Recipes for the best Epiphany cookies in one place: get inspired!

Autumn is the time of illumination, in Moravia it is rather called hodů. Today, apart from Moravia, it is not celebrated as much anywhere, but the tradition of good food enjoyed by people celebrating the Epiphany has remained.

Priority was given to meaty dishes, therefore geese or ducks and game were roasted, if they were allowed and managed to be caught.

Attention was also paid to baked pastries, and instead of the usual buns or muffins, more festive consecration cakes were baked. Try the following recipes with us and enjoy.

Wedding cakes tied

Although traditional cakes are laborious, they are very tasty.

INGREDIENTS

for the dough for 120 pieces

• 400 g plain flour
• 100 g semi-coarse flour
• 1 chemically untreated lemon
• 1/4 teaspoon salt
• 250 g of softened butter
• 2 eggs
• 30 g of yeast
• 2 teaspoons of sugar
• 40 ml of milk
• 1 egg for brushing
• plain flour for dusting
• butter for wiping

On completion

• 100 ml of rum
• 100 g of butter
• powdered sugar for coating

for the apple filling

• 2 apples
• spoon of lemon juice
• 1/2 teaspoon cinnamon
• 2 tablespoons of granulated sugar
• gingerbread or sponge cake for thickening

for poppy seed filling

for the cottage cheese filling

• 250 g of fatty cottage cheese in foil
• 2 tablespoons of granulated sugar
• a teaspoon of vanilla extract
• a handful of raisins
• 4 tablespoons of rum

METHOD

1. First we prepare the fillings.
2. Grated unpeeled apples are gently stewed with lemon, cinnamon and both sugars and, if necessary, thickened with grated gingerbread or sponge cake.
3. Stir the poppy seeds into the boiling milk and cook for a few minutes, stirring constantly, until it thickens.
4. Sweeten and season with cinnamon, lemon juice and rum.
5. We rub the cottage cheese with sugar, vanilla and egg yolk, mix in stiff snow whipped from the egg white and finally raisins soaked in rum.
6. Then heat the oven to 180 °C, grease the baking sheets with butter
7. Let’s prepare the dough.
8. We prepare both flours, grated lemon peel, salt, softened butter and eggs in a bowl.
9. Then separately mix the yeast and sugar in a bowl until the yeast dissolves, stir in the warm milk and add it to the bowl.
10. We then quickly work out a smooth dough with our hands or a robot with kneading hooks.
11. We hide two thirds of it in a bag in the fridge (it must not rise) and roll out the rest on a floured surface into a sheet about three millimeters thick.
12. Cut it into three to five centimeter squares, apply a little filling to each using a pastry bag.
13. Then carefully connect the opposite corners of the cakes in the middle and place them on the baking sheet next to each other.
14. Brush the center of them with a beaten egg to make them stick better.
15. Bake them for about 15 minutes.
16. While still hot, rub or dip them in melted butter with rum and sprinkle with powdered sugar.
17. The cakes will keep pliable in a sealed container for at least three days.

source: hkregion.cz

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Choda cakes

Few regional specialties from the west of Bohemia are as famous as these flat cakes filled with cottage cheese, poppy seeds and jam.

It differs regionally in terms of fringe, i.e. decoration. In some places, various fillings are layered in strips, in others, jelly and poppy ornaments are applied to the cheese base.

INGREDIENTS

for the dough

• 750 g semi-coarse flour
• 110 g of granulated sugar
• 1/2 teaspoon of salt
• 125 g of butter
• 35 g of yeast
• 250 ml of milk
• 1 egg
• 1 egg yolk
• 1 piece of vanilla sugar
• zest of 1/2 lemon
• 20 ml of rum
• 2 tablespoons of oil
• almonds and raisins for decoration

for the cheese filling

• 750 g of fatty cottage cheese
• 125 ml whipping cream
• 70 g granulated sugar
• 2 tablespoons of rum
• lemon peel
• vanilla sugar
• 125 g of butter
• 3 egg whites

for the poppy seed filling

• 250 g of poppy seeds
• 1 egg
• 100 g of granulated sugar

for jam filling

• 400 g of plum jam
• lemon juice and rum to taste

METHOD

1. Let the yeast rise with a little lukewarm milk and sugar.
2. Mix semi-coarse flour with sugar, salt and vanilla sugar.
3. Add the yolk and one whole egg, yeast, remaining milk, softened butter, rum and grated lemon peel.
4. We will work the dough thoroughly.
5. Cover with a towel and leave to rise in a warm place in a bowl lightly rubbed with oil.
6. After about an hour, we work the dough again and let it rise for another twenty minutes.
7. We will prepare the fillings.
8. Mix sugar, cream, a little rum, butter and lemon zest into the curd and then wipe.
9. Finally, beat the snow and carefully mix it into the curd mixture.
10. Grind the poppy seeds, mix them with sugar and scald the mixture with hot water or boil it in milk.
11. Then mix in one whole egg.
12. Lightly season the jellies with lemon juice and rum.
13. Divide the dough into ten parts.
14. Use a rolling pin to flatten into a cake with a diameter of about 25 cm and shape the edges.
15. Let it rise for another quarter of an hour, then brush the edges with the remaining beaten egg.
16. Layer the cottage cheese on the dough so that it covers it, then decorate with jam and poppy seeds.
17. Place in an oven heated to 180°C and bake for about half an hour until the edges turn pink.

Two honorable cakes

They are double-filling Epiphany cakes. One is hidden inside, wrapped in dough, the other is then sprinkled with crumbs on top of the cake.

At first glance, they look like ordinary cakes, which are even more of a surprise when you bite into them.

INGREDIENTS

for the dough

• 100 ml of milk
• 20 g of fresh yeast
• 250 g plain flour
• pinch of salt
• a pinch of nutmeg
• 50 g of granulated sugar
• lemon peel
• 2 egg yolks
• 50 g of butter

for fillings

• cottage cheese and jam – see previous recipes

on a dime

• 50 g semi-coarse flour
• 30 g of granulated sugar
• 30 g of butter

METHOD

• Add a spoonful of sugar to lukewarm milk and add crushed yeast.
• Let the yeast rise in a warm place.
• Sift the flour into a bowl, add salt, nutmeg, the rest of the sugar and lemon zest, mix well.
• Melt the butter and let it cool.
• Pour the risen yeast into a bowl with flour, add the yolks and start working the dough.
• After a while, add the melted butter and continue kneading.
• We will make a flexible and non-sticky dough.
• Place in a bowl, lightly dust with flour, cover with a tea towel and leave to rise in a warm place for 30-40 minutes.
• Then we work the dough and let it rise again for another 30 minutes.
• We will prepare the fillings and crumb.
• Put the flour and sugar in a bowl and mix.
• Add the slightly softened butter cut into pieces and make a crumb with your hands.
• Preheat the oven to 190 °C, line two trays with baking paper.
• Divide the risen dough into 20 pieces.
• Press each piece into a patty, add a teaspoon of cottage cheese filling and wrap.
• Place seam side down on the prepared baking sheet.
• Let the pieces prepared in this way rise on the baking sheet for 15 minutes.
• We then make a hole in each piece, carefully press the center with our fingers and brush the edges with beaten egg.
• Fill with plum jam and sprinkle with crumbs.
• Bake in the preheated oven for 12-15 minutes until golden brown.

The scones also go well with excellent coffee, which you can achieve with professional Jura coffee machines .

If you don’t need sweet food, also try interesting savory pies .