{"id":1382,"date":"2025-03-31T22:14:42","date_gmt":"2025-03-31T20:14:42","guid":{"rendered":"https:\/\/www.waigner.cz\/?p=1382"},"modified":"2025-03-31T23:05:13","modified_gmt":"2025-03-31T21:05:13","slug":"recept-kynuty-houskovy-knedlik-tradicni-nas-cesky","status":"publish","type":"post","link":"https:\/\/www.waigner.cz\/index.php\/2025\/03\/31\/recept-kynuty-houskovy-knedlik-tradicni-nas-cesky\/","title":{"rendered":"recept Kynut\u00fd houskov\u00fd knedl\u00edk tradi\u010dn\u00ed n\u00e1\u0161 \u010desk\u00fd"},"content":{"rendered":"\n

P\u0159i rozhovoru o kon\u010d\u00edc\u00edch restaura\u010dn\u00edch vozech \u010cesk\u00fdch drah des\u00edtky let jezd\u00edc\u00edch na rychl\u00edc\u00edch mezi metropolemi obklopuj\u00edc\u00edmi \u010cesko „knedlexpress“ jsem dostal typ \/ recept na tradi\u010dn\u00ed \u010desk\u00fd kynut\u00fd houskov\u00fd knedl\u00edk. I moje babi\u010dka, p\u0159esto\u017ee \u010dasto a velmi dob\u0159e va\u0159ila, n\u00e1s pos\u00edlala kupovat knedl\u00edk do bl\u00edzk\u00e9 restaurace. Pro\u010d? Kladl jsem si tuto ot\u00e1zku. Cena \/ pracnost \/ \u00fasp\u011b\u0161nost dobr\u00e9ho v\u00fdsledku? Nedalo mi to, a musel jsem to osobn\u011b vyzkou\u0161et.<\/p>\n\n\n\n

Na porci pro 4 jedl\u00edky sta\u010d\u00ed 500g hrub\u00e9 mouky, \u010dtvrtka kostky dro\u017ed\u00ed (cca 10-12g), jedno st\u0159edn\u00ed slepi\u010d\u00ed vejce, ml\u00e9ko 300 ml, p\u016fl \u010dajov\u00e9 l\u017ei\u010dky soli (cca 2 g), v\u011bt\u0161\u00ed rohl\u00edk bez posypu km\u00ednem nebo m\u00e1kem a dal\u0161\u00ed r\u00e1doby vylep\u0161en\u00ed (cca 70-80 g), p\u0159\u00edpadn\u011b olej na pot\u0159en\u00ed.
Postup je snadn\u00fd, ale n\u00e1ro\u010dn\u011bj\u0161\u00ed na \u010das cca 2 hodiny, tak\u017ee mezi t\u00edm stihnete i vep\u0159ov\u00fd gul\u00e1\u0161. Pokud si zorganizujete dob\u0159e postup prac\u00ed a m\u00e1te dv\u011b plot\u00fdnky na va\u0159en\u00ed. Pro\u010d ne.<\/p>\n\n\n\n

Postup: V\u0161echny suroviny maj\u00ed m\u00edt minim\u00e1ln\u011b pokojovou teplotu nebo l\u00e9pe teplotu lidsk\u00e9ho t\u011bla. Ve vlah\u00e9m ml\u00e9ku rozm\u00edch\u00e1te dro\u017ed\u00ed a po rozm\u00edch\u00e1n\u00ed i vejce a op\u011bt rozm\u00edchat. V m\u00edse nachystanou mouku (doporu\u010duji p\u0159es\u00edt, m\u011b osobn\u011b se v bal\u00ed\u010dku od jednoho z na\u0161ich \u0159et\u011bzc\u016f se jm\u00e9nem, povedlo po\u0159\u00eddit bal\u00ed\u010dek, ve kter\u00e9m byla hrst h\u00fdbaj\u00edc\u00edch se \u010derv\u00ed\u010dk\u016f a brou\u010dk\u016f, to sice nevad\u00ed, kdy\u017e trochu protein\u016f z\u016fstane, ale vzhled nen\u00ed o.k. a n\u011bkomu by to nemuselo d\u011blat dob\u0159e, ne\u017e jsem mouku prosil kvalitn\u011b jemn\u00fdm s\u00edtkem, byl to nejdel\u0161\u00ed d\u00edl\u010d\u00ed \u00fakol z cel\u00e9ho va\u0159en\u00ed) osol\u00edme a dob\u0159e prom\u00edch\u00e1me, s\u016fl by ve velk\u00e9 mno\u017estv\u00ed nem\u011bla p\u0159ij\u00edt na kvasnice (zab\u00edj\u00ed je a pot\u0159ebujeme t\u011bsto \u017eiv\u00e9). P\u0159id\u00e1me p\u0159ipraven\u00e9 ml\u00e9ko s kvasnicemi a vejcem. Nen\u00ed t\u0159eba \u010dekat ne\u017e kvasnice vzejdou, d\u00e1v\u00e1me hned v\u0161e dohromady. Prom\u00edch\u00e1me v neforemn\u00e9 trhan\u00e9 t\u011bsto. M\u00e1te-li n\u00e1ladu si p\u011bkn\u011b m\u00e1knout, tak hn\u011btete ru\u010dn\u011b stylem ze spodu prohr\u00e1bnete t\u011bsto a jemn\u011b nadhod\u00edte, aby se do kapsy dostal vzduch. Trv\u00e1 to tak 10 – 15 minut a je to d\u0159ina ne\u017e je t\u011bsto hladk\u00e9 a nelepiv\u00e9. Robot s h\u00e1kem tu d\u0159inu ud\u011bl\u00e1 za V\u00e1s. Nen\u00ed to 100% ono, ale i dv\u011b minutky ru\u010dn\u00edho hn\u011bten\u00ed na z\u00e1v\u011br, t\u011bsto dokonale provzdu\u0161n\u00ed. P\u0159id\u00e1me nakr\u00e1jen\u00fd den \u010di dva dny star\u00fd rohl\u00edk (cca 2 cm kostky odhadem). Smysl kousk\u016f housky je dodat do knedl\u00edku barvu \/ vzor, proto\u017ee je to vlastn\u011b jenom ji\u017e upe\u010den\u00e1 mouka. Tak\u017ee rohl\u00edk kr\u00e1j\u00edme na kostky s upe\u010denou k\u016frkou a st\u0159\u00eddku rohl\u00edku nechte slepic\u00edm. Je b\u00edl\u00e1 a v knedl\u00edku pak nen\u00ed vid\u011bt. V\u0161e v robotu nebo ru\u010dn\u011b poctiv\u011b zapracovat do t\u011bsta, aby kousky byly v t\u011bst\u011b rovnom\u011brn\u011b rozprost\u0159en\u00e9.<\/p>\n\n\n\n

