Delicate yeast dough with mayonnaise, a creamy curd filling, rum-soaked raisins, plum jam, and buttery streusel create soft homemade koláčky with a golden crust. One batch yields about 60 pieces, though the final number depends on their size.
The main advantage of this dough is how easy it is to work with. When shaping, you don’t need to dust with flour, and the dough handles beautifully. You can fill the koláčky however you like, but the original version combines curd cheese with rum raisins and plum jam. Just keep in mind that the dough needs to rise for about two hours.
What You’ll Need
For the yeast dough:
- 500 g semi-coarse flour,
- 10 teaspoons sugar,
- 100 ml oil,
- half a cube of yeast,
- 2 egg yolks,
- 100 g mayonnaise,
- 250 ml milk,
- a pinch of salt.
For the filling and finishing:
- curd cheese,
- raisins soaked in rum,
- plum jam,
- egg for brushing.
For the streusel:
- butter,
- semi-coarse flour,
- powdered sugar.
The original recipe does not specify exact amounts for the filling, egg wash, or streusel, so adjust according to the size and number of koláčky. The streusel is made by eye.
Step-by-Step Preparation:
1. Preparing the starter: Warm the milk until lukewarm, not hot. Add sugar and crumbled yeast, mix, and let the starter rise. Once the yeast activates and the mixture starts to bubble, you can proceed with the dough.
2. Making the dough: In a large bowl, combine the semi-coarse flour, oil, egg yolks, mayonnaise, and a pinch of salt. Pour in the risen starter and knead everything into a smooth yeast dough as usual.
3. Rising: Let the dough rise for about 2 hours. During this time, briefly knead it once or twice. Thanks to the long rise, the dough will be ready for dividing and shaping.
4. Preparing the filling: While the dough is rising, prepare the curd cheese, rum-soaked raisins, and plum jam. Keep each component separate so you can put the curd and raisins inside and the jam on top.
5. Making the streusel: Combine butter, semi-coarse flour, and powdered sugar to make the streusel. The original recipe doesn’t specify ratios, so adjust the amounts by eye until you have a crumbly mixture.
6. Dividing the dough: Divide the risen dough into smaller pieces according to how large you want your koláčky. You don’t need to dust with flour, as the dough doesn’t stick and is easy to handle.
7. Filling and shaping: Fill each piece with curd cheese and rum raisins, seal them well, and shape into koláčky. If you want a different filling, feel free to use your favorite; the original recipe doesn’t mention other variations.
8. Finishing the koláčky: Brush the shaped koláčky with egg. Add plum jam and prepared streusel on top. Arrange the koláčky so they’re ready to bake evenly.
9. Baking: Bake the koláčky at 170°C until golden. The original recipe doesn’t specify an exact baking time, so go by their color and size. The finished koláčky should have a nice golden surface.
10. Serving: Let the baked koláčky cool before serving. This batch makes about 60 pieces, but the actual number will depend on how large you make each one.
How to Work with Dough Without Dusting
According to the original recipe, mayonnaise dough doesn’t need any flour dusting and is easy to handle. Don’t automatically add more flour when shaping. This way, you keep the original dough composition and simply divide it into the desired number of pieces.
How to Adjust the Size of the Koláčky
The whole batch yields about 60 koláčky. This is just an estimate, as it depends on the size of each piece. If you want a similar number, try to divide the dough into roughly equal portions.
Tip to Finish
You can adjust the filling to your taste without changing the dough itself. In the original version, curd cheese and rum raisins go inside, while plum jam and streusel are added on top. When baking, watch for a golden color, as the original recipe doesn’t give an exact time.
Enjoy!
