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Large Czech Kolac with Blueberries & Cherries

Course Dessert
Cuisine European
Keyword Bread
Servings 12

Ingredients

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
  • ½ tsp Salt
  • ½ 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

Instructions

  • To make the dough warm up the milk in a pan until it is luke warm
  • Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes
  • After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together
  • 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
  • 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
  • Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
  • Once the dough is proved, flour your work surface and roll it into a rectangle, then spread it out on a lined baking tray
  • 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
  • Bake it for between 20-25 minutes until it is golden brown
  • Allow to cool, then slice and serve with a cold Budvar!