30 October, 2014

Monster buns

Monster buns

As much as I've always refused to celebrate the Halloween, as this is not the festivity that makes part of our heritage, I must admit I had quite a lot of fun this year preparing the Halloween treats for my daughter and her friends. I can't wait for them to come over tomorow and serve them little edible surprises and a few fun, spooky and Trick or Treat games.
If you are looking for some fun, let go the usual, plain sandwiches, and try making these monsters or whatever they are supposed to be. You'll have fun making them, the kids will be thrilled to eat them.
Have some spooky FUN in the kitchen, and be a kid for a day!


Monster buns

(approx. 12 buns)
* 150 g water
* 5 g fresh yeast
* 1 teaspoon sugar
* 10 g extra virgin olive oil
* 1 egg
* 30 g milk kefir (or buttermilk or yogurt)
* 350 g flour
* 1/2 teaspoon salt

        Monster buns   Monster buns    Monster buns    Monster buns

Put the water into a mixing bowl and dissolve the yeast and sugar in it. Set it aside for 5 minutes.
Add 1/3 of the total amount of flour and mix with a wooden spoon (or a paddle attachment if using a stand mixer).
Add the oil, then the egg and in the end the milk kefir (or buttermilk/yogurt), mixing shortly between two addings and adding a couple tablespoons of flour after each.
Add the remaining flour and the salt and knead until the dough comes together, and it's soft and smooth (switch to the dough hook if using the stand mixer).
Place the dough into a clean bowl, cover (lid or cling film) and let rise until double in size (about 1,5 to 2 hours).
Transfer the risen dough to a lightly floured kneading board and roll it out with a rolling pin, to 1/2 cm thick, forming a rectangle.
Cut the dough into 2-cm strips.
Lightly grease and flour metal baking cones (shape some aluminium foil into cones if you don't have them).
Roll the dough stripes around the metal cones starting from the tip of the cone.
Take two small pieces of the dough and form "feet" attaching them under the "mouth" of the monster. And two little pieces to form the "eyes" and attach them above the "mouth".
Place the monster buns on a baking sheet, apart from each other.
Cover the pan and let the buns rise again for 45-60 minutes.
Prepare an egg wash, lightly beating an egg yolk with a little mlk.
Brush the buns and bake them in the oven preheated to 200°C until golden brown.
Remove from the oven and carefully remove the metal (aluminium) cones.
Once they have cooled down, you can fill them the way you prefer. My idea was to create a tongue of the monster, so a little ham and a piece of tomato went in. A mini sausage or something like that would also be fine.





Monster buns


Briochine mostriciattoli 

(per circa 12 briochine):
* 150 g di acqua
* 5 g di lievito di birra fresco
* 1 cucchiaino di zucchero
* 10 g di olio extravergine d'oliva
* 1 uovo
* 30 g di kefir di latte (o latticello o yogurt)
* 350 g di farina (ho messo 100g manitoba, 100g "0" e 150g "00")
* 1/2 cucchiaino di sale 

Mettete l'acqua a temperatura ambiente o solo leggermente intiepidita nella ciotola. Sbriciolatevi il lievito e aggiungete lo zucchero. Mescolate e lasciate riposare 5 minuti.
Aggiungete 1/3 della farina totale e mescolate con un cucchiaio di legno.
Aggiungete l'olio, poi l'uovo e alla fine il kefir, mescolando dopo ogni aggiunta e unendo un paio di cucchiai di farina.
Alla fine unite la farina restante e il sale e impastate bene finché la pasta risulti liscia e morbida.
Mettetela in una ciotola, coperta, a lievitare al caldo per circa 1,5h o 2.
Trasferite la pasta lievitata sulla spianatoia leggermente infarinata e stendetela con un mattarello a circa 1/2 cm di spessore, formando un rettangolo.
Tagliate il rettangolo in strisce.
Avvolgete le strisce di pasta intorno ai coni di metallo (se non li avete, fateli con la carta argentata), leggermente unti con l'olio e cosparsi con la farina, partendo dalla punta.
Con pezzettini di pasta formate le zampette dei mostri e incollateli sotto l'apertura della bocca. Fate due palline per gli occhi e incollatele sopra la "bocca".
Sistemate i mostriciattoli sulla placca da forno rivestita con la carta da forno, distanziati tra di loro.
Copriteli e lasciateli lievitare ancora 45-60 minuti.
Sbattete il tuorlo con un po' di latte e spennellate le briochine prima di infornarle.
Cuocetele nel forno riscaldato a 200°C finché assumono un colore dorato in superficie.
Sfornatele e rimuovete con attenzione i coni.
Una volta fredde, farcite le briochine dalla bocca aperta con quello che vi piace, un mini wurstel, un po' di prosciutto cotto e pezzettino di pomodoro - l'idea è quella di metterci qualcosa che somigli ad una lingua spaventosa.

Buon divertimento!





Monster buns


Peciva čudovišta

(za 12-ak peciva)
* 150 g vode
* 5 g svježeg kvasca
* 1 žličica šećera
* 10 g maslinovog ulja
* 1 jaje
* 30 g mliječnog kefira (ili mlaćenice ili jogurta)
* 350 g brašna
* 1/2 žličice soli

Stavite vodu sobne temperature ili blago umlačenu u zdjelu za miješenje. Namrvite u nju kvasac i dodajte šećer. Promiješajte da se kvasac istopi, pa ostavite da stoji 5 minuta.
Dodajte u vodu 1/3 prosijanog brašna i promiješajte drvenom žlicom.
Dodajte ulje, zatim jaje i kefir, a između svakog dodavanja novog sastojka dodajte i oko 2 žlice brašna.
Na kraju dodajte preostalo brašno i sol i zamijesite meko i glatko tijesto.
Stavite ga u čistu posudu, pokrijte (poklopac ili prozirna folija) i ostavite na toplom da se obujam udvostruči (1,5 do 2 sata).
Dignuto tijesto izručite na lagano pobrašnjenu radnu površinu i valjkom rastanjite na pravokutnik.
Izrežite tijesto na trake širine oko 2 cm.
Namotajte trake od tijesta na metalne stošce (ako nemate metalne oblikujte ih od aluminijske folije) malo nauljene i pobrašnjene da ih poslije lakše izvadite iz pečenih peciva.
Od manjih komadića tijesta izrežite "noge" i zalijepite ih ispod "glave" tj. otvora, također od malo tijesta napravite "oči" i zalijepite ih na vrh glave.
Složite peciva malo razmaknuta na pleh obložen papirom za pečenje i ostavite da se opet dižu oko 45-60 minuta.
Zagrijte pećnicu na 200°C.
Razmutite žumanjak s malo mlijeka pa uz pomoć kista premažite peciva.
Pecite ih u zagrijanoj pećnici dok lijepo ne porumene.
Pažljivo izvucite metalne ili aluminijske stošce i ostavite peciva da se potpuno ohlade.

