In this article you will find a traditional Bohemian Yeast Pancakes recipe ("Böhmische Liwanzen" in German) including instructions with pictures and video.
Liwanzen (sometimes also called "Dalken") are a Bohemian dessert made from yeast dough, which are traditionally baked in a special pan with hollows and served with traditional baked plum jam ("Powidl" in German). In this recipe, the Liwanzen are baked in a conventional pan without hollows.
Bohemian Yeast Pancakes are made from a sweet yeast dough and taste similar to doughnuts or Krapfen, but are a little easier to form and also less fat is needed to bake them in the pan.
They taste best when they are served fresh. To serve, spread one pancake with Powidl (baked plum jam) or any jam you like and place a second one on top.
Video
This video briefly summarizes the most important steps for preparing the recipe. You can find more videos similar to this one on my YouTube channel Vienna Sunday Kitchen. I would be delighted if you subscribe to the channel!
Ingredients
- ½ cup (125 ml) milk - whole milk or any othe milk of choice, also plant based "milk" is possible)
- 1 egg
- ¼ cup (50 g) caster sugar
- 2 tablespoons (30 g) butter
- 2 cups (250 g) all purpose flour
- 0.25 oz (7 g) dry yeast or 20 g fresh yeast
- Powidl (baked plum jam) or any other jam for serving
Instructions
Dissolve the yeast in the lukewarm milk. Mix with sugar. Gradually add the flour and mix well in the meantime. This can be done by hand using a wooden spoon, a dough hook or a food processor.
Mix with butter and egg.
Cover and leave to rest for 20 minutes.
Dust the work surface and dough roller with flour. Knead the dough ball until the dough is no longer too sticky and roll out (approx. 1 cm thick).
Cut out round circles, approx. 10 cm in diameter. (For example, with a cookie cutter, a small bowl, etc.) Knead the remaining dough again and roll out until all the dough has been used.
Cover again with a kitchen towel and leave to rest for 20 minutes.
Fry in oil or clarified butter.
Spread with jam and place a second pancake on top before serving.
Bohemian Yeast Pancakes (Böhmische Liwanzen Recipe)
Zutaten
- ½ cup 125 ml milk - whole milk or any othe milk of choice, also plant based "milk" is possible)
- 1 egg
- ¼ cup 50 g caster sugar
- 2 tablespoons 30 g butter
- 2 cups 250 g all purpose flour
- 0.25 oz 7 g dry yeast or 20 g fresh yeast
- Powidl baked plum jam or any other jam for serving
Anleitung
- Dissolve the yeast in the lukewarm milk. Mix with sugar. Gradually add the flour and mix well in the meantime. This can be done by hand using a wooden spoon, a dough hook or a food processor.
- Mix with butter and egg.
- Cover and leave to rest for 20 minutes.
- Dust the work surface and dough roller with flour. Knead the dough ball until the dough is no longer too sticky and roll out (approx. 1 cm thick).
- Cut out round circles, approx. 10 cm in diameter. (For example, with a cookie cutter, a small bowl, etc.) Knead the remaining dough again and roll out until all the dough has been used.
- Cover again with a kitchen towel and leave to rest for 20 minutes.
- Fry in oil or clarified butter.
- Spread with jam and place a second pancake on top before serving.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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