White rolls – rolls that marked my childhood and youth. Whenever mom would ask what to bake, I would say: "White rolls!" It was never clear to me where such love for them came from in addition to countless other delicacies?
Probably because the longer they stand, the more beautiful they are, they never harden completely, and even then they are brittle and melt in your mouth. It's the fat that makes these rolls so special 🙂
Mom always filled them with walnuts, but this time I filled them with dark cream without trans fatty acids. The taste is wonderful and I did not make the mistake of changing the filling.
White rolls - Javorka Filipović
White rolls - rolls that marked my childhood and youth. Whenever mom would ask what to bake, I would say: "White rolls!" It was never clear to me where such love for them came from in addition to countless other delicacies?
- 300 g of fat
- 2 spoons of powdered sugar
- 1 spoon of crystal sugar
- 3 pieces of yolk
- 200 ml milk
- 40 g of fresh yeast
- 600 g of flour
Filling:
- ground walnuts (optional)
- jam (optional)
- cream (optional)
- Measure out 250 g of fat and wash it with 7 waters. And how to do it?
Put the fat in a deep dish and pour cold water over it just to cover the fat a little. Stir the mixture with a spoon so that as much water as possible enters the fat, and repeat this 7 times. Drain off the excess water each time, pour in new water and you will see that you will need less and less water each time and the fat will be creamier and whiter. So you will get a little more than 300 g of fat, but you only measure 300 g.
In this way, the fat will lose the taste of frying and the smell of crackling, it will be creamier, more loose and the cakes tastier and no one will even feel the fat in them. - Heat the milk, add a spoonful of granulated sugar and crushed yeast. Leave it for about 10 minutes to rise.
In a mixing bowl, beat the fat with powdered sugar and egg yolks. Add half of the required flour and added yeast. With the addition of the remaining flour, knead a smooth dough. Leave it for 15 minutes to rise. - Divide the dough into 8 balls, roll each into a circle, cut into 8 triangles. Stuff the triangles as desired and fold them into rolls.
Arrange the prepared rolls in a baking tray lined with baking paper. Bake in a preheated oven at 220 degrees until they remain white. - Roll warm rolls in powdered sugar scented with vanilla.
Store them in a tightly closed tin box and enjoy.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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