Frgály

Frgál is a type of sweet bread traditionally produced in Wallachia, ie. on the east Moravia. Frgál typically has a diameter of about 30 cm, it is made of yeast dough and sprinkled with a sweet streusel. Frgál fillings are almost exclusively sweet, the most famously include poppies, cottage cheese, jam and pear. Frgál history dates back to the early 19th century, when they were baked for every occasion, wedding receptions and folk festivals.

8 cakes, preparation time 2 hours

Ingredients:

Leaven:

• 1/2 liter of milk
• 100 g yeast
• 1 tablespoon sugar

Dough:

• 750 g flour
• 250 g plain flour
• 6 egg yolks
• 2 whole eggs
• 3 tablespoons powdered sugar
• 1 teaspoon salt
• 250 g butter
• 1 cup of oil

For completion:

• melted butter
• a little bit of rum
• vanilla sugar
• lard

Streusel:

• 150 g flour
• 150 g plain flour
• 150 g of powdered sugar
• 300 g butter, melted

Cottage cheese stuffing:

• 500 g whole cheese
• 100 g butter, melted
• 1 egg
• 1 handful of raisins
• 1 tablespoon rum

Pear jam:

• dried pears
• plum jam
• roux
• pinch of ground star anise
• pinch of cinnamon
• pinch ground cloves

Preparation process:

Prepare the yeast mixture and mix the ingredients for the dough. Knead dough until smooth and leave to rise. Knead again and let rise. Meanwhile, prepare the stuffing and topping. Divide the dough yeast buns (about 220 g), which again have to rise. Place the buns on baking sheet and roll out across the baking sheet. Brush the edges of the pastry with beaten egg and spread the stuffing on the dough (about 0,5 cm margins have free). Finally, sprinkle with topping and let rise again slightly. Heat the oven to 200-250 ° C and bake for about 6 minutes, until the edges are golden brown. After removal from the oven, spread the edges with lard. After cooling, pour the pie with melted butter, which is mixed with a little bit of rum and vanilla sugar.

Cheese stuffing:

Mix cottage cheese, melted butter and whipped eggs. Stir until smooth and according to taste, add the raisins and rum.

Pear stuffing:

soak the dried pears, cook and then finely minced. Do not discard the broth. Prepare a little roux of flour and oil. Stir the roux with pear broth into milled pear puree to give puree. That mix with plum jam (in proportion 2/3: 1/3). Finally add star anise, cinnamon and cloves to the taste.