http___ljiljanasarajevo.blogspot.com_2015_10_strudle-sa-rogacem-i-orasima.html_1.xml
1.1 2.1 2.2 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 13.2 14.1 15.1 16.1 17.1 17.2 18.1 19.1 20.1 20.2 20.3 21.1 21.2 21.3 22.1 22.2 22.3 22.4 23.1 23.2 23.3 24.1 24.2 25.1 25.2 25.3 26.1 26.2 26.3 27.1 27.2 27.3 28.1 28.2 28.3 28.4 28.5 28.6 28.7 28.8 29.1 30.1 31.1 32.1 33.1 34.1
Yeast roll A yeast roll, the recipe of which does not require much effort and time, will disappear from the table faster than it will cool down. Prepare it and see for yourself. Ingredients Yeast dough for a roll: - 400-450 gr of flour - 250 ml of milk - 100 grams of sugar - 1 egg - 50 g of butter - 20 grams of fresh yeast - 10 grams of vanilla sugar - 1-1.5 tsp dry yeast (if replacing them with fresh yeast) - half a hour. salt Walnut stuffing for yeast roll: - 300 gr walnuts - 150 g of sugar - half a hour. (if desired) or 300-350 grams of any jam / thick jam for filling Recipe for cooking at home - Milk pour into a small pot and put on fire. Heat the milk to a hot temperature and, not bringing to a boil, remove the pan from the fire. Add the butter and sugar and stir until all the ingredients have dissolved. - Egg in a separate bowl, add salt and beat well with a fork or whisk until smooth. A little warm milk pour into the egg mixture and beat again. Add fresh or dry yeast, vanilla sugar and mix thoroughly until smooth. - Leave the yeast liquid for 10 minutes in a warm place. Then sift half the flour and mix until smooth. Gradually sift all the remaining flour and knead the soft dough. Lubricate the surface of the dough with vegetable oil (about 1 tablespoon) and cover with a light towel. - Leave the yeast dough for a roll for 50-60 minutes in a warm place to double. In the meantime, you can prepare a stuffing for yeast rolls. Nuts must be cleaned from the shell and finely chopped, fried in a dry frying pan until a pleasant smell appears. - After this, chop the nuts in a blender or combine with sugar to a crumb condition. If desired, you can prepare a roll with jam, you can mix it with chopped nuts. - Dough, doubled, folded and again left for half an hour in a warm place under the towel. After half an hour roll the dough into a layer, about 50 cm side. Lay the filling on the whole surface of the layer (leave the edges 2 cm wide on all sides free). - If you use jam as a filling – Lubricate the dough and roll them into a roll. Heat oven to 200C, cover the pan with parchment paper. From a yeast dough with a filling roll a roll (not too tight, tight, but not free). - Gently shift it to the baking sheet, you can bend it in the shape of a crescent. Puncture it in several places with a toothpick and send it to a preheated oven. Bake a yeast roll with nuts for about 25 minutes. - Meanwhile, dissolve in 3 tablespoons. boiling water 1 tbsp. Sahara. Remove the baking tray from the oven and grease the entire surface of the roll with sweet water. Bake a roll of yeast dough for 5 more minutes at the same temperature for browning. Remove the baking sheet and leave it to cool for 10 minutes. Then cut the yeast roll into portions and serve it to the table. Have a nice tea! Related recipes: Pear strudel60 min. / Medium Yeast roll with cottage cheese180 min. / Medium Roll with apples20 min. / Easily Strudel with cherry120 min. / Medium Curd roll with apples45 min. / Medium
1.1 1.2 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 28.2 29.1 30.1 30.2 30.3 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1
Jesen me uvijek inspiriše za rad sa tijestom...baš mi to ide jedno uz drugo. Vani prohladno i kišovito, a toplom kuhinjom se širi miris tek ispečene štrudle, uz to šolja kafe ili mlijeka i dan postaje savršen. Ova štrudla je prosto fantastična, tijesto je savršeno i sutradan, mekano, vlažno, a aromatičan nadjev daje poseban gušt. Uvjerite se i sami :) Sastojci za tijesto: - 500 gr brašna - 60 gr šećera - prstohvat soli - 1 kesica suhog kvasca - 300 ml mlijeka - 100 gr putera - 2 kašike ruma - 1 vanilin šećer - 2 žumanjka Nadjev od oraha: - 200 gr mljevenih oraha - 100 gr šećera - 100 ml mlijeka - 1 kašičica ruma - 1 vanilin šećer Nadjev od rogača: - 200 gr mljevenog rogača - 100 gr šećera - 100 ml mlijeka - 1 vanilin šećer - malo ribane korice limuna (po želji) - malo cimeta (također po želji) Puter otopiti i ohladiti do mlakog. U posudi pomiješati brašno sa kvasce, solju, šećerom, vanilin šećerom, rumom, pa dodati blago umućene žumanjke, prohlađen puter i dodavati mlako mlijeko da dobijete fino, podatno, neljepljivo tijesto. Količina mlijeka može varivati, ovisno od vrste brašna. Tijesto fino izraditi rukama, oblikovati loptu, pa pokriti i ostaviti na toplom mjestu da udvostruči volumen. U međuvremenu pripremiti nadjev. Mljevene orahe pomiješati sa šećerom, rumom i vanilin šećerom, pa popariti vrelim mlijekom. Dobro izmješati i ostaviti da stoji. Na isti način pripremiti i nadjev od rogača. Nadošlo tijesto prebaciti na pobrašnjen sto. Blago ga premijesiti i podijeliti na dva dijela. Razvaljati prvi dio tijesta u pravougaoni oblik, tako da duža stranica bude podudarna sa dužinom kalupa u kome ćete peći štrudlu. Tijesto blago premazati uljem (da se nadjev priljubi i ne odvaja od tijesta), pa nanijeti fil od oraha, kao na slici, da ne idete do kraja gornjeg ruba i sa strana ostavite po 1 cm. Zarolati štrudlu. Krajeve štrudle stisnuti prstima, da se fino zatvore i podvijte ih pod štrudlu. Štrudlu prenijeti u nauljen kalup, pokriti krpom i ostaviti da odstoji 15-tak minuta. Isti postupa ponoviti i sa drugim dijelom tijesta, koje nadjevate filom od rogača. Rernu zagrijati na 180°. Kad su štrudle odmorile, prije pečenja ih kistom premažite sa malo ulja, a možete poredati i listiće putera odozgo. Peći ih prvih 15 minuta na 180°, a zatim kad porumene, smanjite temperaturu na 140°i pecite ih jooš 15-tak minuta. Ispečene ostavite u kalupu da odstoje oko 5 minuta, pokrivene suhom krpom, a zatim ih iz kalupa izvadite na suhu veću krpu, tako da donja strana bude gornja (na taj način ćete dobiti ovaj fini četvrtasti oblik štrudle i fil će ostati priljubljen uz tijesto). Zamotajte i ostavite da se ohlade. Prije rezanja štrudlu okrenite kako je stajala u kalupu i pospite šećerom u prahu. Enjoy :)