AI-generated image
Žemlovka
Žemlovka: baked Czech bread pudding of milk-soaked rolls, sliced apples, raisins and cinnamon
CzechThrifty Czech kitchens never throw away a stale roll, and žemlovka is the delicious proof. Slices of yesterday's rohlíky or žemle are soaked in sweet vanilla milk and egg, layered with cinnamon apples and raisins, and baked until the top is crunchy and the inside set like a soft custard. It is a favourite Bohemian Sunday afternoon pudding in autumn, when the orchard apples are in, and it often appears in school canteens as a sweet main course. Serve it warm, dusted with icing sugar, with a glass of cold milk. A common mistake is drowning the bread in milk, which makes a soggy, heavy pudding; dip the slices quickly so they are moist but still hold their shape. Chef's tip: use tart cooking apples and keep the top layer bread, buttered, so it bakes to a golden crust.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the custard
- 1 ¾ cups milk
- 3 eggs
- 2 ⅛ oz sugar
- 1 tsp vanilla extract
For the layers
- 10 ½ oz stale white rollssliced 1 cm thick
- 4 tart applesabout 700 g, peeled and thinly sliced
- 1 ⅜ oz sugar
- 2 tsp ground cinnamon
- 1 ¾ oz raisins
- 1 ¾ oz buttermelted, plus extra for the dish
To serve
- 1 tbsp icing sugar (optional)
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan) and butter a 20 x 25 cm baking dish.
2 minStep 2: Whisk 1 ¾ cups milk, 3 eggs, 2 ⅛ oz sugar and 1 tsp vanilla extract in a wide bowl until smooth.
2 minStep 3: Toss 4 tart apples with 1 ⅜ oz sugar, 2 tsp ground cinnamon and 1 ¾ oz raisins.
2 minStep 4: Dip a third of the 3 ⅔ oz stale white rolls quickly in the egg milk, letting the excess drip back, and lay them over the base of the dish. Cover with half the apples.
4 minStep 5: Repeat with another third of the 3 ⅔ oz stale white rolls and the rest of the apples, then finish with the last of the 3 ⅛ oz stale white rolls, dipped. Pour any leftover egg milk over the top.
4 minStep 6: Brush the top with 1 ¾ oz butter, cover with foil and bake for 20 minutes.
20 minStep 7: Remove the foil and bake for 20 minutes more, until the top is golden and crisp, the apples are soft when pierced and the centre no longer looks wet.
20 minStep 8: Rest for 5 minutes, then cut into squares and dust with 1 tbsp icing sugar.
5 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does žemlovka take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 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 milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican
Puff puff
Puff puff is the snack of Nigerian parties, school gates and roadside stalls: a sweet yeast batter scooped by hand into hot oil, where it swells into soft, chewy, golden balls. Across the border in Ghana the same treat is called bofrot (or 'boflot'), often a little larger and spiced with more nutmeg, and sold in clear bags on Accra's streets; we treat them as one dish here. Eat them warm on their own, or with a dusting of sugar. Chef's tip: the batter is ready only when it has doubled and is full of bubbles; under-proved batter gives heavy, greasy balls.
Nigerian