Ingredients:
- 260 gr. flour
- 110 ml. milk
- 1 whole egg
- 30 gr. of butter
- 1 tablespoon sugar
- 10 gr. of yeast
- zest of one lemon
- for garnish:
- albumen
- brown sugar
- cinnamon
Dissolve yeast in a little milk. Pour into a bowl the flour and sugar and begin to knead it with milk. Add the egg, lightly beaten, the lemon zest and finally, when he had already formed a smooth dough, the butter, by absorbing every bit of butter before adding the next. Knead the dough for ten minutes. Then place it in a greased bowl, cover with plastic wrap and then a rise in the oven. While the dough is rising, a rolling pin covered with foil and stirred in a dish a few tablespoons of brown sugar with a little of cinnamon powder. The doubling of the dough, after about 1 hour and a half, pick the dough, deflate slightly and then roll it out into a sheet half an inch thick, thus obtaining the long wide strips 2-3 cm.
Wrap the strips on the rolling pin covered with foil and when one runs out, another attaccatene slightly overlapping the ends. Thus two Trdlo formed on the rolling pin. Trdlo Brush each with egg white and roll it gently on the sugar and cinnamon.
Bake for about 12-15 minutes in a preheated oven at 180 ° C, placing a rolling pin on a baking sheet so that only the ends rest on the edge of the pan itself. After a few minutes out of the oven , shows the two Trdlo and continue with the cooking of the next.
Wrap the strips on the rolling pin covered with foil and when one runs out, another attaccatene slightly overlapping the ends. Thus two Trdlo formed on the rolling pin. Trdlo Brush each with egg white and roll it gently on the sugar and cinnamon.
Bake for about 12-15 minutes in a preheated oven at 180 ° C, placing a rolling pin on a baking sheet so that only the ends rest on the edge of the pan itself. After a few minutes out of the oven , shows the two Trdlo and continue with the cooking of the next.
In our cooking trip around the European Community countries, trdlo represents Czech Republic:
The Czech Republic is a landlocked country in Central Europe. The country is bordered by Germany to the west, Austria to the south, Slovakia to the east and Poland to the north. Its capital and largest city, with 1.3 million inhabitants, is Prague. The Czech Republic includes the historical territories of Bohemia and Moravia, as well as a small part of Silesia.
Recipes from Czech Republic in the European Culinary ABC(in alphabetic order):
- Bàbovka - Elena, Zibaldone Culinario
- Bramborák - Paola, Pinkopanino
- Bramboráky - Cinzia, Cindystar
- Bramborová-polévka - Fr@, Sciroppo di mirtilli e piccoli equilibri
- Bramborová-polévka - Lucia, Torta di Rose
- Bramborovà-polévka - Tamara, Un pezzo della mia Maremma
- Bramborový salát - Martissima, Mangiare è un po' come viaggiare
- Canederli di patate farciti - Carla Emilia, Un'Arbanella di Basilico
- Česnečka - Brii, Briggis' home
- Fagottini di sfoglia al cioccolato - Speedy70, A Tutta Cucina
- Jidáše - Uomo in Bagno, Un Uomo dal Bagno alla Cucina
- Koblihy do trouby - Terry, Crumpets & Co.
- Kulajda - Carla Emilia, Un'Arbanella di Basilico
- Lomnické suchary - Cinzia, Cindystar
- Medovník - Resy, Le Tenere Dolcezze di Resy
- Punč - Cinzia, Cindystar
- Rohlìki - Simona, Briciole
- Šlejšky - Rosa Maria, Torte e dintorni
- Španělský ptáček - Aiu', Trattoria MuVarA
- Staročeské Kuře na Kysaném Zelí - Anima Paleo, Armonia Paleo
- Stinco di maiale alla birra - Elena, Zibaldone Culinario
- Štramberské uši - Resy, Le Tenere Dolcezze di Resy
- Svíčková na smetaně s Knedlìky - Alessandra, Ricette di Cultura
- Vanilkové rohlíčky - Anisja, La cucina di Anisja
- Vánočka - Cinzia, Cindystar
- Zuppa di trippa - Carla Emilia, Un'Arbanella di Basilico
Sbohem
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