Trdlo (trdelnik)

[Eat hot!]

Trdlo (trdelnik)

Category: Bakery products

Kitchen: Czech

Ingredients
Milk	300 ml
Fresh yeast	30 g
Sugar	3 tbsp. l.
Eggs	2 pcs.
Eggs (yolk)	2 pcs.
Salt	pinch
Butter	80 g
Flour	500 g
Sugar, vanilla sugar, cinnamon

Cooking method

• We prepare the dough in KhP. Warm the milk slightly, dilute yeast in it. Next, pour the mixture into a bucket of HP and add all the remaining ingredients. Turn on the "Dough" mode.
• We pinch off a small piece of dough and twist it into a tourniquet as thick as a little finger. We wind the tourniquet on an aluminum tube, and make the dough turns at a small (about 5 mm) distance from each other. Tuck the ends of the dough under the extreme turns.
• Pour sugar, vanilla sugar, cinnamon into a flat plate (proportions as desired). We begin to roll our tube with sugar dough, lightly pressing it.
• Preheat the oven to 200^about C. Cover the baking sheet with baking paper.
• We spread our rolls with dough on paper at a sufficient distance from each other - the dough will still increase in volume. This is how it looked for me:
• 
• Bake for about 10-15 minutes until a pleasant golden brown color. Here's what happened:
• 
• Cool slightly (only slightly) and remove the trdlo from the aluminum tube. Sprinkle generously with our mixture (sugar, vanilla sugar, cinnamon), even hotter.
• Eat hot!

Note

Trdlo (trdelnik) ... Quite an old delicacy that goes back to the Czech Republic, Moravia, Slovakia, Hungary and Romania (also called kürtöskalács).
I first tasted this delicacy in the Czech Republic. The dough is wound in the form of a tube on a thick wooden spit and baked over an open fire (coals), and then sprinkled with various goodies: sugar, cinnamon, nuts, etc. All this is done on the street in small stalls and tents, and eaten right there , hot. The aroma of muffin, vanilla, cinnamon around is simply amazing!
For a very long time I was looking for a recipe, then for a long time I could not make up my mind to do it ... I was worried about how it would all turn out - dough, oven instead of coals ... It turned out with a bang! The same layering of the dough (it always seemed to me that this is a puff yeast dough), the same aroma and taste. The feeling that I've been to the Czech Republic!


The forum has a topic "Cutters for cookies, puff tubes"

That's great: wow: When I lived in Czechoslovakia, they constantly bought these sweets from the Czechs - awesomely tasty: nyam: I will definitely do it, but at the same time I will return for a moment at such a wonderful time (at least for me) THANKS Poiuytrewg

Still have to find what to replace the tubes with?

There are a lot of options. Someone makes from thick cardboard and wraps them on top with foil, someone buys a thicker foil and simply wraps a round surface, and then removes the foil in the form of a tube, etc.

And there are also such delicious waffles - tatrans are called - with dry filler. 5 pieces in a package (I don't know, maybe it's disgusting, but the taste is divine). Round, large and lightweight.

I know waffles (in Karlovy Vary, there are a lot of them, they are especially different, they are sold) - the payment is called. Tiny ones with different fillings - delicious! Ooh-ooh-ooh!

And if you consider that you run into excursions and you are doubly hungry - they seemed mind-blowing just ...

I always ate them hot - that's understandable. And today I tried the already cooled ones. How well they go with coffee ... Ooh-ooh-ooh!

what is the diameter of the tubes and what is the length of the wound pieces are obtained

what is the diameter of the tubes and what is the length of the wound pieces are obtained

Aluminum tubes - diameter 3 cm, length 16 cm.I get about 10 cm of trdlo.

In the books of the Deli suggest using curlers (old model)

In the books of the Deli suggest using curlers (old model)

I think these are the ones that are metal with holes! I went to grind the mezzanine!

