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KYNUTé OVACNé KNEDLIKY Recipe | | International Desserts Recipe by Kevin Tighe |
| | INGREDIENTS | 2 packs or cakes of yeast or compressed active yeast
1 pinch sugar
1/4 cup lukewarm water
1/4 cup milk - room temp
1/2 tsp vanilla extract
1/4 tsp grate lemon peel
1/4 cup sugar
1/2 tsp salt
3 egg yolks
2 cups all purpose flour
12 italian plums - pitted.
(Preferably go for something that's ripe like apricots, peaches, nectarines, etc.)
1/2 cup butter - melted (should be unsalted to be really european)
Sugar
Cinnamon
Whipped cream - Schlagsahne
| | METHOD | This is a bohemian dessert from the western part of the czech republic. Just the mention of these to, any central european or american of czech descent will make them your BEST friend for life...especially if you make it for them when they visit! This is my mother's favorite bohemian dessert, mine, too) It is similar to kulchas, only boiled.
Spinkle yeast and a pinch of sugar over lukewarm water. (110 to 115F)
Let it stay for 2-3 minutes. Then stir to dissolve the yeast. Set it in warm spot
for 2-3 minutes more until it starts bubbling.
In a mixing bowl, add milk, vanilla, lemon peel , sugar, slat and yeast mixture. and mix it well. Stir in egg yolks by adding them one at a time. Add flour 1/2
cup at a time, to make a dough.
Take a floured board and knead the dough properly for 10 minutes till it becomes soft.
Take the dough in a large buttered bowl. Dust the top with flour, cover it with towel and let it stay for 35-45 mins. It will double in size.
Put the fruit in a glass bowl, add sugar to taste.
Punch down the dough, roll out to a floured board, knead again 1 full minute with a rolling pin. Roll into 12x16 inch rectangle - 1/4 inch
thick. Cut into 12 4 inch squares.
Place 1 plum in the center of each square. Dust hands with flour and fold dough over fruit. Then roll it into a ball. The dough must not come apart while they boil, so make sure there are no weak
spots.
Put dumplings on a platter or sheet. Cover it with a cloth, and let them rise for 10 minutes or so.
Bring 3 quarts of salted water to a bubbling boil in a 4 qt saucepan. With a large spoon, carefully place 4 dumplings in the water. Cover the pan, leave on high and
let them boil for 6 minutes. Turn with the spoon and boil them on that side for another 6 minutes. take them out and place on paper towels to drain. Repeat it with other dumplings - 4 at a time.
For the Topping:
Dribble the butter over the dumplings, sprinkle with sugar and cinnamon. Serve while warm.
(You can also steam them in a steamer if required.)
With many european desserts, a side of whipped cream, schlagsahne is always a welcome addition. Also wonderful and necessary in vienese coffee and other bohemian coffees. |
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