Frgály are a Czech sweet specialty, made nowhere else in the world.
They taste a bit like butter and smell like rum and could be filled with pears, tvaroh, poppy seeds, plum butter, blueberries and other fruit fillings.
What’s a Wallachian Frgál?
Frgál is a special kind of kolach, made from thinly rolled out leavened dough, filled with sweet fillings. Streusel is sprinkled on the filling, called „posypka“ in Wallachia.
It’s common that the layer of fillings and streusel is taller than the dough itself.
After taking it out of the oven, it is commonly greased with butter mixed with rum.
Frgál is round, about 12 inches (30 cm) in diameter, and is traditionally baked in an Eastern Moravian region known as Valašsko (Wallachia).
Where Does the Word Frgál Come from?
Like many other delicacies, frgál was originally a mistake.
When a clumsy cook failed at making kolach, she got angry and called it a frgál, a word in Wallachian dialect used to represent flawed products.
Other names of this pie include „lopaťák“ or „pecák“.
Lopaťák comes from the Czech word lopata (shovel), so it meant a kolach sized as a shove.
Pecák stems from pec (wood-fired oven), used in the past to bake pies and other pastry.
Frgály Yeasted Dough
Frgály are prepared from leavened dough, which contains a lot of fat. As such, it needs more time than normal leavened dough to leaven. It takes at least hour and half.
Before leavening, split the dough into buns about ¾ lb (330 g) in weight, which is how much you need for a single frgál.
Lay down the leavened dough onto baking paper and roll it out into a thin circle. Raise the rim a bit so the filling does not come out.
Frgály are most commonly filled with jam from dried pears, plum butter, poppy seeds, or quark. There are other options to fill the frgály such as blueberries.
Because we live at the foot of the Jizera mountains, we pick blueberries in the forest, where they grow in abundance. I used the first blueberries I picked this year as frgály filling.
Other Czech desserts:
Wallachian Frgál with Blueberries
- 2 1/4 (330 g) all-purpose flour
- 1/2 cup (120 ml) milk lukewarm
- 2 tsp active dry yeast or 30 g fresh yeast
- 3 st (350 g) butter
- 1 egg yolk
- 3/4 cup (90 g) powdered sugar
- pinch of salt
- lemon zest from 1/2 lemon
- 1 1/4 st (140 g) butter
- 3/4 cup (140 g) granulated sugar
- 1 c (140 g) all-purpose flour
- 1 1/3 lb (600 g) fresh blueberries
- granulated sugar to sweeten blueberries
We will also need:
- 1 egg beaten, to brush edges of frgál
- 2/3 st (80 g) butter
- 3 Tbsp rum
- Add flour to a bowl, and make a hole in the middle. Put 2/3 of the warm milk, a spoon of sugar and yeast in it. Mix, add some flour from the sides, and let it rise for 30 minutes.
- Warm up the butter in a small pot, add it to a bowl (the butter must be warm, not hot).
- Add the rest of the milk, sugar, a pinch of salt and grated lemon zest.
- First, mix the dough with a fork, then knead with your hands or a kitchen robot for about 10 minutes. The dough will be non-sticky and smooth.
- Split the finished dough into two buns, cover with a clean towel and let it rise for 1,5 hours.
- Meanwhile, prepare the streusel – just mix the sugar, flour and butter and form it with your hands.
- Lay the leavened bun on a baking paper and roll it out into circle about 30 cm in diameter. If the dough sticks, you can sprinkle the baking paper with flour.
- Around the edges, make a rim and roll it in. You’ll need about 1-2 cm of dough.
- Brush the edge of the dough with beaten egg.
- Put blueberries and granulated sugar on the dough. How much sugar you put in base on the sourness of blueberries.
- Sprinkle with streusel and let it leaven for 15 minutes.
- Take the frgál together with baking paper, put it on the baking tray and bake it in the preheated oven for 20 minutes.
- Melt the rest of the butter in a pot and mix it with rum.
- Once you take out the frgál, grease it with a half of the butter with rum.
- Bake the other frgál and grease it again with the “rum butter”.