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Cooking
Družbáky – Sweet Buns for the Fourth Sunday of Lent
· 8 servings
Yeast starter
Warm the milk gently so it's lukewarm, not hot. In a bowl, combine a tablespoon of flour and a tablespoon of sugar, crumble in the yeast, pour over a little of the milk and stir into a smooth paste. Leave the starter to activate. It should be nicely bubbly and look puffed up.
Dough
Sift the flour with a pinch of salt and the sugar into a bowl. Pour in the remaining milk, the egg, the egg yolk and, right at the end, the butter. Mix into a smooth dough. Start by adding just 200 ml of milk, then add a little more as needed. If the dough is too wet, work in a bit more flour.
Rising and shaping the buns
Leave the dough to rise in the bowl for about three quarters of an hour. Then turn it out onto a floured board and divide into smaller portions – around twelve to fourteen pieces. Leave these to rise again for another half hour. (Meanwhile, you can prepare the fillings from the next steps.)
Shaping the discs with raised edges
Roll out the risen dough portions into discs with a slightly raised edge. A small rolling pin made for round buns works perfectly for this.
Brush with egg and fill
Brush the edges of the dough with beaten egg and spread the filling in the middle. You can mix and match the fillings or make each bun with just one type, and top with almonds for decoration if you like.
Poppy seed filling
Bring the milk to the boil and sweeten with sugar. Stir in the ground poppy seeds and a small piece of butter. Leave to cool.
Curd cheese filling
If you're using ready-flavoured vanilla curd cheese, there's no need to adjust it further – just add rum-soaked raisins if you like. If using plain curd cheese, sweeten to taste with sugar and add a little vanilla.
Plum jam filling
Stir a little rum into the plum jam.
Bake
Bake in an oven preheated to 180 °C for about 15 minutes, until the edges turn a lovely golden colour.