{"id":196381,"title":"Cinnamon rolls, americk\u00e9 sko\u0159icov\u00e9 rolky","modified":"2026-10-31T16:51:56+01:00","plain":"Kanelbulle (co\u017e by se dalo p\u0159elo\u017eit jako \u201esko\u0159icov\u00e1 brio\u0161ka\u201c) je obvykle pe\u010den\u00e9 sladk\u00e9 pe\u010divo poch\u00e1zej\u00edc\u00ed ze Severn\u00ed Ameriky a severn\u00ed Evropy, kter\u00e9 se ve 20. letech 20. stolet\u00ed proslavilo pod n\u00e1zvem sko\u0159icov\u00fd \u0161nek. \n\n\n\nSko\u0159icov\u00e9 brio\u0161ky se za\u010daly p\u00e9ct, kdy\u017e se po prvn\u00ed sv\u011btov\u00e9 v\u00e1lce zlep\u0161ila dostupnost surovin. Klikn\u011bte sem a dozv\u00edte se v\u00edce o historii sko\u0159icov\u00fdch \u0161nek\u016f.\n\n\n\nP\u016fvodn\u00ed fotka k tomuto receptu, na pam\u00e1tku\n\n\n\nSko\u0159icov\u00e9 \u0161neky jsou dnes americkou klasikou a na Instagramu vypadaj\u00ed skv\u011ble. V Evrop\u011b se z nich ale a\u017e p\u0159\u00edli\u0161 \u010dasto st\u00e1v\u00e1 parodie na origin\u00e1l. V\u00fdsledek je sice kr\u00e1sn\u00fd, ale drobiv\u00fd, such\u00fd a strukturou se origin\u00e1lu v\u016fbec nepodob\u00e1. \n\n\n\nP\u0159ijde mi opravdu zvl\u00e1\u0161tn\u00ed, \u017ee v zemi brio\u0161ek jsou sko\u0159icov\u00e9 \u0161neky z pek\u00e1ren mdl\u00e9 a such\u00e9. Na\u0161t\u011bst\u00ed si ale s trochou n\u00e1mahy m\u016f\u017eete doma p\u0159ipravit v\u00fdborn\u00e9. \n\n\n\nNa rozd\u00edl od francouzsk\u00fdch cukr\u00e1\u0159sk\u00fdch recept\u016f tady nejde o jemnost, ale o po\u017eitk\u00e1\u0159stv\u00ed.\n\n\n\nDnes m\u00e1te \u0161\u0165astn\u00fd den, proto\u017ee v\u00e1m prozrad\u00edm prav\u00fd recept, o kter\u00fd m\u011b rodina \u017e\u00e1d\u00e1 po\u0159\u00e1d, po\u0159\u00e1d a po\u0159\u00e1d dokola. Ostatn\u011b moje maminka (autorka m\u00fdch slavn\u00fdch cookies )si je ode m\u011b p\u0159eje ka\u017ed\u00fd rok k narozenin\u00e1m\n\n\n\nPro po\u0159\u00e1dnou americkou sn\u00eddani dopl\u0148te sko\u0159icov\u00e9 \u0161neky l\u00edvanci podle m\u00e9ho receptu na l\u00edvance\n\n\n\nTipy na sko\u0159icov\u00e9 \u0161neky\n\n\n\nK mno\u017estv\u00ed mouky: Pot\u0159ebn\u00e9 mno\u017estv\u00ed mouky se m\u016f\u017ee li\u0161it podle pou\u017eit\u00e9ho druhu. Pokud t\u011bsto i po d\u016fkladn\u00e9m prohn\u011bten\u00ed p\u0159\u00edli\u0161 lep\u00ed, klidn\u011b trochu mouky p\u0159idejte.\n\n\n\nPo\u010d\u00edtejte tak\u00e9 s trochou mouky nav\u00edc, kdyby t\u011bsto p\u0159\u00edli\u0161 lepilo, a na pomou\u010den\u00ed pracovn\u00ed plochy\n\n\n\nVanilkov\u00fd extrakt: P\u00e1r kapek vanilkov\u00e9ho extraktu nebo vanilkov\u00fd lusk prom\u011bn\u00ed u\u017e tak v\u00fdbornou polevu na sko\u0159icov\u00e9 \u0161neky v gastronomick\u00fd orgasmus. \n\n\n\nP\u0159\u00edprava den p\u0159edem: \u010casto jsem je p\u0159ipravoval den p\u0159edem a pekl a\u017e druh\u00fd den. V takov\u00e9m p\u0159\u00edpad\u011b