Braids
Braids (adapted from here) 400 g flour 60 g sugar 2 tsp salt 20 g fresh yeast 1 egg + 1 more for spreading over 200 ml milk 40 g butter, on room temperature Dissolve yeast in warm (but not hot) milk, best to take milk on room temperature. Place all the ingredients (use only...
Sweet Braid
Sweet Braid For the dough: 300 g flour 1 sachet (7 g) dry yeast 30 g sugar a pinch of salt 160 g luke warm water 45 g melted butter For the filling: 40 g dark chocolate jam of your choice 20 g chopped walnuts 10 g raisins 3 tsp honey some grated lemon zest...
Nadlackie Halušky
The theme for the second Project Food Blog challenge is to prepare a dish from another culture. I’ve thought about it a lot. Any of the Asian cuisines seemed like a logical choice. But I wanted to do a recipe that is not only new to me, but probably to most of you too. And...
Istrian Fritule
Istrian Fritule (original recipe) 500 g flour 20 g fresh yeast 2 egg yolks 80 g raisins zest of 1 lemon 50 g + 2 Tbsp sugar 20 g butter, melted 150-200 ml warm milk 50 ml rakija 5 g salt about 500 ml oil for deep-frying powdered sugar for dusting Sift flour into a...
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Breaddies
There is a saying on the Balkans – if a bread is incredibly soft, that it’s “soft like a soul”. These buns are exactly that. Soft like a soul with a distinctive taste of pork fat. You know me, I just love it :D We had them with Njeguški pršut, a Prosciutto-type specialty of a...
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Burek
Burek came with The Ottomans to the Balkans. Local people tweaked it over the centuries. Here is a version from Niš, as given by Mamamaja on Coolinarika forums. I made it as a part of Kuvarijacije, event created by mamajac of Cooks and Bakes. To be honest, I freaked out when I saw this was...
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Whole Wheat Cocoa Buns
At first, these were supposed to be a healthy breakfast. But, you can’t just eat them all by themselves, right? Dulce de Leche pairs just perfect with cocoa buns. Or is it the other way around? Either way, I don’t know what got into M & me that day to eat the whole jar of...
Serbian Kiflice
Kiflice For the starter: Dissolve 40 g fresh yeast in 50 ml water and 50 ml milk on room temperature, 1 tsp sugar and 1/2 tsp salt in a cup (volume of the cup should be 0.5 l) and leave in warm place to rise until it fills the cup completely. Make the dough: Sift...
