Ruzicka - specialty with. Stransko

Submitted by enr on 09 Nov 2010
500 ml milk
3-4 eggs
40 g yeast
200 g butter or margarine
flour - enough to make a soft dough
300-400 g of sugar
1.2 liters of water
Ruzicka - specialty with. Stransko
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Make a well in the flour. Yeast blurs slightly dabbled with a little milk, leave to rise and then add the beaten eggs and remaining milk. Knead into a soft dough, which is divided into two balls rolled on thin one ball and thoroughly smeared with half softened butter. The second ball is rolled out thinly, put it on and the other is coated with the remaining butter. Wrapped loosely roll and cut pieces (Ruzicka) thick mitts. Lining in an oiled tray spaced from one another. Leave to rise and then bake in a very hot oven until pink. Once cool, pour the prepared from sugar and water hot syrup and leave one night to take syrup. If necessary, make up more syrup. The good thing about Ruzicka is that after roast and cool, can be stored in a suitable box for a long time in the refrigerator and when necessary, only to syrup. The syrup can be made with more sugar.
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09 Nov 2010


My mother in law doing so this sweet pastry for filling and putting walnuts.

not put walnuts for storage, will rancid nuts of the oil, but when consumed immediately can I sprinkle with walnuts mixed with a little cinnamon and sugar.Here always make for the New Year and then a few days earlier, then it only moist and ready-have dessert for the holiday.