naskl\u00e1d\u00e1m \u0161neky do zap\u00e9kac\u00ed m\u00edsy, p\u0159ikryji potravin\u00e1\u0159skou f\u00f3li\u00ed a ulo\u017e\u00edm do druh\u00e9ho dne do lednice. Pozor, je t\u0159eba je vyndat s velk\u00fdm p\u0159edstihem, v\u00edce ne\u017e 6 hodin p\u0159edem, aby t\u011bsto stihlo znovu dos\u00e1hnout pokojov\u00e9 teploty, dro\u017ed\u00ed se probudilo a t\u011bsto za\u010dalo op\u011bt kynout. Na dno m\u00edsy tak\u00e9 pust\u00ed hn\u011bdou tekutinu. Nechte ji tam, p\u0159i pe\u010den\u00ed zkaramelizuje\n\n\n\n\u0160neky po noci v lednici. Pustily vodu, ale i tak budou v\u00fdborn\u00e9\n\n\n\nTeplota ml\u00e9ka: Ne\u017e p\u0159id\u00e1te dro\u017ed\u00ed, ujist\u011bte se, \u017ee je ml\u00e9ko vla\u017en\u00e9, ne hork\u00e9. P\u0159\u00edli\u0161 hork\u00e9 ml\u00e9ko m\u016f\u017ee zahubit kvasinky a zabr\u00e1nit spr\u00e1vn\u00e9mu kynut\u00ed t\u011bsta.\n\n\n\nUchov\u00e1v\u00e1n\u00ed \u0161nek\u016f v chladu: Pokud je nesn\u00edte v\u0161echny hned, sko\u0159icov\u00e9 \u0161neky vydr\u017e\u00ed v lednici n\u011bkolik dn\u00ed. P\u0159ed pod\u00e1v\u00e1n\u00edm je m\u016f\u017eete lehce oh\u0159\u00e1t, aby byly zase vl\u00e1\u010dn\u00e9.\n\n\n\nSko\u0159ice, z\u00e1zvor a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek: podzimn\u00ed ko\u0159en\u00ed v m\u00e9m americk\u00e9m d\u00fd\u0148ov\u00e9m kol\u00e1\u010di.\n\n\n\nZavinut\u00ed: Opravdu trv\u00e1m na tom, abyste t\u011bsto zavinovali po mal\u00fdch kousc\u00edch, v tom je kl\u00ed\u010d k poveden\u00fdm sko\u0159icov\u00fdm \u0161nek\u016fm. Mus\u00ed vzniknout p\u011bkn\u00e1, pevn\u011b uta\u017een\u00e1 spir\u00e1la.\n\n\n\nPod\u00edvejte se na tu kr\u00e1snou spir\u00e1lu\n\n\n\nP\u0159id\u00e1n\u00ed o\u0159ech\u016f: Pokud chcete trochu k\u0159upnut\u00ed, klidn\u011b p\u0159idejte vla\u0161sk\u00e9 o\u0159echy nebo karamelizovan\u00e9 pekanov\u00e9 o\u0159echy\n\n\n\nCo to v\u0161echno doplnit je\u0161t\u011b cookies?\n\n\n\nVe stejn\u00e9m duchu sko\u0159ice a cukru: m\u016fj monkey bread, o kter\u00fd se m\u016f\u017eete pod\u011blit.\n\n\n\n\u010c\u00edm nahradit sko\u0159ici\n\n\n\nNa dopln\u011bn\u00ed pozdn\u00ed sn\u00eddan\u011b moje bor\u016fvkov\u00e9 muffiny.\n\n\n\nSko\u0159icov\u00fd \u0161nek by u\u017e z podstaty m\u011bl b\u00fdt se sko\u0159ic\u00ed… Pokud ji ale opravdu nemus\u00edte, doporu\u010duji \u010dokol\u00e1du v pr\u00e1\u0161ku, p\u0159\u00edpadn\u011b mlet\u00fd sezam pro asijsk\u00fd n\u00e1dech. Nebo rovnou nahra\u010fte ve\u0161ker\u00fd cukr a sko\u0159ici dom\u00e1c\u00ed pralinkovou pastou, t\u0159eba z l\u00edskov\u00fdch \u010di pekanov\u00fdch o\u0159ech\u016f.