Czech Škubánky s mákem

This is an authentic recipe for Czech Škubánky s mákem, a sweet treat from Czech cuisine.

Course Dessert

Cuisine Czech

Keyword czech desserts, poppyseed recipe, škubánky

Prep Time 10

Cook Time 15

Resting time 15

Total Time 40

Servings

Calories 755kcal

Peel 1 and ½ pounds potatoes and dice them into medium pieces about ½ inch in size.
Place diced potatoes in a pot. Pour in water so you only cover the potatoes (that means not too much water). Add ¼ teaspoon salt.
Bring to a boil, reduce the temperature, cook potatoes for 15 minutes until soft.
Drain ½ of the water, keep the rest in the pot and set aside (no more cooking).
Crush the hot potatoes with a hand masher immediately, get a wooden spoon and make about 20 holes with its reverse side through the mashed potatoes until you reach the bottom of the pot.
Sprinkle 1 and ⅔ cups all-purpose flour evenly over the mashed potatoes so that you cover the whole surface. Some flour will also fall into the holes.
Cover the pot with a lid, keep the steam going through the flour for 15 minutes.
Remove the lid and get a wooden spoon. Mash the floury potatoes into a smooth mass.
This step might be difficult, don’t give up and continue until “Škubánky dough” is really smooth. It can take about 5-10 minutes.
Using two spoons dipped in lard or melted butter, shape Škubánky.
Place Škubánky on a plate, sprinkle with ground poppy seeds (at least 2 Tablespoons pro portion), powdered sugar (2 Tablespoons pro portion), and top with melted butter (1 and ½ Tablespoon pro portion). Serve warm.

The basic recipe makes 3 portions as a main dish—yes, we Czechs eat Škubánky as a sweet dinner!
If possible, use potatoes higher in starch, like Russet or all-purpose Yukon gold.
On the second day, you can fry Škubánky from all sides in a pan with melted butter. They’ll get a nice, crispy golden crust.