These are the two hunklich recipe are find on the internet. They do not contain farina.

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SAXON PIE CRUST OR DOUGH FOR HUNKLICH
Source: Mrs. William Roth
From: Aunt Roadrunner

7 cups flour
1 large cake yeast
2 c. lukewarm water
4 eggs
3/8 lb. melted butter
1/2 cup sugar
1 Tbsp. salt

In 1/2 cup milk, dissolve yeast adding a little of the sugar. let rise for a few minutes.

Pour rest of lukewarm milk in large bowl. Add eggs, butter, sugar, salt and yeast to mixture. Mix well. Add flour and mix dough until bubbles are formed. Let rise until double in bulk.

Punch down once and let rise again then roll on floured board. Put on 11x17-inch baking sheet. Cover dough with a filling and topping then bake until golden brown.

CHERRY FILLING:
Spread cherries evenly on raised dough in pan. Pour cream-egg mixture over all.

Bake at 350 degrees F for 1/2 hour.

APPLE FILLING:
Slice, sugar and cinnamon put on raised dough and put same mixture over top and bake.

PRUNE FILLING:
Boil with a little sugar and lemon juice, take out pits, grind and put over raised dough with mixture over top and bake.

CREAM-EGG MIXTURE:
1 pint sour cream
5 eggs
1/2 cup sugar

Combine and mis well, sour cream, egg yolks and sugar in bowl. Fold in stiffly beaten egg whites and bake. This mixture is used for all the different fillings

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GOTTSCHLING FAMILY HUNKLICH
Source: Sidelong Reporting, March 17, 2007
http://sidelongreporting.wordpress.com/2007/03/17/gottschling-family-hunklich/
March 17th, 2007

1 box of roll mix (with yeast)
6 eggs
1/4 cup of butter, melted
Sugar
Salt
Either 2 14 oz. cans of tart/sour cherries, drained, or fresh tart cherries
1 pint (16 oz.) of sour cream

Preheat oven to 350 degrees F.

If you are using canned cherries, empty the cans of cherries into a colander to start the cherries draining.

Separate 2 egg yolks (saving the whites).

Beat 2 egg yolks, then mix together with the melted butter, 3 tablespoons of sugar, and 1/2 teaspoon of salt. Add lukewarm water to make 1 cup. Dissolve yeast from roll mix (using a whisk) into the yolk mixture.

Add the yolk mixture to the roll mix, mix the dough to a common consistency, then roll the dough out to fit a large jelly roll pan (you can grease the pan or not, depending on your preference). Make sure that the dough is pressed up to the top of the edges of the pan. This should result in the dough being spread evenly and relatively thinly across the bottom and up the sides of the pan.
Place the well-drained cherries evenly on the dough; set aside.

Mix 4 egg yolks, 1/2 cup of sugar, and 1 pint (16 oz.) of sour cream; set aside.

Beat 6 egg whites to froth. Fold the yolk-sour cream mixture into the egg whites. Pour the whole mess over the cherries.

Bake at 350 degrees for 40 minutes.

Serving Notes:- Serve hunklich at room temperature or lower.
- Make sure to let it cool after taking it out of the oven.
- Hunklich’s flavors improve over time. If you can resist, it is worth letting it age so you can sample it over a couple of days.