\n\n\n\n\n\n\tPrav\u00e9 americk\u00e9 sko\u0159icov\u00e9 \u0161neky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto620 g hladk\u00e9 mouky T55 (nejlep\u0161\u00edch v\u00fdsledk\u016f dosahuji se sm\u011bs\u00ed mouky T55 a T65)107 g cukru krupice (ozna\u010dovan\u00e9ho tak\u00e9 jako krystalov\u00fd \u010di granulovan\u00fd cukr )6 g soli84 g nesolen\u00e9ho m\u00e1sla (zm\u011bkl\u00e9ho (ne rozpu\u0161t\u011bn\u00e9ho))235 g plnotu\u010dn\u00e9ho ml\u00e9ka ( vla\u017en\u00e9ho, za vla\u017en\u00e9 se pova\u017euje ml\u00e9ko o teplot\u011b mezi 33 a 37 stupni Celsia)7 g instantn\u00edho dro\u017ed\u00ed  (nejde o pr\u00e1\u0161ek do pe\u010diva, ale o su\u0161en\u00e9 peka\u0159sk\u00e9 dro\u017ed\u00ed v granul\u00edch)2 vejce1 \u017eloutekN\u00e1pl\u0148225 g hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru (nebo hn\u011bd\u00e9ho cukru)14 g t\u0159tinov\u00e9ho cukru17 g sko\u0159ice100 g nesolen\u00e9ho m\u00e1sla (zm\u011bkl\u00e9ho (ne rozpu\u0161t\u011bn\u00e9ho))Poleva115 g \u010derstv\u00e9ho smetanov\u00e9ho s\u00fdra  (typu Philadelphia)90 g mou\u010dkov\u00e9ho cukru (ozna\u010dovan\u00e9ho tak\u00e9 jako pr\u00e1\u0161kov\u00fd cukr)45 ml plnotu\u010dn\u00e9ho ml\u00e9ka1 l\u017ei\u010dka vanilkov\u00e9ho extraktu (nebo vanilkov\u00fd lusk, oboj\u00ed je voliteln\u00e9)\t\n\t\n\t\tV m\u00edse prom\u00edchejte metli\u010dkou mouku, cukr krupici a s\u016fl.P\u0159idejte zm\u011bkl\u00e9 m\u00e1slo. D\u016fkladn\u011b ho zapracujte pomoc\u00ed dvou vidli\u010dek. Osobn\u011b to rad\u011bji d\u011bl\u00e1m rovnou rukama, je to mnohem rychlej\u0161\u00ed. Kousky m\u00e1sla promn\u011bte mezi prsty, aby se opravdu dob\u0159e zapracovalyV jin\u00e9 n\u00e1dob\u011b pro\u0161lehejte vla\u017en\u00e9 plnotu\u010dn\u00e9 ml\u00e9ko s instantn\u00edm dro\u017ed\u00edm. Nechte 5 minut odst\u00e1tDo mou\u010dn\u00e9 sm\u011bsi p\u0159idejte ml\u00e9ko s dro\u017ed\u00edm, cel\u00e1 vejce a \u017eloutek a zapracujte je hn\u011btac\u00edm h\u00e1kem na st\u0159edn\u011b n\u00edzk\u00e9 ot\u00e1\u010dky. Hn\u011b\u0165te 5-10 minut. P\u0159\u00edpadn\u011b t\u011bsto hn\u011b\u0165te ru\u010dn\u011b 30 minut a vynechte hn\u011bten\u00ed v kroku 5. V\u00fdsledkem m\u00e1 b\u00fdt hladk\u00e9 a kompaktn\u00ed t\u011bstoNa lehce pomou\u010den\u00e9 pracovn\u00ed plo\u0161e hn\u011b\u0165te 1 a\u017e 3 minuty. Pokud se t\u011bsto p\u0159\u00edli\u0161 lep\u00ed, nebojte se p\u0159idat moukuVlo\u017ete do vymazan\u00e9 m\u00edsy a zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed, nechte kynout na tepl\u00e9m m\u00edst\u011b (20-25 stup\u0148\u016f) 1 hodinu 30 minut. T\u011bsto by m\u011blo zdvojn\u00e1sobit objemJakmile je t\u011bsto p\u0159ipraven\u00e9, sm\u00edchejte v misce hn\u011bd\u00fd t\u0159tinov\u00fd cukr, t\u0159tinov\u00fd cukr a sko\u0159ici.T\u011bsto polo\u017ete na velkou pomou\u010denou plochu a v\u00e1le\u010dkem ho rozv\u00e1lejte na velk\u00fd obd\u00e9ln\u00edk ( p\u0159ibli\u017en\u011b 65 cm dlouh\u00fd a 35 cm \u0161irok\u00fd ). Nebojte se pomou\u010dit i v\u00e1le\u010dek, aby se na n\u011bj t\u011bsto nelepiloCel\u00fd