Sheet Kolach with Streusel

Name: Sheet Kolach with Streusel
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 1 large kolach (about 12 - 16 servings)
Ingredients: ½ cup oflukewarm milk (about 90 to 100°F) (preheat in a microwave); ½ cup ofbread flour (or All-Purpose); 2 TBSP ofconfectioners’ sugar; 1 TBSP ofactive dry yeasts (from well-sealed packaging or from a sealed container in the fridge); 1egg; ½ cup ofgranulated sugar; ¼ LB ofbutter - room temperature; Zest from 1 lemon; ¼ TSP ofsalt; 2 cups ofbread flour (or All-Purpose); ¼ cup oflukewarm milk (about 90 to 100°F) (preheat in the microwave); 1egg; 2 LB ofberries of your choice (blueberries and/or strawberries); 1 cup ofwater; 1 ½ cups ofgranulated sugar (adjust if needed, optionally, reduce to ½ cup for a less sweet taste); ½ cup ofbreadcrumbs (regular); ¼ LB ofbutter - room temperature; 1 cup ofall-purpose flour; 1 cup ofgranulated sugar; confectioners’ sugar

1 large kolach (about 12 - 16 servings)

Vegetarian Diet, Czech Baking

Bring the comforting aromas of a classic Czech bakery right into your home with this magnificent Fruit Sheet Kolach! Featuring a cloud-like, lemon-scented yeast dough crowned with a vibrant, simmered berry filling and an irresistible buttery streusel, it’s a beautiful celebration of real, unprocessed ingredients. This is traditional baking made...

... approachable—a true slice of heritage that's perfect for gathering loved ones around the table.

Read less

0x (write a review)

x saved

Tom the Chef Founder

May 28, 2026

1 h.
3 h.
2/5

Ingredients:

Leaven:

½ cup of lukewarm milk (about 90 to 100°F) (preheat in a microwave)
½ cup of bread flour (or All-Purpose)
2 TBSP of confectioners’ sugar
1 TBSP of active dry yeasts (from well-sealed packaging or from a sealed container in the fridge)

Dough:

1 egg
½ cup of granulated sugar
¼ LB of butter - room temperature
Zest from 1 lemon
¼ TSP of salt
2 cups of bread flour (or All-Purpose)
¼ cup of lukewarm milk (about 90 to 100°F) (preheat in the microwave)

Brushing:

1 egg

Fruit Filling: *

2 LB of berries of your choice (blueberries and/or strawberries)
1 cup of water
1 ½ cups of granulated sugar (adjust if needed, optionally, reduce to ½ cup for a less sweet taste)
½ cup of breadcrumbs (regular)

Streusel:

¼ LB of butter - room temperature
1 cup of all-purpose flour
1 cup of granulated sugar

For Dusting:

of confectioners’ sugar

* Note: Optionally, you can simplify the process by using about 2 – 3 cups of store-bought preserves or marmalade (no need to add any ingredients or heat it up).

Tools:

1x Measuring Spoons
1x Measuring Cups
1x Small Mixing Bowl (about 1 QT)
1x French Whisk
1x Kitchen Mixer with Whisk and Hook Attachment
1x Plate (or plastic wrap to cover bowl with dough)
1x Rolling Pin
1x Bowl Scraper or Silicone Spatula
1x Measuring Pitcher or Small Glass/Ceramic Bowl
1x Medium Mixing Bowl (3 – 4 QT)
1x Silicone Brush
1x Baking Sheet with Parchment Paper or Silicone Matt
1x Plate (For resting)
1x Medium Sauce Pan or Small Pot (4QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Immersion Blender or Food Processor or Blender
1x Knives

Directions:

1. Leaven:

Let’s start preparing our sheet kolach with streusel by making a leaven.

1.1. Place into a medium mixing bowl:

½ cup of lukewarm milk
½ cup of bread flour
2 TBSP of confectioners’ sugar
1 TBSP of active dry yeast

Thoroughly stir with a whisk until fully combined (about 1 minute).

1.2.

Cover with plastic wrap, and using a knife, create 1 small hole to let the leaven breathe.

1.3.

Set aside until it doubles in volume (about 15 – 30 minutes).

2. Dough:

2.1. Place into a kitchen mixer with a whisk attachment:

1 egg
½ cup of granulated sugar
¼ LB of butter (room temperature)

Whisk at high speed until fully incorporated and a creamy texture is reached (about 2 – 3 minutes).

