czech

This recipe is result of request by many forum members.
My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-)

Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe.

TRDLO - the exact translation is &quot;clodpole, or clodpoll or goofy&quot;, but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on.
Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too.
After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA.
(aren't I a clever boy :-)))
Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood.
Best part for upcoming warm weather - the grill.
Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!!
Take the grilling screen out if possible and bake the trdelnik over the hot coals.

This easy setup will allow  you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun.

Trdelnik - Slovak/Czech Sweet Pastry

lbs all-purpose flour

unsalted butter

sugar

yeast

milk (milk as needed, nonexistent exact measure)

walnuts (finely chopped)

Please read the description part first, as it's essential for this recipe. Thak you.

First stiff into large mixing bowl flour and powdered sugar. Make a small hole in the middle and place into it crumbled fresh yeast. Pour lukewarm milk over the yeast. Let it rise for about 10 minutes.

Add egg yolks into the bowl, pour in melted, but not hot butter, add pinch of salt.

Mix together to make fairly firm dough, well worked (use stand mixer, it's easy).

Let the dough rise for 20 minutes in warm place.

Divide into five equal parts, make loafs.

You can let it rise for another 20 minutes (it's better, but not necessary if fresh yeast used, a must with dry yeast).

Roll out each loaf into 2/3 inch diameter /caster?/ - you know what I mean, thin, cylindrical shape, like a small snake :-)).

Wrap the dough tighty around the BUTTERED &quot;trdlo&quot; wooden stick. Let it stand for ten more minutes (support the ends, so it will be in the air).

Glair with the last egg, cover all around with chopped walnuts and granulated sugar.

Bake as described above over hot coals on the grill. Results MAY be achieved with oven, but . . . .

The pastry need to be turned pretty often during baking, and baked until golden red color. Baking time is not determined, since baking over hot coals and on open air, but from my experience about 20 to 40 minutes, also depends on size you making.

slide the baked pastry of the wooden stick, cut into individual servings, sprinkle with powdered sugar, enjoy.

Also you can cover it in various nuts, coconut and such.

Makes five, baked on two feet long, three inch diameter wooden stick.

I tried to have your reading bit more enjoyable, if there is something not so clear (this recipe is VERY unusuall), feel free to ask.

This recipe is not EXACTLY like they have around here, but I am working on it.  This will give you a really good idea of what we bring home from a donut shop in and around Houston.  These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas).  Ham and cheese has always been one of my favorites.  The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity.  Start the sponge the night before.

Houston Ham And Cheese Kolaches

dry active yeast

all-purpose flour

milk, warmed

eggs, beaten

butter, melted

salt

ham,

cheese,

Houston Ham and Cheese Kolaches

SPONGE:  Mix together yeast and 2 cups of flour.  Add the rest of the sponge ingredients.  Mix with spoon until thoroughly combined and then put in your refrigerator overnight. (this time is not in the cook time).

The next morning, stir the sponge lightly and add the salt.  Begin adding flour until it forms into a dough ball.  If there is little humidity, this could be as little as one cup.  If you are here in Houston, I usually end up putting in a couple and then kneading another half cup.

Once you have a doughball, Let it rest for 20 minutes.

Knead for 10 minutes on a lightly floured surface, adding flour as needed.  The dough should be very easy to knead, fairly loose.

Place kneaded dough into a bowl, lightly oiled and turn dough so that it is covered with oil.  Let it rise until doubled in size, about an hour.  Meanwhile, mix together ham and cheese.

Divide into 32 small balls (divide in half, then divide in half again, and again, etc.).  Take each ball and flatten with your hand to a 3&quot; circle.  Place one tablespoon ham and cheese mixture into the center of each circle and close into a ball, twisting the opening closed.  Make sure the opening is well sealed, or the kolaches will burst open in the oven.

Place filled balls seam side down onto greased cookie sheets (I use 2).  Cover and let rise again for half an hour.  Meanwhile, preheat your oven to 375 degrees F.

Brush kolaches with melted butter.  Bake for 12-15 minutes, or until golden colored.  You don't want these to get brown, or they will be too dry.  Just golden, like biscuits or dinner rolls.

Baked kolaches can be frozen, thawed, and reheated in the microwave.

Wow, what an awesome recipe!  Yes, labor intensive but oh so worth it.  And my miniature rolling pin came in real handy.  I used sliced Swiss and deli smoked ham.  Only had a couple of blow outs, likely due to my technique.   Also, the house smells amazing while these little beauties are baking.  Thank you for posting this recipe!  Its a keeper!

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Kartoffelkloesse (german Potato Dumplings)

russet potatoes (about 2 large)

nutmeg

all-purpose flour (or more)

cornstarch

sourdough bread

corn oil

vegetable oil

Trim crusts off bread and save them for another use.

Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

Refrigerate until cold, about 30 minutes.

Mash potatoes with fork or run through ricer into large bowl.

Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.

Form dough into balls, using 1/4 cupful for each.

Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).

Using slotted spoon, transfer dumplings to large bowl.

Keep covered with a damp kitchen towel as remaining dumplings are cooked.

You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

Grandpa Mueller always used red potatos, us kids peeled the night before and dropped the peeled potatoes in a can of cold water. Mother would boil 1/4 of the peeled potatoes and rice them and cover into fridge. Next day grandpa would grind up all of the peeled taters with his hand crank grinder. He would take the ground taters and put them in cloth sacks and then turn and squeeze out as much juice and starch as he could. Very hard work for him. After raw potatoes were squeezed he would put all those into a very large bowel,and add the riced potatoes, some eggs, salt, farina flour, can't remember much else, hand mix it all together and then begin rolling up the balls about baseball size, roll balls on news paper covering the table with more farina on the table. Lots of farina is ok, makes it all stick together. He would open the middle of the potato dumpling and put in a few bread crumbs, seasoned turkey dressing cubes work good. He get all the dumplings ready at once and careful ladle them into boiling stock pot he had ready to cook. They floated then sank to bottom, done 20 minutes later when the dumpling on its own rises to the surface. Then he would serve on a large serving tray, steaming hot with pork roast sour kraut, and gravy. God this was good!. Dumplings left over should be refrigerated overnight and then sliced and pan fried from next day breakfast, unbelievable! Taste sensation. Twice cooked dumpling. JJ Mueller of St. Paul Minnesota German immigrant to America

Make and share this Kifles (Nut Rolls or Horns) recipe from Food.com.

Kifles (Nut Rolls or Horns)

flour

butter

egg yolks, save whites

sour cream

ground nuts

egg whites, stiffly beaten

vanilla

Add the yeast to the egg yolks in a small bowl and let soften.

Mix 1 cup granulated and 1 cup powdered sugar.

On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.

Fill the wide end of each wedge with 1 level teaspoon of filling.

I've been baking these cookies all my life.  The yeast is not meant to dissolve fully.  And as the nut mixture rises and expands when you bake it, changing it's texture to "spreading consistancy" would likely ruin the delicate and delicious finished product.

These soft kolaches stuffed with mild sausage and scrambled eggs make a deliciously dairy free breakfast!

Sausage and Egg Kolaches

Non-dairy Milk

Yeast (Active Dry)

Tablespoons Sugar

Flour

Olive Oil

Egg Yolks

Salt

Mild Sausage (casings removed)

½ Onion (diced)

eggs Scrambled

salt and pepper

Tablespoons Melted Vegan Butter (to brush the tops)

Heat ⅔ cup non-dairy milk to 100-110°F.

In the base of a standing mixer stir together heated non-dairy milk, 2 Tablespoons sugar, and 2 teaspoons yeast. Allow to sit 10 minutes while yeast activates.

Meanwhile, in a medium sized bowl measure out 3 cups flour and ¼+⅛ teaspoon salt. Set aside.

Turn the mixer on medium-low and stir in2 egg  yolks and ⅓ cup oil with a dough hook. Gradually spoon in flour and salt mixture until incorporated. Leave the dough to knead until soft to the touch, but not sticky, about 5 minutes.

Place the dough in an oiled bowl, cover with a dish towel and allow to double in size, about an hour.

Prepare the Dough

While the dough is rising, heat a skillet to medium. Brown 1 pound sausage with ½ diced onion. Place cooked sausage and onions in a bowl when finished.

In the same pan, scramble 8 eggs and cook until desired consistency. Pour cooked scrambled eggs over the sausage and onion mixture. Stir to mix together and set aside.

Prepare the Fillings

Punch the dough down and pour it out onto a counter. Cut the dough into 12 equal pieces. Roll the dough pieces into balls and then roll the balls out into 5-6 inch circles. Scoop 2 tablespoons of filling into the center of the dough.

Tuck the filling into the dough by pulling the bottom right corner over the filling and into the middle, then the bottom middle section, the bottom left corner, the left side section, the top left corner, the top middle section, the top right corner, and the right side section.

Place the closed kolache, pinched side down in a 9 x 13 pyrex dish. Repeat with remaining 11 dough balls. Cover the filled kolaches with a dish towel and allow to rest for 30 minutes.

Top 5 czech recipes from across the web

The most viewed czech recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trdelnik - Slovak/Czech Sweet Pastr...

Houston Ham And Cheese Kolaches

Kartoffelkloesse (german Potato Dum...

Kifles (Nut Rolls or Horns)

Sausage and Egg Kolaches

Top 5 czech recipes from across the web

The most viewed czech recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trdelnik - Slovak/Czech Sweet Pastr...

Houston Ham And Cheese Kolaches

Kartoffelkloesse (german Potato Dum...

Kifles (Nut Rolls or Horns)

Sausage and Egg Kolaches

The most viewed czech recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine