Soft, pillowy dough, a tangy-sweet blackcurrant compote and a creamy cheese filling all in one bake, this Blackcurrant Kolache recipe bakes up with a soft centre, golden edges and a lightly crumbly top.
There’s a short window each year when blackcurrants show up at the market, and it always feels a bit like spotting something you didn’t realise you’d missed. They’re sharp, sweet and jewel coloured and I always snatch up a bunch without any idea of what to make with them.
The first thing that came to mind was a compote. Something thick and spoonable, sweetened and warmly spiced, reminiscent of a warmed, winter Ribena drink. The blackcurrant compote alone can be swirled through yogurt, spooned over cakes or stirred into a glass of sparkling – water or wine, the choice is yours!
That’s where these Blackcurrant Kolache came in. Kolache have been on my list for a while, those soft, enriched buns with a well in the centre for filling. Traditionally, they’re often filled with fruit or a simple cheese mixture, a perfect vessel for blackcurrant compote.
It’s not strictly traditional, especially without farmer’s cheese, but it keeps the spirit of the original. Soft dough, generous filling and something slightly crumbly on top to finish.
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Why You’ll Love this Blackcurrant Kolache Recipe
- Soft, enriched dough. Light, fluffy and buttery without being heavy, this kolache dough is the kind of dough that’s worth the rise time.
- That blackcurrant filling. Thick, tangy and just sweet enough, it cuts through the richness of the dough perfectly and complements the sweet cheese filling.
- An easy, step-by-step bake. There are a few stages and some resting time, but each part is straightforward and easy to follow. And the resulting kolache are so worth the effort!
- Make-ahead friendly components. The compote and crumb topping can both be prepared in advance, if needed.
What are Kolache Buns?
Kolache (or koláče) are traditional central and eastern European pastries, most commonly associated with the Czech Republic. They’re made from an enriched yeast dough, similar to brioche, and shaped into rounds with a small indentation in the centre for filling.
They’re often baked for celebrations and gatherings, particularly in Czech and Slovak communities, where trays of kolache are prepared for weddings, holidays and family events. Classic fillings include fruit preserves like apricot, plum or poppy seed, as well as sweetened cheese.
A defining feature of kolache is that open centre. Unlike filled buns or pastries that are sealed, kolache are shaped to hold their filling on top, creating that familiar contrast between soft dough and a slightly set, jammy or creamy centre. Many are finished with a Czech streusel topping, known as drobenka, which adds flavourful texture to the soft dough.
Blackcurrant Kolache Recipe Ingredients
These Blackcurrant Kolache buns are baked using a handful of everyday ingredients and seasonal fruit. Exact quantities are in the recipe card below.
- The dough. A soft, enriched dough made with milk, instant yeast, sugar, flour, eggs and butter. The milk keeps the crumb tender, the eggs and butter add richness, and just enough sugar gives it a light sweetness without turning it into a dessert-heavy base. It’s the kind of dough that bakes up fluffy and pillowy, but still sturdy enough to hold a generous filling.
- The blackcurrant compote. Blackcurrants are cooked down with water, lemon, sugar and a pinch of nutmeg until thick and jammy. The fruit is naturally sharp, so the sugar softens that edge while still letting the flavour come through. Lemon keeps it bright, and as it cools, the compote thickens into something spoonable that sits neatly in the centre of each kolache.
- The cheese filling. A simple mix of ricotta and cream cheese enriched with egg yolk. It bakes into a soft, creamy layer that balances the sharper fruit. A touch of vanilla and nutmeg rounds it out, keeping it gentle and just sweet enough without competing with the compote.
- The drobenka (crumb topping). A quick mixture of flour, sugar and butter, rubbed together into small clumps. As it bakes, it turns lightly golden and crumbly, adding a subtle crunch and that classic kolache finish.
How to Make these Blackcurrant Kolache Buns
A step-by-step bake with a couple of resting periods, leaving time to prepare the compote, cheese filling and crumb topping while the dough rises.
- Make the dough. Combine warm milk, sugar and yeast and set aside until bubbly and frothy. Add it to flour, eggs and butter and mix using a stand mixer fitted with a dough hook attachment. Continue kneading until the dough is elastic and slightly tacky.
- First rise. Place the dough in a lightly greased bowl, cover and let it rise until doubled in size.
- Make the blackcurrant compote. While the dough rises, simmer the blackcurrants with sugar, lemon and nutmeg until thick and jammy. Set aside to cool and thicken further.
- Prepare the drobenka. Use a fork to cut the melted butter into the flour and sugar until you have a mix of crumbs. Use your hands to break them up further into small clumps, then refrigerate until needed.
- Shape and second rise. Divide the dough into even portions, roll into balls and place on a lined tray. Cover and let them rise again until slightly puffed.
- Make the cheese filling. Mix ricotta, cream cheese, egg yolk, vanilla and nutmeg until smooth.
- Shape and fill. Press an indent into the centre of each dough ball, then spoon in a little cheese filling and top with blackcurrant compote.
- Finish and bake. Egg wash the sides, scatter over the chilled drobenka and bake until golden, with lightly browned edges and set centres.
- Cool slightly before serving. Let them sit for a few minutes so the fillings settle before eating.
These Blackcurrant Kolache are best served slightly warm or at room temperature, when the dough is soft and the filling is just set. They’re also best enjoyed the day they’re made, but can be stored in an air-tight container in the fridge for 1-2 days. Reheat them gently in a low oven, they are not meant to be eaten cold.
