From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite.
Very old recipe used cake yeast in original. There was no sugar in the original recipe but I like it better with vanilla and sugar. it raises like crazy put in big bowl. its very light and fluffy and doesnt hold well ,so serve immediately You can make this and refrigerate overnight which is probably how they did it. Let it rise once or twice, stirring down each time before putting in refrigerator is what it says. Put the eggs in the next day. Take out of the refrigerator 30 minutes before you start to get batter fluffy again. It says serve with applesauce or crushed berries. It is awesome with real maple syrup. The batter sticks on the waffle iron so butter or Pam the iron.they do NOT make good pancakes
This is my favorite Czech dessert. I got this recipe out of a church cookbook and made it for a soup kitchen that we had to raise money for the church kids to go to summer camp. It was gone before any of the other desserts. Several people have asked me for the recipe and I am posting it here so that I don't lose it. It takes a little more time to make than the average dessert, but it is well worth it! I had to guess at the prep time and the baking time is the time it takes to bake the crust.
This recipe is part of my Czech heritage. My grandmother made these by the dozens to feed the 9 kids in the family when my dad and his brothers and sisters were growing up. All of the kids learned to make these and my dad made these every time we had roast duck or roast pork when I was growing up. They take some time to make and you will make a mess in your kitchen making them, but they are wonderful. The ladies at the local church make these by the hundreds for the annual Czech Days celebration every June to serve with the roast pork dinner that they sell at the hall. I usually make a double batch when I make them and then freeze the leftovers to have on hand when I don't have the time to make them. They are also great the next day sliced and fried in a little butter or sliced and mixed in with scrambled eggs.
This is the recipe that I learned to make when I was little from my Czech grandmother. She would bake these by the dozens and since I was the only granddaughter that lived in town, I got to be her helper. These pastries are also sold at the annual Czech Days in Tabor South Dakota by the thousands. The women of the area prepare hundreds of dozens of these every year to be served with meals at the Beseda Hall and at the Legion home and are also sold by the dozens to visitors to the celebration. The most popular fillings are prune and poppyseed, although cherry, apricot and cottage cheese are also popular.