Easter is not just about lubricants, lambs and stuffing. In Wallachia, but also in other parts of Moravia, for example, traditional festive sweets also include God’s grace – fragile, fried candy that melts on the tongue. They prepare from a simple dough and their origin dates back to the time when housewives tried to utilize the remains of cream for the Lent.
God’s grace is something between brittle pastries and donuts, but thanks to cream in the dough they have a much softer taste. After frying, they are wrapped in icing sugar with vanilla, giving them an irresistible sweet dot. In addition to cream, butter, egg yolks, a little rum and a pinch of salt are added to the dough. Thanks to the rum they are not soaked with fat and remain beautifully crispy.
Watch a video from Roman Paulus with a recipe for God’s grace to see YouTube:
Source: YouTube
The traditional recipe does not disappoint
The preparation is not complicated, but it is important to let the dough relax properly to make it better. Then small squares or rectangles are cut, which are slightly cut in the middle. Short frying in hot oil gets a golden color and a fluffy structure. Finally, they are wrapped in sugar and can be served – the best are still lukewarm.
Sweetness with history
God’s grace is one of the sweets with a long history. Originally they were preparing as a festive pastry in the Middle Ages, when they were served not only at Easter, but also on other important occasions. The name “God’s grace” refers to the symbolism of abundance and the blessings they were supposed to bring to the household. While in Moravia and Silesia they are known mainly in their fried form, in some regions they baked in the oven as fragile biscuits similar to Linz dough.
Every region, different taste
This traditional recipe has not changed much over the years, although each family has its proven way of preparation. Somewhere the lemon peel is added to the dough for freshness, elsewhere it is flavored with a little nutmeg or cinnamon. Whatever you do, one is certain – their fine texture and light sweetness make them an Easter delicacy that deserves a place on the holiday table.
“Why do I rank God’s grace? I like the variety of several types of doughs that will gradually appear on our table. On Green Thursday, fine yeast honey -honey, on the white Saturday, the lamb of friction, Easter Sunday of heavier or curd yellow dough and stuffing as pudding. Chef Radek Pálka reveals his festive menu.
A great alternative to the lamb
So if you are looking for Easter sweetness that does not take hours of baking and pleases the whole family, God’s grace is a great choice. Unlike the lamb or lubricants, they are not heavy and dense, but light and gentle. And because it disappears from the plate at lightning speed, feel free to prepare a double dose straight.
You can sweeten Easter in different ways, but one of the best elections is the cream of God’s grace – fragile, fragrant and absolutely irresistible.
Source: www.youtube.cz, www.iprima.cz, www.rozhlas.cz
