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Peciválky

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Pecival was a man who was always rolling. In the old days, pastries used to be similar, finished, coated in poppy seeds and sugar and greased with lard, they were left on the stove to warm up, then eaten from a communal bowl.

Ingredients:

Rule for 4 servings: 500 g smooth flour 250 g boiled potatoes 150 g ground poppy seeds 150 g of powdered sugar 50 g lard 40 g lard 2 tbsp oil 1/4 l milk 2 pcs yolks sugar cube pinch of salt

Procedure:

1. Sift the flour into a large bowl, season with salt and stir in the finely grated potatoes, make a well into which pour the lukewarm milk, add the crumbled yeast, sugar cube, egg yolks and let the leaven rise
2. Knead a soft dough like for buns and let it rise, covered, until the dough doubles in volume
3. Use a spoon to cut out pieces of dough from the risen dough into a cylinder, shape it into a round and let it rise on a greased baking sheet
4. Bake in a preheated oven at 150-160 °C until golden brown
5. After cooling, soak the pastry in hot water, pull them out immediately and roll them in ground poppy seeds mixed with sugar, sprinkle with melted lard.

Recommendation:

The pastry is also filled with jam or jam.