Slovak donuts called "sisky"

Contributed by

Michaela Smolova

The Story

Now it is allowed to feast

Historically, after 6th of January a period of allowed feasts begins. During this time, people also in the past had enough food and used it to celebrate and enjoy it. After this period, strict fasting begun, till the Easter started and it was allowed to eat meat etc. again. Typical dish or dessert if you will was donut type pastry called SISKY. It is a must at least once a year, you will love them.

Slovak donuts called "sisky"

After New Year, the second week in January co called FASIANGY - carnival season begins. Historically, during this time people celebrated and enjoyed a lot of food before the fasting period begun. So let us enjoy the sweet treats that are connected to this season.
Servings 12
Prep Time 30 mins
Cook Time 20 mins


  • 500 g semolina flour
  • 50 g unsalted butter
  • 50 g powder sugar
  • 4 whole egg yolks
  • 2 tbs rum
  • 150 ml beer
  • 40 g fresh yeast (or adequate amount of dried substitute)
  • 1 tsp vanilla extract
  • 200 g marmelade
  • 500 ml frying oil


  • Whisk the softened butter with powder sugar and vanilla extract till creamy. Add rum, whisk, then one by one whisk in the egg yolks.
  • Dissolve the fresh or dried yeast in lukewarm beer, pour it into the butter-eggyolk mixture and shortly mix with a spatula.
  • Add the flour and knead a homogenous dough that is no more sticky. Cover the dough with a clean kitchen towel or plastic foil and let rise till it doubles in volume.
  • Roll the dough into a rectangle approx.1 cm high and cut out round shapes. Let them rise for another 30 minutes covered with kitchen towel. In the meantime, prepare a pot with oil and heat it up to 150 degrees Celsius.
  • Carefully place the risen donuts into the oil and fry it from both sides aprox.2 minutes (each side). Fill the fried, partially cooled donuts with marmalade (using a plastic bag and a pipping nozzle with small hole). Sprinkle with some powder sugar and serve. They taste the best when still warm.
Course: Dessert
Cuisine: Other

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