Recipe Tips and Tricks
- Getting the dough to rise. A few small things make a big difference here. Check your yeast is active before you start, if it doesn’t foam or bubble when mixed with warm milk, it’s likely inactive and best to start again.
- Watch the milk temperature. It should be warm, not hot. Too hot can kill the yeast, too cool will slow things down. Aim for just warm to the touch.
- Use gentle warmth. If your kitchen runs cold, place the bowl somewhere slightly warm, like on top of a heated wheat bag to help the dough along without overheating it.
- Give it time. Don’t rush the rise. The dough should double in size and feel light and airy before moving on, even if that takes a little longer than expected.
Blackcurrant Kolache FAQs
What can I use instead of blackcurrants?
Blueberries, cherries, raspberries or plums all work well here. Adjust the sugar depending on sweetness.
Can I skip the cheese filling?
You can. Just increase the fruit filling slightly, but the fruit may seep into the bread, making it soggy if the compote isn’t thick enough.
What if I don’t have ricotta?
You can use all cream cheese for a thicker, richer filling, or alternatively, all ricotta for less sweet cheese filling.
Why is my dough not rising?
Check your yeast and make sure your milk wasn’t too hot or too cold. Also read the Recipe Tips and Tricks above.
How do I stop the filling from leaking?
Make a deeper well and avoid overfilling the kolache. You only need 1 tablespoon of each of the cheese filling and the compote topping. Thick, cooled compote also helps.
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If you spot blackcurrants at the market, these Blackcurrant Kolache buns are a good way to make the most of them; soft dough, sharp fruit and a lightly sweet finish that keeps you coming back for another.
🧁 If you make these Blackcurrant Kolache buns, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Blackcurrant Kolache
Ingredients
For the Enriched Dough
- 250 ml milk, warmed
- 80 g granulated sugar
- 7 g instant yeast
- 500 g flour
- ½ teaspoon salt
- 2 eggs, room temperature
- 100 g butter, room temperature
- 1 tablespoon olive oil
- 1 egg + 1 tablespoon water for an egg wash
For the Blackcurrant Compote
- 150 g blackcurrants
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon nutmeg, grated
For the Drobenka (Czech streusel topping)
- 50 g flour
- 50 g granulated sugar
- 30 g butter, melted and cooled
For the Cheese Filling
- 150 g ricotta, from the deli, not from a tub, room temperature
- 100 g cream cheese, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla paste
- ½ teaspoon nutmeg, grated
- 1 tablespoon granulated sugar, optional
Instructions
- To make the dough, start by blooming the yeast. In a small bowl, combine the warm milk, 1 teaspoon of the sugar and the yeast. Stir briefly to moisten the yeast, then set aside for 5-7 minutes, or until frothy.250 ml milk, 80 g granulated sugar, 7 g instant yeast
- In the bowl of a stand mixer, combine the remaining sugar, salt and flour. Add the eggs and butter, then pour in the bloomed yeast mixture. Fit the mixer with a dough hook and mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 7-10 minutes, or until the dough is smooth, springy and only slightly tacky to the touch.500 g flour, ½ teaspoon salt, 2 eggs, 100 g butter
- Lightly oil a large bowl and place the dough inside, turning it to coat. Cover with a clean kitchen towel and set aside in a warm place to rise for 1-2 hours, or until roughly doubled in size. (Rising time will vary depending on the warmth of your kitchen; if your kitchen is cold, try placing the bowl on a heated wheat bag.)1 tablespoon olive oil
- While the dough is rising, make the blackcurrant compote and drobenka.
- For the blackcurrant compote, combine two-thirds of the blackcurrants, water, lemon juice, sugar and nutmeg in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and releases its juices. Add the remaining blackcurrants and continue to simmer for another 5 minutes, or until the compote is thick and jammy but still spoonable with visible fruit. Remove from the heat and set aside to cool.150 g blackcurrants, 1 tablespoon water, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, 1 teaspoon nutmeg
- To make the drobenka, combine the flour, sugar and melted butter in a bowl. Use a fork to mix until the mixture forms clumps, then use your fingers to break it into a mix of small and medium crumbs. Cover and refrigerate until needed.50 g flour, 50 g granulated sugar, 30 g butter
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Shape into a log, then divide into 10-12 equal pieces. Roll each piece into a ball by tucking the edges underneath and rolling gently against the surface to create a smooth, tight shape. Place the dough balls, well spaced, onto two lined baking trays. Cover loosely with a towel and set aside for 30-45 minutes, or until slightly puffed.
- While the dough is resting, make the cheese filling. In a medium bowl, combine the ricotta, cream cheese, egg yolk, vanilla and nutmeg. Beat with handheld electric beaters until smooth and creamy. Set aside.150 g ricotta, 100 g cream cheese, 1 egg yolk, 1 teaspoon vanilla paste, ½ teaspoon nutmeg, 1 tablespoon granulated sugar
- Preheat the oven to 180°C.
- Using the base of a ¼ cup measure or a glass, press a deep indentation into the centre of each dough ball. Press firmly to flatten the centre, but not so hard that you break through, the base should be thin but intact.
- Fill each indentation with a heaped teaspoon of the cheese filling, smoothing it slightly, then top with teaspoons of the blackcurrant compote.
- Make an egg wash by mixing the egg and water, then brush the exposed dough lightly with the egg wash. Scatter over the chilled drobenka.1 egg + 1 tablespoon water for an egg wash
- Bake for 15-20 minutes, rotating the trays halfway through, until the kolache are golden. Remove from the oven and let cool slightly on the trays before transferring to a wire rack.
- Serve warm or at room temperature. These are best enjoyed the day they’re made.
