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Print Recipe
Trdelnik of Pumpkin Dough Recipe
Czech trdelnik-the famous street pastries that you can try not only in the Czech Republic. For example, in Hungary, the pastries called kurtoskalacs. Trdelnik is baked over coals, is considered a festive treat and is sold at fairs or Christmas markets. But what if you can not get to Prague, and you want to try pastries? Offer to cook trdelnik in the oven, adding a touch of autumn in the dough, pumpkin puree and spices in traditional pumpkin pie.
Cook Time 180 minutes
Servings
Ingredients
Dough:
Dusting:
Cook Time 180 minutes
Servings
Ingredients
Dough:
Dusting:
Instructions
  1. Prepare the ingredients: pumpkin puree I prepared in advance, then the pulp of the pumpkin until soft in a saucepan, and then rubbed through a sieve and cooled to room temperature. Remove the butter and egg from the refrigerator in advance, warm the milk to a pleasantly warm temperature (36-38 °C). Walnuts are traditionally used for sprinkling. I took the hazelnuts and added some peanuts in the process. Separate the yolk from the protein.
    Prepare the ingredients: pumpkin puree I prepared in advance, then the pulp of the pumpkin until soft in a saucepan, and then rubbed through a sieve and cooled to room temperature.
Remove the butter and egg from the refrigerator in advance, warm the milk to a pleasantly warm temperature (36-38 °C).
Walnuts are traditionally used for sprinkling. I took the hazelnuts and added some peanuts in the process.
Separate the yolk from the protein.
  2. Spices mix and add half of the mixture to the flour. The second half of the spicy mixture will be left for sprinkling. Add salt to the flour and set aside for now. In a small bowl, mix warm milk, sugar and dry yeast. Cover the dishes and leave in a warm place for 15 minutes to activate the yeast. As soon as the foam cap appears, we move on.
    Spices mix and add half of the mixture to the flour. The second half of the spicy mixture will be left for sprinkling. Add salt to the flour and set aside for now.
In a small bowl, mix warm milk, sugar and dry yeast. Cover the dishes and leave in a warm place for 15 minutes to activate the yeast. As soon as the foam cap appears, we move on.
  3. In the flour mixture, add pumpkin puree, yolk and prepared yeast.
    In the flour mixture, add pumpkin puree, yolk and prepared yeast.
  4. Let's start kneading the dough. Once the dry and liquid ingredients have combined, add the soft butter, continuing to knead.
    Let's start kneading the dough. Once the dry and liquid ingredients have combined, add the soft butter, continuing to knead.
  5. First, the dough will be viscous and heterogeneous. Continue to knead the dough for about 10 minutes and gradually it will turn into a soft, elastic and slightly sticky dough. Put it in a bowl, greased with a small amount of vegetable oil. Cover and leave in a warm place for 1-1. 5 hours to rise.
    First, the dough will be viscous and heterogeneous. Continue to knead the dough for about 10 minutes and gradually it will turn into a soft, elastic and slightly sticky dough. Put it in a bowl, greased with a small amount of vegetable oil. Cover and leave in a warm place for 1-1. 5 hours to rise.
  6. That's how the dough rose after 40 minutes. Knead it, cover the dishes and leave to re-rise.
    That's how the dough rose after 40 minutes. Knead it, cover the dishes and leave to re-rise.
  7. I used the sleeve from paper towels. Wrap them with foil, and then smear the foil with a small amount of vegetable oil, so that the dough does not stick to the foil in the baking process. To sprinkle, grind the nuts with a rolling pin or a pusher and mix on a baking sheet or on a large plate with brown sugar and spices set aside earlier.
    I used the sleeve from paper towels. Wrap them with foil, and then smear the foil with a small amount of vegetable oil, so that the dough does not stick to the foil in the baking process.
To sprinkle, grind the nuts with a rolling pin or a pusher and mix on a baking sheet or on a large plate with brown sugar and spices set aside earlier.
  8. Using a small amount of flour, roll out the dough with a rolling pin into a thin layer and cut it into strips 2-3 cm wide.
    Using a small amount of flour, roll out the dough with a rolling pin into a thin layer and cut it into strips 2-3 cm wide.
  9. Tightly wrap strips of dough prepared by the sleeve so that their edges have been without the dough. Why? I'll tell you in the next step. The dough should be allowed to overlap. We try not to stretch the dough so that the pastries do not break in the oven. Grease the dough with protein, and then roll in a spicy nut sprinkle.
    Tightly wrap strips of dough prepared by the sleeve so that their edges have been without the dough. Why? I'll tell you in the next step.
The dough should be allowed to overlap. We try not to stretch the dough so that the pastries do not break in the oven. Grease the dough with protein, and then roll in a spicy nut sprinkle.
  10. The topping should completely cover the dough on all sides. Another problem to solve: trdelnik are baked on weight, so they are obtained in the form of a pipe. At home, a baking dish will help, which will be a little narrower in size than the sleeves. This is why the sleeves do not need to be completely wrapped with dough: put the sleeves with the dough on the sides of the mold so that the dough does not touch the sides or bottom of the mold.
    The topping should completely cover the dough on all sides.
Another problem to solve: trdelnik are baked on weight, so they are obtained in the form of a pipe. At home, a baking dish will help, which will be a little narrower in size than the sleeves.
This is why the sleeves do not need to be completely wrapped with dough: put the sleeves with the dough on the sides of the mold so that the dough does not touch the sides or bottom of the mold.
  11. To upset the rolls is not necessary. Bake the products immediately after molding in the oven, preheated to 200-205 °C for about 25 minutes or until the dough is ready. Carefully remove the spindles from the bushings, sliding them to the edge. let them cool completely on a cooking grill and then serve.
    To upset the rolls is not necessary. Bake the products immediately after molding in the oven, preheated to 200-205 °C for about 25 minutes or until the dough is ready.
Carefully remove the spindles from the bushings, sliding them to the edge. let them cool completely on a cooking grill and then serve.
  12. From this number of test I have broke a two long and two short trdelnik. For variety inside can lubricate trdelnik chocolate-nut paste or melted chocolate.
    From this number of test I have broke a
two long and two short trdelnik. For variety inside can lubricate trdelnik chocolate-nut paste or melted chocolate.

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