Puhoi Egerländer Dialect

Hunky Punkie / Fettkäkl Recipes

The recipes below are traditional Puhoi/Ohaupo recipes

1. Maggie Titford's Hunky Punkies

4 cups flour (about 400 gm)	4 heaped tsps B.P.
2 eggs	1 level dstsp butter
Small ½ cup sugar	Milk to mix (about 100 to 200 ml, but not too much)
½ tsp salt

Beat eggs and sugar.
Add melted butter.
Pour the milk into B.P., salt and flour and mix together but don’t use too much milk.
Knead very lightly — just once or twice. If it sticks to your fingers, it’s too wet, add flour.
When it’s a scone consistency, press out dough until it’s ½” (10mm) thick and cut into squares.
Fry in hot deep fat or Chefade or similar (so that they have room to roll over). The fat should not be smoking hot.
Fry until they are golden brown. As a guide, when one or two turn over, turn over the rest.

2. Mary Titford's Hunky Punkies

Mary Titford was Maggie Titford's mother.

5 cups flour	¼ cup sugar
1 egg	¼ cup melted butter
4 tsp cream of tartar	2 tsp baking soda
Pinch of salt

Beat eggs and sugar.
Add melted butter.
Mix soda and cream of tartar together well.
Then mix with flour.
Mix altogether to scone consistency.
Roll out about ½ inch (10mm) thick and cut into squares.
Fry in boiling fat.
Hunky Punkies are best eaten while hot.

3. Annie Bayer's Yeast Hunkie Punkies

This recipe was submitted by Anne Bayer. Annie Bayer was her grandmother.

1/2 pint of milk	1 tsp sugar	1 oz yeast
1 beaten egg	2 oz soft butter

Scold milk and cool till tepid.
Mix in sugar and yeast.
Stand 15 minutes in a warm place.
Add egg and butter.

1 lb warm flour

2 oz sugar

1/2 tsp salt

Mix together the flour, sugar and salt.
Add the liquid.
Mix to a soft dough.
Knead well and allow to rise.
Knead again thoroughly and roll to 1/4 inch (1/2 cm) thick.
Cut and allow to rise.
Deep fry in oil.

4. Annie Schischka's Yeast Hunkie Punkies

This recipe was published with the kind permission of Maureen Farrell. Annie Schischka was her mother.

1 cup milk	2 level tbsps butter
2 tbsps sugar	1 cake of yeast
1 or 2 eggs (I prefer 2)	3 ½ breakfast cups flour (about 600 gm)
1 tsp salt

Scald the milk i.e. just bring it to the boil.
Add butter and sugar to milk while it is hot.
Take 1 cake of yeast and put into ½ cup lukewarm water. Leave to rise.
Beat eggs.
When milk, butter & sugar mixture is lukewarm and the yeast has risen, mix all together.
Add flour and salt to the above mixture and mix all together with a wooden spoon.
Leave to rise.
When risen, mix once or twice in a basin with a knife.
Then turn out onto a floured board, roll and cut into shapes.
Leave to rise again.
Then fry in hot deep fat (or cooking oil).

Yummy!

5. Mary Schollum's Hunkie Punkies

Aunty Molly, as she was known to all, gave this recipe to Annie Schischka.

2 cups flour	1 tsp baking soda
Lump of butter, the size of an egg	2 tsp cream of tartar
About 1/2 cup of milk	1 egg

Put butter in 1/2 cup of boiling water.
When cool, fill the cup with milk.
Add well-beaten egg.
Add to the flour.
Roll out.
Cut into pieces.
Cook in chef-aid or dripping

6. May Kernohan's Hunkie Punkies

May Kernohan, daughter and granddaughter of Joseph and Margaret Schischka and Lorenz and Rosalie Schischka. With permission from Lawrence and Rosalie Schischka, a Short History of their Descendants, compiled by Judith Williams.

3 cups flour	2 eggs
About ¾ cup milk	2 tsp baking powder
¼ cup sugar	Pinch salt

Beat eggs and sugar well.
Stir into sifted flour and baking powder lightly to scone mixture consistency. (The mixture must not be too stiff -add more milk if necessary.)
Roll out lightly and cut into squares.
Have a fairly large saucepan half filled with just boiling dripping.
Drop in hunkies, and when brown beneath turn and cook until golden brown on top, which will take about 15 minutes.
Remove and place on greaseproof paper.

7. Alternative Hunky Recipe

Source: Judith William's Collection.

3 cups flour	1 tspn baking soda
1 beaten egg	1 dstspn melted butter
2 tspn cream of tartar	1 pinch salt
1 cup milk

Mix together as if for scones --- the mixture should be a dry mixture like a scone mix.
Roll out and cut into two inch squares.
Cook in dripping or Chefade, turning when one side is golden brown.

8. Barbara Wenzlick's(?) Hunky Recipe

Source: Judith William's Collection.

3 ½ cups flour	1 cake compressed yeast
1-2 eggs	2 tbspns butter
½ tspn salt	½ cup lukewarm water
1 cup milk

Dissolve one cake yeast in half a cup of lukewarm water with a teaspoon of sugar in it.
Melt butter and add to mixture.
Beat eggs.
Sift the flour and salt and add to the mixture
Let the mixture rise in a warm place until it doubles in quantity.
Beat well, eg with a wooden spoon.
Beat or knead it again.
Roll out and cut into pieces.
Let rise a second time.
Cook in hot Chefade or dripping in a sauscepan at a depth of at least 3 inches.
When the Hunkies turn brown, turn them over in the fat. The cooking only takes a few minutes.
Split and eat with butter and jam.

Note: the quantities given make a large number and could be halved.

The Puhoi 150th Anniversary challenge...

To remember the simple Bohemian dialect greetings and to use them with your family.