Where it comes from
Steamed yeast dumplings — parené means 'steamed' — pillowy buns filled with plum jam, curd, or poppy and served under melted butter and sugar. A beloved Czech-Slovak sweet that rises and cooks entirely in the steam over a pot.
On the plate
Tear one open and steam escapes from a snow-white, springy crumb that bounces back at the touch. The molten jam center is warm and tangy-sweet, soaking into the dough, while butter and poppy seeds add richness and a nutty rasp. It is pillowy, sweet, and deeply homey.
How it works
Yeast fermentation produces carbon dioxide that inflates the gluten network, and gentle steaming sets that airy structure without forming a hard crust. Sealing the seam down prevents the jam from leaking as the dumpling expands.
Variations
Filled with plum jam (lekvár), curd cheese, poppy paste, or topped with grated curd instead of poppy
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓25 min active · 90 min waiting
How it's made
8 steps · Show ↓- 18 min
Warm the milk and dissolve yeast with a little sugar to activate it.
- 27 min
Mix flour, egg, melted butter, salt and the yeast milk into a soft dough.
- 360 min
Knead until smooth and let rise covered until doubled.
- 48 min
Roll out, cut into squares and place a spoon of jam in each center.
- 56 min
Pinch the edges closed to seal the filling and form smooth balls.
- 630 min
Let the filled buns proof again briefly.
- 718 min
Steam them over simmering water until puffed and springy.
- 83 min
Brush with melted butter and dust with ground poppy seeds and sugar.
