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Žloutkové Věnečky – Vanilla wreaths

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Žloutkové Věnečky - Vanilla wreaths
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Votes: 3
Rating: 4.33
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Light refreshing desert, just the perfect serving size (if you can keep your hands off the rest:) )
Servings
14wreaths
Servings
14wreaths
Žloutkové Věnečky - Vanilla wreaths
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Light refreshing desert, just the perfect serving size (if you can keep your hands off the rest:) )
Servings
14wreaths
Servings
14wreaths
Ingredients
Servings: wreaths
Units:
Instructions
  1. Filling: In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
  2. In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
  3. Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
  4. Dough: In a heavy saucepan bring water, butter and salt to a boil.
  5. Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
  6. Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
  7. Preheat the oven to 400° F. Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
  8. Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
  9. Bake for 30 to 35 minutes. Let cool down.
  10. Cut cold wreaths in half like a bagel.
  11. Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
  12. Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
Recipe Notes

Keep refrigerated.

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Houskový Knedlík – Bread Dumpling

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Houskový Knedlík - Bread Dumpling
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Votes: 91
Rating: 3.15
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A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Houskový Knedlík - Bread Dumpling
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 91
Rating: 3.15
You:
Rate this recipe!
A typical Czech side dish served with any meat and gravy main dish. Makes 3 large or 4 medium, cylinder shaped Dumplings that you cut into 24 slices .
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
10minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small bowl, warm milk and sugar in microwave for 40 seconds. Test the temperature of the milk with your finger. The temperature should be warm but not too hot. Add yeast, stir in the milk, and let set aside to foam.
  2. The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt, and yeast mixture. Mix the dough for several minutes and than add bread that you previously cut into cubes. Mix again.
  3. Remove the dough unto a flat clean surface, and kneed by hand. If too sticky dust with flour. Divide the dough into 3-4 same size pieces, kneed them individually, and shape them into cylinder shapes. Cover them up with cloth, and let rest for 10 minutes.
  4. To cook the dumplings pour water into two large pots. Water should be at least 3 inches high. Bring to rolling boil. When water is boiling, place gently two dumplings in each pot, and stir with a wooden spoon, so it doesn’t stick to the bottom.
  5. Cover pot with a lid. Return to boil and turn the temperature to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 10 minutes, than rotate dumplings 180° degrees( you will end up with the bottom half on top). Continue cooking for another 10 minutes.
  6. When you are ready to take the dumplings out, make sure you have following ready. (Thread, long fork, and deep-frying spatula).
  7. Make room on your countertop next to the stove, uncover lid, slide spatula under the dumpling right in the middle ( or use two spatulas one on each side), and quickly remove it from water to the counter top . Immediately poke the dumpling at least 5 times with a fork, so the steam can escape. Speed is very important, or the dumpling will shrink!!!!!
  8. To slice the dumpling, place a thread under the dumpling, wrap the thread around the top and cross the tread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. Cover till ready to serve. Serve warm.
Recipe Notes

Recipe by: Marketa McCall

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