flour and mix until almost incorporated.
  3. Fit the dough hook and add the cold butter cubes gradually.
  4. Knead on medium speed for 6 to 8 minutes until the dough is smooth, slightly glossy and holds its shape.
  5. Shape the dough into a ball and return it to the bowl. Cover with a tea towel or cling film and leave to rise for 1 hour, or until doubled in size.

Shape and Fill the Kolaches

  1. Gently punch down the dough and divide it into 7 to 9 equal portions.
  2. Roll each portion into a smooth ball and place on a lined baking tray.
  3. Cover and leave to rise for a further 40 to 45 minutes.
  4. Meanwhile, preheat the oven to 185°C.
  5. Using your fingers or the base of a small glass, press a shallow indentation into the centre of each bun.
  6. Spoon the blueberry filling into each indentation.
  7. Brush the edges of the buns with beaten egg.
  8. Sprinkle generously with the prepared crumb topping.

Bake

  1. Bake for 18 to 20 minutes, or until lightly golden.
  2. Leave to cool slightly before serving.
  3. Enjoy warm with a hot cup of Earl Grey Ahmad Tea.
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