Mistletoes, as far as I remember, their diameter was less than 3 cm, unfortunately ...

no, I remember my grandmother had fat, fat ...

Well, here's the name I remember that they are fried on an open fire ... I was going to test everything in the summer, but after the barbecue I couldn't.

And we have tubes, come

I have a foil wound on tubes made of thick cardboard, maybe on them ??

There are a lot of options. Someone makes from thick cardboard and wraps them on top with foil, someone buys a thicker foil and simply wraps a round surface, and then removes the foil in the form of a tube, etc.

I have not read the whole Temka, maybe someone has already suggested this option.
You can use tubes on which cling film, foil or parchment is wound, cutting them to the desired length. They are so fat. And wrap in foil. True, I do not know if the diameter of these tubes will fit.

[Lingonberry]

I have a foil wound on tubes made of thick cardboard, maybe on them ??

and not burn?

They shouldn't - they won't have time. The internet is full of such solutions. Although, of course, we are not talking about long-term, reusable use.
In this case, the proposal Lingonberry more tempting.

[Stеrn]

Stеrn , I'm on business !!!
poiuytrewq , and how many pieces come out of this number of products, where is it written, but I missed it?

[More about straws: you can use empty metal cans from beer, juices
Stеrn ... but cho ... don't flood ... it's called "brainstorming" ... not all tubes have, but you want to bake right now

[poiuytrewq]

poiuytrewq , and how many pieces come out of this number of products, where is it written, but I missed it?

I got 17 pieces.

Today I baked these trdls (you can break your tongue), took half of the test norm for a start - and it's not in vain that 10 pieces come out, I won't show the photo - I'm ashamed

Girls, and today I also baked these tr .. trd ... well, in general trdlov! It turned out oh-oh-very many-28 pieces, but not because it should be so, but because the head is stupid! I prepared everything, and poured in not 300, but 500 ml of milk (that is, like flour - well, I mixed it up!). HP kneads, and I think that the dough is liquid. I checked it, got scared and let's add flour. The stove kneads, I look in, and the dough sticks to the walls. Well, what's wrong again? I forgot the oil !!! (rewrote the recipe and skipped it). Melted, poured, kneaded, rose. I thought it would come out of HP. It's good that I had two sets of tubes (only cone-shaped) Here's what happened


Delicious! Fluffy, airy! A third ate immediately hot (as recommended), and some stuffed with whipped vegetable cream and marmalade (I did just yesterday - very useful!). Tasty in any form and pretty fast. Only did it without cinnamon - I don't like it. But even without it, the taste is wonderful! Thanks to the author

[poiuytrewq]

poiuytrewq Thank you for your rating - I tried. I only did it without cinnamon - I don't like it. But even without it, the taste is wonderful!

It is not necessary to sprinkle with cinnamon. In the Czech Republic, trdlo is not baked with anything - sprinkling with vanilla, with nuts, with coconut flakes ... Try what you like best.

Today I baked again "at the request of the workers." Here's another (still) whole mountain ...

Yeast is indicated in the recipe, but proofing is not needed at all? Knead the dough and immediately start winding the flagella and baking? Or is there still proofing, in a bread maker on the dough mode? I do not have a bread machine, I knead the dough in a food processor, tell us how long will the proofing take? When is the dough almost ready and let it grow at least once or let the dough rise on the tubes? How does yeast work here? Sorry, I wrote messy, but I really want to bake such trdlo. Indeed, it’s a very unusual word ...

[ElvisMel]

Yeast is indicated in the recipe, but proofing is not needed at all? Knead the dough and immediately start winding the flagella and baking? Or is there still proofing, in a bread maker on the dough mode?

ElvisMel, proofing is required. The "Dough" mode in KhP is, as a rule, 15 - 30 minutes of kneading and then proofing for about 1 hour or 1 hour 30 minutes.
So you can safely knead in the combine, and then in a warm place for proofing.

