Šúĺlance s Makom
HB-2565 · Hand-built original · Slovakia
SlovakiaDessert1 hr 15 minVegetarianEgg-free
Main ingredient: potatoes
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 24¾ oz potatoes, peeled and boiled until tender
- 10½ oz all-purpose flour, plus extra for dusting
- 3½ oz semolina
- 1 pinch salt
- 5¼ oz ground poppy seeds
- 3½ oz powdered sugar, plus extra to taste
- 3½ oz butter, melted
Method
- Drain the boiled potatoes well and leave them to steam dry for a few minutes, then mash or rice them until completely smooth. Leave until just warm.
- Add the flour, semolina, and salt to the potatoes and work everything into a soft, smooth dough. Do not overwork it. Rest for 10 minutes.
- On a floured surface, roll pieces of the dough into ropes about the thickness of a finger, then cut them into 2 in lengths. Roll each piece lightly between your palms to make the classic tapered sulance shape.
- Bring a large pot of lightly salted water to a gentle boil. Cook the sulance in batches: drop them in, stir once, and remove them with a slotted spoon as soon as they float to the surface, about 2 to 3 minutes.
- Mix the ground poppy seeds with the powdered sugar.
- Toss the hot, drained sulance in the melted butter, then in the poppy seed and sugar mixture until well coated. Serve warm, with extra sugar at the table.
Total: 1 h 15 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).