Blueberry Kolaches

Southern Living
Blueberry KolachesRecipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl

Don't overwork the dough. You can use a cookie scoop for easy portioning in Step 4, if desired.

Makes about 3 dozen


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1 (1/4-oz.) envelope active dry yeast
1/2 cup warm water (100° to 110°)
1/2 cup butter, softened
1 1/3 cups sugar
2 1/2 teaspoons table salt
2 large eggs
8 1/2 cups all-purpose flour
2 cups milk
3 (6-oz.) containers fresh blueberries (about 3 cups)
1/3 cup blueberry preserves
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter, cut up


Hands-on: 45 Minutes
Total: 10 Hours, 10 Minutes

1. Combine yeast and warm water in a bowl; let stand 5 minutes.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/3 cups sugar and 2 1/2 tsp. salt. Add eggs, 1 at a time, beating just until blended after each addition. Stir in yeast mixture.

3. Add 8 1/2 cups flour to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended, stopping to scrape bowl as needed. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and chill 8 to 24 hours.

4. Shape dough into 35 (2-inch) balls (about 1/4 cup per ball), using floured hands. Place 1 1/2 inches apart on 2 lightly buttered baking sheets. Cover and let rise in a warm place 1 hour or until doubled in bulk.

5. Preheat oven to 375°. Stir together blueberries and preserves. Combine 1/3 cup flour and next 2 ingredients with a pastry blender until crumbly. Press thumb into each dough ball, forming an indention; fill each with 1 Tbsp. berry mixture. Sprinkle with flour mixture. Bake 20 to 25 minutes or until golden.

To make ahead: Prepare through Step 3; chill 8 to 24 hours. Proceed as directed in Steps 4 and 5.

Mango Kolaches: Prepare as directed, substituting 2 cups chopped fresh mango for blueberries and 1/3 cup peach preserves for blueberry preserves.

Created date

October 2013