Tell two yolks to go into the dough too? I only used two eggs. The rest was done exactly according to the recipe. I got a batter.
I poured flour into the bread maker.

Tell two yolks to go into the dough too? I only used two eggs. The rest was done exactly according to the recipe. I got a batter.
I poured flour into the bread maker.

Yes, we put everything in the dough: 2 eggs + 2 yolks. I didn't have a kolobok either. Maybe your eggs were too large? ..

So the dough has to be runny? How to wind them up later. I just looked at similar recipes. There is also the same amount of milk for the current amount of flour. And I have doubts about how all this can be fashioned.

So the dough must be runny?

No, it shouldn't be liquid. Normal dough, but not "bun", because it is very sticky. During the proofing period this "stickiness" practically disappears.

Thanks today I will try again. My first ones were delicious. Snails are the only way.
This is from the first batch.



Here's what's left of today's baking

Strictly measured out grams. But the dough turned out to be watery. I need flour 600-700 grams). But we can already say that these are not left.

And can I show you how else they bake such things on rolling pins:

[julifera]

julifera,
Here, here ... It's almost "those same wooden skewers"from the Czech Republic.

Is it possible to clarify all the same proofing time? The kneading lasted 25 minutes. It turned out to be a monstrously sticky and runny dough.
Adding a small amount of flour did not help absolutely, it is simply impossible to work with such a consistency.

I think I have already spoiled the food, but at least for the future, can you specify the time of kneading and proving the dough before "winding on sticks"?

[Wwolf]

Wwolf, what a pity that you didn’t succeed ... but perhaps this will also serve as an incentive to continue trying? .. At least in such cases, I only become angrier, in the good sense of the word.
Now, as for the processes of kneading and fermentation ... My kneading takes 30 minutes. I have already said that the dough is really sticky and not a bun, but a "comma". Proofing - 1 hour, after which the dough rises very well. When I baked trdlo the second time, - the dough could not be kept for 1 hour completely, - the yeast was reactive. I did a warm-up and let me come up again. After proofing, the dough was no longer as sticky as at the very beginning, although it still "stuck" to the hands. Therefore, I did the rolling into a bundle on a table surface that was well-dusted with flour.
Perhaps you needed to add more flour - after all, we all have different flours. I think that you will definitely succeed and you will "bring" your photo report here. Good luck!

Thanks, I'll try again one of these days.
Perhaps it will be necessary to buy round pieces of wood. The version with a cardboard tube wrapped in foil was not very good, because the dough stuck to the foil. However, judging by many reviews, the amount of flour should be slightly increased, then it may stick less.

Today was take two, much better than the first
The only thing that is not very cool yet is the formation of an even and long rope for subsequent winding. (wound on wooden rolling pins
Well, and the fact that the finished product does not want to separate from the piece of wood.
This is, of course, not a problem with a recipe, but with illiteracy in the field of bakery.
If someone can share advice on how, in principle, to process the dough to obtain a "thick rope" - I will be grateful for your help.

Today was take two, much better than the first

Congratulations!

The only thing that is not very cool yet is the formation of an even and long rope for subsequent winding.(wound on wooden rolling pins

"Yes, the dog is with him!" (c) I never get it (the harness) even. This can be seen in my photographs as well. I like it even better.

Well, and the fact that the finished product does not want to separate from the piece of wood.

You can grease the piece of wood beforehand (before winding the dough). This is exactly what they do in the Czech Republic.

This is, of course, not a problem with a recipe, but with illiteracy in the field of bakery.

Saying ...

If someone can share advice on how, in principle, to process the dough to obtain a "thick rope" - I will be grateful for your help.

Another one I spied on in the Czech Republic ... They don't make a tourniquet out of dough! There, the dough is rolled out with a rolling pin to a thickness of about 1 cm, and then cut into long narrow strips with a pizza knife, and these strips are wound on the skewers!

