REPANKY RED BEET BUNSCzech name: Řepánky
Written by Vera Hubova
This recipe comes from the Central Bohemian Region, an administrative unit of the Czech Republic located in the middle of Bohemia. This region is the only one which doesn’t have a main regional city. It surrounds the Czech capital, Prague, and it borders seven other regions: the Liberec Region in the north, Hradec Kralove Region in the northeast, Pardubice Region in the east, Vysocina Region in the southeast, the South Bohemian Region in the south, the Pilsen Region in the west, and Usti Region in the northwest. Through this region stream five important rivers: the Elbe, Vltava, Berounka, Jizera, and Sazava. Sightseers can visit Karlstejn Castle, Kokorin Castle, Konopiste, Krivoklat Castle, and Lany.
2 mid-sized red beets
1 Tbs active dry yeast
3/4 lb ground poppy (you will need an electric coffee grinder for grinding poppy seed)
1/2 tsp salt
3/4 lb unsalted butter
3/4 lb granulated sugar
2 lb Wondra instant flour
2 1/4 cup milk
First, sift the flour. Then put the flour, granulated sugar, and salt into a bowl and mix. Next, make a hole in the center of the mixture and put the active dry yeast in the middle of the other ingredients. Then pour lukewarm milk into the bowl and wait until the dry active yeast rises, at which point the eggs and melted unsalted butter should be added to the bowl and mixed with the other ingredients until a dough sticks to the bowl. Next, coat the dough with the flour and let it rise in a warm place for one hour.
Meanwhile, prepare the filling. First, peel, cook, and then grate the red beets. Next, use an electric coffee grinder to grind the poppy seed, which should then be cooked in milk. Then mix the milk and poppy seed with the grated beets and sugar to taste.
Make small pieces from the risen dough and add filling to each piece. Preheat the oven to 320F bake about 10 minutes until golden brown. When they are done baking, remove them and cover them with melted butter.