Peciva možete poslužiti tako što ćete u svaki staviti manju hrenovku i malo kečapa,  ili malo šunke i komadić rajčice, ili već po želji. Uglavnom ideja je da otvor izgleda kao usta čudovišta i da vam iz njih viri nešto poput jezika.

Ugodna vam zabava!

27 October, 2014

Soft sandwich buns

Soft (sandwich) buns

At the end of a long search for a perfect party sandwich bun, I found, tried, and saved this recipe.
Just perfect. I've been baking them for quite some time. And I must say I've been asked to share the recipe by all the moms that ate them.
I usually make them small, ideal for kids hands and tummies. And they love them.
But they are not only party sandwich buns. They'll go nice with anything, from breakfast to dinner.
If carefully stored, in plastic bags, they'll stay soft for a day, maybe more.

What I'm trying to do now is transform this recipe to use it with my sourdough starter.
And the experiment took a particular turn. If you are curious visit my Facebook fan page and if you like them, we can talk about putting them here as well.


DSC_0995


Soft Sandwich buns

* 200 g strong bread flour
* 200 g AP flour
* 5 g fresh yeast 
* 250 ml water
* 1 TBspoon extra virgin olive oil
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1/2 teaspoon freshly squeezed lemon juice
* different types of seeds for sprinkling (poppy / sesame /flax etc seeds)
* 1 egg + 50 ml milk/or water, for brushing

Put slightly lukewarm water into a mixing bowl. Add the yeast and sugar, stir and let sit for 5 minutes.
Add the olive oil and lemon juice to the water.
Mix and sift the two flours. Add 2/3 of the total flour to the bowl with water and yeast. Stir with a wooden spoon.
Add the remaining flour and salt, bring everything together and knead on a floured kneading board until the dough gets soft and smooth.
Put the dough back into the bowl, cover (with a lid or seal with plastic wrap) and let it proof in a warm place until doubled in size.
Divide the dough into 35-40 g pieces (approx. 15 pieces).
Shape each into a nice small ball and place them all on baking sheet.
Cover them and let rest again for about 1 hour.
Preheat the oven to 250°C.
Whisk the egg with  50 ml of milk or water.
Brush the buns with the egg wash, sprikle them with seeds, and put into the hot oven. Immediately lower the heat to 200°C.
Bake the buns for about 15-20 minutes or until golden brown.
Let them cool on a cooling rack.
Once they have cooled down, store them into plastic bags or freeze.








Plum Jam with Rum and Cinnamon



Panini morbidi

* 200 g di farina manitoba 
* 200 g di farina tipo  "0"
* 5 g  di lievito di birra fresco
* 250 ml di acqua
* 1 cucchiaio di olio extra vergine d'oliva
* 1 cucchiaino di sale
* 1/2 cucchiaino di zucchero
* 1/2 cucchiaino di succo di limone
* semi vari per cospargere (papavero, lino, sesamo ecc.) 
* 1 uovo + 50 ml di latte o acqua, per spennellare

Mettete l'acqua, leggermente intiepidita, nella ciotola. Aggiungete il lievito sbricciolato e lo zucchero. Mescolate e lasciate riposare 5 minuti.
Setacciate insieme le due farine.
Aggiungete l'olio e il succo di limone nell'acqua, unite 2/3 della farina e mescolate con un cucchiaio di legno.
Aggiungete il resto della farina e il sale e impastate per bene, prima nella ciotola poi sulla spianatoia leggermente infarinata. L'impasto deve risultare morbido e liscio.
Formate una palla, sistematela nella ciotola e coprite con la pellicola o coperchio e lasciate lievitare in un luogo caldo fino al raddoppio.
Dividete l'impasto in pezzi da 35-40 g circa (circa 15 pezzi). Formate delle palline e sistematele su una placca da forno rivestita da carta da forno.
Coprite i panini e lasciateli lievitare 1 ora.
Riscaldate il forno a 250°C.
Sbattete l'uovo con 50 ml di latte o acqua e spennellate i panini prima di infornarli.
Cospargeteli con i semi (i miei bimbi protestano quindi a volte non li metto).
Infornate i panini e abbassate subito la temperatura a 200°C. Cuoceteli circa 15-20 minuti o finché diventino dorati.
Sfornateli e lasciate raffreddare su una griglia coperti con un canovaccio pulito.
Una volta freddi, conservateli nei sacchetti di plastica oppure congelateli.





Soft (sandwich) buns


Mekana peciva za sendviče

* 200 g brašna  za dizana tijesta
* 200 g mekog brašna
* 5 g svježeg kvasca
* 250 ml vode
* 1 žlica maslinovog ulja
* 1 žličica soli
* 1/2 žličice šećera
* 1/2 žličice limunovog soka
* razne sjemenke za posipanje (mak, sezam, suncokret itd.)
* 1 jaje + 50 ml mlijeka ili vode (za premazivanje)

Stavite malo umlačenu vodu u zdjelu u kojoj ćete mijesiti tijesto.
Dodajte namrvljeni kvasac i šećer. Ostavite 5 minuta.
Prosijte skupa oba brašna.
Dodajte u zdjelu s vodom i kvascem ulje i sok limuna, a zatim 2/3 brašna i miješajte drvenom žlicom.
Dodajte sol i postepeno preostalo brašno. Mijesite rukom, prvo u zdjeli, a zatim premjestite na dasku i mijesite dok tijesto nije glatko i meko.
Stavite u čistu zdjelu, pokrijte i ostavite na toplom dok se tijesto ne udvostruči.
Ako nemate zdjelu s poklopcem, pokrijte je pamučnom krpom i stavite u plastičnu vrećicu da se tijesto ne suši na površini.
Podijelite tijesto na 15-ak komada (oko 35-40 g svaki).
Premijesite svaki komadić tijesta i oblikujte u lopticu i stavljajte ih malo razmaknute na malo pouljen pleh.
Pokrijte pleh i ostavite peciva da se dižu 1 sat.
Razmutite jaje vilicom i razrijedite s oko 1/2 dl mlijeka ili vode.
Premažite peciva jajetom uz pomoć kista i pospite sjemenkama po želji (mak, sezam, suncokret, itd.).
Pećnicu zagrijte na 250°C. Stavite pleh s pecivima u pećnicu i smanjite temperaturu na 200°C pa pecite 15-20 minuta dok peciva ne porumene.
Izvadite ih iz pećnice i pokrijte čistom krpom dok se ne ohlade.
Ohlađena peciva možete spremiti u plastičnu vrećicu, na taj način će ostati mekana i 24 sata, a možete ih i zamrznuti.

