Czech Boží milosti Cookies

Let's make Boží milosti, a crispy sweet treat from the old days of Bohemian grannies. Milosti cookies are most often associated with the Czech Easter, but feel free to prepare them at any time of the year. I have a simple recipe for you made with white wine and cream.

Course Dessert

Cuisine Czech

Keyword Czech Easter Pastry

Prep Time 15

Cook Time 15

Resting Time 30

Total Time 1

Servings pieces

Calories 108kcal

Author Petra Kupská

Ingredients

2 cups all-purpose flour (260 g)
2 egg yolks
1 Tablespoon powdered sugar
4 Tablespoons white wine
½ cup sour cream (120 g) fat content of 15% or more
½ Tablespoon lemon zest freshly grated
pinch of salt

Next, you will need:

1 quart sunflower oil (1 liter) for frying
½ cup powdered sugar for coating

Instructions

Put the flour, sugar, and a pinch of salt in a bowl. Add the egg yolks, white wine, cream, and lemon zest.
Work into a pliable, soft dough. Starting with a fork, mix the wet ingredients with the dry. Then continue with your hands, working the dough until it is whole and smooth. If necessary, add a little flour carefully. It takes about five minutes to process the dough with your hands.
Wrap the dough in food foil and place it in the fridge for at least 30 minutes to rest.
Roll out the rested dough thin. Dust the surface lightly with flour to prevent the dough from sticking. Using a pizza cutter or a knife, cut out squares with an edge of approximately 2 inches (5 cm). Make two notches in the middle.
Heat a higher layer of oil sufficiently; it should be at least 1 inch (2.5 cm) high. Carefully place the cut-out shapes in the oil and deep fry until golden brown. This takes a very short time; you do not need to flip the cookies.
Remove the fried graces with a slotted spoon and place them on paper towels, allowing excess fat to drain off.
Coat the still hot boží milosti cookies in icing sugar, thoroughly and on all sides.

Notes

SERVING: Arrange boží milosti on a nice plate and serve with coffee or tea. Feel free to add a bowl of sweetened sour cream or thinner jam to dip the cookies in.
Replace half the wine with rum; the cookies will get a more intense flavor.
The thinner you roll the dough, the crispier and more fragile boží milosti will be.
Don't sprinkle too much flour on the surface while rolling out the dough. Excess flour tends to burn when frying.
NOTE ON FRYING OIL: I use sunflower or canola oil for frying. These are the most common in Czech cuisine. But not olive oil, it is too aromatic for this sweet recipe. As for the temperature of the oil, I usually heat the oil on the stove, which I turn on to 2/3 power.

Nutrition