This wonderful jam-filled bread is a traditional Czech/ Slovak recipe. It was served to us at dinner as the meal and it is MUCH easier to make than I expected!!!
(these measurements are a little weird because they were converted from metric)
5 1/2 cups all-purpose flour
1 1/3 sticks of unsalted butter (room temperature!)
5 T sugar (divided)
1 1/2 cups of milk
2 (7g.) packets of dried yeast
1 pinch of salt
3 egg yolks and one full egg(at room temperature!)
2 T. lemon juice
1/2 t. vanilla
1 jar of fruit preserves (any flavor- we had prune, strawberry and apricot in Slovakia- I used red raspberry in this batch)
1 c. powdered sugar
Set 3 eggs and butter out to come to room temperature.
In a small bowl, warm milk to lukewarm in microwave. Add 1 T. of sugar and both packets of yeast to the milk and allow the yeast to rise for 10 minutes.
While you are waiting: in a large bowl place flour, sugar and salt and blend well.
Beat 3 egg yolks together in a small bowl and add vanilla.
After 10 minutes beat the egg/ vanilla mixture into the yeast/ milk mixture and pour into flour. Mix until combined.
Add room temperature, diced butter and blend.
Add lemon juice and knead dough until smooth (took me about 4-5 minutes)
Place dough in a ceramic or glass bowl, cover with a clean towel and place in a warm place (oven or microwave) for 1 hour. It should double in size.
After one hour, punch dough and remove air. Divide into 24 equal parts.
Roll each part out flat, place a scoop of preserves in the middle and then fold dough around preserves and seal by pressing dough together. Place in a lined (foil or parchment paper) pan (I used two 9 inch square cake pans) with the sealed side down.
Cover pan with a clean towel and allow to rise for 10 minutes.
Preheat oven to 300 degrees F.
Remove towel from pan and brush rolls with a beaten egg
Bake for 30 to 40 minutes until golden.
Cool on a wire rack
Dust with powdered sugar and serve— enjoy (Dobrou Chut!!!!!)
My thoughts: This was my 1st time trying a recipe with yeast in it and I was POSITIVE it wouldn’t rise- but it worked perfectly! I searched the internet for a recipe for this and read many before I settled on this one– I did change several things as I went, but the basic recipe I used was from CzechUnderScope.com. I was thrilled with how they turned out- they tasted exactly as I remembered them from our trip. I hope you get a chance to try these- I’m excited to try this dough with some other things– cinnamon rolls maybe? YUM!
Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!