Soft, yeasted fried dough rounds topped with plum jam, quark, and powdered sugar — sweet Czech fair food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let activate 10 min.
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2
Mix flour, remaining sugar, salt, egg yolks, melted butter, and yeast-milk into soft dough.
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3
Knead 8 min until smooth. Cover, let rise 1 hour.
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4
Roll out to 1cm thickness, cut into rounds with a glass.
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5
Let rounds rise 20 min on a floured surface.
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6
Fry in oil at 170C for 2 min per side until golden. Top with jam, quark, and powdered sugar.
Did You Know?
At Czech village fairs, the vdolky stand always has the longest queue — their fresh-fried aroma is impossible to resist.
Chef's Notes
Equipment Tips
- deep skillet
- mixing bowl
- rolling pin
Garnishing
powdered sugar, plum jam, quark dollop
Accompaniments
The Story Behind Vdolky
Vdolky are one of the oldest Czech pastries, rooted in rural Bohemian tradition. They were originally prepared for harvest festivals and church fairs. The combination of fried dough with povidla (thick plum butter) represents centuries of Czech fruit-preserving culture.
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