Kobliha
Kobliha are traditional Czech donuts that have been baked and enjoyed for centuries during various festive occasions. They are golden brown on the outside, soft on the inside, and are usually filled with jam or sprinkled with powdered sugar. In Czech bakeries, kobliha is one of the most popular pastries, excellent for breakfast or a snack. The recipe is similar to other Central European filled donuts, but the Czechs make it special with their light dough and traditional apricot jam. If you like soft, jam-filled donuts, you should definitely try this recipe. It's perfect with a cup of coffee or tea, and every bite is guaranteed to be a delight!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk, then stir in the sugar and yeast. Let it sit for 10 minutes, until foamy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, lemon zest, and eggs.
3
Pour in the yeast mixture and knead the dough for 8-10 minutes, until smooth and elastic.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness. Use a glass or donut cutter to cut out circles.
6
Place the circles on baking paper, cover them, and let them rise for another 30 minutes.
7
Heat the oil in a deep pot or fryer to about 340°F (170°C).
8
Fry the koblihas for 2-3 minutes per side, until golden brown. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
9
If you want filled koblihas, use a piping bag to fill them with jam, then sprinkle with powdered sugar.
10
Serve fresh or store in an airtight container to keep them soft.
