Sweet Cheese Bread (Kolocz Slaski)

Prep Time
Cook Time
Ready In

"I adore this bread (it's a cross between a bread and coffee cake made in a springform pan). It's so very tasty and excellent with a cup of tea or coffee. In the 18th century, it was served at weddings. This recipe was given to me by a friend and at first bite, I was addicted."

Original recipe yields 10-12 servings


  • Serving Size: 1 (325 g)
  • Calories 626.9
  • Total Fat - 29.2 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 669.9 mg
  • Sodium - 532.8 mg
  • Total Carbohydrate - 55.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 23.4 g
  • Protein - 33.7 g
  • Calcium - 178.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350-degrees-Fahreneit.


Step 2

Dissolve the yeast in lukewarm milk (110-degrees-F) to activate yeast. Let it stand for 5-10 minutes.

Step 3

Separate 2 of the eggs, leaving the other 2 eggs whole. (Place aside 2 egg whites that will be used later for the cheese filling).

Step 4

With a stand mixer, beat the eggs (the two whole eggs and two egg yolks) with the sugar for about 4-5 minutes until light and fluffy and forms a ribbon (it may take a little longer if using a hand mixer).

Step 5

Add yeast mixture and the remaining bread ingredients to the mixer bowl. Mix well with a dough hook until smooth and separates from the sides of the bowl. Dough will be sticky.

Step 6

Grease a clean bowl with either cooking spray or oil; remove dough for mixer bowl and form dough into a ball. Add dough to greased bowl turning so dough will be lightly greased on all sides. Cover with plastic wrap and allow to rise for 1-1 1/2 hours or until doubled in size in a warmer spot in your kitchen away from drafts. (it is important not to under oiling or over oiling bowl. Adding too much oil will make dough slide, making it difficult to rise).

Step 7

Meanwhile prepare a 9-inch springform pan, by cutting a piece of parchment or wax paper into a circle the same size as the bottom disk.

Step 8

Place bottom disk back into the springform pan and locking the pan in place; spray the bottom with cooking spray and place the parchment paper to the bottom (the spray will help it stick). Spray well over the parchment and sides of the springform pan. Lightly dust with flour. Set aside.


Step 9

Separate the eggs and set aside.

Step 10

To the mixing bowl, add the drained cottage cheese or ricotta to a mixing bowl and add sugar. Use a pastry cutter or fork to blend it together.

Step 11

Add 2 egg yolks, one at a time, mixing well after each addition with a wooden spoon. Set aside.

Step 12

To a stand mixer bowl (or use a hand blender), combine the 2 egg whites plus the 2 reserved egg whites (taken from the bread ingredients), and beat until stiff peaks form.

Step 13

Add the egg whites in two steps to the cheese mixture, folding in gently.


Step 14

With a knife, cut butter into pieces and add it to a small bowl. Add flour and sugar and with a pastry cutter until the butter is the size of smallish peas and covered with sugar and flour throughout.

Step 15

To a separate small bowl, add egg and mix it with a fork; set aside.


Step 16

With a sharp serrated knife, divide the dough in half. With your hands, gently shape one of the halves to fit into the springform pan. While in pan, cover bottom completely.

Step 17

Cover with cheese mixture spreading to layer evenly.

Step 18

Shape the remaining half of the dough to cover the top of the cheese layer evenly. Spray the top of the dough with cooking spray. Cover with a damp cloth or plastic wrap until doubled (30 minutes to an hour or so). Keep away from drafts, setting it in a warmish spot in your kitchen.

Step 19

Once the bread has risen, brush the top with the beaten egg and cover it evenly with the streusel topping.

Step 20

Bake it for 1 hour (half-way through baking [30 minutes]), cover the top with aluminum foil to avoid it from over-browning. Bake until done.

Step 21

Remove bread from oven and place pan on a rack and let cool for 15-20ish minutes. Loosen the sides with butter knife. Unlock the sides of the pan and remove sides (the bread will be slightly warm). Remove bread and place on a serving tray. Let it cool completely before slicing. You want the bread to be cooled when slicing, otherwise, the cheese will ooze out.

NOTE: To drain cheese, place in sieve held over a bowl or place cheese in cheesecloth that is tied and hung (with bowl under it) tied to the knob of your kitchen counter overnight. if you have pets, it's probably safer to have it drain in a sieve and held in the fridge.

Tips & Variations

  • 9" springform pan



This is very good --- time consuming but worth it. I used the ricotta cheese option and didn't let it drain as long as it stated (only about 4 hours or so while making the rest of the bread). A wonderful breakfast or brunch bread which we enjoyed! Thanks for sharing!

review by:
(12 Feb 2020)


Let me start by saying I'm not a baker. Cooking is an art form, but baking is science - not really my thing! So I've always had a love/hate relationship with it! This recipe tested my abilities from the get go. I found I didn't have a large enough springform pan, so I had to adapt. Just happy I thought to put foil at the bottom of the oven, because it overflowed mightily. So... the end result is very, very good, but not very pretty (my fault!). The cake is a delicious sponge, the filling so, so good! And the topping reminded me of a bread they make in Mexico. All of it coming together in total deliciousness! While it does take a bit of work to get this cake together, and it uses a lot of eggs and butter, it is totally worth it. This weekend I'm heading to Home Goods for a springform pan!

review by:
(10 Dec 2019)