Czech Fried Šišky

Fried šišky are traditional Czech yeast dough twists, fried until golden and finished with powdered or cinnamon sugar.

Course Sweet Pastry

Cuisine Czech

Keyword Masopust season, Winter classics

Prep Time 20

Cook Time 4

Resting time 1 30

Total Time 1 54

Servings pieces

Calories 420kcal

Author Petra Kupská

Ingredients

Yeast dough:

¾ cup milk divided
3 Tablespoons granulated sugar divided
1 ½ teaspoon active dry yeast
3 cups all-purpose flour
2 teaspoons lemon zest freshly ground
½ teaspoon salt
½ stick unsalted butter
2 Tablespoon spiced rum Czech Tuzemák or Austrian Stroh 40
3 egg yolks

For frying:

4 cups frying oil canola or sunflower oil

For coating:

1 cup granulated sugar
1 teaspoon ground cinnamon

Cups - Metric

Instructions

Activate yeast – Heat ¾ cup milk until warm but not hot (100 °F / 38 °C). In ½ cup of the warm milk, stir 1 teaspoon of granulated sugar and 1 ½ teaspoon active dry yeast. Let rest in a warm place for about 10 minutes, until foamy.
Make the dough – Melt ½ stick unsalted butter and let it cool slightly. It can't be too hot, just melted. Stir in the remaining milk and 2 Tablespoon spiced rum, then mix in 3 egg yolks.
In a large bowl, combine 3 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons lemon zest, and the rest of 3 Tablespoons granulated sugar. Make a well in the center and pour in the activated yeast and the egg and milk mixture. Mix roughly with a fork until combined, then knead the dough for 8 to 10 minutes. You can use a stand mixer fitted with a dough hook on medium speed, or knead by hand using a wooden spoon, the old Czech way.
Let the dough rise – Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 2 hours, until roughly doubled in size. After about 45 minutes, briefly knead the dough to deflate it, then let it continue rising, covered.
Make cinnamon sugar – While the dough is rising, mix 1 cup granulated sugar and 1 teaspoon ground cinnamon in a bowl.
Shape the šišky – Transfer the risen dough to a lightly floured surface. Cut into pieces about 2½ ounces (70 g) each. Shape into balls, cover, and let rest for 15 minutes. Roll each ball into a strand about ½ inch thick and twist into a loose knot or simple twist.
Heat the frying oil – Heat 4 cups frying oil in a deep pan to about 350 °F (175 °C). – use a thermometer if you have one. The dough should sizzle gently when added.
Fry the šišky – Fry in batches, turning halfway so they brown evenly. Do not overcrowd the pan. Fry for 1½ to 2 minutes per side. Test the first piece by tearing it open at the thickest part. The inside should be fully cooked and soft, not doughy.
Drain and finish – Remove from the oil and place on paper towels. While still warm, sprinkle with powdered sugar or coat in cinnamon sugar.

Notes

Makes 10-14 šišky, depending on their size.
If your house is cold or drafty, place the bowl with the rising dough in the oven with the light on, or warm the oven for about 30 seconds first, then turn it off and close the door.
Kneading the dough for 8 to 10 minutes ensures proper gluten development and results in a soft, elastic dough.
The oil temperature for frying is critical. I use a thermometer to make sure the oil stays around 350 °F (175 °C). If you do not have a thermometer, test the oil with a small piece of dough. The oil should sizzle gently, not bubble wildly. If there is little or no sizzling, the temperature is too low and the dough will sink to the bottom and absorb more fat.
STORAGE: 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.
FREEZING: 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.

Nutrition