The jewel of old Czech cuisine, cakes filled with cottage cheese filling, decorated with puddings, cottage cheese and poppy seed filling.

Ingredients:

For the dough: 700 g of plain flour 300 g 150 g sugar 50 g yeast 500 ml of milk 3 pcs egg yolks 1 pk egg for rubbing 1 pk

td>vanillin sugar

6 tbsp oil 3 tbsp/td> melted butter 1 tsp salt lemon zest smooth flour to flour the rolling pin and dust the dough fat on a baking sheet For the cheesecake filling: 250 g of cottage cheese

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4 tablespoons of powdered sugar 2 tbsp raisins macerated in rum 1 tbsp pudding powder/td>1/2 tsp lime zest 1 piece yolk a few drops of vanilla extract For the fudge filling: 100 g of fudge 2 tbsp of grated gingerbread 2 tbsp/td>1 tbsp plum brandy For poppy seed filling: 200 g of ground poppy

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200 g of butter 3 tbsp sanding sugar 1 tbsp of rum 1 bal. vanillin sugar 1/4 l milk a pinch of ground cinnamon lemon juice to taste

Procedure:

1. Heat the milk to about 35 °C, then pour off a little, about 200 ml, stir in 2 tablespoons of sugar and 1 tablespoon of semi-coarse flour, finally add the crumbled yeast, let the sourdough rise in a warm place
2. Put both flours in a bowl, form a well and knock the egg yolks into it, stir and add the risen sourdough, the rest of the lukewarm milk, sugar, butter, oil, lemon zest, vanillin sugar and salt, make a dough
3. Dust the dough with flour, cover with a clean cloth and leave in a warm place to rise for about 1 hour until doubled in volume
4. Turn the dough out onto a floured rolling pin, roll it out into a 1.5 cm thick pancake and cut out 6 cm diameter rounds
5. Fill the rounds with the curd filling and seal well, place the plump cakes on a greased baking sheet with a seam
6. With the bottom of a smaller glass, make a hole in the top of each cake and put a spoonful of filling in it, alternating
7. Brush the edges with beaten egg and leave to rise for 10 minutes
8. Bake the cakes in a preheated oven at 190 °C until golden brown.

Prepare the curd filling:
Mix all ingredients until smooth.

Prepare the fudge filling:
Beat all ingredients until smooth.

Preparation of poppy seed filling:
Place the ground poppy seeds in a small saucepan, pour in the milk and bring to the boil, stirring constantly, when the mixture thickens remove it from the heat and stir in the sand sugar, vanillin sugar, flavour with rum, cinnamon and lemon juice (the filling should be thicker and if it is thin thicken it with finely grated biscuits).

Recommendation:

The filling can also be replaced with thick jam.