The aroma of freshly baked yeasted koláčky is inseparably linked to true home comfort. If you’re searching for a dough recipe that’s as soft as a cloud and stays moist for several days, these homemade soft koláčky are the best choice. They combine the two most beloved Czech fillings – honest plum jam and creamy quark with raisins scented with rum.
The secret to the long-lasting softness of these koláčky is adding oil directly into the yeasted dough, making the base incredibly fluffy. By layering quark directly on top of the plum jam, you get a fantastic combination of flavors in every single bite. The finishing touch is brushing the hot koláčky with melted butter and a generous splash of rum. Let’s bake them together!
| Parameter | Value |
|---|---|
| Preparation time | 25 minutes (+ 1 hour rising) |
| Baking time | about 15 minutes at 190 °C |
| Difficulty | Easy (with instant yeast) |
| Main flavors | Plum jam, rum quark, buttery streusel |
Ingredients You’ll Need
For the soft yeasted dough:
- 500 g semi-coarse flour: Sifted for perfect lightness.
- 200 ml milk: Lukewarm, so the instant yeast activates properly.
- 100 ml oil: The key ingredient for long-lasting moistness.
- 1 whole egg: At room temperature.
- 80 g granulated sugar and 1 packet vanilla sugar: For a pleasantly sweet base.
- 1 packet instant yeast: (About 7 g), makes the process easier without a starter.
- A pinch of salt: To enhance all the flavors in the dough.
For the double filling:
- Plum jam: Thick, quality jam for the bottom layer.
- 250 g quark: The best is traditional block quark (wrapped in foil), which doesn’t contain as much water.
- 2–3 tbsp powdered sugar and 1 packet vanilla sugar: To sweeten the quark.
- 1 whole egg: Binds the quark mixture together.
- A handful of raisins and a splash of rum: Raisins soaked in rum beforehand give the koláčky an unmistakable aroma.
For the crunchy streusel and brushing:
- Streusel: Semi-coarse flour, powdered sugar, and cold butter in rough equal parts.
- For the final shine: Melted butter mixed with a splash of real rum immediately after baking.
Step-by-Step Preparation
1. Preparing the dough and first rise
Sift the semi-coarse flour into a large bowl. Add the granulated sugar, vanilla sugar, a pinch of salt, and the packet of instant yeast – mix all the dry ingredients together first. Then pour in the lukewarm milk, oil, and crack in one egg. Knead by hand or with a stand mixer into a smooth, supple, non-sticky dough that easily pulls away from the sides of the bowl. Dust the surface of the dough with flour, cover the bowl with a clean towel, and let it rise in a warm place for about 1 hour, until it doubles in size.
2. Shaping the koláčky and second rise
Turn the risen dough out onto a floured board and briefly knead it by hand. Divide it into smaller, evenly sized pieces. Shape each piece into a neat ball, then flatten each one with your fingers or a rolling pin into a thin disc. Place the discs on a baking tray lined with parchment paper. Use the bottom of a small glass to press a deep well in the center of each disc and fill it with a teaspoon of plum jam. Let the prepared koláčky rise on the tray for another 15 minutes.
3. Preparing the rum quark and assembling
Meanwhile, prepare the quark filling in a bowl. Mash the block quark with a fork, add the powdered and vanilla sugar, one egg, a handful of raisins, and a generous splash of rum. Mix everything into a smooth cream. Spoon this quark mixture directly into the center of each koláček on top of the plum jam layer. In another bowl, quickly rub together the semi-coarse flour, powdered sugar, and cold butter with your fingers until a crumbly streusel forms, and generously sprinkle it over the koláčky.
4. Baking and the final rum touch
Place the tray in an oven preheated to 190 °C and bake for about 15 minutes, until the edges of the yeasted dough turn a beautiful golden to honey color. Immediately after removing from the oven, while the koláčky are still hot, brush the edges with melted butter mixed with a little rum. The koláčky will get a glossy finish, wonderful aroma, and stay incredibly soft.
Frequently Asked Questions (FAQ)
With dried (instant) yeast, this is not necessary. You sprinkle it directly into the flour with the other dry ingredients, which saves you time and dishes. The only important thing is that the milk you add to the mixture is pleasantly lukewarm (around 35–40 °C). Too cold milk would stop the rising, while hot milk would scald the yeast and the dough wouldn’t rise.
Homemade soft koláčky with plum jam and quark are living proof that nothing beats the traditional recipes of our grandmothers, and they always win the most praise at the family table. Enjoy!
