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Catholic Recipe: Bohemian Csicky (Filled Doughnuts)

    INGREDIENTS

  • 1 cake yeast
  • 1 tablespoon sugar
  • 1/4 cup lukewarm milk
  • 1/4 lb. sweet butter
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons sugar
  • 1 3/4 cups lukewarm milk
  • 2 egg yolks
  • 1 egg Prune filling
  • 1 lb. pitted and chopped prunes
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon flour
  • 2 Tablespoons lemon juice Confectioners' sugar
  • Details

  • Prep Time: 1 1/2-2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Bohemia

Also Called: Filled Doughnuts

DIRECTIONS

Dissolve yeast with 1 tablespoon sugar in 1/4 cup lukewarm milk. Cut butter into dry ingredients as for pie crust. Add 1 3/4 cups lukewarm milk, egg yolks and egg and fermented yeast. Mix until well-blended into a soft dough. Roll out on lightly floured board to be about 3/8-inch thickness. Cut rounds with small glass or doughnut cutter. Place spoonful of filling in center, bring dough up around the filling, make small ball and seal very carefully. Place on floured waxed paper and let doughnuts rise about 1 hour. Fry in hot oil (400 degrees) about 2 minutes on each side. Doughnuts should turn themselves, but some may not and will have to be turned. When nicely browned, place on brown paper to absorb oil. When cool, sprinkle with confectioners' sugar.

Prune filling: Cook 1 lb. pitted and chopped prunes until soft. Combine with 1/2 cup sugar (or to taste), 1/2 teaspoon cinnamon, 1 tablespoon flour and 2 tablespoons lemon juice. Mix until well blended. Prepared poppyseed filling also is good. Mix contents of can thoroughly before filling doughnuts. --Mrs. Andrew Kasayka.

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963
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