Bele kiflice - sipkave, ukusne!!! Sastojci - skromni, uvek ih ima u špajzu. Priprema - jednostavna.
U posudu za mešenje sipati 200ml mlakog mleka, dodati 2 kašike šećera, jednu kocku svežeg kvasca (oko 40g). Kada kvasac počne da "radi", formira sloj po površini, izručiti 1kg mekog brašna, 400g penasto umućene masti (varjačom), 1 kašičicu soli - zamesiti glatko testo.
Testo podeliti na 10 jednakih loptica. Jednu lopticu staviti na komad papira za pečenje i posuti sa malo brašna. Oklagijom rastanjiti testo u krug, tako da je debljine oko 3 mm. Nožem podeliti zvezdasto na 8 jednakih delova (8 trouglova). Kašičicu džema staviti na širi kraj trougla i srolati kiflice, od kraja ka centru. Ređati ih u pleh obložen papirom za pečenje. Peći ih na 200 ०C, paziti da se ne prepeku jer treba da ostanu bele. Pečene kiflice valjati u prah šećer pomešan sa kesicom vanil šećera.
Za filovanje upotrebiti džem po želji (od šljiva, kajsija, šipka...), ili "poparene" orahe sa malo mleka i šećera. Može i fil od maka da se napravi na isti način kao i fil od oraha.
Par sugestija:
- Ako je džem suviše redak, pomešti ga sa malo oraha, mlevenog keksa, griza ili prezli, tako da može lepo da se nafiluje kiflica, da ne iscuri suviše fila prilikom pečenja. Ne treba preterati sa suvim dodacima, jer će oni da nabubre prilikom pečenja.
- Ako ne volite da rolate kiflice, testo podeliti na 2-3 veće lopte, razviti u pravougaonik, seći kvadrate, staviti kašičicu fila na sredinu, privući suprotne krajeve i lagano zatvoriti "paketić".
Sastojci: 200 ml mleka, 2 kašike šećera, 1 kašičica soli, 40 g svežeg kvasca, 1 kg mekog brašna (tip 400), 400 g masti, džem po izboru, šećer u prahu, 1 kesica vanil šećera.
Rustic jam rolls
Jam rolls - crumbly, delicious! Ingredients - humble, always in the pantry. Preparation - simple.
Pour 200 ml of lukewarm milk into a mixing bowl, add 2 tablespoons of sugar, one cube of fresh yeast (about 40 g). When the yeast rise on the surface, add 1 kg of all purpose flour, 400 g of fluffy lard (mixed with a wooden spoon), 1 teaspoon of salt - knead dough few minutes until smooth.
Divide the dough into 10 equal balls. Place one piece on a baking paper (this way it won't stick while rolling), sprinkle the dough with some flour, using a rolling pin form the circle about 3mm thin. Using a knife, divide the circle into 8 equal parts (8 triangles). Put a teaspoon of jam on the wider part of the triangle and roll the rolls from the outside to the center. Arrange them in a baking tray lined with baking paper. Bake at 200 ०C, but be careful not to overbake, because rolls should remain pale. While still warm, roll each piece on all sides in powdered sugar flavoured with a sachet of vanilla sugar.
For filling, use any jam you like (plum, apricot, rose hip...), or ground walnuts cooked shortly with just a little bit of milk (thick mixture) and sugar to taste. A poppy seed filling can also be made the same way as the walnut filling.
Just a few suggestions:
- If the jam is too runny, mix it with a ground walnuts, ground biscuits, semolina or breadcrumbs, so that the roll can be nicely filled and the filling does not leak out too much while baking. You should not add to much dry ingredients, because you don't want the filling to become too thick while baking.
- If you don't like this process of forming croissant like shape rolls, divide the dough into 2-3 larger balls, roll it out into a rectangle, cut it into squares, put a spoonful of the filling in the middle, take the opposite ends and pinch them with fingers to close it.
Ingredients: 200 ml milk, 2 tablespoons sugar, 1 teaspoon salt, 40 g fresh yeast, 1 kg all purpose flour, 400 g lard, jam as preffered, powdered sugar, 1 sachet vanilla sugar.
