Our favorite recipes

Old Czech Easter Cakes

500 ml milk
60 g yeast
2 tablespoonfuls of granulated sugar
1 kg finely ground flour
200 g butter
4 egg yolks
160 g honey
2 lemons
pinch of salt
fat for greasing the baking tray

Mix the yeast in 200 ml lukewarm milk, add a tablespoonful of sugar, a tablespoonful of flour and leave to rise.  Mix the softened butter with egg yolks and honey creating a mousse. Gradually add the sieved flour, the remaining milk, yeast mixture, grated lemon rind of non- chemically treated lemons and salt. Knead the dough and leave for 30 minutes to rise. Cut small pieces from the dough, roll out thin sausage shapes and twirl them to make a spiral. Place them on a greased baking tray and allow a short extra time for them to rise. Put the cakes in a preheated oven and bake for 20 minutes until golden. Spread honey over the warm cakes.

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First class and traditionally draft beer is drawn on three storeys and each of these premises will captivate its guests with traditional czech cuisine as well as cosy atmosphere. And these are the reasons why people like coming here – excellent Pilsen beer drawn in a traditional manner, genuine Czech cuisine, home and unique atmosphere.

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