25 October, 2014

Focaccia Love

Focaccia

If I had to point my finger to one recipe on this blog that I absolutely couldn't do without, it would be this Focaccia.
You have no idea how many times I've made it. In how many different forms.
As I said in that post, everybody loves it. My kids. My friends. Me. The whole family.
Every time I make it, and I assure you it's at least once a week, it's simply a success. And I love to share it with friends, too, and to hear them say "Your focaccia is simply the best". One of those compliments that makes flowers bloom on top of my head, that's how much they make me proud ^_^


Focaccia

Since it's Saturday, and I'm supposing you're feeling a bit like me, want to relax and do some of the overdue housework, but at the same time want to dedicate a little time to cooking or baking something that you don't have time to do during the week.
Well, if you're staying at home today, you could give a go to this focaccia. You can dedicate it necessary time for kneading and rising, in between everything else you'll be doing, even squeeze in the grocery shopping during the final rising. The effective work you need to dedicate to it is relatively short, and effortless

Focaccia

And most importantly, you'll have other ideas for dinner pop in automatically.
If you are living somewhere where autumn temperatures are already pretty low, and the chilly weather is making you crave for a bowl of warm soup or minestrone, the simple focaccia will be perfect to accomany it.


Focaccia

If you live on the opposite side of the globe, and days are getting warm, or you don't feel like fussing a lot around the kitchen, then a simple round or twisted focaccacia that you enriched with halved cherry tomatoes and olives, along with a cheese platter, or some cold meat cuts or a few cheesy or vegetable dips,  will be the star on your table.


Focaccia

If you want to take a healthier twist on your bread, then do as I've been doing lately. Use a mixture of whole grain flours.
The photos above and under this passage show a focaccia where half of the total flour were a mix of whole grain spelt flour, whole wheat flour and the rest is white, bread flour.
It is fluffy and soft just as the white flour only focaccia, with whole load of flavour added.


Focaccia

Lately, I took to precutting the dough before baking it.
In this way, it's easy to separate pieces once it's baked, and kids can help themselves without danger of using a knife.
These little focaccias are also suitable for making sandwiches.
And if you decide you have more focaccia than you can eat in one day, they can easily be popped into freezer bags and frozen.
When you need a few pieces,  put them into the warm oven for a few minutes, even after yo've turned it off, and they'll come out as if they were just baked. Warm and soft. And you won't have troubled over them at all.



Focaccia

If you love fresh herbs, toss some generously on top before baking the focaccia and enjoy the smell coming out of your oven.


Focaccia

I particularly like sticking tomatoes and olives into the dough. A focaccia prepared this way stays really soft on the inside for a couple days, thanks to the liquid the cut tomatoes release into the dough.
If you've never tried it this way, just do it. It tastes amazing. You'll be eating nothing else but focaccia.


Focaccia

*********************************************************************************************

La ricetta base per la focaccia potete trovare su questo LINK. Le variazioni che uso più  spesso sono semplici. A volte la farcisco con pomodorini tagliati a metà e le olive (nere o verdi). A volte la faccio attorcigliata e condita sempre con i pomodorini e olive.
Oppure la faccio semplice, ma taglio la pasta stesa e condita con emulsione di olio e acqua in parti uguali, e poi la taglio con una rotella per la pizza. Dopo la cottura e facile separare i pezzetti, e anche usarli per i panini o da servire a merenda ai bambini.
Ultimamente la faccio spesso (quasi sempre) in una versione quasi integrale. Metà quantità della farina usata, al posto della 0, uso un misto tra la farina integrale di farro e la integrale o semintegrale di frumento. Viene morbida e alveolata lo stesso, con un sapore molto più ricco, oltre a essere più salutare


********************************************************************************************


Osnovni recept za focacciu je OVDJE.  Za mene zbilja najbolja, najmekša i najukusnija focaccia.
Varijacija na temu kod mene ima nekoliko. Uglavnom se sastoje u dodatku prepolovljenih cherry rajčica i maslina prije pečenja. Obična okrugla, ili oblikovana u dugu rolnicu, pa uvijena i umotana spiralno. Posebno dobra i meka.
Često focacciu, prije pečenja, nakon što sam je razvukla i premazala emulzijom ulja i vode, i nabockala prstima, isiječem rezačem za pizzu na komadiće. Nakon pečenja, komadiće focacce je dovoljno razdvojiti. Zgodni su za poslužiti, a mogu se i puniti kao sendviči.
U posljednje vrijeme, focacciu najčešće pravim u polu-integralnoj varijanti. Postupak je neizmijenjen, kao i količine, ali polovicu bijelog brašna zamijenim integralnim pirovim/speltinim brašnom i poluintegralnim ili integralnim pšeničnim. Bude jednako mekano, prepuna rupica, ali okus je puniji i bogatiji, da ne spominjem da je focaccia tad još zdravija.

24 October, 2014

Kefir, Coconut and Lemon Curd Bundt Cake

Kefir, Coconut and Lemon Curd Bundt Cake

The "zoo" in my kitchen has grown bigger. The little "beasties" in my sourdough starter have had company since last summer, since a friend passed me a jar with Kefir grains. I had been looking for them and thinking about adopting that little pet for some time, and I almost jumped with joy when my friend told me she could donate me some. So travelling home from summer vacation, I carried a glass jar with milk and kefir grains inside for some seven hundred kilometers. It arrived happily and it's still living happily in my cupboard.
The problem is that with increasing frenzy and running since school and swimming started again, I got a little forgetful. To the point that I kept producing kefir forgetting to drink it for days. And the consequence were several jars of kefir sitting patiently in the fridge. I had to do something about it since I coudn't drink it all at once. So a large scale baking production started: Soft bread sticks, Sweet chocolate chip buns, Chocolate filled brioche and in the end this bund cake (made twice to be honest). I managed to reduce the quantity of kefir in the fridge but probably increased my body weight (scared to check  ^_^).

