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If I said this recipe has been in our family for generations, it would hardly be an exaggeration. I remember my grandmother making these fritters, then my mother, and now I make them too. They are absolutely wonderful, though certainly not for anyone looking for a light dessert. Racuchy should be rich, generously dusted with icing sugar, piled high with jam or dripping with melted chocolate. Every now and then, we should allow ourselves and our loved ones a little indulgence \u2013 it’s simply their nature. I often add sliced apples or raisins to the batter as well, and that’s when they become a true feast…<\/em><\/p>\n<\/blockquote>\n

Makes approximately two large plates of racuchy.<\/span><\/p>\n

Ingredients for racuchy:<\/span><\/p>\n

\n
• 450 g plain flour<\/li>\n
• 30 g fresh yeast or 15 g dried yeast<\/li>\n
• a pinch of salt<\/li>\n
• 1\u20132 tablespoons sugar<\/li>\n
• 1\u00bd cups lukewarm milk<\/li>\n
• 1 egg<\/li>\n<\/ul>\n

  Sift the flour into a large bowl, add the salt and stir to combine. Make a well in the centre. Crumble the fresh yeast into the well*, sprinkle over the sugar and pour in \u00bd cup of the lukewarm milk. Cover with a tea towel and leave in a warm place for 10\u201315 minutes.<\/p>\n

  Once the starter has become bubbly and risen, add the remaining milk and the egg. Mix until a smooth batter forms. The batter should not be too runny, but it should not be overly thick either. If necessary, add a little extra flour or milk to achieve the correct consistency. The batter is wonderfully forgiving and has never failed me yet :). Cover and leave in a warm place for 1\u20131\u00bd hours, or until doubled in size.<\/p>\n

  Prepare a mug of hot water. Scoop portions of batter using a tablespoon, dipping the spoon into the water each time to prevent sticking. Fry the racuchy in a shallow layer of hot oil (approximately 3 mm deep in the pan). The oil should not be too hot, as the racuchy can brown too quickly before cooking through. Fry on both sides until golden brown.<\/p>\n

  Serve with jam, preserves, ice cream, melted chocolate or any of your favourite toppings.<\/p>\n

  If there are any left the next day (a big if!), place them in the microwave for a few seconds. They become warm, soft and fragrant again \u2013 I use the same trick for doughnuts.<\/p>\n

  * If using dried yeast, simply mix it directly into the flour. There is no need to prepare a starter.<\/p>\n

  Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

  If I said this recipe has been in our family for generations, it would hardly be an exaggeration. I remember my grandmother making these fritters, then my mother, and now I make them too. They are absolutely wonderful, though certainly not for anyone looking for <\/p>\n","protected":false},"author":1,"featured_media":15494,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[66,43,20],"tags":[129],"duration":[],"tag_group":[],"class_list":["post-2337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fat-thursday-shrove-tuesday","category-pancakes-pierogies-crepes-waffles","category-yeast-cakes","tag-yeast"],"acf":[],"yoast_head":"\n