Czech Fried Šišky

Czech Šišky are the kind of treat that smell like a grandma's kitchen. Sweet, rich dough, twisted or tied into simple shapes, then fried and coated in cinnamon sugar. In the past, they were a Czech favorite during the winter Masopust season. Let's make šišky today and bring that childhood nostalgia into your kitchen!

Jump to

• ➜ What are Šišky
• ➜ Pronunciation
• ➜ Ingredients
• ➜ Instructions with photos
• ➜ Serving suggestions
• ➜ Storage and reheating
• ➜ Helpful tips
• ➜ Frequently asked questions
• 📖 Recipe
• 💬 Comments

➜ What are Šišky

I first came across fried Šišky while making koblihy. Similar dough, but a different shape and finishing. Some of my readers later told me that their mom, grandma, or auntie used to make šišky for them, which immediately caught my attention.

I did a bit of research and discovered something I truly love about regional recipe names. Šišky are actually made from almost the same dough as koblihy, regional twists aside. It is a soft yeast dough, shaped into twists or simple knots, then fried in oil or lard and usually finished with powdered sugar or cinnamon sugar.

The name šišky is used mostly in Moravia, the eastern part and a historical region of the Czech Republic, and also among Slovaks, our neighbors to the east.

In Czech homes, šišky are most often made during Masopust season, but many families prepare them any time they crave a warm homemade sweet.

➜ Ingredients

✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.

I list the šišky ingredients in the order they are used in the recipe.

• Milk - Warm milk helps activate the yeast and keeps the dough tender.
• Granulated sugar - Adds sweetness and feeds the yeast.
• Active dry yeast - Making a starter with active dry yeast ahead ensures the yeast is alive and the dough will rise properly.
• Unsalted butter
• Rum - Adds a subtle aroma and helps the dough absorb less fat during frying. I use Czech Tuzemák, such as Božkov. If you cannot find Czech rum where you live, try Austrian Stroh (ideally the 40% version). It is the closest match in flavor.
• Egg yolks - Give the dough color, softness, and structure. I like to use yolks only because they make the dough extra delicate and rich.
• All-purpose flour (hladká mouka) - Creates a soft but stable dough that fries evenly. Read the article about Czech kinds of flour.
• Lemon zest - Freshly grated yellow part of a well-washed lemon peel.
• Salt
• Neutral oil or lard, for frying - Traditional Czech recipes often use lard (sádlo), but frying oil works very well too. → Why lard? Šišky were traditionally fried in winter, when pig butcherings were common and households had plenty of lard on hand. My choice here in CZ is canola or sunflower oil. For more flavor, you can also use clarified butter, but you will need quite a lot, and it can be expensive.
• Cinnamon sugar - Granulated sugar mixed with ground cinnamon, used to coat the fried šišky.

➜ Instructions with photos

STEP 1: Activate yeast - Heat the milk until warm but not hot, about 100 °F (38 °C). In ½ cup of the warm milk, stir in 1 teaspoon of granulated sugar and the active dry yeast (photo 1). Let rest in a warm place for about 10 minutes, until foamy (photo 2).

MY TIP: If your kitchen is drafty or cold, cover the container with plastic wrap and place it in the oven with the light on.

STEP 2: Mix the dough - Melt the butter and let it cool slightly. It can't be hot. Stir in the remaining milk and the rum, then whisk in the egg yolks.

In a large mixing bowl, add the flour, lemon zest, salt, and rest of the sugar and stir to combine. Make a well in the center. Pour in the activated yeast and the egg and milk mixture. Roughly mix everything with a fork (start from the middle), then knead until a smooth dough forms.

TIP: If using a stand mixer fitted with a dough hook, knead the dough on medium speed for 8 to 10 minutes. If kneading by hand, use the same time to ensure proper gluten development and a soft, elastic dough.

STEP 3: Let the dough rise - Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about 1 to 2 hours, until roughly doubled in size.

After about 45 minutes, when the dough has visibly risen, knead it briefly to deflate it. This helps the dough rise better during the remaining time.

STEP 4: Make cinnamon sugar - While the dough is rising, mix granulated sugar with ground cinnamon in a bowl. Stir until evenly combined.

STEP 5: Shape the šišky - Dump the risen dough onto a lightly floured surface. Cut it into pieces weighing about 2½ ounces (70 g) each. Shape the pieces into small balls, cover them with a clean kitchen towel, and let them rest for 15 minutes.

Roll out the dough balls into strands about ½ inch thick. Twist each strand into a loose knot or simple twist.

STEP 6: Heat the fat - Heat oil or lard in a deep pan to about 350 °F (175 °C). The dough should sizzle gently when added.

STEP 7: Fry the pastries - Fry the šišky in batches, turning them halfway so they brown evenly. Some pieces may flip on their own during frying. Don't overload the pan, as the pastries rise during frying.

Each side takes about 1½ to 2 minutes. Check the first piece for doneness by tearing it open at the thickest part. The inside should be fully cooked, soft, and not doughy.

STEP 8: Drain and finish - Remove the šišky from the oil and place them on paper towels. While still warm, sprinkle generously with powdered sugar or coat them in cinnamon sugar.

➜ Serving suggestions

In the Czech Republic, šišky are served warm, often piled on a plate in the middle of the table. They are perfect with coffee, tea, or a glass of milk. Some families serve them with jam on the side, but many enjoy them plain with just sugar.

➜ Storage and reheating

As with most yeast dough pastries, šišky are best eaten the same day. Store any leftovers covered at room temperature for up to 2 days. I like to reheat one- or two-day-old šišky briefly in the oven to refresh them.

You can also freeze šišky - without the sugar coating. Place them in a freezer bag and store them in the freezer for up to 3 months.

➜ Helpful tips

• Keep the oil temperature steady and not too hot, so the šišky do not brown too quickly. Otherwise, they may remain raw inside.
• Do not overcrowd the pan, as this lowers the oil temperature. Keep in mind that the šišky will almost double in size during frying.

➜ Frequently asked questions

📖 Recipe