These small cakes were baked by women for men on their way to work. Until the 18th century, Volary, a village in Šumava, was the only overnight stop on the Czech side of the so-called ‘Golden Trail’, which served as a trade route linking Bohemia with the Danube region.
Ingredients:
For sourdough:
100 ml
of lukewarm milk
1 tsp
20 g
fresh yeast
For the dough:
500 g
of plain flour
100 g
of melted butter
100 ml
of lukewarm milk
1 tbsp
semolina sugar
2 pcs
eggs
1 pcs
egg to scramble before baking
large pinch of salt
For filling:
300 g
of cottage cheese in stanil
1 tablespoon
of caster sugar
1 sachet
vanilla sugar
1 pc
yolk
Other:
sugar for sprinkling, flour for dusting work surface, baking paper
Procedure:
From the lukewarm milk, sugar and yeast, prepare the sourdough starter and let it rise
.Then add the ingredients for the dough, the eggs beaten in the milk, the melted butter and the flour mixed with salt and sugar, work into a soft smooth elastic dough and leave to rise for about 1 hour, floured and covered
For the filling, mix the cottage cheese with the egg yolk and both sugars
.On a floured board, roll out the risen dough into a sheet about 5 mm high and cut into squares about 7×7 cm (this batch made 55 pieces)
Place a scoop of the curd filling on each one and join the opposite ends and press lightly
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Place on a baking tray with baking paper and leave to rise for about 10 minutes
Heat the oven to 185 – 200 °C, brush the cakes with beaten egg and bake for about 15 minutes
Sugar the finished cakes.
Note:
Recipe from Cooking with Tom, photo and text by Jana Šenkyříková