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Czech Doughnuts

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Ingredients

  • 500 g (4 cups) plain flour
  • 80 g (6 tbsp) sugar
  • 2 tsp instant yeast
  • 250 ml (1 cup) warm milk
  • 2 egg yolks
  • 60 g (4 tbsp) butter, melted
  • 1 tsp rum (optional)
  • 1/2 tsp salt
  • 200 g (2/3 cup) plum jam (povidla)
  • Vegetable oil, for frying
  • Icing sugar, for dusting

Method

  1. Dissolve the yeast and a pinch of sugar in the warm milk, and let stand for 5 minutes until foamy.
  2. Combine the flour, remaining sugar and salt in a large bowl. Add the yeast mixture, egg yolks, melted butter and rum, mixing into a soft dough.
  3. Knead for 8-10 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour, until doubled.
  4. Roll the dough out to 1.5 cm (0.6 inch) thickness and cut into rounds using a cutter.
  5. Place the rounds on a floured tray, cover, and let rise for another 30 minutes.
  6. Heat oil to 170°C (340°F) and fry the doughnuts in batches for 2-3 minutes per side until golden brown.
  7. Drain on paper towels, then once cool enough to handle, pipe plum jam into the centre of each doughnut and dust generously with icing sugar.

Introduction: Koblihy are fluffy, deep-fried yeasted doughnuts traditionally filled with plum jam and dusted with icing sugar,
closely tied to the pre-Lenten Shrovetide (Masopust) festivities when frying rich, sweet treats before the fasting
period begins is customary across Czech and Central European households.

Cultural Background: Koblihy are fluffy, deep-fried yeasted doughnuts traditionally filled with plum jam and dusted with icing sugar,
closely tied to the pre-Lenten Shrovetide (Masopust) festivities when frying rich, sweet treats before the fasting
period begins is customary across Czech and Central European households.

Tips: Fry at a controlled, moderate temperature — oil that's too hot will brown the outside before the inside cooks
through.

Variations: Vanilla or custard filling can replace the traditional plum jam for a different take.

Storage: Best eaten the day they're made; store in an airtight container at room temperature for up to 1 day.

Reheating: Warm briefly in a low oven at 150°C (300°F) for a few minutes to refresh; not recommended to microwave as
they become tough.

Nutrition: Approx. 260 kcal, 5g protein, 9g fat, 40g carbohydrate per doughnut.

FAQs

Q: Why are koblihy traditionally made before Lent?
A: They mark the indulgent Masopust (Shrovetide) celebrations before the fasting period of Lent begins.

Q: Can I bake these instead of frying?
A: Traditional koblihy are always deep-fried for their characteristic texture, though baked versions exist as a lighter alternative.

© Arscale 2026