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T\u011bsto nechat p\u0159ikryt\u00e9 ut\u011brkou v m\u00edse kynout na dvojn\u00e1sobn\u00fd objem (podle teploty to m\u016f\u017ee b\u00fdt v rozmez\u00ed 30-60 minut p\u0159i pokojov\u00e9 teplot\u011b). Po vykynut\u00ed t\u011bsto op\u011bt znovu vyv\u00e1lejte do koule, rozd\u011blte na dva kusy a vyv\u00e1lejte na v\u00e1le\u010dky o pr\u016fm\u011bru cca 5-6 cm. Po\u010d\u00edtejte, \u017ee t\u011bsto je\u0161t\u011b bude kynout a i p\u0159i va\u0159en\u00ed op\u011bt nabere na objemu. M\u011b se zv\u011bt\u0161ilo asi 2x a knedl\u00edk byl p\u0159es t\u0159etinu tal\u00ed\u0159e. To chce \u010dasem vychytat. V\u00e1le\u010dky nech\u00e1te na v\u00e1lu nebo t\u00e1cu je\u0161t\u011b znovu kynout pod ut\u011brkou (cca polovinu \u010dasu co trvalo kynut\u00ed t\u011bsta). Vykynut\u00e9 \u0161i\u0161ky lehce pot\u0159eme olejem, aby se V\u00e1m p\u0159i va\u0159en\u00ed na ut\u011brce neslepily nebo jako j\u00e1, jsem si ka\u017edou \u0161i\u0161ku polo\u017eil na potravin\u00e1\u0159skou f\u00f3lii a s n\u00ed polo\u017eil na ut\u011brku do hrnce (nebalit knedl\u00edk bude je\u0161t\u011b v hrnci kynout, a tak jsem nechal vr\u0161ek f\u00f3lie otev\u0159en\u00fd, nic se nelepilo na okraje ani ut\u011brku a ani na sebe a nebyl t\u0159eba olej).<\/p>\n\n\n\n

P\u0159i kynut\u00ed si p\u0159iprav\u00edme va\u0159en\u00ed. Pou\u017eil jsem va\u0159en\u00ed v p\u00e1\u0159e na v\u00fdparn\u00edku. To obn\u00e1\u0161elo velk\u00fd kastrol s vrstvou vody maxim\u00e1ln\u011b do v\u00fd\u0161e v\u00fdparn\u00edku, v\u00fdparn\u00edk a pokryjeme ji\u017e pou\u017eitou ut\u011brkou a na ni polo\u017e\u00edme knedl\u00edky p\u0159ikryjeme pokli\u010dkou. Udr\u017eujeme 25-35 minut v m\u00edrn\u00e9m varu a kontrolujeme, je-li dostatek vody a p\u00e1ry a regulujeme teplotu. Po uva\u0159en\u00ed knedl\u00edk opatrn\u011b podb\u011br\u00e1kem vynd\u00e1te, j\u00e1 jsem ho vyt\u00e1hl za f\u00f3lii v rukavic\u00edch samoz\u0159ejm\u011b. Pot\u0159ebujete-li knedl\u00edk hned serv\u00edrovat kr\u00e1j\u00edte ho tepl\u00fd nit\u00ed ne no\u017eem. Knedl\u00edk je m\u011bkk\u00fd a nad\u00fdchan\u00fd a no\u017eem ho zkaz\u00edte. Prost\u011b napnete mezi rukama ni\u0165 a jako p\u0159i \u0159ez\u00e1n\u00ed pilou p\u0159e\u0159\u00edznete knedl\u00edk uprost\u0159ed. Pokud nebude v cel\u00e9m profilu stejn\u00fd a uprost\u0159ed bude je\u0161t\u011b neuva\u0159en\u00e9 t\u011bsto m\u016f\u017eete s druhou \u0161i\u0161kou hned zp\u011bt do kastrolu a pokra\u010dovat ve va\u0159en\u00ed. Rozp\u016flen\u00fd tak\u00e9, ale nebude to \u00fapln\u011b ono. Ztrat\u00edte tak dva pl\u00e1tky.<\/p>\n\n\n\n

