COMPETITION FOR THE BEST SALČIĆ OF SERBIA - salčići, Vesna Pavlović.
Sauces, ingredients:
For the dough:
- 500 ml of white wine,
- 5 haha,
- 1 teaspoon of salt,
- 1 spoons of sugar,
- 40 g of fresh yeast,
- 1 kg of flour.
To coat:
- 500 g of fat.
For the filling:
- if necessary, jam.
For sprinkling:
- if necessary, powdered sugar
Salčići, preparation:
- Pour flour into a deep bowl, add white wine, crushed yeast, salt, sugar, beaten eggs and knead the dough.
- Roll out the dough with a rolling pin on a floured work surface in the shape of a rectangle and coat with ground lard.
- Fold the left side, then the right side of the dough, then fold the upper side, then the lower side of the dough, and spread it again with a rolling pin and coat it with ground lard, and repeat the folding process - repeat three more times (the dough is coated and folded five times in total).
- After it is coated and folded for the last time, the dough is rolled into a rectangle with a rolling pin and cut into cubes.
- Apply jam on each cube, join the ends, pressing with your fingers, so that the dough sticks.
- Arrange in a tray lined with baking paper, cover with a clean kitchen towel and let it rest for four hours.
- Bake in a well-heated oven at 180 degrees for 35 minutes.
- Remove the finished salčići from the oven, let them cool, then sprinkle them with powdered sugar.
- Serve salčić and serve.
Tip: make sure they don't burn, to preserve the pale color. Since I baked them on a smederevac, the fire was a little stronger, so they are not pale. They are certainly very tasty.
Preparation: 50 minutes
Rest: 240 minutes
Degree of difficulty of preparation: easy to prepare
Baking: 35 minutes
Greasy food
Vesna Pavlovic
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