This dish, also known locally as 'krópec', has a rounded bread form which bears no reflection to its name. This tasty festive bread is made of a thin layer of buckwheat dough, topped with cottage
cheese and sour cream.


Dough
200 g buckwheat flour
100 g wheat flour
salt
2 dl boiling water
corn porridge

Topping:
500 g home made cottage cheese
2 dl sour cream
1 egg
1 dl sour cream for the topping
salt, sugar, if desired

Make the dough by pouring boiling salted water onto the buckwheat flour. Stir thoroughly, and let it cool down a bit. Add wheat flour and knead the dough. Roll it thin on a floured wooden surface to a size of a baking peel. Spread the corn porridge all over the baking peel and put the dough on it. Cover the dough with the topping (cottage cheese, cream, eggs and sugar). Bake it in a baker’s oven, it may be baked in an electric oven but the taste changes. Serve warm.