I love all sorts of bundt cakes (just as much as I like loaf cakes/breads). They are simple to prepare. They are delicious with a cup of tea or coffee. And you can leave them sitting on the kitchen counter for three or four days without problem.
The only condition I insist upon, is that they don't taste heavy, due to a large quantity of butter, or dry. And that they are nicely and delicately flavoured.
This cake has it all. It's light and dense at the same time. It's moist and delicately flavoured with orange, honey, vanilla, coconut. And the little spots of lemon curd throughout the cake (if distributed well you should find one or two in each slice) are so lusciously creamy, tangy and refreshing at the same time.



Kefir, Coconut and Lemon Curd Bundt Cake

* 3 eggs
* 1 egg yolk
* 200 g sugar
* 2 teaspoons Candied orange, honey and vanilla cream
* 120 ml vegetable oil
* 230 g flour
* 20 g corn starch
* 2 teaspoons baking powder
* 150 g kefir (in alternative, buttermilk or yogurt)
 + a few TBspoons of shredded coconut
* 3 TBspoons lemon curd

Put the eggs, the egg yolk, the sugar and the Candied orange, honey and vanilla cream in mixing bowl and beat with an electric mixer until pale and fluffy.
Lower the speed and add the vegetable oil, pouring it in a tiny streak.
Mix and sift together the flour, the corn starch and the baking powder. Add the dry ingredients to the batter mixing on lowest speed.
In the end mix in the kefir.
Prepare a bundt or gugelhupf cake pan - grease and flour it well.
Pour 1/3 of the batter into the prepared pan.
Sprinkle the surface with shredded coconut (I'm not telling you how much, from a light to a more generous sprinkle, depending on how much you like coconut flavour).
Distribute half of the lemon curd with a teaspoon making little spots, 2 or 3 cm distanced from each other.
Cover with another third of the batter and sprinkle with coconut, plus lemon curd.
Pour in the remaining batter and sprikle with coconut only.
Bake the cake in an oven preheated to 180°C for about 40-45 minutes (check with a wooden skewer if the cake is done - it should come out clean).
Take the cake out of the oven and put immediately in the freezer, still in the pan.
Leave the cake in the freezer for 45-60 minutes.
Then take it out, let it sit in the pan for 1/2 an hour and then remove from the pan and serve, sprinkled with powdered sugar.

notes:
*Candied orange cream can be substituted with 1 teaspoon finely grated orange (or lemon) zest + 1 teaspoon honey + 1 teaspoon pure vanilla extract.
* I make lemon curd following this recipe, only increasing sugar when using lemons only (to 175g).


Kefir, Coconut and Lemon Curd Bundt Cake


Ciambella al kefir, coco e lemon curd

* 3 uova
* 1 tuorlo d'uovo
* 200 g di zucchero semolato
* 2 cucchiaini di crema al arancia candita con miele e vaniglia
* 120 ml di olio
* 230 g di farina
* 20 g di amido di mais
* 2 cucchiaini di lievito per dolci
* 150 g di kefir (in alternativa, latticello o yogurt)
 + qualche cucchiaio di farina di cocco (cocco grattugiato)
* 3 cucchiai di lemon curd

Unite in una ciotola le uova intere, il tuorlo, lo zucchero e la crema di arance candite con miele e vaniglia. Montate la massa con uno sbattitore elettrico finché diventi chiara e spumosa.
Continuando a sbattere, a velocità più bassa,  versate l'olio a filo. Unite anche la farina mescolata e setacciata insieme al amido e il lievito.
Infine unite il kefir.
Preparate uno stampo da ciambella o gugelhupf, imburratelo e infarinatelo bene.
Versate 1/3 del composto nello stampo. Cospargete la superficie con la farina di cocco, e poi distribuite metà del lemon curd con un cucchiaino, creando dei puntini distanziati 2 o 3 cm uno dall'altro.
Versate di nuovo 1/3 del composto e mettete un altro strato di farina di cocco e lemon curd.
Versate il composto rimanente e cospargete con la farina di cocco.
Infornate la ciambella a 180°C per circa 40-45 minuti (controllate infilzando uno stecchino di legno, deve uscire asciutto).
Togliete la ciambella dal forno e trasferitela direttamente nel freezer (insieme allo stampo).
Toglietela dal freezer dopo 45-60 minuti. Lasciatela nello stampo, a temperatura ambiente ancora per 1/2 ora e poi sformatela.
Prima di servirla potete cospargerla con lo zucchero a velo.

note:
* la crema di arance candite può essere sostituita con: 1 cucchiaino di scorza di arancia (o limone) finemente grattugiata + 1 cucchiaino di miele + 1 cucchiaino di estratto di vaniglia
* la crema di limone (lemon curd) preparo con questa ricetta, aumentando la quantità di zucchero se la faccio con solo limoni (175 g)



Kefir, Coconut and Lemon Curd Bundt Cake


Kuglof s kefirom, kokosom i lemon curdom

* 3 jaja
* 1 žumanjak
* 200 g šećera
* 2 žličice kreme od kandiranih naranči s medom i vanilijom
* 120 ml ulja
* 230 g brašna
* 20 g škrobnog brašna (gustina)
* 2 žličice praška za pecivo
* 150 g kefira (ili mlaćenice / jogurta)
 + kokos
* 3 žlice lemon curda

Umutite pjenasto jaja i žumanjak, sa šećerom i kremom od kandirane naranče, meda i vanilije.
I dalje muteći (smanjite samo brzinu) dodajte polako, u tankom mlazu ulje.
Nakon ulja dodajte brašno prosijano s praškom za pecivo i opet umutite na najnižoj brzini.
Na kraju dodajte i kefir i opet kratko umutite da se sve izjednači.
Kalup za kuglof namažite maslacem i pospite brašnom.
Ulijte 1/3 smjese, pospite kokosom po površini (dodajte količinu po osobnom ukusu) i stavite mjestimično po 1/2 žličice lemon curda, kao točkice, razmaknute 2-3 cm jednu od druge.
Ulijte pažljivo preko drugu trećinu tijesta i ponovite kokos+lemon curd.
Na kraju istresite preostalo tijesto i samo pospite kokosom.
Pecite kuglof u pećnici zagrijanoj na 180°C oko 40-45 minuta (provjerite drvenim štapićem je li pečen).
Kad ste kuglof izvadili iz pećnice, odmah, sve skupa s kalup, stavite ga u zamrzivač na 45 minuta do 1 sat.
Izvadite ga iz zamrzivača,ostavite da stoji na sobnoj temperaturi barem pola sata, a zatim ga izvadite iz kalupa i poslužite.

