Windmill jam - Sandra Stojiljković Cvetković
Windmill Jam - a decorative pastry with jam, a favorite of both children and adults.
Windmill jam - Sandra Stojiljković Cvetković
- 500 grams of flour
- 20 grams of fresh yeast
- 150 ml milk
- 150 ml of yogurt
- 3 tablespoons of oil
- one egg
- 1 teaspoon of sugar
- jam of your choice - for filling
- 100 grams of margarine
- powdered sugar for sprinkling
- 1 egg - for coating
- Mix the yeast in lukewarm milk with a teaspoon of sugar and a little flour. When the yeast rises, knead the dough with flour, yogurt, egg and oil. Knead until the dough starts to separate from the hands and the walls of the bowl, then cover and leave to rise. When it has risen, knead it and divide it into four noodles.
- Separate 75 grams of margarine and melt it over low heat. Roll each noodle into a circle, coat with melted margarine and place one on top of the other (do not coat the fourth noodle).
- Roll out the dough into a 1 cm thick square. Cut smaller squares from the resulting dough. Cut each square from the edge towards the center, but not all the way.
- Place a spoonful of solid jam in the center of the square (which remains whole). Fold every other corner of the cut square over the middle.
- Arrange the pastries on baking paper and leave them to rise a little more. Before baking, coat them with beaten egg and put a cube of margarine on top. Bake in an oven heated to 200 degrees for about 25 minutes. Sprinkle baked and cooled pastries with powdered sugar.
Sandra Stojiljković Cvetković
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