Buy all ingredients right below the recipe
INGREDIENTS
- 480 g plain flour and flour for dusting the dough
- 350 ml lukewarm milk
- 15 g fresh yeast
- 1 teaspoon granulated sugar
- 15 g softened butter
- 1 handful rice flour for dusting the dough
- 3–4 tablespoons vegetable oil for frying
- 10 g salt
FOOD AND TEA PAIRING
- This dish is best enjoyed with quality tea.
INSTRUCTIONS
- 1In a bowl, mix 200 ml of milk, sugar, and yeast, then stir in the remaining milk and softened butter.
- 2Pour flour and salt into the bowl of a stand mixer, mix, and make a well in the center. Pour the yeast mixture into it and mix with a dough hook at medium speed for 10 minutes until the dough is smooth and elastic. Cover it with a clean cloth and let it rise in a warm place for 60 minutes, or until it doubles in volume.
- 3Dust a work surface with plain flour and turn out the risen dough onto it. Roll it into a 1.5 cm thick sheet and cut out 9 circles with a floured cookie cutter.
- 4Generously dust a baking sheet with plain flour.
- 5Dust the circles with rice flour and place them on the floured baking sheet. Cover them with a clean cloth and let them rise for 30 minutes in a warm place.
- 6Heat a heavy cast iron or steel pan over medium heat on the stove, then reduce the heat to one-third. Pour 1 tablespoon of oil into the hot pan and flip the dough circles into it so that the side dusted with rice flour fries first.
- 7Fry slowly, one by one, for 6–7 minutes on each side until golden brown. Let the finished muffins cool on a wire rack.
Tip
For cutting, you will need a round cookie cutter Ø 8 cm. It is enough to just grease the pan with oil. A large amount of fat is not necessary.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.