bilješke:
* kao zamjenu za kremu od kandirane naranče, možete staviti žličicu naribane korice naranče ili limuna, žličicu meda i žličicu ekstrakta vanilije,
* lemon curd pripremam po ovom receptu, samo što povećam količinu šećera kad radim samo s limunom (na 175 g)

22 October, 2014

Hazelnut Ravioli Cookies

Hazelnut ravioli cookies


Among all nuts, I think my favourite ones are hazelnuts. I can't resist them in any form. From cookies to cakes, from spreads to just eating them alone as a snack. Much stronger flavour than almonds, for example, can overtake any other ingredient, and if toast will litteraly get you drunk with that irresistible smell and taste. I know it perfectly. For three years in a row now, my friend in Croatia has been buying them for me, and sending me some over or keeping them for me until I get there in the summer (the best way to keep them for longer periods of time is to freeze them, that way they won't go rancid). And  every time I get my package of hazelnuts, I toast and peel them, my head swirling with new ideas and recipes to use them, only to end up eating more than half of them (my husband being for once a generous assistant) and much less of those end up in recipes.
So with a new hazelnuts bag in my pantry I welcomed the contest organized by four Italian foodbloggers, Stagioniamo, inviting everyone to prepare recipes with seasonal ingredients, more specifically in this case, Walnuts and Hazelnuts, in four categories, appetizers, first dishes, main dishes and desserts.
Since my favourite course is desserts I couldn't but start from the end.
I announced on my FB page that I have prepared my first sugar-free cookies, only to realize later it wasn't 100% true, I forgot I used sweetened cocoa, but of course, to go totally sugar-free, you could use unsweetened cocoa and add more concentrated date juice  if the filling isn't sweet enough for your taste.




I have used other natural sweeteners in sweets before, but it was a discovery for me really to use concentrated date juice. It's really delicious, has a very particular flavour, it's  sweet enough, and althouh it will colour the sweets with a lovely redish-brown hue (the pictures don't show it as beautiful as it was really), the flavour will definitely not overtake. 
The cookies themself are crunchy and soft at the same time, thanks to the ricotta cheese in the dough, while the delicious hazelnut filling will complete the pleasure with every bite, it stays soft and creamy after baking. And I also love the crunchy finish on top.
So, in one word, I'm pretty proud of my little creation. I hope someone else gives them a try.


Hazelnut ravioli cookies


Hazelnut Ravioli Cookies

* 75 g butter
* 75 g ricotta cheese
* 50 g concentrated date juice
* 1 egg yolk
* 1 teaspoon pure vanilla extract
* 75 g whole grain spelt flour
* 100 g all purpose flour
* 1 teaspoon baking powder

hazelnut filling:
* 75 g peeled and toasted hazelnutss
* 2 TBspoons concentrated date juice
* 1 TBspoon heavy cream
* 1 TBspoon sweetened cocoa

+ 1 egg white
   about 50 g rougly ground hazelnuts


Hazelnut Ravioli Cookies
 Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies

Stir together the softened butter, the ricotta, the egg yolk, the vanilla extract and the concentrated date juice using a wooden spoon, until the mixture's smooth.
Add both flours  sifted with the baking powder. Bring everything together and knead shortly to form soft and smooth dough.
Wrap the dough and place it in the fridge for 1 hour.
In the meantime prepare the hazelnut filling.
Toast the hazelnuts in an oven preheated to 180°C for 7 to 10 minutes. Remove the dark skin and let them cool down.
Grind the nuts finely and mix with heavy cream, the concentrated date juice and the cocoa.
The mixture will be quite thick.
Roll the chilled dough out, rather thin (3 to 4 mm), and cut out rounds using a 5 to 6 cm round cutter.
Put a little hazelnut filling on each round, then fold it in half. Press lightly the central part to distribute the filling evenly and pinch the edges to seal them.
Lightly beat the egg white with a fork. Put the roughly ground hazelnuts into a small bowl.
Brush the ravioli with the egg white on one side only and then dip them into a bowl with hazelnuts, pressing lightly so they they stick to the surface.
Place the cookies on a baking sheet, just slightly distanced.
Bake them in an oven preheated to 180°C for about 15 minutes.
Once they have cooled down, you can store them in an airtight container.




Hazelnut ravioli cookies

Ho creato questi biscotti per il contest StagioniAMO (potete leggere di più sul blog Crumpets and Co., da Terry, alla quale mando la ricetta per la categoria Dolci). Il tema del contest sono Noci e nocciole. Nocciole che adoro così tanto e non potevo assolutamente non partecipare. Ora vediamo se sarò capace di inventarmi qualcosa anche per le altre categorie, antipasti-primi-secondi.

Ravioli dolci alle nocciole

* 75 g di burro, ammorbidito
* 75 g di ricotta
* 50 g di succo concentrato di datteri
* 1 tuorlo
* 1 cucchiaino di estratto puro di vaniglia
* 75 g di farina di farro integrale
* 100 g di farina 00
* 1 cucchiaino di lievito per dolci

punjenje za raviole:
* 75 g di nocciole spelate e tostate
* 2 cucchiai di succo concentrato di datteri
* 1 cucchiaio di panna fresca
* 1 cucchiaio di cacao zuccherato

+ 1 albume
    circa 50 g di granella di nocciole

Lavorate il burro morbido con ricotta, tuorlo, estratto di vaniglia e succo concentrato di datteri usando un cucchiaio di legno, fino a ottenere un composto liscio.
Aggiungete le farine setacciate insieme al lievito e impastate velocemente e brevemente, giusto il tempo necessario per ottenere una pasta liscia e morbida.
Avvolgetela nella pellicola alimentare e lasciate in frigo per 1 ora.
Nel frattempo preparate il ripieno. Tostate le nocciole nel forno riscaldato a 180°C per circa 7-10 minuti. spelatele e lasciatele raffreddare. Tritatele finemente e unite la panna, il succo concentrato di datteri e il cacao. Otterrete un composto abbastanza denso ma morbido.
Stendete la pasta sottile (allo spessore di 3-4 mm) usando un mattarello.
Con un stampo rotondo da 5-6 cm ritagliate tanti cerchi.
Mettete un po' di ripieno su ogni cerchio (mezzo cucchiaino circa) e piegatelo a metà per chiuderlo. Premete la parte centrale prima per distribuire il ripieno in maniera uniforme e poi premete bene i bordi pizzicandoli con le dita.
Sbattete leggermente l'albume con una forchetta. Mettete la granella di nocciole in una ciotolina. Immergetevi i ravioli solo da una parte nel albume (oppure spennellatelo usando un pennello) e poi passatelo nella granella di nocciole, premendo leggermente per farla aderire bene.
Sistemate i ravioli su una placca da forno rivestita con la carta da forno.
Cuoceteli nel forno già riscaldato a 180°C per circa 15 minuti.
Una volta raffreddati, conservateli in una scatola di latta.




