The Czech Republic
Where they settled and what time
Some foods they ate
This is a dessert that the Czechs eat at fancy restaurants.
They eat this soup with butter and only eat it on breakfast and dinner.
This bread is ate on special occasions like Christmas and Thanksgiving.
The jobs they had
Facts about me
2 packages dry yeast (4 1/2 teaspoons) or 3 1/2 teaspoons yeast
1 ½ tsp salt
½ cup sugar
2 beaten eggs
¾ cup lard, melted, plus extra for coating dough
5 to 6 cups flour
Using a large bowl, dissolve yeast and milk. Add sugar and salt, let set until bubbles form (about 10 minutes). This is called “proofing” the yeast, and is required for the dry yeast but not for the instant yeast, although I often do it anyway with recipes like this. It helps to activate the yeast, warming it nicely so you get alight, fluffy dough.
With wooden spoon add lard or poultry fat, eggs and 1 cup flour. Using lard or other saturated fat will result in a more tender dough and better shelf life.
Add rest of flour slowly, beating after each addition, to form a soft dough. You want it to be a bit sticky.Cover with towel. Let raise in a warm place until double in size.
Punch down dough and cut into golf ball sized pieces. Grease your hands before working with the dough, as it will be sticky. Palm roll the dough into balls.
Place balls on well greased pan or pan lined with parchment paper and brush balls with melted oil. Let raise until dough is light (double height). Preheat oven to 375F.
Press centers with fingers to form a depression, then fill depression with fruit fillings. Use pie fillings such as: blueberry, peach, apple, raspberry, prune, applesauce, poppy seed, lemon and apricot. Fill them about level, not too full or they will run all over.
Bake at 375F until light golden brown, about 10-12 minutes. Do not overbake! Remove from pan to cool on a wire rack. Makes around six dozen.