Traditional Czech baked goods: Loupáky according to Eska
Try our tried-and-tested recipe for Eska's loupáky, which boast a crispy crust and fluffy dough. Their subtle sweetness makes them the perfect accompaniment to cream, but you can also enjoy them with butter and homemade jam. A hit for the whole family!
A bakery and kitchen full of life
Visit Eska in Karlín. Everry day, we bake our renowned bread 33, along with sweet buns, cakes and kolache. On Fridays, our bread 66 is available until it sells out – and if you're not in the mood for baked goods, come for a lunch of local produce, or one of our famous breakfasts, which are prepared until late afternoon. Oh, and don't forget to take a look round our shop on the way out.
For 12 pieces:
- 960 g plain flour
- 160 g semolina sugar
- 30 g vanilla sugar
- 15 g salt
- 2 eggs
- 480 ml lukewarm milk
- 55 g yeast
- 150 g butter, softened
To finish:
- egg for the spread
- poppy seeds for sprinkling
Procedure:
- Put the flour, both types of sugar, salt and eggs in a bowl, mix everything together and stir in the milk. If you have a food processor, let it knead 5 minutes slowly and then 15 minutes fast.
- In the next step, add crumbled yeast and stir.
- Last, incorporate the butter. Knead until a smooth dough is formed.
- Cover with cling film (or cloth) and leave rest for about an hour, until the dough has doubled in volume.
- Roll out into 12 pieces and cover them with cling film or a damp cloth. Leave to rise again in 20 to 30 minutes.
- Shape the loaves and place them six at a time on a baking sheet lined with baking paper. In the meantime, turn on the oven to 200 °C. Leave to preheat, so that the rollss have time to rise.
- Brush the risen rolls with beaten egg, sprinkle with poppy seeds and bake. In about 20 minutes you can enjoy the fragrant pastry.
Variation 2: If you're used to making frosting, make it with some milk, yeast, a little sugar and flour. In the meantime, combine the remaining flour, both sugars, salt and eggs in a bowl, add the lukewarm milk and the dip and knead into a non-sticky dough. Finally, incorporate the butter and let the bowl stand at room temperature to help the dough rise properly. You already know the next step!
