Real family Moravian cookies
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ingredients
1 packet vanilla sugar 2.5 tbsp granulated sugar 100 g softened butter 300 ml lukewarm milk 3/4 cube yeast 500 g flour, plain 1 pk egg for brushing 2 pk egg yolk
crumble
50 g butter 2 tbsp coarse flour 4 tbsp granulated sugar plum jam
Cottage cheese filling
250 g lumpy cottage cheese 1 pk egg yolk 1 packet vanilla sugar semolina or granulated sugar lemon juice custard (to thicken) rum flavouring
progress
Everyone probably knows these cookies! I came across this recipe 7 years ago when we were throwing a party for my grandfather. In fact, it’s always the custom in my family to celebrate as a big family, since my grandparents live in a huge house all by themselves. That was the first time my grandmother opened the door to the kitchen and taught me my first cakes! That’s why I remember them so well and we make them every year for major holidays, like Easter 🙂 I debated for a very long time whether to divulge the family recipe, but I know a lot of people will appreciate it as much as I do, as this cheesecake awesomeness isn’t too easy. And how did grandma learn the recipe? Quite an interesting story… Long story short though- after my great-grandmother died, she found her notebook where she wrote down recipes. It was full of soups, polesniks… And one single sweet recipe 🙂 I’m sure you know which one…
1.
Heat the milk and stir the yeast into the MILK. You can add a little sugar, let the reaction be faster and more effective 🙂 (But you don’t have to, milk contains natural sugar- lactose, so our yeast will have enough popping without it)
2.
In a bowl, mix the sugar with the egg yolks. When you have everything combined into a thick mass, add the flour. Add the melted butter later!!!
3.
When our yeast has “lived”, pour it in with the other ingredients and knead and knead. When the milk has been incorporated into the flour and a dough has formed, add the butter. Knead until the dough peels off and holds together. (usually 3 minutes after your hand starts to hurt :DD)
4.
Let the dough rise, cover with a tea towel and place in a WARM place
5.
Preheat the oven to 200 degrees and knead the risen dough carefully. Put baking paper on a baking tray, or if you want a complete origoš- grease with oil/butter!
6.
Roll out the risen dough to a thickness of about 1cm and cut out rounds.I do this with the opposite of a glass, it is 9cm.The leftover dough after cutting out, put back into the container with the dough and cover with a tea towel. Put the curd filling in the middle of each ring and close as if you were making buns.As I can never do this, I pull the edges of each ring a little and close it that way.Place the buns on a greased baking sheet with the bottom stuck together.Brush them lightly with oil and leave to rise.When you see that they are rising, use your fingers to make holes in the middle of each bun.Some people do it with a glass, I do it with my fingers so that there is only about 1cm of dough left on the edge – just big holes.It’s as if we are pushing the dough to the edges.I let it rise again for a while, just 5-10 minutes.In between I prepare another baking sheet.
7.
I fill the under-risen buns with the holes with cottage cheese, I put a lot of it because everybody likes cottage cheese.Put a dollop of jam in the middle, brush the sides with beaten egg yolk, sprinkle with crumble (try to hit the cakes because it only comes off the baking sheet when it’s wet) and let rise for another 10-15
8.
Place in a preheated oven at 200 degrees, after five minutes turn down to 180-190 and bake for about 30 minutes more.They should be golden in colour.Slightly yellow is unbaked, you should have taken the brown ones out 5 minutes ago. 🙂
9.
Good taste, these little pampers have been permeating our family’s home for ages and believe me, the recipe never fails! Thank you, Grandma!
