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Large Czech Kolac with Blueberries & Cherries

Course Dessert
Cuisine European
Keyword Bread
Servings 12


For the dough

  • 500 g Plain flour
  • 7 g Sachet of fast action yeast
  • 75 g Caster sugar
  • 75 g Butter melted
  • 2 egg yolks
  • 250 ml Whole or semi-skimmed milk
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the kolace crumble

  • 40 g Butter
  • 40 g Caster sugar
  • 70 g Plain flour

For the topping

  • 25 g Breadcrumbs
  • 300 g Blueberries
  • 12 Kirsch soaked cherries

For glazing

  • 1 egg beaten


  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the kolace crumble. Put the butter, caster sugar and plain flour in a bowl and rub it all together until it resembles breadcrumbs

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it into a rectangle, then spread it out on a lined baking tray

  8. Sprinkle the breadcrumbs on top, then the blueberries and the kirsch soaked cherries, then finally sprinkled the crumble all over. Brush the edges with the beaten egg

  9. Bake it for between 20-25 minutes until it is golden brown

  10. Allow to cool, then slice and serve with a cold Budvar!