Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
BREAKFAST
Lithuanian Skruzdėlynas (Ant Hill Cake) with Honey and Poppy Seeds
Skruzdėlynas, or 'Ant Hill Cake,' is a traditional Lithuanian dessert made from delicate fried dough pieces stacked and drizzled with honey and poppy seeds. This recipe offers a practical approach to creating this unique and visually striking breakfast or dessert.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, baking soda, and salt.
02
In a separate bowl, beat the eggs and then stir in the sour cream. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover and let rest for 15 minutes.
03
Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion very thinly, almost transparent, into a large rectangle. Cut the dough into small, irregular pieces (about 1-2 inches in size) to resemble ant hill fragments.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Fry the dough pieces in batches for 1-2 minutes per batch, or until golden brown and crispy. Do not overcrowd the pot. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
05
Arrange the fried dough pieces on a serving platter, stacking them loosely to form a mound resembling an ant hill.
06
In a small saucepan, gently warm the honey over low heat until it is runny, about 2-3 minutes. Do not boil the honey.
07
Generously drizzle the warm honey over the stacked dough pieces, ensuring it coats most of the 'hill'.
08
Sprinkle the poppy seeds evenly over the honey-drizzled cake. Serve immediately or at room temperature.
About This Recipe
Skruzdėlynas, or 'Ant Hill Cake,' is a traditional Lithuanian dessert made from delicate fried dough pieces stacked and drizzled with honey and poppy seeds. This recipe offers a practical approach to creating this unique and visually striking breakfast or dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or vanilla extract to the dough. Ensure the oil temperature is consistent for even frying. If the oil is too hot, the dough will burn quickly; if too cool, it will absorb too much oil.
Easy Substitutions
If sour cream is unavailable, plain Greek yogurt can be used. Maple syrup or agave nectar can substitute honey, though the flavor profile will change. Toasted sesame seeds can replace poppy seeds for a different texture and nutty flavor.
Storage & Reheating
Store Skruzdėlynas in an airtight container at room temperature for up to 3 days. The fried dough may soften slightly over time. It is not recommended to refrigerate, as it can make the dough soggy.
Serving Suggestions
Serve with a cup of strong black coffee or herbal tea. It can also be enjoyed as a unique dessert after a meal. For a richer experience, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar can be added for extra sweetness and visual appeal.
Common Mistakes
1. Not rolling the dough thin enough: This results in dense, chewy pieces instead of light and crispy ones. Ensure the dough is almost translucent. 2. Overcrowding the frying pot: This lowers the oil temperature, leading to greasy dough. Fry in small batches. 3. Overheating the honey: Boiling honey can make it too thick and difficult to drizzle, and can also alter its flavor. Warm it gently until just runny. 4. Not draining excess oil: This makes the cake greasy. Always place fried pieces on paper towels immediately after frying. 5. Adding poppy seeds before honey: The poppy seeds won't adhere properly without the sticky honey.
Frequently Asked Questions
What kind of oil is best for frying?
Vegetable oil, canola oil, or sunflower oil are all suitable due to their high smoke points and neutral flavor.
Can I bake the dough instead of frying?
While you could bake thin dough pieces at 375°F/190°C for 5-7 minutes until golden, the texture will be different (more like a cracker) and not traditional for Skruzdėlynas.
MORE TO KNOW
The key to a successful Skruzdėlynas lies in rolling the dough as thinly as possible. This creates light, crispy pieces that absorb the honey beautifully without becoming overly dense. Using a pasta machine on its thinnest setting can greatly simplify this step. If rolling by hand, use plenty of flour to prevent sticking and work quickly. The irregular shapes of the fried dough are part of its charm, so don't worry about perfect uniformity.
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