Knedla - Slovak recipe

Knedla: A Traditional Slovak Delicacy

Knedla is a recipe that combines tradition and authentic taste, making it a perfect accompaniment for meat dishes and more. This soft and fluffy bread is an ideal choice for evenings when you want to impress your family and friends with a flavorful meal. Whether you serve it alongside aromatic goulash or cabbage with goose, knedla will add an extra burst of flavor to your table.

Preparation time: 15 minutes
Rising time: 30 minutes
Cooking time: 20 minutes
Total time: 1 hour
Number of servings: 4

Ingredients:
- 500 g flour
- 250 ml lukewarm milk
- 1 egg
- 1 small cube (25 g) of fresh yeast
- 1 teaspoon salt
- 1 teaspoon sugar (for activating the yeast)

Preparing knedla:

1. Preparing the dough: In a large bowl, add the 500 g of flour. It is important to use high-quality flour, which will contribute to the fluffy texture of the knedla. Type 650 wheat flour is ideal for this type of preparation.

2. Activating the yeast: In a small bowl, dissolve the yeast with a teaspoon of sugar and a bit of lukewarm milk. Let the mixture sit for 10 minutes until it becomes frothy. This is an essential step for achieving a fluffy knedla.

3. Mixing the ingredients: Once the yeast has risen, add 2/3 of the lukewarm milk to the bowl with flour, along with the egg and salt. Mix the ingredients with a wooden spoon or by hand until you start to obtain a homogeneous dough.

4. Kneading: Knead the dough for about 5-10 minutes until it becomes elastic and no longer sticks to your hands. If the dough is too dry, gradually add the remaining milk; if it is too wet, add a little flour.

5. Rising: Divide the dough into two equal parts and shape them into two small loaves. Place them on a plate or in a bowl, cover with a clean towel, and let them rise in a warm place for 30 minutes. During this stage, the dough will rise and become airy.

6. Boiling: In a large pot, bring water to a boil and add salt to taste. When the water is boiling, carefully add the risen knedla. Boil them for 20 minutes without turning them, to avoid destroying their shape.

7. Serving: Once the knedla is ready, remove it with a spatula and place it on a plate. It is recommended to cut it with a thin thread, as this ensures a clean and even cut. You can also use a knife, but the thread is the traditional method that preserves the fluffy texture.

8. Reheating: If you have leftover knedla, don’t worry! You can reheat it by steaming, and the taste will be just as delicious.

Serving suggestions: Knedla pairs wonderfully with meat dishes such as goulash, cabbage with goose, or oven-roasted pork. You can also experiment with mushroom or vegetable sauces to create a lighter meal.

Personalized variation: You can add some herbs, such as dill or parsley, to the dough for a touch of freshness and a unique flavor. Additionally, you can try replacing part of the flour with whole grain flour for a healthier dish.

Nutritional benefits: Knedla is a source of carbohydrates that will provide you with energy throughout the day. By adding a portion of lean meat and vegetables alongside it, you can achieve a nutritionally balanced meal.

Frequently asked questions:
- Can knedla be frozen? Yes, you can freeze knedla. Make sure it is completely cooled, then wrap it well in plastic wrap before placing it in the freezer.
- Can I use dry yeast? Absolutely! Replace the fresh yeast with 7 g of dry yeast, activating it according to the instructions on the package.

Knedla is more than just a simple bread; it is a centerpiece of culinary traditions that will transport you to moments filled with warmth and joy. This simple recipe will bring a smile to your face and the taste of home, no matter the occasion. Enjoy!