2.2. Add:

Leaven prepared in step 1
Lemon zest from 1 lemon
¼ TSP of salt

Whisk at a high speed until fully incorporated (about 1 minute).

2.3. Replace the whisk attachment with a hook attachment and add:

2 cups of bread flour
¼ cup of lukewarm milk

Knead at a slow speed until all ingredients are partially combined (about 1 minute).

2.4. Then increase the speed to high and knead until the dough is compact and stops sticking to the bowl – it can still have a little residue around the bowl, but at least the majority of the dough should be unstuck during processing.

Important Notes:

This process can take 5 to 9 minutes, or even up to 10 minutes. At first, the dough will seem too sticky, but eventually, it should start pulling away from the sides of the bowl. (It might still be slightly sticky, but at least the majority, if not all, of the dough should follow the hook during mixing).
If you go over 10 minutes and the dough is still too sticky, add 1 TBSP of flour and mix for another minute or two. That should solve the problem. If not, add more flour, 1 tbsp at a time, mixing after each addition until resolved. Try not to add more flour than necessary to achieve the desired texture.

3. Rising the Dough:

3.1.

Remove the mixing bowl from the mixer and cover it with a plate or plastic wrap.

3.2.

Let it rise in a warm place until it has doubled to triple in size (about 2 – 3 hours).

4. Fruit Filling:

While dough is rising, it is a good time to prepare the fruit filling.

4.1.

Fruit preparation:

4.1.1.

Thoroughly clean the fruit under cold water.

4.1.2.

If using strawberries, remove the calyx and chop or slice them.

4.2.

Simmering:

4.2.1. Place a small saucepan on medium heat and add:

Fruit
1 cup of water
1 ½ cups of granulated sugar

Bring to a simmer with occasional stirring.

4.2.2.

Cover with a lid and cook for about 5 – 10 minutes, occasionally stirring.

4.3.

Finishing the filling:

4.3.1.

Reduce the liquid by half, until the mixture visibly thickens and coats the back of a spoon, but not to the point that the sugar starts to caramelize (about 5 – 10 minutes).

4.3.2.

Remove from the stove and, while still in the pot, briefly process with an immersion blender (about 5 seconds).

4.3.3. Add:

½ cup of breadcrumbs

And thoroughly stir.

4.3.4. Set aside for a later step.

Note: It can be placed on the kolach while partially or fully cooled, based on your convenience.

5. Streusel:

5.1. Place into a kitchen mixer with a whisk attachment:

¼ LB of butter
1 cup of flour
1 cup of granulated sugar

Process at medium speed until fully combined (about 2 – 3 minutes).

6. Kolach Forming:

6.1.

Place the dough on parchment paper.

6.2. Using a rolling pin, roll the dough evenly to cover almost all the parchment paper.

Important:
Do not use any additional flour while forming.

7. Assemble:

7.1.

Place the parchment paper with the dough on the baking sheet.

7.2.

Hand-whisk 1 egg in a measuring pitcher or in the mixing bowl (for whisking, you can also use a silicone brush) and then brush the whole diameter of the kolach (no need to brush the center since that is where the filling will be).

7.3.

Place filling in the center and then distribute evenly around the whole kolach. leaving about a ½-inch border around the edges without filling.

7.4.

Sprinkle evenly with streusel.

8. Proofing:

8.1.

Let it proof at room temperature for about 10 -15 minutes before baking.

9. Baking:

9.1.

Set oven to preheat to 370°F.

9.2.

Place the kolach into the oven.

9.3.

Bake until the edges are golden brown and the center is fully set (about 15 – 20 minutes).

9.4. Remove from the oven and let fully cool or at least partially cool before serving.

Important:
Be aware that the filling is extremely hot after baking until fully cooled.

10. Serving Sheet Kolach with Streusel:

10.1.

Cut into squares.

10.2.

Sprinkle with confectioners’ sugar right before serving.

Tip:

You can increase the rising time to 4 hours based on your convenience.

About the Author:

Tom the ChefFounder

# 1

222 Followers

Published Recipes: 289
Av. Recipe Evaluation:
Location: Iowa, USA
Member since: 2023-02-02

Profile & Recipes

Disclaimer

General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
- Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
- Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
- Recipe Outcomes: The final look, taste, or success of following a recipe.
- Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
- Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
- Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.