Slovak Libugs

Summary

Ingredients

• 150 grams flour
• 1 cube yeast
• 1 pinch (s) salt
• 50 grams sugar
• 1 packet vanilla sugar
• 2 large egg (s)
• 20 g butter, liquid
• Lemon (s), grated zest
• 150 ml milk, lukewarm

For the filling:

• 100 g jam
• 1 tablespoon rum
• cinnamon

For the set:

• 1 cup sour cream
• 2 tablespoon sugar
• lemon juice

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Instructions

1. Sift the flour into a bowl and stir in the yeast. Add salt, sugar, vanilla sugar, eggs, butter and lemon zest. Mix all ingredients together and gradually add the milk. Beat the dough until it bubbles. Let rise in a warm place until it is twice as high.
2. Grease the Liwanze pan and heat it gently. Pour a tablespoon of batter into a recess in the pan and either bake in the oven at 180 ° C for 2 minutes or bake on both sides on the stove over medium heat.
3. For the filling, mix powidl (plum jam) or jam with rum and, if desired, with a little cinnamon. Spread the filling on the liwanzen and put two liwanzen together, mix the sour cream, powdered sugar and lemon juice. Sprinkle the libugs with sugar and garnish with the sour cream.
4. Tip: If you don`t have a Liwanzen pan, use a conventional pan, melt butter in it and add 2 tablespoons of batter. They don`t get that round, but they taste just as good!

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