Blueberry Cream Cheese Kolaches make a sweet start to your day. Once you’ve had one, you’ll be baking up kolaches whenever you can!
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Okay, if you’re anything like me, you look at the title of this post and go, “What the heck is that word? How do you say it?!” Kolash? Let me help you out a little bit – it’s a koe-la-chee. Strong ‘e’ at the end of the word.
Yeah, I didn’t quite get it either. When I was browsing Fleischmann’s website, www.breadworld.com, for new breakfast ideas, I stumbled on this recipe and was intrigued. The picture drew me in because they sort of look like a Danish, but with a different, heartier dough. And when you’re looking at the sweet versions (there are savory too), you definitely see all the same sorts of fillings; blueberry, cream cheese, cherry, lemon, raspberry…pretty much any preserve or pie filling will do well in this recipe.
Leave it to my friend Amber to school me on just exactly what a kolache is, and maybe more importantly, how to say it. You see, Amber is a very proud Texan, and she knows a fair bit about Texas food history. It turns out kolaches came over to Texas with German and Czech immigrants in the 1800s. There was a massive wave of immigration then due to religious persecution, and today, kolaches are very much a part of Texas food history. Learn something new every day, doncha? Me too.
The sweet versions are made to look very much like Danishes. The filling goes in the center of the open-topped pastry, so that you can see just what you’re getting. If you go for a savory kolache, you’ll get something that looks more like pigs n’ a blanket. Savory kolaches almost always contain a kielbasa-like breakfast sausage, plus cheese, and sometimes even jalapeños! Sounds like my kind of breakfast treat.
The commonality between the sweet and savory kolaches is their dough. Kolache dough is ever so slightly sweet, with just a little bit of tang. Sometimes that’s provided by sour cream, while other recipes call for sweetened condensed milk. When you combine the sour cream and yeast, the ‘tang’ is a bit stronger than it would be with sweetened condensed milk, and I personally think it’s awesome. The perfect match for sweet jammy filling.
Amber tells me that fruit and cream cheese combo kolaches are quite common, and that her favorites are raspberry or apricot. We love blueberries around here, so what better way to introduce kolaches into our lives than with one of our favorite fruits? Plus, I think these could make for a perfect Easter brunch treat, don’t you?
At first glance, Kolache dough can appear to take a little bit of a time commitment, but don’t let that fool you because almost all of it is just the dough resting and rising. The other thing I’ve got to mention is that I want you to have a gentle hand when you handle it. The more you work dough, the tougher the resulting bread will be; that’s true of sandwich bread and kolache dough alike. So treat it kindly, and you will have the most supple, delectable kolaches you can imagine.
The best part about working with the yeast I use is I don’t worry about making time for multiple rises, because I used Fleischmann’s® RapidRise Yeast. It’s the most reliable yeast I’ve ever used, so I’m starting to approach baking projects like this without fear. Gotta love that!
I made a cream cheese filling to put into the dough indentations first, and then dolloped the blueberry pie filling on top of that – you can skip the cream cheese mixture if you want, and feel free to use any sort of preserves or pastry filling you like. I also added a little streusel topping, because you simply can’t go wrong with streusel topping – ever. Cherry pie filling is definitely next on our list. Think cherry cheesecake with a kolache dough base. Oh, yes!
I’d love to know if you’ve tried kolaches. Do you prefer sweet, or savory? I’ve definitely also got sausage and cheese on my list – with extra jalapeños! If you give these Blueberry Cream Cheese Kolaches a try, don’t forget to bake a little extra and share the love, because they’re sure to be a hit!