obd\u00e9ln\u00edk pot\u0159ete zm\u011bkl\u00fdm nesolen\u00fdm m\u00e1slem. Pou\u017e\u00edv\u00e1m na to ma\u0161lova\u010dkuT\u011bsto rovnom\u011brn\u011b posypte cukrovou n\u00e1pln\u00ed a potom ji rukama lehce p\u0159itla\u010dte, aby l\u00e9pe dr\u017eela. Opravdu ji rozprost\u0159ete po cel\u00e9 plo\u0161ePevn\u011b srolujte ( opravdu po mal\u00fdch kousc\u00edch) od spodn\u00edho okraje nahoru pod\u00e9l del\u0161\u00ed strany (rolujete tedy p\u0159es \u0161\u00ed\u0159ku t\u011bsta). Opatrn\u011b nakr\u00e1jejte na kousky siln\u00e9 5 cmVyma\u017ete zap\u00e9kac\u00ed formu, dno vylo\u017ete pe\u010dic\u00edm pap\u00edrem (voliteln\u00e9), vlo\u017ete do n\u00ed \u0161neky spir\u00e1lou nahoru a zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed.Nechte kynout p\u0159i pokojov\u00e9 teplot\u011b 30 a\u017e 45 minut. V tuto chv\u00edli je m\u016f\u017eete d\u00e1t do lednice na druh\u00fd den, je\u0161t\u011b ne\u017e je nech\u00e1te kynout (viz pozn\u00e1mky)Pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 175 stup\u0148\u016f 17 a\u017e 20 minut (f\u00f3lii p\u0159edt\u00edm samoz\u0159ejm\u011b sundejte). Nechte 15 minut chladnout ve form\u011b.Na polevu vy\u0161lehejte s\u00fdr Philadelphia  a pot\u00e9 do n\u011bj zapracujte mou\u010dkov\u00fd cukr dohladka. P\u0159ilijte plnotu\u010dn\u00e9 ml\u00e9ko a pro\u0161lehejte dohladka. Je norm\u00e1ln\u00ed, \u017ee je poleva tekut\u00e1\u0160neky p\u0159elijte polevou a pod\u00e1vejte.\t\n\t\n\t\tP\u00e1r kapek vanilkov\u00e9ho extraktu nebo vanilkov\u00fd lusk prom\u011bn\u00ed u\u017e tak lahodnou polevu na sko\u0159icov\u00e9 \u0161neky v gastronomick\u00fd orgasmus\nN\u011bkdy se v z\u00e1vislosti na po\u010d\u00e1te\u010dn\u00ed teplot\u011b t\u011bsta mohou \u0161neky p\u00e9ct d\u00e9le, ale povrch u\u017e bude p\u011bkn\u011b (nebo a\u017e p\u0159\u00edli\u0161) zlatav\u00fd. V takov\u00e9m p\u0159\u00edpad\u011b je p\u0159ikryjte alobalem a nechte v troub\u011b je\u0161t\u011b dobr\u00fdch deset minut\nP\u0159\u00edprava den p\u0159edem: \u010casto je p\u0159ipravuji den p\u0159edem a pe\u010du a\u017e druh\u00fd den. V takov\u00e9m p\u0159\u00edpad\u011b \u0161neky ve form\u011b zakryji potravin\u00e1\u0159skou f\u00f3li\u00ed a d\u00e1m do lednice do druh\u00e9ho dne. Pozor, je t\u0159eba je vyndat s velk\u00fdm p\u0159edstihem, v\u00edce ne\u017e 6 hodin p\u0159edem, aby se t\u011bsto stihlo znovu oh\u0159\u00e1t na pokojovou teplotu, dro\u017ed\u00ed se probudilo a t\u011bsto za\u010dalo op\u011bt kynout. Na dno formy tak\u00e9 pust\u00ed hn\u011bdou tekutinu, nechte ji tam, p\u0159i pe\u010den\u00ed zkaramelizuje\n\t\n\t\n\t\tAm\u00e9ricainecinnamon rolls, roul\u00e9s cannelle","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196381"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18476"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}