Hazelnut ravioli cookies


Slatki ravioli s lješnjacima

* 75 g maslaca, omekšalog
* 75 g ricotte
* 50 g koncentriranog soka datulja
* 1 žumanjak
* 1 žličica čistog ekstrakta vanilije
* 75 g integralnog pirovog brašna
* 100 g bijelog pšeničnog brašna
* 1 žličica praška za pecivo

punjenje za raviole:
* 75 g očišćenih tostiranih lješnjaka
* 2 žlice koncentriranog sirupa datulja
* 1 žlica slatkog vrhnja
* 1 žlica slatkog kakaa

+ 1 bjeljanjak
   oko 50 g grubo mljevenih lješnjaka

Izmiješajte maslac, ricottu, žumanjak, ekstrakt vanilije i koncentrirani sok datulja drvenom žlicom dok smjesa ne postane ujednačena.
Dodajte brašno (obje vrste) prosijano s praškom za pecivo, i zamijesite glatko i mekano tijesto.
Omotajte ga prozirnom folijom i stavite u hladnjak na 1 sat.
U međuvremenu pripremite punjenje.
Lješnjake stavite na pleh i prepecite ih u pećnici zagrijanoj na 180°C 7-10 minuta. Zatim ih očistite od tamne opne i ostavite da se ohlade.
Ohlađene lješnjake sitno sameljite. Pomiješajte mljevene lješnjake sa slatkim vrhnjem, koncentriranim sok datulja i kakaom. Dobit ćete dosta gustu smjesu.
Kad se tijesto ohladilo, razvaljajte ga tanko (3-4 mm) i okruglim kalupom (promjera 5-6 cm) vadite krugove.
Na svaki krug stavite malo tijesta, oko pola žličice. Preklopite krugove, pritisnite lagano središnji dio s nadjevom da se jednolično raspodijeli, a zatim dobro pritisnite rubove.
Vilicom malo razbijte bjeljanjak. Stavite grubo mljevene lješnjake u zdjelicu. Umočite gornju stranu svakog keksa u razmućeni bjeljanjak (ili ga premažite uz pomoć kista), pa tu istu stranu stavite u lješnjake, lagano pritisnite da se dobro zalijepe.
Složite oblikovane raviole na pleh obložen papirom za pečenje.
Zagrijte pećnicu na 180°C i ispecite kekse.
Ohlađene ih možete spremiti u metalnu posudu.

20 October, 2014

Potato and Zucchini Stuffed Peppers

Potato and Zucchini Stuffed Peppers

This is the dish that reminds me of home. A dish that breaths summer air and proudly bursts with seasonal vegetables. A dish that was often on my family table when I was a child. Everything coming from our garden. Those times when food on our table was really genuine, when peppers tasted like peppers and tomatoes were really tomatoes, everything absolutely pesticide and other chemicals free, and most of all, sunbathed until ripe, imprisoning all the flavours to be released only once you would bite into them.
I feel a bit homesick, nostalgic, when I think about those times. Because I can't find those flavours in food I eat today.
So forgive me if I'm sharing this recipe now that we are already one month into the autumn, and if I prepared it with probably last "good" vegetables of the season. But, just as I felt a sudden urge to prepare it, in the same way I feel I should share the recipe with you. 'Cause I'm sure there are still lucky folks out there who grow and enjoy their own veggies... And as far as seasonal food, well it's always summer somewhere   ^_^


Potato and Zucchini Stuffed Peppers



Potato and Zucchini Stuffed Peppers

* 4-6 small to medium sized peppers (sweet, bell peppers or similar)
* 2 medium sized potatoes
* 1 medium sized zucchini
* 1 small onion
* 1 egg
* 1 TBspoon butter
* salt and pepper, to taste

                                            Potato and Zucchini Stuffed Peppers     Potato and Zucchini Stuffed Peppers


Using a small kitchen knife, cut all around and remove the stem from the peppers. Clean the inside from the seeds and internal divisions. Wash the peppers, in and out, let the dry on a kitchen towel.
Peel the potatoes and shred them using a grater with big holes.
Cut both ends off the zucchini and shred it, too.
Finely chop the onion, or grate it on a small hole grater.
Put all the vegetables in a bowl.
Add the egg, little softened and chopped butter, salt and a generous amount of freshly ground pepper.
Mix well with your hands and then fill the peppers with this mixture, pressing it well.
Place the peppers into a deep baking dish, lightly oiled.
Drizzle a little oil on top of the peppers and bake them in an oven preheated to 180°C for 45-60 minutes (or until the peppers and golden brown on the outside and you can feel the potatoes are soft when pricked with a fork, or however, take a little bit of filling and taste to see if they are done).
Remove from the oven and serve warm.
Serve with some mixed or tomato salad as a side, plus sour cream as a topping.







Potato and Zucchini Stuffed Peppers


Peperoni ripieni con patate e zucchine

* 4-6 peperoni dolci (piccoli o medi)
* 2 patate medie
* 1 zucchina media
* 1 cipolla piccola
* 1 uovo
* 1 cucchiaio di burro, a tocchetti
* sale e pepe, qb.

