Ingredients
Equipment
Method
- Start by boiling the potatoes. Once they're soft, remove them from the heat, peel them, and grate them into a large bowl. You want to ensure they’re well mashed but still maintain some texture.
- While the potatoes are cooling, grind the poppy seeds. If you have a poppy grinder, that works best, but pre-ground seeds are fine too. The goal is to release their flavor for the dish.
- In a small saucepan, melt the butter. This will be reserved for drizzling over the finished cones and provide a rich flavor.
- Next, fill a large pot with lightly salted water and place it on the stove. Bring it to a boil – having this ready is crucial for cooking the cones immediately after shaping them.
- Once the potatoes have cooled, add the flour, semolina, and egg yolks to the grated potatoes. Mix thoroughly until a pliable dough forms. If the dough feels too sticky, adjust with a bit more flour.
- On a clean work surface sprinkled with flour, divide the dough in half. Shape each half into cylindrical rolls, then cut these rolls into smaller pieces.
- Take each piece of dough and shape it into small cones that are about 5 cm in length and 1 cm in diameter. This step might take a little practice to perfect!
- Once shaped, gently place the cones into the boiling water. Cook them for about 5 minutes or until they firm up. It’s essential to check their doneness before removing them from the pot using a slotted spoon.
- Finally, place the cooked šikbánky on a plate, dust them with poppy seeds and powdered sugar, and generously drizzle with the melted butter. Serve them warm and enjoy the comforting flavors!
Notes
Store any leftover cones in an airtight container in the refrigerator. They’re best consumed within a few days but can last up to a week. You can freeze uncooked cones by placing them on a baking sheet to freeze individually before transferring them to a freezer bag. Cook from frozen by boiling for a few extra minutes.