Ingredients:

3 l brine
800 g flour (strong wheat, maize or buckwheat flour)
8 tbsp honey
4 tbsp fat

Boil the brine and pour in the sifted flour. The water must not boil too vigorously, or the flour will not remain in a neat lump as required. Allow to boil for 15 minutes then turn the lump 
over, pierce with a fork and cook for a further 10 minutes. Pour out approximately 1.5 l of the water. Heat the fat, pour it into the mass and stir. Crumble the žganci into a bowl, and pour warm honey over it prior to serving.