Con un coltellino affilato, ritagliate e rimuovete il picciolo e ripulite l'interno dai semi e filamenti. Lavateli e lasciateli scolare e asciugare.
Pelate le patate e grattugiatele con una grattugia a fori grossi.
Spuntate la zucchina e grattugiatela nello stesso modo.
Pulite la cipolla e sminuzzatela o grattugiate anche essa con la grattugia a fori piccoli.
Mettete le verdure in una ciotola, unite l'uvo, il burro leggermente morbido e tagliato a tocchetti, sale e pepe. Mescolate tutto con le mani.
Riempite i peperoni e sistemateli in una teglia, unta con un po' di olio.
Scaldate il forno a 180°C e cuocete i peperoni per circa 45-60 minuti, dipende dalla grandezza. Quando sono leggermente abbrustoliti in superficie e il ripieno risulta morbido se lo infilzate con una forchetta (o comunque potete prendere un po' di ripieno e assaggiarlo), sono pronti.
Serviteli caldi, accompagnati con la panna acida (se vi piace) e un insalata mista o di soli pomodori.



Potato and Zucchini Stuffed Peppers


Paprike punjene krumpirom i tikvicama

* 4-6 paprika (manjih do srednje velikih)
* 2 srednje velika krumpira
* 1 srednje velika tikvica
* 1 manja glavica crvenog luka
* 1 jaje
* 1 žlica maslaca, nasjeckanog na listiće
* sol i papar, po ukusu

Izdubite paprike tako da uklonite stapku, sjemenke i untarnje pregrade, ali da vam paprike ostanu cijele. Operite ih i posušite.
Krumpir ogulite i naribajte na krupni ribež.
Tikvici odrežite krajeve pa i nju naribajte na krupni ribež.
Luk očistite i sitno nasjeckajte (ili ga naribajte na sitni ribež).
stavite povrće u zdjelu, dodajte jaje, maslac, sol i papar, Izmiješajte rukama da se svi sastojci ravnomjerno raspodijele.
Napunite paprike i složite ih u malo nauljenu posudu za pečenje.
Zagrijte pećnicu na 180°C.
Stavite peći paprike, 45-60 minuta, ovisno o veličini paprika (paprike će dobiti boju iz vana, i kad ubodete vilicom krumpir treba biti mekan, ili izvadite malo punjenja i kušajte da vidite je li dobro pečen).
Poslužite paprike tople uz sezonsku salatu (miješanu ili samo od rajčica)  i poželji prelivene kiselim vrhnjem.

16 October, 2014

Cornmeal Braids (9th World Bread Day)


Cornmeal sourdough braids

Today, the 16th October is  the 9th World Bread Day an event organized year after year by Zorra.
Hopefully, we'll fill her huge bread basket with all sorts of bread this year as well. Because baking bread  is not only fun,  it's also important to be aware how important it is to have bread on our tables daily. To appreciate it and help those who are less lucky than we are.

                                                  Announcing World Bread Day 2014 - 9th edition!

"The idea of World Bread is to honor our daily bread by baking a loaf on this day and blog about it. So we can show that baking bread is easy and makes also great fun."

I'm joining this year with these Cornmeal braids.
I prepared those as soon as I noticed them here, and made them many times. I have slightly changed the ingredients in the recipe and  adapted it to use with my sourdough starter.
These are the most delicious savoury buns I have made in a long time. You really need nothing else and you simply can't stop munching on those. Perfect as a snack, but also to serve as a part of your breakfast or dinner table. 
This was also the first time ever I baked bread with cornmeal and I loved the flavour. 
Bake something nice today, be grateful for it, and share it with your family and friends.


Cornmeal Braids
(recipe adapted from Sweet and Salty)

* 200 g cornmeal
* 300 g wheat flour
* 200 g sourdough starter (50%-hydratation) / or 20 g fresh yeast
* 200 ml milk
* 100 ml water
* 2 eggs
* 1 teaspoon barley malt syrup
* 1,5 teaspoons salt
* aprox.  80 g salted butter
* polenta for sprinkling the kneading board


Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids

 Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids

 Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids  Cornmeal sourdough braids

Feed your sourdough starter  3-4 hours before starting preparing the dough, to give it time to ferment. Take the quantity required by the recipe and put the rest back in the fridge.

Put the cornmeal into a mixing bowl of your stand mixer, add the water and stir just enough for the flour to absorb the liquid. Seal with a piece of plastic wrap and let rest for 1/2 hour.
In a small mixing bowl, dissolve the sourdough starter with milk (at room temperature), adding the barley malt syrup as well. Use your hand or a whisk to mix it and dissolve.
Add the dissolved starter, the eggs and the wheat flour to the bowl with the cornflour mixture, start kneading with a hook attachment. When the dough has come together, add the salt.
Continue kneading until the dough is smooth and comes off the sides of the bowl.
Transfer the dough to a lightly floured kneading board and knead shortly with your hands. Form a ball and place it in a clean bowl. Seal with a plastic wrap or lid and let proof for at least 3-4 hours or until doubled in size.
*If using the yeast, the procedure is the same, just the proofing time will be significantly shorter.

When the dough has doubled, drop it on the kneading board sprinkled generously with polenta and divide in two parts (work with each part separately, following the same procedure).
Using a rolling pin, flatten the dough forming a rectangle (size is not particularly important).
Spread a thin layer of softened butter on the lower half of the rectangle. Fold the empty part of the dough over the butter and press the edges to seal them.
Using a sharp knife or a pizza cutter cut the dough into 4-5 cm wide stripes. Make a central incision in each stripe (not all the way through, but only up to 1,5 cm before each end).
To form this kind of braid, pass one end through the central incision folding it through two or three times, depending on the length.
Place the braids on a baking sheet lined baking paper.
Cover the sheet with slightly oiled plastic wrap and let the braids proof for at least 1 hour. To check if they are ready for baking, press lightly with the tip of your finger. If a little indentation forms and then slowly disappears, they are ready.
Preheat the oven to 220°.
Prepare an emulsion, mixing olive oil and water in equal proportion in a small container with a lid, shake well and immediately brush the braids.
Put the braids in the oven, lower the heat to 200°C and bake until golden.
For even better results, throw a few ice cubes to the bottom of your oven when you start baking the braids, as the steam will help them rise better in baking and develop nice, crispy crust.






Cornmeal sourdough braids

Treccine al mais
(ricetta originale qui)

* 200 g di farina di mais fioretto
* 300 g di farina "0"
* 200 g di PM solida / o 20 g di lievito di birra fresco
* 200 ml di latte
* 100 ml di acqua
* 2 uova
* 1 cucchiaino di malto d'orzo
* 1,5 cucchiaino di sale
* circa 80 g di burro salato (o burro normale)
* polenta per spianatoia

Rinfrescate la pasta madre 3-4 ore prima di impastare dandole il tempo di fermentare. Prendete la quantità richiesta dalla ricetta e mettete il resto nel frigo.

