Salcic asks.
Salčić pie, ingredients:
- 1 kg of flour,
- 20 g of fresh yeast,
- 500 g of fat,
- 4 dl milk,
- 3 egg yolks,
- 2 spoons of sugar,
- 1 teaspoon of salt,
- 1 tablespoon of vinegar,
- 300 g of jam as desired i
- 150 g of powdered sugar.
Salčić asks, prepares:
- Grind the lard in a grinder. I didn't grind it, I got it ground from a colleague, well, that's already half the work.
- Then sprinkle it with a little flour to make it easier to shape it into three smaller balls.
- Combine lukewarm milk, crushed yeast, one teaspoon of sugar and one tablespoon of flour. Mix well, leave to rise.
- Pour half of the flour into the bowl, then add salt, the remaining sugar and mix everything well.
- Pour in the added yeast, vinegar, egg yolk, a spoonful of sugar and mix everything well.
- Gradually add the remaining flour, mixing constantly, until you get a firmer, smoother dough. If necessary, add a little more milk.
- Cover the dough and leave it in a warm place to rise.
- Roll out the dough with a rolling pin to a thickness of 1 cm and then spread one ball of lard on it. Fold the sides towards the middle and then fold the top and bottom of the dough towards the center as well.
- Leave it for about thirty minutes.
- Repeat the same process of coating with lard and folding two more times, each time leaving the dough to rest for about thirty minutes.
- After that, divide the resulting dough into three parts. Roll out two parts of the dough with a rolling pin to a thickness of 1 cm.
- Lightly grease the round pan and sprinkle with flour. Cut the dough into strips, arrange the strips in a circle on the bottom of the pan, spread about 200g of jam over the dough, then cover with the other half of the dough also cut into strips. Heat the oven and bake the salčić pie until it is nicely browned.
- I sprinkled the finished pie with brown sugar and decorated it with strawberries.
- From the third part of the dough, I made small balls, rolled out the dough, cut it into rectangles, put a teaspoon of jam on each rectangle and rolled it to taste. I sprinkled the finished sauces with powdered sugar.
- Enjoy every bite, that's what Baćko's kitchen wants you to do!
Verica Poznanović
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