Cream cheese blueberries Koláče

Discover the history of Koláče.

1. Brioche dough

   • 250 g whole milk
   • 225 g strong or bread flour
   • 225 g all purpose flour
   • 100 g butter
   • 75 g vanilla or white sugar
   • 25 g fresh yeast
   • 4 g salt

   • In the mixer bowl, combine the following ingredients at room temperature: the flours, milk, sugar, fresh yeast, and salt.
   • On low speed, knead the ingredients for about 3 minutes to integrate them. Then, increase the mixer speed to medium and knead for another 10 minutes until the dough becomes elastic and smooth.
   • Then, add the butter and knead for another 5 minutes until it is integrated and the dough no longer sticks to the sides.
   • Allow it to rest at room temperature for about 20 minutes.
   • Optionally, you can let it ferment in the fridge overnight. This will give a better texture and aroma to our dough once we bake the buns.
   • After the resting time, divide our dough into 12 equal portions with the help of a scale. Each portion should weigh around 75 grams.
   • Then, shape each portion into balls and place them on baking trays lined with baking paper. Leave a space of around 5 cm between each bun so that they do not stick together when rising and baking.
   • Set aside and let them ferment at room temperature.

2. Cream cheese

   • 250 g mascarpone
   • 50 g egg (1)
   • 30 g powdered sugar
   • 2 g vanilla

   • In a bowl, mix the mascarpone cheese, egg, powdered sugar, and butter.
   • Beat with a whisk until the mixture is smooth and free of lumps.
   • Set aside.

3. Assembly

   • 150 g fresh blueberries
   • 10 g powdered sugar

   • With a glass about 6 cm in diameter and lightly floured on the bottom, press into the centre of each bun to create a hollow.
   • Next, fill each bun with the cream cheese mixture, add some blueberries, and let them ferment for about 1 hour.
   • Brush the outer dough disc with beaten egg and bake at 180º C for 17 minutes.
   • Remove from the oven and allow to cool at room temperature.
   • Store in a cool, dry place. Wrap in cling film if not consuming on the same day as baking.

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