Hell, this is an idea to just cut long thick pancake belts. Much easier than tearing the dough into pieces and pretending to be Rodin

Hell, this is an idea to just cut long thick pancake belts. Much easier than tearing the dough into pieces and pretending to be Rodin

Of course!

Well, where is our muschin with a difficult name? I bought straws and baked trdliks, they turned out very tasty merci for the recipe

Well, where is our muschin with a difficult name? I bought straws and baked trdliks, they turned out very tasty merci for the recipe

Tuta muschina, here I am.
And thank you for trying! Glad you like the recipe.

[poiuytrewqа]

Liu-DIIIIII !!!! Who else loves poiuytrewqа and its tubes. Idea for promotion

[IRR]

IRR,

Oooh, well, when my hands reach ...
and most importantly zhezh, sonny och. Trdlo loves, but I buy everything for him,
no to bake ...

[IRR]

IRR,

That okay

I've been studying all the dough. Very close to my patty, but there is a suspicion that it will be liquid. In my pie for 500 g of flour, 250 ml of milk, polaytsa and 100 g of butter (the difference is only 20 g). And the dough is very plastic. And then for the same 500g 300ml of milk 2 eggs, 2 yolks and butter 80g. Will float. I will do it on my own so as not to experiment ...

That's so beautiful! Whisper! Very reminiscent of the tubes with cream, familiar to me from childhood!

I will do it on my own so as not to experiment ...

We are waiting with the report!

That's so beautiful! Whisper! Very reminiscent of the tubes with cream, familiar to me from childhood!

Thank you! In appearance, they really do, but the taste is completely different, and the dough is not flaky ...

PS Puff tubes with cream ... (closes his eyes dreamily ...)

[HURRAH!!!!!]

HURRAH!!!!! I did, I did TRDLYUSHECHKI !!!!!!!! This is not tasty, it is TASTY-O-O-O-O-O !!!!!!!!!!! The dough is a miracle !!!! But I also added flour to it, because it was well, very liquid and I drifted off scared! The dough after proofing - squeaked !!!! During baking such aroma stood !!!!!! My family and my friend (who dropped by for a minute, and stayed, unable to bear the smell during baking, and then could not leave until the plate was empty!) Literally swallowed saliva !!! And when they tried it ...... I couldn't stop them !!!!!! While the next batch was being baked (I baked 20 of them in total in 3 passes!) They devoured the previous one. I was afraid that I would not get it !!!! My God, what a MIRACLE !!!!!! I WANT and I WANT again and many more times I WANT and I will WANT !!!! I baked and will bake !!!!! And now to the point:

that's how it all started



but it happened



The dough turned out to be airy, flaked, the crust is slightly crispy!

TO THE AUTHOR - not only THANKS, but THANKS !!!!!!!

[Natusichka]

Natusichka, Beauty, and more! And what magic word came up with "TRDLYUSHECHKI"
Bake, to your health! Glad you liked this recipe.

[poiuytrewq]

poiuytrewq - thanks for the recipe!
Despite the fact that I put a plus sign for him for a long time, but my hands only reached him last Saturday

Wrapped on tall and narrow silicone molds for beads.
Despite the terrible heat that day, I steadfastly rolled and beat all this dough to the end!
For the sake of experiment, each form was made in a different way, which is why it is all so different in size at the beginning.
After baking, everything became the same
So it makes no sense to bother too much about the rolling method.

Only one thing - when everything was baked - I didn't take a picture
After the oven, it became impossible to endure the heat and we ran out into the street in the evening, at the same time we brought gifts to our parents - mega-trill click
So call me - only pictures of the process:

[julifera!]

julifera! Wow, what a beauty !!!! It is a pity that there are no photos of ready-made trdlyats!

[julifera]

julifera, Blimey! This is what I understand - the creative process and sheer inspiration. The entire technical process (and its variants) in the photo report.
Thank you!

[julifera]

juliferaI'm just lying around
This is super megaTrd !!!