Mettete la farina di mais nella ciotola della planetaria, aggiungete l'acqua e mescolate per farla assorbire. Lasciate in autolisi per 1/2 ora.
Spezzettate il lievito madre e mettetelo in una ciotola. Aggiungete il latte a temperatura ambiente e il malto, e mescolate con la mano o una frusta a mano per farlo sciogliere.
Aggiungete il LM sciolto al primo impasto di mais, unite le uova e la farina "0" e impastate con il gancio. Quando l'impasto inizia a formarsi, aggiungete il sale e continuate ad impastare fino a ottenere un impasto liscio che si stacca dalle pareti della ciotola.
Trasferite l'impasto sulla spianatoia leggermente infarinata e impastate ancora brevemente. Formate una palla e mettetela a lievitare in una ciotola, coprendola con la pellicola o con il coperchio.
Lasciate lievitare l'impasto fino al raddoppio, ci vorranno circa 3 o 4 ore.
* Se invece del LM state usando il lievito di birra, la procedura è la stessa, ma il tempo di lievitazione si riduce a circa 1 ora.
Quando l'impasto sarà raddoppiato, rovesciatelo sulla spianatoia cosparsa con la polenta.
Dividete l'impasto in due (lavorate separatamente seguendo la stessa procedura).
Stendete una parte del impasto con il mattarello, formando un rettangolo.
Spalmate la metà inferiore del rettangolo con il burro morbido. Piegate la pasta a metà, coprendo la parte imburrata. Premete i bordi con le punte delle dita.
Usando un coltello affilato o una rotella per la pizza, tagliate il rettangolo in strisce larghe 4-5 cm.
Incidete la parte centrale con un taglio che arriva a circa 1,5 cm dalla fine.
Formate le treccine, passando un estremità della striscia attraverso il taglio centrale due o tre volte.
Sistemate le treccine su una placca da forno rivestita con la carta da forno. Coprite la teglia con la pellicola leggermente unta e lasciate lievitare ancora 1 ora circa.
Per controllare se le trecce sono pronte per il forno, premete leggermente con la punta del indice. Se si forma una piccola fossetta che gradualmente scompare, l'impasto è pronto per la cottura.
Scaldate il forno a 220°.
Preparate un'emulsione con l'olio e acqua nelle proporzioni uguali, in un vasetto di vetro con il coperchio scuotendo per bene. Spennellate subito le trecce con l'emulsione e infornatele abbassando immediatamente la temperatura a 200°C.
Togliete le trecce dal forno non appena sono dorate in superficie e lasciatele raffreddare su una griglia.
Per ottenere un risultato ancora migliore, nel momento di infornarle, buttate qualche cubetto di ghiaccio sul fondo del forno per creare il vapore. Le trecce si svilupperanno meglio in cottura e avranno una crosticina sottile e croccante.



Cornmeal sourdough braids


Kukuruzne pletenice
(recept s izmjenama preuzet s bloga Sweet and Salty)

* 200 g sitno mljevenog kukuruznog brašna
* 300 g bijelog pšeničnog brašna
* 200 g kvasa/startera (50%-na hidratacija) / ili 20 g svježeg kvasca
* 200 ml mlijeka
* 100 ml vode
* 2 jaja
* 1 žličica ječmenog slada
* 1,5 žličica soli
* oko 80 g slanog maslaca (može i obični)
* kukuruzna krupica/ palenta za posipanje radne površine

Nahranite kvas najmanje 3-4 sata prije nego ćete početi mijesiti tijesto. Odvojite potrebnu količinu a ostatak možete spremiti u hladnjak.

U zdjeli u kojoj ćete mijesiti tijesto, pomiješajte kukuruzno brašno i vodu. Ostavite da stoji 1/2 sata.
Kvas nakidajte na komadiće i stavite u manju zdjelu s mlijekom (sobne temperature ili sasvim malo umlačeno). Dodajte ječmeni slad. Razmutite malo ručnom pjenjačom ili rukom da se kvas otopi.
Dodajte kvas, jaja, pšenično brašno i (na kraju) sol u zdjelu s prvim tijestom od kukuruznog brašna i zamijesite tijesto (ručno ili stolnim mikserom s kukastim nastavkom za tijesta).
Kad je tijesto glatko i odvaja se od posude, premjestite ga na sasvim lagano pobrašnjenu podlogu i kratko izmijesite rukom. Oblikujte kuglu i stavite je u čistu zdjelu, pokrijte (poklopcem ili plastičnom folijom) i ostavite da se diže dok se ne udvostruči. S kvasom će vam trebati 3-4 sata najmanje.
Kad se tijesto udvostručilo, podijelite ga na dva jednaka dijela.
Razvaljajte svaki dio na radnoj površini posutoj kukuruznom krupicom (palentom) oblikujući pravokutnik. Premažite donju polovicu pravokutnika omekšalim maslacem, pa preklopite gornjom, praznom polovicom i stisnite krajeve.
Oštrim nožem ili kotačićem za rezanje pizze izrežite na trake širine 4-5 cm.
Svaku traku zarežite po sredini ali tako da gornji i donji rub ostanu cijeli.
Provucite gornji (ili donji, svejedno) rub kroz urez dva ili tri puta tako da se uvije i oblikuje neka vrsta pletenice.
Smjestite oblikovana peciva na pleh obložen papirom za pečenje. Pokrijte pleh(ove) prozirnom folijom i ostavite da se dižu ponovno najmanje sat vremena.
Zagrijte pećnicu na 220°C.
Pripremite emulziju od ulja i vode u jednakom omjeru tako što ćete staviti oboje u manju teglicu s poklopcem i dobro protresite. Odmah premažite pletenice uz pomoć kista i stavite ih peći. Čim stavite pleh u pećnicu smanjite temperaturu na 200°C.
Za još bolji rezultat, u trenutku kad stavite pleh u pećnicu ubacite na dno par kockica leda da dobijete paru koja će pomoći da tijesto još ljepše naraste u pečenju i da peciva imaju tanku hrskavu koricu.
Pecite peciva dok lagano ne porumene.
Ostavite ih da se ohlade na rešetki.

bilješka: ako radite sa svježim kvascem, postupak je isti samo će vrijeme dizanja biti znatno kraće.