Typical dough for traditional Slovak plum balls – the dream meal of all Slovak children.
Preparation time 30 minutes
- 2 x 200 g durum wheat flour
- 400 ml milk
- 40 g butter
- 2 eggs
- pinch of salt
Melt the butter in the milk with a pinch of salt. Bring to a boil, add 200 g of flour and stir constantly until the dough separates from the pot and spoon. Allow to cool. Put it in the bowl add the eggs and mix well together to form a firm dough.
Cooked dough is easily digestible and therefore also suitable for people with digestive problems or even after gastric surgery.
The fruit balls you can freeze for cooking and keep for later.