Rozpeky II.
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Dry muffins, which in the past were added to soups, but also to other dishes, or spread with butter, were eaten alone and washed down with milk or tea. The recipe is from the Pilsen region, but they were also baked elsewhere.
Ingredients:
Procedure:
1. Make a well in the sifted flour in a bowl, pour lukewarm milk, crumble yeast, add a little sugar and let the sourdough rise
2. Once the leaven has risen, add the melted lard, eggs, salt and make a smooth dough and let it rise
3. After the dough has risen, form small loaves, press them with the palm of your hand and let them rise for a while
4. Put the loaves on a baking sheet and bake in a preheated oven for about 30 minutes.
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