Since childhood many of us have called these yeasty tidbits “šližikai”, although strictly speaking, this is not a Lithuanian word. They are eaten from dessert bowls with poppy seed milk poured over them. “Šližikai” are easily made ahead of time, as are most “Kūčios” dishes.
1 package dry yeast
1/4 cups warm water (105ºF to 115ºF)
3/4 cup milk
1 egg, beaten
1/4 cup butter, melted
3 1/2 to 4 cups flour
1/4 cup sugar
1 teaspoon salt
Dissolve yeast in warm water in large bowl; let stand 5 minutes. Add milk, egg and butter to yeast mixture. Combine flour, sugar and salt; stir well. Gradually stir flour mixture into yeast mixture. Add more flour if needed to make a stiff dough. Turn dough onto floured board, divide into balls and roll the balls into finger-width coils; cut coils into 1/2-inch pieces; place on a slightly greased cookie sheet and bake at 350ºF degrees until golden brown.
Recipe taken from R. Jonaitiene Lithuanian Treasures Cookbook
(*Pictures features poppy seeds not included in recipe)
