My dad’s all-time favorite treat is these triangle jam cookies with yeast dough. These cookies feature scrumptious jam-filled interiors and a soft yet crispy outside.
The old-fashioned raspberry cookies with yeast dough are simple to create and have a delicious flavor combination. They resemble the soft fillings and traditional appeal of the Czech biscuit known as kolache. The dough itself is adaptable to your preferences, allowing for swaps like brandy for the rum and white sugar for the brown sugar. These jam cookies with yeast can be adapted to your unique taste preferences because of their versatility.
The dough’s light and fluffy texture is produced by the yeast, making it virtually impossible to resist. As the cookies bake, the air is filled with the delicious aroma of freshly made sweetness, inviting you to take a bite. It is also not necessary to make them in the triangle shape; you can experiment with different forms, such as kolache or kifles, or create your own unique shapes.
Therefore, grab your supplies, put on your apron, and get ready to start a baking journey that will make your home smell delicious.
What filling could be used for cookies?
While raspberry jam is the most common choice for these cookies, you have the freedom to explore different flavors. Apricot jam, strawberry jam, cherry jam, orange jam or even other types of marmalade can be used to create your own signature version of these treats. The possibilities are endless, allowing you to surprise your taste buds and discover new flavor combinations.
Storing and reheating
Storing: store them in an airtight container at room temperature. They will stay delicious for up to 3 days.
Reheating: they are delicious cold, but if you want warm cookies, you can microwave for 10-15. Alternatively, you can reheat them in a preheated oven at 180°C (350°F) for about 3-4 minutes.
Freezing: not recommended.
Triangle jam cookies with yeast dough recipe
- 400 g flour
- 40 g yeasts
- 10 g brown sugar
- 8 tbsp milk
- 4 tbsp dark rum
- 200 g room temperature butter
- 150 g raspberry jam
- A bit of caster sugar (optional)
- Put the flour in a bowl, then add the yeast, cold milk, sugar, rum, and butter. Mix everything well using your hands.
- Wrap the dough in plastic wrap and refrigerate it for 2 hours.
- Preheat the oven to 180°C (350°F).
- Sprinkle some flour on a clean surface. Roll out the dough to a thickness of about 2-3mm. Cut it into small squares and place about half a teaspoon of raspberry jam in the center of each square. Fold the squares into triangles.
- Bake the cookies for 20 minutes. While they are still hot, sprinkle them with caster sugar for an extra touch of sweetness.
Nutrition facts of triangle jam cookies with yeast dough
|Amount per serving||100 g|
|Energy value||1223 kJ|
|Saturated Fat||0 g|