Big Batch Blueberry Czech Kolaches 

A must have Czech treat, these homemade blueberry Czech kolache are made in a sheet pan, instead of their typical round dough! 

Yes, this is a recipe with a story, so if you don’t want to read about blueberry picking every summer with my Czech grandmother, than hit that “scroll to recipe” button so you can just grab the recipe. Because this recipe is in fact incredibly important to me, it’s time to share the full story. 

As many people saw on Next Level Chef, during the finale my mom and best friend came to Ireland to see me and cheer me on. What most people didn’t see was that they were never meant to be there in the first place. What people didn’t see was that the morning my husband, Ben, was meant to fly out to Ireland, had to call the production team and tell them he couldn’t fly because he and my youngest got ‘rona. It was the most heartbreaking conversation we’ve had. He was in actual tears, just wanting to be there and show me he was proud of me for reaching that point. 

But, what shocked me the most was the mountains that the Next Level Chef and Fox team had to move to get my best friend and my mom to the set in time to see me before the finale. It was truly the surprise of my life. You can see the full clip here. 

My family’s Czech heritage makes me so proud, because of what they had to do to come to this country. My grandmother also brought with her a wealth of knowledge and recipes that I was raised on and that bring me so much joy, and a connection to that part of my family history. 

Kolaches in a Sheet Pan

While there are many forms of this kind of pastry, this style of kolache is more of a “big batch” style using the same dough, but spreading it out thinner to create a sheet pan style kolache. Don’t get me wrong, the little round enriched dough styles Czech kolaches make me blissfully happy, but this sheet pan style Kolache is nice for when you want them but don’t want to take the time forming them. 

What is a kolache? 

A Czech kolache is a really popular enriched dough pastry that is filled on top with a fruit filling or savory filling. Sausage kolaches are very popular, especially in Texas. I’ve always loved the sweet variety, but that’s just who I am anyway. My grandmother’s go to was these blueberry ones in the summer and during the winter months she would make the cream cheese variety and poppy seed versions in the traditional rounds. 

There is a large population of Czech immigrants in Texas, so you will also hear these pronounced in a couple different ways. I have been taught to pronounce it as “ko-lach” with a “ch” sound at the end, but if you are in Texas the typical pronunciation is “ko-la-chee” with a “chee” at the end. You Texan Czechs are different y’all. HA!

Truth be told, I don’t care how you say it, just make it! They are delicious!

What is an Enriched Dough?

An enriched dough is a dough that utilizes a combination of flour, water, yeast, butter, and egg. It creates a very soft and pillowy dough with lots of softness due to the butter and egg inside. It is “enriched” with egg and butter. This creates a very elastic dough. 

I have a few other enriched dough breads here, my favorite being these sweet potato rosemary dinner rolls. Enriched dough is also brushed with a mixture of egg and water prior to baking to create a glossy finish to bread before going in the oven. 

Ingredients for Big Batch Blueberry Kolaches

• Instant Yeast
• Sugar
• Flour
• Milk, warmed to 100-110 degrees
• Salt
• Unsalted Butter, melted and cooled
• Large Egg, plus another for egg wash
• Grated Lemon Zest
• Vanilla Extract
• Blueberries

Other Options for Filling Kolaches

There are so many fun summery, fruity options for kolaches. Here are a few other favorites to try depending on what you have on hand. I do recommend using fresh fruits or canned options if those are available. Frozen fruit can get too mushy due to the freezing and thawing and cooking. 

• Apricots
• Peaches
• Blueberries
• Blackberries
• Poppyseed spread
• Nutella
• Cream Cheese or other cheese fillings
• Jams
• Sausage and Cheese 
• Prunes – super classic to traditional kolaches

Directions for Sheet Pan Kolaches

Like most breads this does require yeast to rise, and instant yeast is recommended for its quicker activation. It will go more quickly kneading it with a stand mixer outfitted with a dough hook, but this can also be done in a bowl and kneaded by hand. 

1. In a 2-cup liquid measuring cup, add in heated milk, 1 tablespoon of sugar, and yeast. Gently stir to ensure all is mixed together. Set aside until it begins to foam and activate. 
2. In the bowl of a stand mixer, add in remaining flour, remaining sugar, salt, and lemon zest. Stir together. With the mixer on low speed or medium low, pour in the yeast milk mixture, followed by the egg and vanilla extract. When incorporated, add in the butter a tablespoon at a time to incorporate fully. This is where it is important to use room temperature softened butter, or melted and cooled butter. 
3. Knead for 5-6 minutes in the stand mixer, or if you are doing it by hand, it will take about 10 minutes to form a soft smooth ball. Cover with plastic wrap and allow to rise in a warm place for about 1 hour. 
4. While the dough is doing it’s rise, you can make the sugar crumble mixing together the flour, sugar and melted butter. You can do this in a mixing bowl with a spoon or spatula, or the stand mixer fitted with a paddle attachment. Place into the fridge to keep cold until ready to use. 
5. When the dough has risen, spray a rimmed baking sheet pan with non stick spray, and line with parchment paper if desired. (I have never had a problem with it sticking, so parchment is a personal preference.) 
6. Spread the dough out into the baking pan. It will likely tense up and retract, so just spread it out as far as possible, even if it doesn’t reach the corners. Cover it with plastic wrap and allow it to rise for about 30 minutes. Then stretch, or roll dough  out again if it did not the first time. You will want about a 1/2″ border around the dough.
7. Create an egg wash with an egg and a tablespoon of water mixed together. Brush the egg mixture into the edges of the kolaches. 
8. Sprinkle the dough with the fresh blueberries in a single layer creating the 1/2″ border around the edges. Do not be shy about the amount of blueberries. Then sprinkle with the streusel topping that is cold in the fridge. It will have a mix of both large and small crumbles, this is perfect for sheet pan kolaches. 
9. Bake in a preheat 350 degree pan, for 30-45 minutes. 30 minutes will leave a very soft pillowy dough, and 40 minutes will get more of a tea bread doneness. The edges should be golden brown. 
10. Cool on a wire rack.  Allow it to cool completely before slicing and serving. 

Frequently Asked Questions

What kind of milk should I use for the dough?

You can use any kind of dairy milk you have, 2% or whole milk work great. I do not know if using non-dairy milks will give you the same results. If you do test it with a non-dairy alternative, please let me know!

Can I use Active Dry Yeast for Kolaches?

Yes, but it may take longer to rise. Instant yeast is a faster acting strain. 

Can this recipe be used to create regular round kolaches?

Yes! They will not take as long to bake, so just watch them, but follow all other instructions, just when it comes to placing the dough into the pan, roll them into 12 evenly sized dough rounds for their second rise. When you gently press on the dough it should leave a slight indentation when it is ready to top with blueberries (or other topping like cream cheese filling) to bake.

More Inspired Homemade Recipes

A Full Czech Dinner

Czech Beehive Christmas Cookies

Czech Vanocka – Braided Tea Bread

Easy Raspberry Cream Puffs

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