http___www.kuhaona.com_2017_02_salenjaci__1.xml
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You can prepare the “Germtajg” or yeast dough with various kinds of stuffing. Jam, apples, cracklings, cheese, carobs are only some of the options. Traditional, classic filling are walnut and poppy seeds, joined in this recipe by hazelnuts. One filling better than the other and they will make you want to try them all. For the dough: 4 egg-yolks 100 g (3.5 oz) sugar 120 g (4.2 oz) butter 1 lemon 250 ml (8.5 fl oz) milk 40 g (1.4 oz) fresh yeast 600 g (21 oz) smooth flour salt butter for the baking pan For walnut filling: 200 g (7 oz) ground walnuts 70 g (2.5 oz) sugar ½ teaspoon ground cinnamon 100 ml (3.4 fl oz) milk For poppy-seeds filling: 200 g (7 oz) ground poppy seeds 70 g (2.5 oz) sugar ½ teaspoon ground cinnamon 200 ml (6.8 fl oz) milk For hazelnut filling: 200 g (7 oz) hazelnuts 50 g (1.75 oz) sugar 2 egg whites For sprinkling: powder sugar Preparation Mix the egg-yolk, sugar, butter and grated lemon rind with an electric mixer until frothy. Mix well the crumbed fresh yeast in 50 ml (1.75 fl oz) warm milk. Mix the flour and some salt. Add flour and the remaining milk to the egg-yolks and butter cream, mixing constantly, and adding diluted yeast in the end. If necessary, work the dough with your hands. Let it rise in a warm place for an hour. In the meantime prepare the fillings. For walnut and poppy-seeds filling mix the dry ingredients and then pour hot milk over them, and then mix it all together well. For hazelnut filling briefly bake the hazelnuts in a pan. Put them on a kitchen towel and use it to peels the shells off the hazelnuts. Then grind them thoroughly and mix with some sugar. Beat the egg-whites firmly and slowly mix with the hazelnuts and sugar to get an even mass. Knead the risen dough and divide in three equal parts. Thin each part with a roller on a previously floured surface. Distribute the filling evenly so to leave 1 cm from the edge of the dough empty. Fold over the filling two short edges and one longer edge. From that edge start rolling the dough thinly. Then move the strudels into a buttered baking pan (34×21 cm/13×8 in). Let them rise in a warm place for about 30 minutes. Bake in an oven previously heated to 180°C (350°F) for about 50 minutes. If necessary, when half baked, cover the strudels from above with some baking paper, so they do not burn. Serving Move the risen strudels onto a long plate or a bigger wooden board and serve sprinkled with powder sugar. Preparation time 140 minutes + time for rising the dough
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Već u samom nazivu ovih slavonskih kolača krije se jedan od bitnih sastojaka u pripremi tijesta – salo. Premazivanjem dizanog tijesta mljevenim salom i preklapanjem dobiva se hrskavo lisnato tijesto. Izrezani kvadrati koji se zatim preklapaju u trokute kriju unutrašnost bogatu domaćim pekmezom i mljevenim orasima. U slast! Sastojci 1 svježi kvasac (40 g) 2 žličice šećera 100 ml toplog mlijeka Za tijesto: 1 kg glatkog brašna 2 žličice soli 2 žličice šećera 1 jaje 200 ml ulja 500 ml toplog mlijeka 400 g mljevenog sala Za nadjev: 350 g pekmeza od šljiva ili marelica 60 g mljevenih oraha Za posipavanje: šećer u prahu Priprema Izmrvite kvasac, dodajte šećer, mlijeko i promiješajte. Ostavite na toplom mjestu 15-ak minuta. Brašno, sol, šećer, jaje, ulje i dignuti kvasac pomiješajte. Električnom miješalicom miješajte smjesu uz postepeno dodavanje mlijeka dok ne dobijete glatku smjesu (oko 15 minuta). Veću zdjelu pobrašnite i stavite tijesto na toplo mjesto da se diže dok ne udvostruči volumen. Na pobrašnjenoj površini razvaljajte tijesto i premažite ga trećinom sala. Preklopite prvu polovicu tijesta, zatim drugu i valjkom ga malo potucite. Zatim je opet preklopite na pola i završite preklapanjem druge polovice tijesta. Prekrijte tijesto kuhinjskom krpom i ostavite da odmori 30 minuta. Zatim ponovite postupak još dva puta, dok ne potrošite salo. Tijesto tanko razvaljajte i nožem izrežite na kvadrate. Na svaku stavite žličicu pekmeza i pola žličice mljevenih oraha. Nasuprotne kuteve preklopite u trokut i rukama spojite. Zatim kuteve po duljoj stranici podvucite, savinite i zaokrenite jedanputa. Rasporedite salenjake na lim prekriven papirom za pečenje. Pecite u prethodno zagrijanoj pećnici na 200°C 15 minuta. Posluživanje Pečene salenjake obilno pospite šećerom u prahu. Vrijeme pripreme 2 sata + vrijeme dizanja i stajanja tijesta