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Vdolky
Flat yeast doughnuts
Vdolky: Czech flat yeasted doughnuts with plum jam, sweet tvaroh and sour cream
CzechIn the Chodsko region around Domažlice in south-west Bohemia, vdolky are fried for fairs, pilgrimages and weddings, and they are the treat Czech children associate with grandmothers' kitchens. They are round, flat yeasted cakes with a pale ring around the middle, fried until golden and topped while warm with thick plum jam (povidla), sweetened tvaroh curd cheese and sour cream. Soft and pillowy, sweet, tangy and creamy all at once, they are eaten with a knife and fork or straight from the hand. Where most people go wrong is frying too hot, so the outsides darken before the middle cooks; keep the oil at 170 °C. Most tvaroh is made without rennet, but check the label if that matters to you. Chef's tip: press a hollow in the centre of each round with your fingers before frying; it holds the toppings.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 1 cup whole milklukewarm
- 1 ¾ oz sugar
- 1 ⅛ lb plain flour
- ½ tsp salt
- 2 ⅛ oz melted butter
- 1 unwaxed lemonzest only
- 4 ¼ cups sunflower oil for frying
For the toppings
- 9 oz tvaroh or quark
- 1 ⅜ oz icing sugar
- ½ tsp vanilla extract
- 7 oz sour cream
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Method
0/8 doneStep 1: Stir the ¼ oz fast-action dried yeast and 1 tsp of the 1 ¾ oz sugar into the 1 cup whole milk and leave for 10 minutes, until foamy.
10 minStep 2: Mix the 1 ⅛ lb plain flour, remaining sugar, ½ tsp salt and 1 unwaxed lemon zest, then add the yeast mixture, 3 egg yolks and 2 ⅛ oz melted butter. Beat with a wooden spoon or dough hook for 8 minutes, until the soft dough is smooth and comes away from the bowl.
10 minStep 3: Cover and leave in a warm place for 60 minutes, until doubled.
60 minStep 4: Roll out on a floured surface to 1.5 cm thick and cut 8 cm rounds. Lay them on a floured cloth, press a shallow hollow in each centre, cover and prove for 15 minutes.
15 minStep 5: Heat the 4 ¼ cups sunflower oil for frying in a deep pan to 350°F. Fry 3–4 vdolky at a time, hollow-side down first, for 2 minutes per side, until golden with a pale ring around the edge.
20 minStep 6: Drain on paper towels.
Step 7: Beat the 9 oz tvaroh or quark with half the ⅔ oz icing sugar and the ½ tsp vanilla extract until smooth.
2 minStep 8: Spread each warm vdolek with 7 oz thick plum jam (povidla), add a spoon of the sweet tvaroh and a spoon of 7 oz sour cream, then dust with the rest of the ⅔ oz icing sugar.
5 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vdolky take?
- About 120 minutes in total: 100 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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