The Cultural History of Czech Lomnické kroužky – Lomnice Rings

Lomnice Rings, also known as Czech Lomnické kroužky, are a traditional treat that originated in the Liberec Region of northern Bohemia. This small town, nestled between the Bohemian Paradise and the Krkonoše Mountains, has given us many culinary treasures, including these delicate yeast cookies.
The name “Lomnice Rings” is a direct translation from Czech, where “lomnické” refers to the region of Lomnice nad Popelkou. These rings have been a staple of Czech baking for generations and are often served as a weekend treat or holiday delicacy.
What makes Lomnice Rings so special is their unique combination of ingredients and cooking techniques. The base of these cookies is a buttery yeast dough, which is rolled out into strips, then twisted into rings and baked to a lightly golden finish. While still warm from the oven, the rings are dipped in syrup and coated in powdered vanilla sugar.

Traditional Recipe

Ingredients

• Unsalted butter – at room temperature
• Egg yolk – at room temperature
• Powdered sugar
• Active dry yeast
• Milk, lukewarm – heated to about 100°F (38°C)
• All-purpose flour
• Blanched whole almonds – ground in the recipe
• Lemon zest – grated from a fresh lemon
• Salt
• Sweetened hot water, and powdered sugar for coating

Instructions

1. Grind the almonds using a hand rotary grinder. For a more intense, nutty flavor, toast the almonds first by spreading them on a baking sheet and baking at 300°F (150°C) for about 10 minutes until lightly golden and fragrant.
2. In ¼ cup of warm milk with a little sugar, dissolve the yeast and let it activate for a few minutes until it begins to foam.
3. Cream the butter together with the egg yolk and sugar until smooth. Add a pinch of salt and the lemon zest.
4. Add the ground almonds, the remaining milk, and the flour sifted through a fine sieve. Mix until combined.
5. Turn the dough out onto a lightly floured surface and knead by hand for at least 5 minutes until firm and smooth. Shape it into a ball, place it in a bowl, and cover with plastic wrap. Let it rise in a warm place for about one and a half hours.
6. Briefly knead the risen dough, then cut it into small, equally sized pieces. Roll each piece into a long, thin rope and twist it into a ring shape. Place the rings on a baking sheet lined with parchment paper.
7. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until lightly golden. While still warm from the oven, dip each ring in syrup and coat in powdered vanilla sugar.