Pozn\u00e1mka: Va\u0159it lze \u0161i\u0161ky i p\u0159\u00edmo ve vod\u011b, jen je povrch v\u00edce rozmo\u010den\u00fd. Knedl\u00edk po vychladnut\u00ed zabal\u00edte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a v lednici uchov\u00e1te v nezm\u011bn\u011bn\u00e9m stavu i 14 dn\u00ed. Studen\u00fd knedl\u00edk lze standardn\u011b kr\u00e1jet no\u017eem. Oh\u0159\u00edv\u00e1 se v p\u00e1\u0159e nakr\u00e1jen\u00fd na pl\u00e1tky a za cca 3 minuty bude tepl\u00fd a vl\u00e1\u010dn\u00fd (d\u00e9le nedoporu\u010duji, aby se nerozblemtnul). Hodn\u011b lid\u00ed do t\u011bsta p\u0159id\u00e1v\u00e1 spoustu jin\u00fdch zelen\u00fdch v\u011bc\u00ed nebo \u0161kvarky a uzeniny. O tom tento recept nen\u00ed. Je to klasick\u00fd knedl\u00edk ke sv\u00ed\u010dkov\u00e9 nebo gul\u00e1\u0161i a dal\u0161\u00edm tradi\u010dn\u00edm \u010desk\u00fdm om\u00e1\u010dk\u00e1m.<\/p>\n\n\n\n

Z\u00e1v\u011brem: U\u017e v\u00edm pro\u010d bylo snadn\u011bj\u0161\u00ed knedl\u00edk koupit, finan\u010dn\u011b nic neu\u0161et\u0159\u00edte, jen \u010das a trochu pr\u00e1ce a pokud ho v hospod\u011b d\u011blaj\u00ed dob\u0159e. Pro\u010d ne. Nebo uva\u0159it tvrd\u00fd moravsk\u00fd knedl\u00edk, kter\u00fd se u n\u00e1s doma d\u011bl\u00e1 opakovan\u011b p\u016fl stolet\u00ed a v rodin\u011b stovky let. P\u0159\u00edprava je u kynut\u00e9ho knedl\u00edku zna\u010dn\u011b \u010dasov\u011b n\u00e1ro\u010dn\u011bj\u0161\u00ed, ale v\u00fdsledek\u2026\u2026.. \u017d\u00fa\u017eo lab\u00fa\u017eo. Stoj\u00ed za to, si ob\u010das ud\u011blat na tento knedl\u00edk \u010das. Zvl\u00e1dne to i naprost\u00fd kucha\u0159sk\u00fd neum\u011bl, jako j\u00e1.<\/p>\n\n\n\n

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Suroviny:
500 g hrub\u00e9 mouky
2 g soli
1 vejce
300 ml ml\u00e9ka
10-12 g \u010derstv\u00e9ho dro\u017ed\u00ed
70-80 g pe\u010diva (jeden v\u011bt\u0161\u00ed rohl\u00edk)
olej<\/p>\n\n\n\n

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P\u0159i rozhovoru o kon\u010d\u00edc\u00edch restaura\u010dn\u00edch vozech \u010cesk\u00fdch drah des\u00edtky let jezd\u00edc\u00edch na rychl\u00edc\u00edch mezi metropolemi obklopuj\u00edc\u00edmi \u010cesko „knedlexpress“ jsem dostal typ \/ recept na tradi\u010dn\u00ed \u010desk\u00fd kynut\u00fd houskov\u00fd knedl\u00edk. I moje babi\u010dka, p\u0159esto\u017ee \u010dasto a velmi dob\u0159e va\u0159ila, n\u00e1s pos\u00edlala kupovat knedl\u00edk do bl\u00edzk\u00e9 restaurace. Pro\u010d? Kladl jsem si tuto ot\u00e1zku. Cena \/ pracnost \/ …
Pokra\u010dovat ve\u00a0\u010dten\u00ed recept Kynut\u00fd houskov\u00fd knedl\u00edk tradi\u010dn\u00ed n\u00e1\u0161 \u010desk\u00fd<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":1383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"_links":{"self":[{"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/posts\/1382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/comments?post=1382"}],"version-history":[{"count":6,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/posts\/1382\/revisions"}],"predecessor-version":[{"id":1405,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/posts\/1382\/revisions\/1405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/media\/1383"}],"wp:attachment":[{"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/categories?post=1382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.waigner.cz\/index.php\/wp-json\/wp\/v2\/tags?post=1382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}