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Desserts

Sheet Kolach with Streusel

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...

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

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Tom the Chef Tom the Chef Founder
May 28, 2026
Sheet Kolach with Streusel in the side close up view
  • 1 h.
  • 3 h.
  • 2/5
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Ingredients:

Leaven:

Dough:

Brushing:

Fruit Filling: *

Streusel:

For Dusting:

* 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:

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
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